When the house is quiet and snow flurries brush the windows, I like to put on a cozy playlist, preheat the oven, and start whipping butter. These whipped shortbread cookies are my favorite kind of December magic—soft, buttery, and melt-in-your-mouth good. They’re the kind of cookie that disappears fast, so I always make a double batch.
Table of Contents
Ingredients You’ll Need
You only need a few pantry staples to make these whipped shortbread cookies come to life:
- 1½ cups butter, room temperature and salted
Room-temp butter is essential—it whips in air and creates that pillowy texture. - ¾ cup confectioners’ sugar
Smooth, light, and just sweet enough. - 2¼ cups all-purpose flour, sifted
Sifting helps keep the dough airy and light. - ¾ cup cornstarch
This is the secret to that delicate, melt-away texture. - Optional flavorings:
2 teaspoons of vanilla, almond, lemon, or orange extract - Optional toppings:
Sprinkles, jam, a Hershey’s Kiss, or a cherry in the center
Step-by-Step: How to Make Whipped Shortbread Cookies
1. Whip butter and sugar
Beat butter and confectioners’ sugar on medium-high speed for 4 to 5 minutes. You want the texture fluffy and cloud-like. This step builds the base of that melt-in-your-mouth feel.
2. Add flavoring
Mix in vanilla or your choice of extract for a hint of flavor.
3. Add flour and cornstarch
Turn the mixer to low and gradually add the sifted flour and cornstarch. Mix just until combined. Don’t overmix.
4. Shape the dough
Roll into 36 small balls. If the dough feels soft, chill it for 10–15 minutes first.
5. Press and decorate
Use a fork dipped in cornstarch or flour to gently press the tops. Add sprinkles, jam, or chocolate now—they stick best before chilling.
6. Chill the dough
Refrigerate the trays for at least 2 hours. This helps the cookies keep their shape while baking.
7. Bake
Preheat oven to 300°F (150°C). Bake for 19–20 minutes until the tops are set and the bottoms are just barely golden.
8. Cool
Let cookies cool completely on the baking sheet. They’re delicate while warm but firm up as they cool.
Tips for Best Results
- Use soft, room-temp butter—not melted or cold.
- Whip the butter and sugar well. This step is where the airiness happens.
- Don’t overmix once the flour and cornstarch go in.
- Always chill before baking—this helps the cookies hold their shape.
- Add toppings before chilling, so they stick.
Flavor Variations
Once you master the base recipe, try these fun twists:
- Chocolate-topped: Add a Hershey’s Kiss after baking or drizzle with melted chocolate
- Cherry almond: Add ½ tsp almond extract and top with a cherry half before baking
- Jam-filled: Press a small indent in the dough and fill with jam before baking
- Citrus twist: Use orange or lemon extract for a bright, fresh flavor
Storage and Freezing Tips
These cookies are great for making ahead or gifting:
- Store at room temperature in an airtight container for up to 1 week
- Refrigerate to extend freshness another week
- Freeze baked cookies for up to 2 months—just let them thaw before serving
- Freeze unbaked dough: shape into balls, freeze on a tray, then transfer to a ziplock bag. Bake straight from frozen—no thawing needed
Taste & Texture
Soft, buttery, and not overly sweet. The cornstarch gives them a tender crumb that just melts away as you bite. They’re delicate and light—almost like butter clouds. Perfect for gifting, nibbling, or pairing with easy vanilla biscuits for a holiday spread.
Nutrition Information (per cookie)
Each cookie has about:
- 66 calories
- 6g fat
- 4g carbs
- 2g sugar
- 1g protein
- 50mg sodium
Light, buttery, and lower in sugar than most holiday cookies.
FAQ
What’s the difference between whipped shortbread and regular shortbread?
Regular shortbread is firmer and a bit crumbly. Whipped shortbread is lighter and softer thanks to all that air from whipping and the added cornstarch.
What are whipped shortbread cookies?
They’re a softer, lighter take on classic shortbread. Made by whipping butter and sugar until fluffy, then gently folding in flour and cornstarch for a soft, tender cookie.
What is the 3:2:1 rule for shortbread?
It refers to the classic shortbread ratio: 3 parts flour, 2 parts butter, 1 part sugar. This whipped version tweaks it slightly and adds cornstarch for texture.
What’s the secret to perfect shortbread?
Start with room-temp butter, whip it thoroughly with sugar, avoid overmixing, and always chill the dough before baking. It’s all about gentle handling and simple ingredients.
Whipped Shortbread Cookies Recipe (Recipe Card)
Print
Whipped Shortbread Cookies | Remarkably Soft and Buttery
- Total Time: 2 hrs 30 mins
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery, and melt-in-your-mouth cookies made with just a few pantry staples. These whipped shortbread cookies are a simple yet magical holiday favorite.
Ingredients
1½ cups butter, room temperature, salted
¾ cup confectioners’ sugar
2¼ cups all-purpose flour, sifted
¾ cup cornstarch
Optional: 2 tsp vanilla, lemon, almond, or orange extract
Optional: ¼ cup sprinkles, jam, cherries, or Hershey’s Kisses
Instructions
1. Beat the butter and confectioners’ sugar on medium-high speed for 4–5 minutes until light and fluffy.
2. Mix in your chosen flavoring (vanilla, citrus, etc.).
3. Sift the flour and cornstarch together. Slowly add them on low speed, mixing until just combined.
4. Scoop and roll dough into 36 equal balls. Chill if too soft.
5. Gently press the tops with a fork dipped in cornstarch or flour. Add sprinkles or toppings now.
6. Chill the shaped dough in the refrigerator for at least 2 hours.
7. Preheat oven to 300°F (150°C). Bake cookies for 19–20 minutes until tops are set and bottoms are lightly golden.
8. Cool on baking sheet before serving. They are delicate when warm.
Notes
Do not skip the whipping step—this gives the cookies their airy texture.
Always chill the dough before baking to help them keep their shape.
Add sprinkles before chilling for better stick.
These freeze well, both baked and unbaked. Bake directly from frozen if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 2g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
More Such Recipes
Looking for more festive, stress-free sweets? Try these next:
- Festive Christmas popcorn candy for holiday snacking
- Easy vanilla biscuits to pair with your shortbread cookies
- No-bake Christmas cheesecake slab for a stress-free dessert spread
- White chocolate peppermint cheesecake for a cool and creamy festive treat
Final Thoughts
These whipped shortbread cookies are a joy to make and even better to share. Whether you’re baking for a cookie swap, a cozy night in, or just want to fill your kitchen with the smell of sweet butter and sugar, this recipe never disappoints.
They’re also beautiful for gifting—stacked in a cookie tin or tucked in a clear bag with a ribbon.
If you make them, tag me on Pinterest or share a photo over on Facebook. I love seeing what you bake!