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!
I am unsure what I did, the cookies are still delicious, but I feel like maybe I over mixed? They are about the size of 2 table spoons and they are heavy. Did they make them too big? And do you think I over mixed?
Hi Faith! It sounds like your cookies may have been too big (we recommend using a 1 tablespoon size scoop). Overmixing can make the cookies tough, so if you feel that yours turned out that way, that could be the culprit.
Hi Sam.
Thanks for the recipe, it was easy! But for all that are trying it, don’t do what I did and realize after they were baked and tasted that I bought ‘good’ Irish SALTED butter and didn’t know it to reduce the salt to 1/4. I sprinkled powered sugar on top and it slightly improved it.
I will try another batch and let you know!
Thanks again and Merry Christmas, All!
Oh no…we’re so sorry this happened, Tracy! We hope they turn out better next time. Merry Christmas to you! 😊
Apologies are appreciated but will wear my glasses to be able to read ‘unsalted’ next time. I was hasty!
Update. I made another batch without added salt (because I had purchased plenty of salted butter) And they were as easy and super delicious! I do love this recipe!
Have you or anyone tried this recipe with other flours to eliminate gluten?
Curious.
Merry Christmas, All and thank you, Sam.
Wonderful–we’re so happy to hear that Tracy! We haven’t tried to make a gluten-free version; if you do, please let us know how it turns out for you. Merry Christmas to you too!
My cookies cracked when I pressed them with the fork. What did I do wrong? I
I’m so sorry this happened, Jeanne! There may be too much flour in the dough. 🙁
Thank you Sam. I’ll try using a little less.
These cookies are delicious. I just finished making them.very easy
I was so excited to try these cookies so I tried making them this morning and after all the flour was added, it is way too crumbly to form into balls. Is there something I can do to fix it or do I need to start all over? Thanks!
Hi Amber! You could try adding a splash of milk, but that could also end up changing the consistency. Personally, I would probably give it a shot rather than trashing it.
Thank you so much for replying! I actually realized I misread the amount of butter the stick I had, I thought it needed to be cut in half but I actually needed the whole thing lol. So I just whipped that other half of butter and mixed it in and they came out great, I guess.
Good day. Does it matter if use the paddle or whisk attachment for the stand mixer?
Hi Nicole! Either works here. 🙂
Light, crisp, yummy cookie. A new favorite.
Excellent recipe. Used an 85% fat butter. Only adjustment was baking for 15 min instead. At 12 min they were under baked. 10/10
They taste great but mine were very crumbly and wouldn’t form into balls. Not sticky enough. What did I do wrong?
Hi Julie! If nothing was mis-measured (and the flour was measured properly) then it may just be that the flour was added too quickly (make sure to add gradually) and it just needs to be mixed longer.
Hi Julie. I had the same exact problem. I will try them again but with only 1.5 cup flour and then eyeball it to see if more flour would be needed. I was disappointed for sure.
Good morning Sam,
Could I freeze the Whipped Shortbread Cookies?
Have a good day!
Lori
Hi Lori! Yes they should freeze just fine, either before or after baking. If baking from frozen they will likely need a bit more time in the oven. Enjoy! 🙂
These cookies are fantastic! They disappeared quickly! Is it possible to freeze them either before or after baking? Thanks so much for the great recipes!
Hi Maura! They should freeze just fine after baking. 🙂
These were AWESOME and super easy. I made half the cookies petr the recipe with sprinkles. The other half I made plain then, after they cooled, I dipped half the cookie in melted chocolate followed by sprinkles. They look great. Suggestion for those who had crumbly dough: Make sure to whip the butter and sugar long enough to get it super smooth and “whippy”. Then gradually add the flour making sure to whip it thoroughly before gradually adding more. Also, double check the weather in your area for humidity levels. If you live some place that is really arid, you may want to add 1/4 tsp. water at a time to the dough until it reaches the right consistency.
How many cookies does the recipe yield?
Approximately 50 cookies if measured as Sam mentioned. 1 inch diameter before pressed with fork.
Hi! I live in Europe and I want to ask what kind of butter would you recommend? It’s about the fat or something else? The fat should be 80%? We do have here butter with 65% fat or 82% and that’s why I’m asking.I would love to make those cookies.Thank you!
I would definitely use 82% butter, they’ll be delicious! Enjoy! 🙂
Can I add unsweetened cocoa powder to make the cookies alittle chocolately my grand babies love chocolate and you recipe done have a large amount of sugar
Kerry Gold Irish butter is excellent. It’s my ‘go-to’ butter for baking. I use unsalted in all my baking. It works great in everything that I bake and use it in when the recipes call for butter. I’ll be using it for this recipe. Can’t wait to make these cookies for the holidays.
Looks easy to make
I made these cookies…..my friends told me they like them better than cookies from the bakery
I’m so glad you enjoyed them so much, Amy! 🙂
Very good! I must have sized the cookies wrong because I doubled the recipe and only got about 4 dozen.