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    Home ยป Recipes ยป Cookies

    Whipped Shortbread Cookies

    Updated: Nov 13, 2021 โ€ข Published: Nov 22, 2021 by Sam Merritt โ€ข 259 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of whipped shortbread, top image of birds eye view of cookies on gold wire serving tray, bottom image of close up one cut in half

    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.

    pile of whipped shortbread cookies with sprinkles on gold cooling rack

    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

    overhead view of ingredients for whipped shortbread

    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 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 ยผ 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

    Collage of four photos showing how to make whipped shortbread cookies
    1. 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!
    2. Stir in vanilla and salt then gradually add flour and cornstarch with mixer on low-speed.
    3. 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.
    4. Use a fork to gently flatten each cookie (sort of like a peanut butter cookie, 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.

    whipped shortbread cookies on gold cooling rack with red towel underneath

    Frequently Asked Questions

    What’s the difference between whipped shortbread cookies and butter cookies?

    They are very similar; however, butter cookies are more rich and tender where whipped shortbread cookies are airy and light.

    What does cornstarch do in shortbread cookies?

    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!

    I only have salted butter. Should I omit the salt altogether?

    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 ยผ teaspoon.

    two halves of whipped shortbread cookies stacked on top of each other with Christmas ornaments in the background and foreground

    Enjoy!

    More Recipes You Might Like

    • Snowball Cookies
    • Gingerbread Men Cookies
    • Pecan Sandies

    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

    pile of whipped shortbread cookies with sprinkles on gold cooling rack

    Whipped Shortbread Cookies

    With only six ingredients (plus sprinkles), these whipped shortbread cookies may be the easiest recipe you make this holiday season. They take less than 30 minutes to make from start to finish–NO chilling required!
    Scroll down to watch the how-to video.
    4.91 from 221 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 35 cookies
    Calories: 85kcal
    Author: Sam Merritt

    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

    Recommended Equipment

    • Baking sheet
    • Mixing bowls

    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

    Serving: 1cookie | Calories: 85kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 51mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Vitamin A: 162IU | Calcium: 3mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Cookie Recipes To Try:

    • Thumbrint cookies with raspberry filling on plate
      Thumbprint Cookies
    • Colorful and festive spritz cookies shaped like wreaths, trees, and snowflakes on a wood cutting board.
      Spritz Cookies
    • Linzer cookies on marble with red bakers twine
      Linzer Cookies
    • Sprinkle cookies on cooling rack
      Sprinkle Cookies

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Faith

      December 21, 2021 at 7:20 am

      4 stars
      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?

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2021 at 1:18 pm

        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.

        Reply
    2. Tracy

      December 20, 2021 at 11:20 pm

      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!

      Reply
      • Emily @ Sugar Spun Run

        December 21, 2021 at 1:01 pm

        Oh no…we’re so sorry this happened, Tracy! We hope they turn out better next time. Merry Christmas to you! ๐Ÿ˜Š

        Reply
        • Tracy

          December 22, 2021 at 7:26 pm

          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.

        • Emily @ Sugar Spun Run

          December 27, 2021 at 3:40 pm

          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!

    3. Jeanne

      December 20, 2021 at 1:59 pm

      My cookies cracked when I pressed them with the fork. What did I do wrong? I

      Reply
      • Sam

        December 26, 2021 at 6:43 pm

        I’m so sorry this happened, Jeanne! There may be too much flour in the dough. ๐Ÿ™

        Reply
      • Jeanne

        December 27, 2021 at 7:41 am

        Thank you Sam. I’ll try using a little less.

        Reply
    4. Christine

      December 19, 2021 at 1:12 pm

      5 stars
      These cookies are delicious. I just finished making them.very easy

      Reply
    5. Amber Simmons

      December 19, 2021 at 9:52 am

      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!

      Reply
      • Sam

        December 19, 2021 at 10:13 pm

        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.

        Reply
        • Amber Simmons

          December 19, 2021 at 11:00 pm

          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.

    6. Nicole

      December 17, 2021 at 9:19 pm

      Good day. Does it matter if use the paddle or whisk attachment for the stand mixer?

      Reply
      • Sam

        December 18, 2021 at 9:47 pm

        Hi Nicole! Either works here. ๐Ÿ™‚

        Reply
    7. Sue

      December 12, 2021 at 6:06 pm

      5 stars
      Light, crisp, yummy cookie. A new favorite.

      Reply
    8. Jennifer

      December 09, 2021 at 11:12 am

      Excellent recipe. Used an 85% fat butter. Only adjustment was baking for 15 min instead. At 12 min they were under baked. 10/10

      Reply
    9. Julie

      December 08, 2021 at 4:54 pm

      4 stars
      They taste great but mine were very crumbly and wouldn’t form into balls. Not sticky enough. What did I do wrong?

      Reply
      • Sam

        December 08, 2021 at 5:34 pm

        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.

        Reply
      • Cheryl

        December 10, 2021 at 2:35 pm

        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.

        Reply
    10. Lori Benoit

      December 08, 2021 at 4:29 am

      Good morning Sam,
      Could I freeze the Whipped Shortbread Cookies?
      Have a good day!
      Lori

      Reply
      • Sam

        December 08, 2021 at 1:06 pm

        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! ๐Ÿ™‚

        Reply
    11. Maura

      December 04, 2021 at 10:04 am

      5 stars
      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!

      Reply
      • Sam

        December 05, 2021 at 9:13 pm

        Hi Maura! They should freeze just fine after baking. ๐Ÿ™‚

        Reply
        • Vicki Simpson

          December 19, 2021 at 3:14 pm

          5 stars
          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.

    12. Kathy Prettyman

      December 01, 2021 at 12:57 pm

      How many cookies does the recipe yield?

      Reply
      • Tracy

        December 22, 2021 at 7:30 pm

        Approximately 50 cookies if measured as Sam mentioned. 1 inch diameter before pressed with fork.

        Reply
    13. Cristina

      November 29, 2021 at 2:56 pm

      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!

      Reply
      • Sam

        November 29, 2021 at 3:01 pm

        I would definitely use 82% butter, they’ll be delicious! Enjoy! ๐Ÿ™‚

        Reply
        • Dawn

          January 31, 2022 at 9:29 am

          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

      • Suzie

        November 29, 2021 at 5:58 pm

        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.

        Reply
    14. Julia oraniuk

      November 29, 2021 at 5:40 am

      Looks easy to make

      Reply
    15. Amy

      November 28, 2021 at 9:50 pm

      5 stars
      I made these cookies…..my friends told me they like them better than cookies from the bakery

      Reply
      • Sam

        November 29, 2021 at 1:52 pm

        I’m so glad you enjoyed them so much, Amy! ๐Ÿ™‚

        Reply
      • Shawnna

        December 08, 2021 at 6:30 pm

        5 stars
        Very good! I must have sized the cookies wrong because I doubled the recipe and only got about 4 dozen.

        Reply
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