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Whipped Shortbread Cookies

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These Whipped Shortbread Cookies are light, buttery, and melt-in-your-mouth delicious. With just a few simple ingredients, they’re easy to make and perfect for the holidays or any time you’re craving a delicate sweet treat.

Ingredients

Scale

Makes about 24 cookies:

  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • Sprinkles, candied cherries, or chocolate chips (optional, for garnish)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the butter and sugar:
    • In a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  3. Add vanilla:
    • Mix in the vanilla extract until combined.
  4. Incorporate dry ingredients:
    • Sift together the flour, cornstarch, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined. The dough will be soft and light.
  5. Shape the cookies:
    • Using a small cookie scoop or tablespoon, scoop dough onto the prepared baking sheet. Leave about 1 inch between each cookie. Optionally, press down gently with a fork, or add a sprinkle of decorations or a candied cherry on top.
  6. Bake:
    • Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Avoid overbaking to maintain the delicate texture.
  7. Cool and serve:
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, substitute the vanilla extract with almond extract.
  • These cookies freeze well—store in an airtight container for up to 3 months.
  • Make them festive by using colored sprinkles or drizzling with melted chocolate after baking.