Whipped Shortbread
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Our Whipped Shortbread Cookies are the melt-in-your-mouth treat you've been looking for! They can be dressed up for any holiday or special event, and make a fun treat to send along to school with your kids for a birthday or class party.
These cookies have all the rich, buttery flavor of classic shortbread, but with a soft, airy texture that's so light and tender, you're going to wonder if they even have calories.
Spoiler alert...they do.
The secret is whipping the butter and sugar until they're ultra fluffy, then gently folding in the dry ingredients for a cookie that practically dissolves on your tongue. These cookies are simple, elegant, and perfect for the holidays (or honestly, any time of year).
Table of Contents
- Here's Why You'll Love These Cookies
- Ingredients You'll Need
- In Photos: How to Make Whipped Shortbread Cookies
- Whipped Shortbread Cookies FAQ
- More Cookie Recipes
Here's Why You'll Love These Cookies
- Incredible texture: Light, delicate, and buttery with every bite.
- Simple ingredients: You likely have everything on hand already!
- Festive and versatile: Dress them up with sprinkles or sanding sugar for any occasion.
- Freezer-friendly: Make ahead and stash in the freezer for easy entertaining.
Ingredients You'll Need
- All-purpose flour: The base of the dough, giving structure to the cookies.
- Cornstarch: Adds tenderness and keeps the texture light and crisp.
- Kosher salt: Balances the sweetness and enhances flavor.
- Unsalted butter: Make sure it is softened to room temperature. That's very important for creaming the butter and sugar together.
- Confectioners' sugar: Sweetens and helps create that smooth, melt-in-your-mouth texture.
- Vanilla extract: Adds a warm, sweet depth to the cookie.
- Optional decorations: Nonpareils, jimmies, or sanding sugar add a festive flair.
In Photos: How to Make Whipped Shortbread Cookies
Step 1: Whisk Dry Ingredients
Whisk together the flour, cornstarch, and salt.
Step 2: Cream Butter & Sugar
Cream the butter and sugar on medium-high speed, scraping down the sides of the bowl once or twice, until light and fluffy. Add the vanilla and mix for an additional 30 seconds.
Step 3: Combine In Batches
Add the flour mixture in 2-3 batches until just combined.
Step 4: Shape
Portion out the cookie dough, rolling briefly in your palm to smooth the dough. Place on baking sheets, spacing 1-2 inches apart. Use a fork to gently flatten and create lined indentations in each cookie.
Step 5: Decorate
If using, sprinkle with jimmies or sanding sugar.
Step 6: Bake
Bake at 325°F for 11-13 minutes, then cool completely before serving.
Helpful Tips & Tricks
Tip 1: After adding the dry ingredients to the stand mixer, make sure that they're evenly distributed throughout the dough. Using a spatula, scrape down the bowl all the way to the bottom a few times. If necessary, you can use the spatula (or clean hands) to press the dough together so the texture is uniform throughout.
Tip 2: If the dough is too soft to work with while rolling out the dough, chill in the refrigerator for 15 minutes. This will firm up the butter.
Tip 3: When making indentations in the dough with a fork, you can dip the fork in confectioners' sugar if it's sticking to the cookie dough
Whipped Shortbread Cookies FAQ
Yes, reduce the added salt slightly or omit it altogether.
A hand mixer can work too, but a stand mixer makes it easier to whip the butter and sugar to the right airy consistency.
Absolutely. Scoop and shape the dough, then freeze on a tray. Once frozen, transfer the mixture to a zip-top bag and bake straight from the freezer. Just add a couple of extra minutes to the baking time.
They stay fresh in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for longer storage.
More Cookie Recipes
- Melting Moments Cookies
- Pistachio Chocolate Chip Cookies
- Blueberry and Cream Cookies
- Lemon Crinkle Cookies
- Lemon Cookies
- Butter Cookies
- Peanut Butter Oatmeal Cookies
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Ingredients
- 1 ¾ cups (240 g) all-purpose flour
- ¼ cup (38 g) cornstarch
- ½ teaspoon kosher salt
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (85 g) confectioners' sugar
- 2 teaspoons (7 g) vanilla extract
- Optional: nonpareils jimmies or sanding sugar
Instructions
- Line two baking sheets with parchment paper. (You can also bake in batches if you only have one cookie sheet).
- In a medium-sized bowl, whisk together the flour, cornstarch, and salt.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 6-7 minutes, scraping down the sides of the bowl once or twice, until light and fluffy. Add the vanilla and mix for an additional 30 seconds.
- Turn the speed down to low and add the flour mixture in 2-3 batches until just combined.
- Use a tablespoon-sized scoop to portion out the cookies, rolling briefly in your palm to smooth the dough. (Note: if the dough is too soft to work with, chill in the refrigerator for 15 minutes). Place on the prepared baking sheets, spacing 1-2 inches apart.
- Use a fork to gently flatten and create lined indentations in each cookie (you can dip the fork in confectioners' sugar if it sticks to the cookie dough). If using, sprinkle with jimmies or sanding sugar.
- Chill the baking sheets for 30 minutes. Meanwhile, place an oven rack on the upper and lower shelves and preheat the oven to 325 degrees F.
- Bake for 11-13 minutes, then cool completely before serving.
