Whipped Shortbread Cookies
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With only six ingredients (plus sprinkles, of course), these Whipped Shortbread Cookies may be the easiest recipe you’ll make this holiday season. They take less than 30 minutes to make from start to finish–NO chilling required! Recipe also includes a how-to video tutorial.
Whipped Shortbread: The Easiest Holiday Cookie
Today I’m sharing a new addition to my collection of Christmas cookie recipes, and I think you’re really going to like this one! These whipped shortbread cookies are simple and quick, use less than 10 ingredients and there’s no chilling required!
These cookies have a classic, buttery flavor that’s reminiscent of my butter cookies, only lighter. They’re great served alone or with a mug of hot cocoa, and they’re sure to stand out in any cookie exchange. They’re perfect for the upcoming holidays (and simpler than classic sugar cookies) but really, they’re delicious any time of year.
You may be familiar with my standard shortbread cookies; even though they share a name, these whipped shortbread cookies are more airy. Thanks to some extra corn starch, they truly melt in your mouth!
Let’s get started!
What You Need
Since this recipe has so few ingredients, the quality of each one is particularly important. Keep this in mind as you gather your ingredients. Here’s what you need!
- Butter. While standard butter will work fine, this is a recipe where European butter will really shine (if you can find it).
- Powdered sugar. Using powdered instead of granulated sugar contributes to the airy, melt-in-your mouth consistency of these cookies.
- Vanilla. This is the time to use your good vanilla extract, if you have some.
- Salt. Use plain table salt–no need to get fancy here!
- Flour. Make sure to measure your flour properly and make sure you know how to use a kitchen scale if you have one, because it’s easy to accidentally use too much flour. Too much flour will make the dough dry, crumbly, and difficult to work with.
- Cornstarch. Powdered sugar already contains cornstarch, but we up the ante by using a bit more to give these cookies an even better, more melt-in-your-mouth texture.
- Sprinkles. For decoration, you can use nonpareils, jimmies, or colored sanding sugar. Or you can skip them entirely! The sprinkles make these easily customizable for whatever holiday or event you happen to be celebrating!
SAM’S TIP: Almond extract would also taste lovely in these cookies! You could substitute some of the vanilla (I’d start with just 1/4 teaspoon since it’s quite potent, adding more according to your taste preference) for a twist on the classic whipped shortbread flavor.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Whipped Shortbread Cookies
- Beat together butter and sugar for several minutes until you have a light, airy, pale yellow and fluffy mixture. A stand mixer is great for this, if you have one!
- Stir in vanilla and salt then gradually add flour and cornstarch with mixer on low-speed.
- Scoop dough into balls and roll each briefly between your palms to make a smooth ball. into before placing on your prepared sheet about 1-2 inches apart.
- Use a fork to gently flatten each cookie (sort of like my peanut butter cookies, but we’re only using our fork one way instead of making a crosshatch pattern). Top with sprinkles (mandatory) and bake for 12 minutes. Don’t over-bake these cookies or they’ll be dry and crumbly.
SAM’S TIP: Make sure you whip your butter and sugar really, REALLY well. I like to use a stand mixer for this step, because it gets the job done much faster (just make sure to scrape sides and bottom of the bowl periodically!). Once I get to the point of adding the flour, I like to be much more gentle with the dough to avoid overdoing it, which can not only make the cookies a bit tough, but it can also make the dough greasy and difficult to work with.
Frequently Asked Questions
They are very similar; however, butter cookies are more rich and tender where whipped shortbread cookies are airy and light.
Cornstarch is one of my favorite secret ingredients! In these cookies, it keeps them from spreading too much, and it contributes to the melt-in-your-mouth texture that whipped shortbread is known for. Note that powdered sugar already contains cornstarch, but by increasing the amount and adding additional, we improve the texture even more!
While I largely prefer using unsalted vs. salted butter, you can use salted if that’s all you have on hand. Just reduce the salt that is called for in the recipe to 1/4 teaspoon.
Enjoy!
More Recipes You Might Like
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Whipped Shortbread Cookies
Equipment
Ingredients
- 1 cup (226 g) unsalted butter¹, softened
- ¾ cup (90 g) powdered sugar, (plus additional for imprinting cookies)
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons (17 g) cornstarch
- Nonpareils, jimmies, or colored sanding sugar for decorating, optional
Instructions
- Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.1 cup (226 g) unsalted butter¹, ¾ cup (90 g) powdered sugar
- Add vanilla extract and salt and stir until combined.1 teaspoon vanilla extract, ¾ teaspoon table salt
- In a separate bowl, whisk together flour and cornstarch.2 cups (250 g) all-purpose flour, 2 Tablespoons (17 g) cornstarch
- Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
- Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
- Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
- Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.Nonpareils
- Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.
Notes
¹Butter
Butter is the most important ingredient in your whipped shortbread and the better quality you use, the better your cookies will taste. If you can get your hands on European butter, I recommend using that for this recipe (though they’ll still be delicious if you can’t!). The butter should be softened, but not so warm that it appears melty or oily.Salted Butter
If using salted butter, reduce the salt in the recipe to ¼ teaspoon.Storing
Store in an airtight container at room temperature for 1-2 weeks.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
For extra special occasions, do not flatten. When cookies are completely cooled, frost tops with butter/powdered sugar frosting, then sprinkle with your favorites. I use red and green sugar at Christmas.
