Whipped Shortbread Cookies
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There’s something timeless about buttery shortbread cookies, especially the kind that feel like they melt right on your tongue. Whipped shortbread cookies have been a family favorite in my kitchen for years, especially around the holidays. They’re light, soft, and perfect for gifting or sharing at a cookie exchange.
This whipped shortbread cookie recipe uses just a few simple ingredients but delivers a texture that’s light and airy. The long mixing time helps create that melt-in-your-mouth feel, and a quick press with the tines of a fork gives them that classic look.
Along with snowball cookies, Italian ricotta cookies, and 7 layer bars, these are one Christmas cookie recipe I make every holiday season.
They’re easy to dress up with sprinkles, but just as lovely plain. If you’re looking for an easy holiday cookie that stores well in an airtight container and makes a big batch, this one’s a keeper.
If you’re looking for a version that you can roll and cut into festive shapes, try my shortbread cut-out cookie recipe.
Why You’ll Love This Recipe
- Melt-in-your-mouth whipped shortbread texture.
- Just 6 simple ingredients.
- Perfect for Christmas cookies or cookie exchanges.
- Freezer-friendly dough.
- Customizable with flavors or toppings.
Love holiday baking? You can find this recipe and many others in my full Christmas cookie recipe collection, perfect for gifting, parties, or cookie exchanges.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Unsalted Butter: Use a high-quality brand since butter is the main flavor.
- Confectioners Sugar: Measured then sifted to keep the texture smooth and light.
- All-Purpose Flour + Cornstarch: Sifting these gives the cookies their delicate, airy texture.
- Salt: Balances the sweetness just enough.
- Sprinkles (optional): Great for holiday flair. I find nonpareils or sanding sugar work best.
- Extracts (optional): Try 1 tsp vanilla or ½ tsp almond extract for extra flavor.
How to Make Whipped Shortbread Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Whip the butter. Beat butter in a stand mixer on medium-high speed for 5 minutes until light and fluffy.
Step 2: Add the sugar. Reduce speed to low and gradually add sifted confectioners sugar. Beat for 10 more minutes, scraping down the bowl occasionally.
Step 3: Mix in dry ingredients. Sift together flour, cornstarch, and salt. Slowly add to the butter mixture with the mixer on low and mix until fully combined.
Step 4: Shape and decorate. Roll dough into 1-inch balls and place on parchment-lined baking sheets about 2 inches apart. Gently press tops with a floured fork to flatten slightly and add sprinkles if desired.
Step 5: Bake. Bake at 300°F for 18–22 minutes until cookies are set but not browned.
Step 6: Cool. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Jaclyn’s Kitchen Faves
Using a cookie scoop makes baking so much easier and ensures perfectly uniform cookies every time! I love my set of 3 scoops—they’re perfect for making cookies of all sizes.
Storage
Room Temperature: Store in an airtight container for up to 1 week.
Freezing Dough: Scoop and roll into balls. Flash freeze on a tray, then transfer to a freezer baggie for up to 3 months. Let sit at room temp for 10 minutes before pressing and baking.
Freezing Baked Cookies: Let them cool completely, then place in an airtight container with parchment between layers. Freeze for up to 3 months.
Tips for Perfect Whipped Shortbread
- Whip the butter and sugar for the full time listed.
- Use a kitchen scale to measure ingredients accurately for best results.
- Sift dry ingredients for light, melt-in-your-mouth texture.
- Scrape down the bowl with a rubber spatula a few times while mixing.
- Chill dough for 30 minutes if it is too difficult to handle.
- Dip fork in flour before pressing to keep it from sticking.
Additions and variations
- Add Extracts: Vanilla or almond both work beautifully.
- Dip in Chocolate: Once cooled, dip half in melted chocolate.
- Lemon Version: Add 1 tsp lemon zest and ½ tsp lemon extract.
- Make Sandwich Cookies: Use jam or buttercream between two cookies.
More Classic Cookie Recipes
Whipped Shortbread Cookies
Ingredients
- 1 ½ cups (340 g) unsalted butter, room temperature
- 1 cup (113 g) confectioners sugar, sifted
- 2 ¼ cups (270 g) all purpose flour
- ½ cup (57 g) cornstarch
- ½ tsp salt
- sprinkles, optional
Instructions
- Preheat oven to 300°F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 5 minutes.1 ½ cups unsalted butter
- With the mixer on low, slowly add sifted confectioners sugar. Beat for 10 more minutes, stopping a couple times to scrae down the sides and bottom of the bowl.1 cup confectioners sugar
- In a separate bowl, sift together flour, cornstarch, and salt.2 ¼ cups all purpose flour, ½ cup cornstarch, ½ tsp salt
- With the mixer on low, gradually add dry ingredients to the whipped butter, mixing until fully combined.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
- Using a floured fork, lightly press tops to flatten slightly and create a pattern. Add sprinkles, if using.sprinkles
- Bake for 18-22 minutes, or until set but not browned.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Always sift dry ingredients for the best texture.
- Add 1 tsp vanilla and/or ½ tsp almond extract for extra flavor.
- If dough is too sticky, chill for 30 minutes.
- Store cooled cookies in an airtight container for up to 1 week.
- Freeze unbaked dough balls or baked cookies for up to 3 months.
Nutrition
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