Buttery, melt-in-your-mouth perfection: that’s the magic of Whipped Shortbread Cookies. Simple, nostalgic, and light as air, these delicate treats have been a favorite at holiday gatherings and family get-togethers for generations. Their pale golden color, crisp-yet-tender crumb, and irresistible buttery aroma make them almost impossible to resist from the moment they emerge from the oven. Whether you’re a seasoned baker or making cookies with little helpers, you’ll love how quickly these come together—and how fast they disappear!
Ingredients You’ll Need
Just a handful of kitchen staples stand between you and a batch of heavenly Whipped Shortbread Cookies. Each ingredient has a role to play in achieving the cloud-like softness and classic flavor. Here’s what you’ll need and why each one matters:
- Butter: The foundation of these cookies—choose unsalted butter for full control of the sweetness and saltiness. Let it come fully to room temperature for the lightest whip.
- Powdered sugar: This ensures a silky, smooth texture and brings the right touch of sweetness—don’t substitute with granulated sugar!
- All-purpose flour: Provides the structure that lets these cookies remain tender rather than crumbly.
- Cornstarch: The secret ingredient! Just a bit yields that signature melt-in-your-mouth feel, so don’t skip it.
- Vanilla extract: Adds a gentle warmth and fragrance that elevates the buttery goodness; pure vanilla is best for depth of flavor.
- Salt (just a pinch): Balances the sweetness and enhances the butter and vanilla flavors.
- Sprinkles or cherries (optional): For a classic festive look, press in colored sprinkles or a maraschino cherry before baking.
How to Make Whipped Shortbread Cookies
Step 1: Whip the Butter and Sugar
Start by placing the room-temperature butter into a large mixing bowl. With a hand mixer or stand mixer fitted with the whisk attachment, whip the butter for several minutes until it becomes light, fluffy, and pale. Add the powdered sugar and continue beating until the mixture is airy and almost doubled in volume. This step is key for the delicate texture Whipped Shortbread Cookies are famous for, so don’t rush it!
Step 2: Add Dry Ingredients and Flavorings
Sift together the flour, cornstarch, and salt in a separate bowl. Gradually add the dry mixture to the whipped butter and sugar, mixing on low until just combined. Pour in the vanilla extract and beat for a few more seconds. The dough will look soft, but that’s exactly what you want for incredibly tender shortbread.
Step 3: Shape the Cookies
Using a small cookie scoop or spoon, drop 1-inch mounds of dough onto a parchment-lined baking sheet. Leave some space between each cookie, as they’ll spread slightly. For a traditional look, use a fork dipped in powdered sugar to gently flatten each dough mound and create a crosshatch pattern. If you’re feeling festive, now’s the time to press colored sprinkles or a cherry half into the center of each cookie.
Step 4: Bake to Perfection
Bake in a preheated oven at 300°F (150°C) for 18-22 minutes. Keep a close eye—Whipped Shortbread Cookies should stay pale on top, with just the barest hint of golden color on the bottom edge. Let them cool on the pan for a few minutes, then transfer to a rack to cool completely. Resist the urge to move them while hot; they’re delicate straight from the oven but set up beautifully as they cool.
How to Serve Whipped Shortbread Cookies
Garnishes
A little flourish goes a long way! Dust the cooled cookies with extra powdered sugar for a snowy effect, or drizzle with melted chocolate for added flair. A tiny pinch of flaky sea salt sprinkled on top adds an unexpectedly sophisticated twist to classic Whipped Shortbread Cookies.
Side Dishes
Nothing pairs quite like a mug of tea or coffee, but these cookies also shine alongside a plate of fresh berries. A dish of tangy lemon curd or raspberry jam for dipping gives a burst of color and a bright contrast to the buttery richness.
Creative Ways to Present
For festive gatherings, stack the cookies in glass jars tied with ribbon or layer them in decorative tins with parchment paper between each row. You can even sandwich two Whipped Shortbread Cookies with a bit of jam or ganache for a decadent treat. When gifting, adding a handwritten recipe card makes it extra special.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep extra cookies in an airtight container at room temperature for up to 4-5 days. They hold their delicate texture best in a single layer or with parchment between layers to prevent sticking or breaking.
Freezing
Whipped Shortbread Cookies are wonderfully freezer-friendly. Place baked, cooled cookies in a freezer-safe container with parchment between layers; they’ll keep for up to three months. When ready to enjoy, bring them to room temperature straight from the freezer—no reheating needed.
Reheating
If you love a slightly warm cookie, pop a few on a baking tray and warm in a 275°F (135°C) oven for 4-5 minutes. This refreshes them without drying out that signature melt-in-your-mouth interior.
FAQs
Why do my Whipped Shortbread Cookies spread too much?
If your cookies are spreading, the butter may have been too soft, or there was too little flour or cornstarch. Make sure to measure carefully and chill the dough briefly if your kitchen is warm.
Can I use margarine instead of butter?
Butter is key for the flavor and delicate crumb in Whipped Shortbread Cookies. Margarine can work in a pinch, but you’ll lose that signature taste and texture.
Do I need to chill the dough?
Most recipes don’t require it, but if the dough feels too sticky to handle, chilling for 10-15 minutes can help with shaping.
Why are my cookies crumbly?
Overbaking is usually the culprit. To keep Whipped Shortbread Cookies soft and tender, bake just until the bottoms turn pale gold, and let them finish setting as they cool.
Can I add flavors like almond or citrus?
Absolutely! Almond extract or finely grated lemon or orange zest can add a lovely twist without overshadowing the classic buttery profile.
Final Thoughts
Baking Whipped Shortbread Cookies is truly a treat for all your senses—so buttery, light, and satisfying that one is never enough. I hope you’re inspired to whip up a batch and create sweet memories, whether for a cozy afternoon or a festive occasion. Give them a try and watch these cookies become a new tradition in your own kitchen!
Print
Whipped Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Description
Delicately crisp, buttery cookies that melt in your mouth—perfect for holidays or any cozy occasion. These whipped shortbread cookies are light as air and easy to make with just a few ingredients.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: sprinkles or maraschino cherries for garnish
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, whip the softened butter with a mixer until very light and fluffy, about 3-5 minutes.
- Add powdered sugar and beat until the mixture is airy and almost doubled in volume.
- Sift together flour, cornstarch, and salt. Gradually add to butter mixture, mixing on low until combined.
- Add vanilla extract and mix briefly to incorporate. Dough will be soft.
- Drop 1-inch mounds of dough onto the prepared sheet. Flatten gently with a fork dipped in powdered sugar or press in sprinkles or a cherry half.
- Bake for 18-22 minutes until bottoms are lightly golden. Cool on pan before transferring to a wire rack.
Notes
- Dust cooled cookies with powdered sugar or drizzle with chocolate for decoration.
- Try almond extract or citrus zest for a flavor variation.
- Store in an airtight container up to 5 days or freeze for up to 3 months.
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