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 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 ¼ 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 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.
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 ¼ 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
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
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
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.
Bruce
I looked up “delicate” in the dictionary, and found a picture of these cookies. Traditional shortbread is a little harder and somewhat crumbly. Neither of those words applies here. Their texture and mouth feel are amazing – a little crunch on the outside, then the inside almost makes your teeth think they’re chewy, but they aren’t. Your teeth just float through them. They could handle 1 1/2 tsp of vanilla extract, for a more pronounced vanilla flavor, but their delicate flavor is a wonderful part of their charm.
Sam knows that I don’t like to bake cookies, but these are easy, make a nice amount, and can all be baked on just two cookie sheets, so I’m not tied to the oven.
I wouldn’t say they’re salty at all. I could taste a little salt, which copmlements the sweetness perfectly, but not anywhere near too much.
Bobbi
These are delicious, although the chocolate chip variation was a bigger hit.
I made some of these with a quarter or half candied cherry in the middlle.
(The half cherries were MINE )
Also, some I made an indent with 1/4 tsp. measuring spoon and filled with seedless raspberry or other jam.
Thanks again for some wonderful, easy and low sugar recipes.
(powdered sugar is so much less sugary than regular sugar )
Jenn
I did not enjoy these. they were much too salty and suck the moisture out of your mouth. I do not recommend this recipe.
Sam
I’m so sorry to hear this, Jenn! Did you use salted butter by chance?
Jodi Frye
I really want to try this recipe for Christmas but I’m using cast iron gem pans which are pans with shapes in them. I push dough into the shapes and bake. Do you foresee a problem with this method ? I was actually just going to try it with one cookie to see how it went. The pan I’m using is the cast iron John Wright All American gingerbread boys. Shortbread cookies are the favorite here. I have a different recipe that I use for my cast iron gem pans but I really want to try your recipe. Looks so good !
Sam
Hi Jodi! I haven’t tried it so I can’t say for sure how it would turn out. I think it could work. Let me know how it goes if you try! 🙂
Jodi Frye
I tried it yesterday and it worked dandy ! I just sprayed the pans really well first. They are sooooo good ! Thank you !!
Sheila Clark
I haven’t tried Ur recipe yet…tomorrow…I just want 2 say U got me with Ur recipe style….adding the ingredients after the steps…what a totally awesome idea.It is so annoying to bounce back & forth from the method to the ingredients. Finally, someone has clued in!! I don’t know where U got this idea, but hey…U nailed it!! I wish all recipes were like this…hopefully it will catch on…
LT
Hi can I make the dough ahead to freeze or refrigerate?
Sam
This dough will last for several days in the refrigerator. Make sure to wrap it tightly so it doesn’t dry out. 🙂
Joanne Dunsworth
What is the difference between whipped and regular shortbread cookies? They both have the same amount of the same ingredients (except salt).
Sam
Hi Joanne! The technique is really the only difference. It creates a softer texture. 🙂
Bruce
They’re lighter in texture, too. Delightful is the word for them.
Lynnette Glisson
My family loved the whipped shortbread cookies. I decided they were similar to a pecan one hut was out of pecans so I used cashews they were delicious. Will definitely make again.
Gianna
Is it okay to use salted butter and then just not add any of the table salt the recipe calls for?
Sam
Hi Gianna! You will just want to reduce the salt to 1/4 teaspoon. 🙂
Mel
Is it okay to freeze these cookies?
Sam
Sure thing! 🙂
D. Susanne Lockhart
do they spread in oven ?
Sam
Very little.
Emma
I followed this recipe to a T. I left the butter out to soften, used a scale for all my measurements and found it was very salty. I love salt, and often add extra salt to recipes (I didn’t here) and I also used unsalted butter. But they were still so salty!
Just a warning for those who may not like salt – reduce the amount in the recipe!
Sam
I’m so sorry to hear that, Emma! They shouldn’t be salty as you only need 3/4 teaspoon of salt for the cookies and it’s spread out between 35 cookies. 🙁
Keleey
The salt in the butter is more than enough! I just made them and it was perfect! No added salt just salted butter
Sam
This recipe calls for unsalted butter so it would make sense that you wouldn’t have needed to add salt if you used salted butter.
Linda
Good recipe. But you should remind people to chill this dough before baking to avoid the flat pancake as the butter heats up and spreads.
Sam
Hi Linda! While you can chill the dough, this really shouldn’t be an issue so long as the butter is the proper temperature (softened, but not melty or oily, as noted in the recipe). I personally never chill the dough and the cookies in the photos and the video were not chilled and they did not end up flat. Enjoy!
Melissa
Great shortbread!!!
Soft, buttery & they melt in your mouth. I must’ve made mine a little too big as I only got 25 cookies.. I am excited to try a few more of your cookie recipes for my Christmas trays. I made your oatmeal raisin ones last night and they’re great too. Thank you for sharing.
P.s I love how you write your recipe notes with the measurements.
Connie
As always, Sam provides the best recipes! Her site is my go to! These are soooo good and super easy! They are going to be gone tonight 😅kids love them! I’ll be making them for our Christmas tray. Thanks, Sam!!!
Natasha
made this yesterday for my family and they’re gone by today! everyone was complimenting the biscuits and i’m pretty sure this is my favourite shortbread cookies recipe now!
Sam
This is so great to hear, Natasha, thank you so much for trying my recipe! 🙂
Jennifer Mark
Dang these cookies were way too good! My friend shared the recipe after she made them for our cookie exchange and I am taking them to the office tomorrow. I added in chopped cranberries. The cookies turned out perfect (I used a scale to measure the ingredients, thanks for including the weight!). I also used my kitchen scale to measure out each ball so they cooked evenly. Thanks again, this recipe will be a staple in my household.