Whipped Shortbread Cookies Recipe

Introduction

Whipped shortbread cookies are delightfully light and tender, with a melt-in-your-mouth texture that’s hard to resist. These buttery treats are easy to make and perfect for any occasion, especially when you want something sweet but not too heavy.

Ingredients

• 1 and ½ cups butter, salted, at room temperature
• ¾ cup confectioners’ sugar
• 2 and ¼ cups all-purpose flour
• ¾ cup cornstarch
• 2 teaspoons pure vanilla extract (optional, can substitute with lemon or orange extract)
• ¼ cup sprinkles of choice (optional, non-pareils recommended)

Instructions

1. Step 1: In a large mixing bowl, use a stand mixer to beat the butter and confectioners’ sugar for 4-5 minutes on medium-high speed until light and fluffy. If using a handheld mixer, beat on high speed. Add any flavorings such as vanilla, lemon, or orange extract and mix briefly until combined.
2. Step 2: Reduce the mixer speed to low. Gradually add the sifted all-purpose flour and cornstarch to the bowl. Mix just until the dough comes together and no streaks of flour remain.
3. Step 3: Scoop and roll the dough into 36 equal-sized balls. If the dough feels too soft to handle, cover and chill it in the refrigerator for 10-15 minutes to firm up.
4. Step 4: Place the dough balls on a baking tray lined with parchment paper or a plate lightly dusted with flour to prevent sticking. Press the tops gently with a fork dipped in cornstarch or flour, then add sprinkles if desired.
5. Step 5: Chill the dough balls in the refrigerator for about 2 hours until they are very firm. To speed up this process, place the dough balls in the freezer until firm.
6. Step 6: When ready to bake, preheat your oven to 300°F (150°C). Bake the cookies for 19-20 minutes, or until the tops appear set but not browned.
7. Step 7: Allow the cookies to cool completely on the baking tray before removing or serving.

Tips & Variations

• For extra flavor, try adding citrus zest such as lemon or orange to the dough along with the extract.
• If you prefer a slightly crunchier texture, bake the cookies a minute or two longer, watching carefully to prevent browning.
• Use different types of sprinkles or finely chopped nuts on top for added texture and festive appearance.
• Ensure the butter is completely softened for the best whipped texture — not melted or cold.

Storage

Store cooled whipped shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. When ready to enjoy, let frozen cookies thaw at room temperature; no reheating is required.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

Why do the cookies need to be chilled before baking?

Chilling firms up the dough balls, helping them hold their shape during baking and resulting in a tender, delicate texture.

Whipped Shortbread Cookies Recipe

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★★★★★

4.9 from 132 reviews

Whipped Shortbread Cookies are delicate, buttery, and melt-in-your-mouth treats made with simple ingredients like butter, confectioners’ sugar, flour, and cornstarch. These cookies have a light texture thanks to vigorous whipping of butter and sugar. Optional flavorings like vanilla or citrus extracts and colorful sprinkles add a delightful twist. They are chilled before baking to achieve the perfect firmness and baked at a low temperature for tender, perfectly set cookies.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 and ½ Cups Butter at Room Temperature, salted
• ¾ Cup Confectioners’ Sugar
• 2 and ¼ Cups All Purpose Flour
• ¾ Cup Cornstarch

Flavorings and Toppings (Optional)

• 2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract)
• ¼ Cup Sprinkles (of choice) (non-pareils recommended)

Instructions

1. Beat Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the butter and confectioners’ sugar for 4-5 minutes at medium-high speed until light and fluffy. If using a handheld mixer, beat on high. This whipping step is crucial for the cookie’s light texture. Add any flavorings (vanilla, lemon, or orange extract) now and mix briefly to incorporate.
2. Add Dry Ingredients: Lower the mixer speed to low and gradually add the sifted all-purpose flour and cornstarch to the butter-sugar mixture. Beat just until combined and no flour streaks remain to avoid overworking the dough.
3. Shape Dough Into Balls: Scoop and roll the dough into 36 equal-sized balls. If the dough feels too soft to handle, cover and refrigerate for 10-15 minutes for easier shaping and to prevent sticking.
4. Prepare for Baking: Place the dough balls on a pre-lined baking tray or on a lightly floured plate to prevent sticking. Press the tops gently with a fork dipped in cornstarch or flour to create a pattern. Add sprinkles if desired.
5. Chill Dough Balls: Chill the shaped dough balls in the refrigerator for about 2 hours until very firm. To speed up this process, you can freeze the dough balls until firm.
6. Preheat Oven and Bake: Preheat the oven to 300°F (150°C). Bake the chilled dough balls in batches of about 12 on a tray for 19-20 minutes, or until the tops look set but not browned.
7. Cool Cookies: Remove the tray from the oven and allow the cookies to cool completely on the baking tray before transferring them to a wire rack or container.

Notes

• Ensure the butter is at room temperature for easy mixing and proper texture.
• Beating the butter and sugar thoroughly is key for a light, whipped texture.
• If dough is too soft to shape, chilling it helps firm it up and prevents sticking.
• Pressing cookie tops with a fork dipped in cornstarch or flour prevents sticking and adds texture.
• Chilling dough balls before baking helps maintain shape and ensures tender cookies.
• Baking at a low temperature (300°F) helps cookies bake evenly without browning.
• Optional flavor extracts like lemon or orange provide a nice twist to the traditional vanilla flavor.

Keywords: whipped shortbread cookies, butter cookies, easy shortbread, vanilla shortbread, melt-in-mouth cookies, sugar cookies, holiday cookies