These were a hit at Thanksgiving.
The only adjustment I had to make for high altitude was extending the baking time to about 14-15 minutes.
Will definitely make again, trying almond and lemon flavorings as well.
Hi, for a Gluten-free option, can the regular flour be substituted for Cassava flour to get the same results?
Sorry, I meant to say substituted WITH Cassava flour?
Hi Christine! I have honestly never baked with Cassava flour so I can’t say for sure how it will turn out. If you do try it I would love to know how it goes. 🙂
Hi. Im in the UK is all purpose flour plain flour or Self raising flour please?
Hi Tracy! You will want to use plain flour. Enjoy! 🙂
Instead of making cookies, can you spread the mixture in a Pyrex dish and bake them that way? Then cut them in bars.
Hi Cary! I’m not sure how well they would hold together, but if you try it please let me know how it turns out for you!
Im making these cookies now and the dough is a sandy teaxture
I’m sorry this happened, Bobbi! It sounds like you may have had a little excess flour. It shouldn’t have been sandy. 🙁
I I made these and they are very good
I just made these & drizzled melted chocolate over the tops & they’re “YUMMY”❗️❤️
I followed this recipie to a “T”. The dough if you want to call it that went straight to the garbage. Dough ended up powdery and would form into a ball however once I went to flatten they crumbled. Butter isn’t cheap! What a waste!
I’m sorry you had this experience Nancy! Sounds like you accidentally over-measured your flour. 🙁
I just made these & drizzled melted chocolate over the tops & they’re “YUMMY”❗️❤️This is the first time I’ve commented‼️
I’m so happy to hear they were such a hit, Debi! Thank you so much for trying my recipe, and for commenting! 🙂
Do you think I could use this dough in my cookie press?
Could I use lemon extract instead of vanilla ? If yes would it be equal amount ?? Thanks so much
Yes, but you’ll want to use less than what is listed, as it’s going to be much more potent. Enjoy, Joanne 😊
Do you use pure icing sugar or soft icing sugar
Hi Danuta! I use soft icing sugar here. 🙂
Hello what is powdered sugar ( is it icing sugar)?
Hi Davina! Yes icing sugar/confectioner’s sugar. Enjoy! 🙂
Yes
Sam,
These cookies look wonderful! I want to know if changing the vanilla extract to almond extract would be alright? Thanks so much for the great recipes!
Hi Maura! Almond extract will work here but you will want to use less as almond extract is much more potent. 🙂
There are high altitude recipe conversions and suggestions on the internet for people to try. No guarantee. Also, I love a cookie that says, sprinkles are mandatory! LOL
I made this cookie and its so good. Just wish I had trippled everything so that I could have more 🍪😁
I’m so, so glad to hear this, Ivy! Thank you so much for trying my recipe! 🙂
Can I use gluten-free flour ?? Thanks !
Hi Betty! Unfortunately I am not very familiar with gluten-free baking, but I am hoping that someone who is and who has tried it can chime in!
Any recommendations for making these at high altitude? Say 5,280 ft.
Hi Bailey! Unfortunately I don’t have much experience baking at high altitude so I can’t say for sure if anything would need to change. 🙁
Just follow the recipe as per…..most things work at high altitude it is usually only sponge cakes you need to find a substitute for and that would be a hot milk sponge. If in doubt go to a Johannesburg recipe site.
Can these be rolled out for cut out cookies?
Hi Mary! I am not sure how these would work for cut out cookies, I would recommend my classic shortbread or sugar cookies instead.
I do not use butter ( lactose intolerant), so use an olive oil based becel margarine. It tends to work almost the same. I look forward to experimenting with this recipe. Thank you.
I hope you love them! 🙂
What temperature to do you bake these cookies at?
Hi Jan! I note it in the recipe. 🙂
Hi Sam…..these look yummy. Am going to make them……what is the yield….a dozen?
Hi Diana! This recipe makes 35 cookies. I hope you love them!! 🙂
My life may or may not be controlled by my sweet tooth as well! Haha! These look great and I’m looking forward to trying this recipe. My question is if I wanna make them lemon by subbing lemon extract & like a couple tablespoons of zest do you think they will turn out well?
I think the lemon zest and extract could work. You’ll want to use less lemon extract though as it’s going to be much more potent. 🙂
I followed recipe exactly carefully measure the flour at 2c. Dough was crumbly and wouldn’t roll at all. So disappointed as i was really looking forward to this recipe!
I’m so sorry this happened, Sheri! Did you weigh your flour or did you scoop it out? It can actually be really easy to accidentally over-measure your flour here, which may have been the issue. 🙁
In the comments, you say if using salted butter, to reduce the butter to 1/4 tsp. Did you mean reduce the salt to 1/4 tsp? These look delicious and I definitely want to try but a little confused about the amount of butter.
Sorry for the confusion Pat! Yes you will want to reduce the salt added not the butter that is added. 🙂
Hi, I made these cookies and they came out wonderful! We all love them and this will now be my favourite cookies recipe. Thank you.
Marlize (South-African living in the Netherlands:)
Hi, i tried them today and they are DELICIOUS… Thanks for the recipe ☺️☺️