The first snowfall always pulls me toward the kitchen. There’s something magical about creaming butter while the world outside turns quiet and white. These whipped shortbread cookies are my go-to for that cozy moment soft, buttery, and melt-in-your-mouth good. With just a handful of ingredients and no chilling time, they’re a dream for busy holiday bakers. And with a few sprinkles, they sparkle like tiny snowflakes on your cookie tray.
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Why You’ll Love This Recipe
You’ll love these whipped shortbread cookies for their simplicity and texture. Each bite crumbles delicately, almost dissolving on your tongue. They need only a few pantry staples butter, sugar, flour, and cornstarch yet taste like something from a bakery window. There’s no need to chill the dough, so you can mix, bake, and enjoy within half an hour. Their pale color and subtle buttery aroma make them perfect for gifting or sharing during holiday gatherings.
Ingredients You’ll Need
Unsalted Butter (1 cup, softened): The base of this recipe. Use quality butter for that rich, creamy flavor.
Powdered Sugar (¾ cup): This gives the cookies their signature softness and light sweetness.
Vanilla Extract (1 tsp): Adds warmth and aroma. You can swap ¼ tsp for almond extract if you’d like a nuttier note.
Table Salt (¾ tsp): Balances the sweetness. If you’re using salted butter, reduce it to ¼ tsp.
All-Purpose Flour (2 cups): Provides structure. Measure carefully — too much flour can make cookies dense.
Cornstarch (2 tbsp): The secret to the melt-in-your-mouth texture.
Sprinkles (optional): For festive flair — use nonpareils, jimmies, or sanding sugar.
Step-by-Step: How to Make Whipped Shortbread Cookies
Step 1 – Cream the Butter and Sugar
Beat the softened butter and powdered sugar together for at least five minutes. The mixture should turn very light and airy. This step is crucial the longer you beat, the lighter your cookies will be.
Step 2 – Mix in Flavorings
Add the vanilla extract and salt. Mix briefly until combined. These small touches bring balance and depth to every bite. If using almond extract, this is the moment to add it.
Step 3 – Combine Dry Ingredients
In a separate bowl, whisk together the flour and cornstarch. Then, gradually mix the dry ingredients into the butter mixture on low speed. Stop as soon as the flour disappears — overmixing can make the dough tough.
Step 4 – Shape and Decorate
Scoop tablespoon-sized portions of dough, roll them into smooth balls, and place them about two inches apart on a parchment-lined baking sheet. Flatten gently with a fork dipped in powdered sugar to prevent sticking. Add sprinkles if you’d like a colorful, festive finish.
Step 5 – Bake and Cool
Bake the cookies at 325°F (165°C) for 12 minutes. They should look pale but set not golden. Let them cool completely on the baking sheet so they stay tender. You’ll get around two dozen cookies, depending on scoop size.
Expert Tips for Perfect Whipped Shortbread
Make sure the butter is truly softened but not melted. This helps incorporate air during creaming, which keeps your cookies fluffy. Always beat the butter and sugar long enough that step defines the “whipped” in whipped shortbread. Once you add the flour, handle the dough gently. Overmixing or overbaking can make them dry or heavy. Use a stand mixer if possible to achieve the creamiest texture. And remember, they should stay pale light color equals tender cookies.
Common Questions About Whipped Shortbread Cookies
What’s the Difference Between Whipped Shortbread and Butter Cookies?
Whipped shortbread cookies use powdered sugar and cornstarch, which create a lighter texture than traditional butter cookies. The long creaming time also whips in air, giving them a melt-away feel instead of the denser bite of butter cookies.
Can I Use Salted Butter?
You can, but reduce the added salt to ¼ teaspoon. Most bakers prefer unsalted butter because it gives better control over the final flavor.
Why Are My Cookies Spreading or Dense?
If your butter was too soft or warm, the cookies may spread. If you overmixed after adding the flour, they may turn dense. Also, make sure your oven isn’t running too hot an oven thermometer helps keep temperatures accurate.
Can I Freeze Whipped Shortbread Dough or Cookies?
Yes! Freeze unbaked dough balls on a tray until firm, then store them in a sealed bag for up to two months. Bake directly from frozen, adding an extra minute or two. Baked cookies also freeze well; thaw at room temperature before serving.
How to Store and Keep Fresh
Once cooled, store your whipped shortbread cookies in an airtight container at room temperature for up to two weeks. Their flavor deepens after a day, making them even more buttery and tender. You can also freeze them for longer storage. Layer the cookies with parchment paper to prevent sticking.
More Such Recipes
- soft pumpkin snickerdoodles for cozy baking
- festive peppermint bark brownies
- chewy pumpkin cookies perfect for fall and winter
- chocolate crinkle cookies for your holiday cookie tray
- lemon crinkle cookies with a bright twist
- chocolate thumbprint cookies with rich centers
- classic peanut butter cookies
Conclusion or Final Thoughts
There’s a quiet joy in baking something so simple yet so special. These whipped shortbread cookies remind me that Christmas baking doesn’t have to be complicated to be memorable. Their tender crumb, buttery sweetness, and cheerful sprinkles make them a timeless favorite. Bake a batch, share them with friends, or gift them in a tin. And if you want more inspiration, you can always find cozy ideas on Pinterest or join the conversation on Facebook.
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Whipped Shortbread Cookies – Soft, Buttery & Irresistible
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These whipped shortbread cookies are buttery, soft, and melt-in-your-mouth tender. A quick, no-chill Christmas cookie recipe perfect for busy holiday bakers.
Ingredients
1 cup (226 g) unsalted butter, softened
¾ cup (90 g) powdered sugar
1 teaspoon vanilla extract
¾ teaspoon table salt
2 cups (250 g) all-purpose flour
2 tablespoons (17 g) cornstarch
Sprinkles (nonpareils, jimmies, or sanding sugar), optional
Instructions
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Beat butter and powdered sugar until very light, fluffy, and pale in color, about 5 minutes.
3. Mix in vanilla and salt until combined.
4. In a separate bowl, whisk together flour and cornstarch.
5. Gradually add dry ingredients to the butter mixture on low speed until just incorporated.
6. Scoop dough into tablespoon-sized portions, roll into balls, and place 1–2 inches apart on the baking sheet.
7. Flatten gently with a fork dipped in powdered sugar to prevent sticking.
8. Add sprinkles if desired.
9. Bake for 12 minutes until cookies are pale but set.
10. Cool completely on the baking sheet.
Notes
For best texture, beat butter and sugar thoroughly before adding flour.
Handle dough gently once flour is added to keep cookies tender.
Avoid overbaking; they should stay pale, not golden.
If using salted butter, reduce salt to ¼ teaspoon.
No chilling required. Cookies stay fresh for 1–2 weeks in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 3g
- Sodium: 51mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg