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.

Whipped Shortbread Cookies – Soft, Buttery & Irresistible

Name: Whipped Shortbread Cookies – Soft, Buttery & Irresistible
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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

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

Scale

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

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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