Whipped Shortbread Cookies are the perfect blend of simplicity and indulgence, offering a melt-in-your-mouth experience with every bite. With just a few basic ingredients, these cookies achieve a light, airy texture that’s irresistibly buttery and tender. Their delicate sweetness and crumbly richness make them a festive favorite or an everyday treat. Ready in under 30 minutes, they’re ideal for last-minute baking or gifting.
Each cookie is a little cloud of joy, with a golden hue and a soft, almost powdery finish that delights the senses. The hint of vanilla enhances the richness, while the whipped technique ensures they practically dissolve on your tongue. Perfectly portioned, these cookies are a guilt-free indulgence, whether enjoyed with a cup of tea or shared with loved ones. Their effortless elegance makes them a timeless classic for any occasion.
Whipped Shortbread Cookie Ingredients
- 1 cup (226 g) unsalted butter (softened; salted butter can be used, but reduce added salt)
- ¾ cup (90 g) powdered sugar (plus extra for imprinting cookies)
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons (17 g) cornstarch
- Nonpareils, jimmies, or colored sanding sugar (optional, for decorating)
Step-by-Step Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer (or a large mixing bowl with an electric hand mixer), combine butter and powdered sugar. Beat on medium-high speed (use high speed for a hand mixer) until light, fluffy, and creamy, about 5 minutes (or slightly longer for a hand mixer). Scrape the sides and bottom of the bowl as needed.
- Add vanilla extract and salt and stir until fully combined.
- In a separate bowl, whisk together flour and cornstarch.
- With the mixer on medium-low speed, gradually add the flour mixture to the butter mixture, stirring until just combined.
- Scoop dough into tablespoon-sized portions and roll briefly between your palms to form smooth balls. Place on the prepared baking sheet, spacing cookies 1-2 inches (2.5-5 cm) apart.
- Use a fork to gently flatten each cookie. If the dough sticks to the fork, dip the fork in powdered sugar first.
- Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
- Bake for 12 minutes. The cookies will remain light in color when done. Allow to cool completely on the baking sheet before removing.
Perfect Pairings: Serving Suggestions
These Whipped Shortbread Cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot tea or coffee. For a festive touch, serve them alongside a plate of assorted holiday cookies or a scoop of vanilla ice cream for a simple yet elegant dessert.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to 3 months. Just place them in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking.
Mix It Up: Recipe Variations
Add a twist to your shortbread by incorporating 1/2 cup of finely chopped nuts or 1/4 cup of citrus zest into the dough. For a chocolatey version, mix in 1/2 cup of mini chocolate chips or drizzle melted chocolate over the cooled cookies.
Quick Tips: Time-Saving Hacks
To speed up the process, use a cookie scoop to portion the dough evenly. If you’re short on time, skip the rolling step and simply drop the dough by spoonfuls onto the baking sheet. They’ll still taste just as delicious!
Essential Tools: Equipment Guidance
A stand mixer or electric hand mixer is key for achieving the light and fluffy texture of the dough. If you don’t have a mixer, you can use a sturdy whisk and some elbow grease, but be prepared for a bit of a workout!
Whipped Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar plus additional for imprinting cookies
- 1 teaspoon vanilla extract
- 3/4 teaspoon table salt
- 2 cups all-purpose flour
- 2 Tablespoons cornstarch
- Nonpareils jimmies, or colored sanding sugar for decorating optional
Instructions
- Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.
- Add vanilla extract and salt and stir until combined.
- In a separate bowl, whisk together flour and cornstarch.
- Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
- Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
- Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
- Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
- Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.