I’m here to share a simple joy: Whipped Shortbread Cookies. These buttery delights melt in your mouth and come together with just a handful of pantry staples. Best of all, there’s no chilling required, so you can bake a batch in minutes. They’re perfect for holiday trays, gifts, or a quick afternoon treat. Their airy, tender texture feels special without any fuss. Ready for the full recipe? Jump to the steps below and get baking.
Table of Contents
Why You’ll Love These Whipped Shortbread Cookies
- Effortlessly elegant for any occasion.
- Simple ingredients deliver rich, classic flavor.
- Quick bake time, no chilling needed.
- An unmatched melt-in-your-mouth texture.
- Easy to customize with decorations or citrus zest.
What makes this approach so friendly for beginners is the forgiving texture and short list of staples. You’ll get a refined cookie without complicated steps, ideal for busy families and new bakers alike.
Ingredients + Notes/Substitutions
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon fine table salt
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- Optional decorations: nonpareils, jimmies, or colored sanding sugar
Notes & Substitutions
- Butter: Use high-quality butter for rich flavor; ensure it’s softened, not melted.
- Powdered Sugar: Essential for the delicate, airy texture; avoid granulated sugar.
- Vanilla Extract: Quality matters; you can try almond or peppermint for a twist.
- Salt: If you use salted butter, reduce added salt to ¼ teaspoon.
- Flour: Spoon and level or weigh to prevent a dry dough.
- Cornstarch: Key for tenderness and keeping the dough from spreading.
How to Make Whipped Shortbread Cookies
- Preheat oven to 325°F (165°C) and line baking sheets with parchment.
- In the mixer bowl, beat butter and powdered sugar on medium-high until very light and fluffy, at least 5 minutes. Scrape the bowl sides as needed to keep a smooth cream.
- Add vanilla extract and salt; mix until just combined.
- Whisk flour and cornstarch together in a separate bowl.
- With the mixer on medium-low, gradually add the dry ingredients, mixing until just incorporated.
- Scoop dough into tablespoon-sized portions and roll into smooth balls. Place 1–2 inches apart on the sheets.
- Flatten each cookie gently with a fork. If sticking, dust the fork with a little powdered sugar.
- Sprinkle with nonpareils, jimmies, or sanding sugar if desired.
- Bake 12 minutes until edges are set but cookies stay pale. Let them cool completely on the baking sheet.
Tip: This Whipped Shortbread Cookies method aims for a light, airy crumb by thorough creaming and careful gentle mixing of dry ingredients.
Pro Tips & Troubleshooting
- Perfectly creamed butter: Don’t rush this step; air is essential for the light texture.
- Avoid overmixing flour: Mix until the dough just comes together to keep tenderness.
- Dough texture: If crumbly, recheck that the butter was soft and the flour measured correctly.
- Prevent spreading: Keep the butter cool and use precise ratios; dough should hold its shape.
- Don’t overbake: Light color means the cookies stay tender and delicate.
Serving, Storage & Variations
- Serving: Pair with tea, coffee, or hot cocoa; great on holiday cookie platters.
- Storage: Store cooled cookies in an airtight container at room temperature up to 2 weeks.
- Freezing baked cookies: Freeze flat, then transfer to an airtight container up to 3 months; thaw at room temperature.
- Freezing dough: Shape into balls, flatten, freeze on a tray, then transfer to a freezer bag; bake from frozen, adding a few minutes.
- Flavor variations: Add lemon or orange zest, or swap vanilla for pistachio or coconut extracts.
- Decoration ideas: Drizzle with melted chocolate, dust with extra sugar, or sprinkle with edible glitter.
Nutrition Information
Estimates are approximate and may vary by brand. Per cookie:
| Serving Size | 1 cookie |
|---|---|
| Calories | 85 kcal |
| Carbohydrates | 8 g |
| Protein | 1 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Trans Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 51 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Unsaturated Fat | 2 g |
FAQ
What makes them “whipped” shortbread?
The extensive creaming of butter and powdered sugar traps air, producing a lighter, more delicate texture than traditional shortbread.
What’s the difference between whipped shortbread and butter cookies?
Whipped shortbread is typically lighter and airier due to the whipping, while butter cookies are denser and richer.
Why do you add cornstarch to shortbread cookies?
Many bakers use cornstarch in shortbread to achieve a desirable melt-in-your-mouth quality and a more tender crumb by reducing gluten development. Learn more about how cornstarch affects cookie texture.
Conclusion
These whipped shortbread cookies prove that simple ingredients can create something elegant. Their buttery, airy texture feels indulgent, yet the method is friendly for beginners and perfect for busy days. Bake a batch, decorate as you like, and share the joy with family and friends. Enjoy the process, and savor every delicate bite.
Perfect Whipped Shortbread Cookies
Equipment
- Baking sheet
- Parchment paper
- Stand mixer
- Electric hand mixer
- Large Mixing Bowl
- Separate bowl
- whisk
- fork
Ingredients
Cookies
- 1 cup unsalted butter softened
- ¾ cup powdered sugar plus additional for imprinting cookies
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- Nonpareils, jimmies, or colored sanding sugar for decorating, optional
Instructions
Directions
- Preheat your oven to 325F (165C) and line a baking sheet with parchment paper.
- In a stand mixer or with an electric hand mixer, beat softened butter and powdered sugar on medium-high speed until the mixture is lightened in color, fluffy, and creamy, which takes at least 5 minutes; remember to scrape down the bowl occasionally.
- Add vanilla extract and salt to the butter mixture and stir until they are well combined.
- In a separate bowl, whisk together the all-purpose flour and cornstarch.
- With the mixer speed set to medium-low, gradually incorporate the flour and cornstarch mixture into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough, roll them briefly into smooth balls between your palms, and place them 1-2 inches apart on the prepared baking sheet.
- Gently flatten each cookie with a fork; if the dough sticks, dip the fork in a bit of powdered sugar.
- Optionally, sprinkle the cookies with nonpareils, jimmies, or colored sanding sugar for decoration.
- Bake for 12 minutes in the preheated oven; the cookies will still be light in color when done, so allow them to cool completely on the baking sheet before moving them.
