Whipped Shortbread Cookies Recipe

Introduction

Whipped shortbread cookies are delightfully light and melt-in-your-mouth treats, perfect for any occasion. These buttery, tender cookies come together with simple ingredients and a little extra beating for that signature fluffy texture.

Ingredients

• 1 and ½ cups butter (at room temperature, salted)
• ¾ cup confectioners’ sugar
• 2 and ¼ cups all purpose flour
• ¾ cup cornstarch
• 2 teaspoons pure vanilla extract (or lemon extract or orange extract)
• ¼ cup sprinkles (of choice; non-pareils recommended)

Instructions

1. Step 1: In a large mixing bowl, use a stand mixer to beat the butter and confectioners’ sugar on medium-high speed for 4–5 minutes until light and fluffy. If adding flavoring, mix in the vanilla, lemon, or orange extract at this stage. If using a handheld mixer, beat on high speed.
2. Step 2: Lower the mixer speed to low and gradually add the sifted flour and cornstarch. Mix just until combined and no streaks of flour remain.
3. Step 3: Scoop the dough and roll into 36 equal-sized balls. If the dough is too soft to handle, cover and chill in the refrigerator for 10–15 minutes to firm up.
4. Step 4: Place the dough balls on a pre-lined baking tray or a floured plate to avoid sticking. Press the tops gently with a fork dipped in cornstarch or flour, then sprinkle with your choice of sprinkles.
5. Step 5: Chill the dough balls in the refrigerator for about 2 hours, or until very firm. To speed this up, you can freeze them until firm.
6. Step 6: While chilling, preheat the oven to 300°F (150°C). Bake the cookies in batches of about 12 on the tray.
7. Step 7: Bake the cookies for 19–20 minutes, or until the tops look set but not browned.
8. Step 8: Allow the cookies to cool on the baking tray before transferring to a rack or serving.

Tips & Variations

• For extra flavor variation, try lemon or orange extract instead of vanilla to brighten the cookies.
• If the dough is sticky when rolling, chilling longer helps prevent sticking and makes shaping easier.
• Use non-pareils or colored sugar sprinkles to add a festive touch for holidays or parties.

Storage

Store whipped shortbread cookies in an airtight container at room temperature for up to one week. They also freeze well; place them in a sealed container or freezer bag for up to three months. To enjoy, thaw to room temperature before serving. Reheating is generally unnecessary as these cookies are best served cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch of salt to the dough to balance the flavor.

Why do I need to chill the dough balls before baking?

Chilling firms up the dough, preventing the cookies from spreading too much and helping them keep their delicate shape and tender texture.

Whipped Shortbread Cookies Recipe

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★★★★★

4.9 from 132 reviews

Whipped Shortbread Cookies are a light and delicate treat made with butter, confectioners’ sugar, and a blend of all-purpose flour and cornstarch for a tender crumb. These cookies are subtly flavored with vanilla or citrus extracts and decorated with colorful sprinkles, making them perfect for any festive occasion or everyday indulgence. Their crumbly, melt-in-your-mouth texture comes from well-whipped butter and a thorough chilling process before baking.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 36 cookies 1x
• Category: Dessert Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 and ½ Cups Butter (at Room Temperature, salted)
• ¾ Cup Confectioners’ Sugar
• 2 and ¼ Cups All Purpose Flour
• ¾ Cup Cornstarch
• 2 teaspoons Pure Vanilla Extract (or Lemon Extract or Orange Extract)
• ¼ Cup Sprinkles (of choice, e.g., non-pareils)

Instructions

1. Beat Butter and Sugar: In a large mixing bowl, use a stand mixer to beat the room temperature butter and confectioners’ sugar for 4-5 minutes on medium-high speed until light and fluffy. This step is critical to achieving a light texture. If using a handheld mixer, beat on high speed. Add your chosen extract flavoring now and blend well.
2. Add Dry Ingredients: Lower the mixer speed to low and gradually add the sifted all-purpose flour and cornstarch. Beat just until combined and no streaks of flour remain, avoiding overmixing.
3. Form Cookie Balls: Scoop and roll the dough into 36 equal-sized balls. If the dough is too soft to handle, cover and refrigerate for 10-15 minutes to firm up, preventing sticking during rolling.
4. Prepare for Chilling: Place the dough balls on a pre-lined baking tray or a large plate dusted lightly with flour or cornstarch to keep them from sticking. Gently press the top of each ball with a fork dipped in flour or cornstarch and sprinkle with your choice of colored sprinkles.
5. Chill Dough Balls: Chill the prepared dough balls in the refrigerator for about 2 hours until very firm. Alternatively, to speed up the process, freeze the dough balls until firm to the touch.
6. Preheat Oven: When ready to bake, preheat your oven to 300°F (150°C). Bake the cookies in batches of about 12 on a baking tray.
7. Bake Cookies: Bake for 19-20 minutes or until the tops appear set but not browned, which ensures the signature tender texture of shortbread cookies.
8. Cool Cookies: Allow the cookies to cool completely on the baking tray before transferring to a cooling rack or serving.

Notes

• Don’t rush the whipping step; it’s key for light texture cookies.
• If cookie dough feels sticky, refrigerate before rolling to make it manageable.
• You can use vanilla, lemon, or orange extract to vary the flavor.
• Use a fork dipped in flour or cornstarch to avoid sticking when pressing the cookie tops.
• Chilling the dough balls thoroughly is crucial to maintain their shape during baking.
• Baking at a low temperature ensures gentle cooking without browning, preserving the delicate texture.

Keywords: Whipped Shortbread Cookies, Shortbread Cookies, Butter Cookies, Easy Cookie Recipe, Holiday Cookies