Whipped Shortbread Cookies

Whipped shortbread cookies are a delicious, melt-in-your-mouth holiday treat! This
easy shortbread recipe comes together in just minutes.

What type of butter is best to use?

Use high-quality butter with a high fat content like European-style butter. Regular
unsalted butter works too but may not be quite as flavorful. Do not use margarine
or vegetable oil spreads.

How long do baked whipped shortbread cookies last?

Properly stored in an airtight container at room temperature, they’ll last 5-7 days.
For longer storage, freeze-baked cookies for up to 3 months. Thaw at room
temperature before serving.
Why do the cookies puff up and then flatten while baking?
This is normal! The cornstarch helps the cookies puff while baking, but they sink
back down as they cool. Resist the urge to take them out early or else they’ll
remain puffy.
Can I make modifications like adding citrus zest or spices?
Absolutely! The basic shortbread dough takes well to mix-ins like orange or lemon
zest, cinnamon, nutmeg, ginger, etc. Start with about 1 teaspoon of any dry spice or
Why do fork marks disappear as they bake?
The marks from dipping the fork in powdered sugar will fade in the heat of the
oven. If you want fork marks on the final baked cookie, use a fork dipped in
granulated sugar before baking instead.

Prep Time: 10 minutes

Cook Time: 12 minutes


1 cup (226g) unsalted butter, softened
3/4 teaspoon table salt
3/4 cup (90g) powdered sugar, plus additional for flattening
2 cups (250g) all-purpose flour
1 teaspoon vanilla extract
2 tablespoons (17g) cornstarch
Nonpareils, jimmies or colored sanding sugar for decorating (optional)
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper and
set aside.
2. In a stand mixer fitted with the paddle attachment, beat the softened butter on
medium-high speed until lightened in color and fluffy, about 5 minutes. Scrape
down the sides as needed.
3. Add the vanilla extract, salt, and powdered sugar. Beat on high speed until
creamy, about 2 minutes.
4. In a separate bowl, whisk together the flour and cornstarch.
5. With the mixer on low speed, gradually add the flour mixture to the butter
mixture until just combined. Do not overmix.
6. Scoop the dough into 1 tablespoon balls and roll briefly between your palms to
smooth. Place on the prepared baking sheet about 1-2 inches (2.5-5cm) apart.
7. Dip a fork in powdered sugar and gently press into each cookie to flatten
8. Sprinkle cookies with nonpareils, jimmies, or sanding sugar if desired.
9. Bake for 12 minutes until lightly golden on the edges but still pale in color.
10. Allow to cool completely on the baking sheet before removing.
11. Store in an airtight container for up to 1 week.
Enjoy these tender, melt-in-your-mouth whipped shortbread cookies! The hint of
vanilla and light sweetness makes them perfect for holiday cookie trays or gifting.
Let me know if you try this easy Christmas cookie recipe!

Tips for Perfect Whipped Shortbread

Looking for tips to ensure your whipped shortbread turns out perfect every time?
Follow these suggestions:
Use high-quality butter with a high-fat content, like European-style butter. The
higher fat content helps the cookies retain their melt-in-your-mouth texture.
Allow the butter to soften properly before creaming. Cold, firm butter won’t whip
up properly. Let it sit out until just slightly softened but not melted.

Cream the butter for the full time, at least 5 minutes. This helps incorporate air
into the dough which gives the cookies their signature light texture.
Don’t overmix once the flour is added. Brief mixing just until combined keeps the
dough from getting too warm.
Chill the dough for 30 minutes before scooping if it feels too soft or sticky while
portioning. This firms it up for easier handling.
Flatten gently with a fork dipped in powdered sugar to prevent sticking. Pressing
too hard makes them dense.
Bake until just barely starting to brown on the edges. Oven temps can vary, so
keep an eye on them.
Allow to cool completely before removing from the baking sheet. Hot
shortbread is delicate and may break.
With these simple tips, you’ll be whipping up perfect whipped shortbread every
holiday season. Let me know if you have any other tricks for keeping these melt-in-your-mouth treats just right. Enjoy!

Credit: Ineskohl

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