Whipped Shortbread Cookies
Whipped Shortbread Cookies are light and airy with a rich buttery flavor. With just four ingredients, these melt in your mouth cookies are perfect for any occasion!
Whipped Shortbread Cookies
These light and airy cookies have all the richness of a buttery cookie. You won’t be able to eat just one!
No one really needs a reason to eat a cookie. I will eat one if it’s there, whether it’s my favorite flavor like a serious chocolate chip, or something like a peanut butter.
But if you are looking for a reason to make these fluffy shortbread cookies, they take less than 30 minutes, no chilling time needed, they are light and airy, and you can customize them with your favorite sprinkles!
These are some of my favorite cookies, like these lemon drop cookies and these Italian pistachio cookies. I can’t resist a pistachio now!
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Ingredients Needed
Butter – To keep the number of ingredients down I recommend using salted butter for this recipe. It will balance out the flavors better.
Flour – Use all purpose flour for this recipe. Be sure to measure it accurately. Check notes for more.
Powdered Sugar – Also knows as confectioners sugar or icing sugar. Be sure to sift it before use.
Cornstarch – This keeps the cookies light, fluffy, and keeps them from spreading during baking.
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How to make Whipped Shortbread Cookies
First: Preheat oven to 300F. Prepare baking sheets with a silicone baking mat, parchment paper, or cooking spray and set aside.
Second: In the bowl of a stand mixer with a paddle attachment or other large bowl, beat the butter and confectioners sugar. I recommend using a stand mixer as you will need to cream them together for at least 5 minutes. You want it light and fluffy.
Third: Sift in the flour and cornstarch and mix until just combined. Scoop the dough (roughly 1 tablespoon) onto baking sheets. Chill for 10 minutes.
Roll the dough in your hands to make a smooth ball then press with a fork. Add a few sprinkles if desired.
Fourth: Bake at 300F for 13 – 15 minutes or until the edges just start to get lightly browned. Remove from oven and let sit on sheet for 1-2 minutes to set up. Cool completely on wire racks.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
What is the secret to good shortbread?
Because there are just a few ingredients, you need to use the best quality! Use a good, salted butter. Do not skimp as it’s the main flavor.
And be sure to whip the butter and sugar for a good while to make sure it’s combined yet still light and airy.
What is the difference between shortbread cookies and butter cookies?
Butter cookies, or regular sugar cookies, have more sugar and are lighter in texture. Shortbread is baked at a different temperature usually and has a denser texture, more like a sweeter biscuit.
What does cornstarch do in shortbread cookies?
Cornstarch has two benefits when adding to baked goods. It helps stabilize the dough and keep it from spreading while baking. It also gives the cookies a light, airy, and pillowy texture making a very tender cookie!
Should you chill shortbread before baking it?
Chilling shortbread will help keep the cookies from spreading while baking. With so few ingredients and a lot of butter, you need to keep them cold before baking.
How to store:
Leftovers: Store leftovers at room temperature in an air tight container for up to 5 days. You can also store them in the refrigerator if you like a chilled cookie.
Freeze: You can freeze cookies before or after baking. To freeze before baking, form the dough into balls and press with a fork. Leave off sprinkles until right before baking as the colors will bleed. Freeze on a cookie sheet until frozen solid. Transfer to a freezer safe airtight container for up to 3 months.
You can bake from frozen, just add 3-5 minutes to the baking time. Or you can let thaw in the refrigerator before baking.
Make Ahead: Making these cookies ahead of time is a great idea. Bake the cookies as directed and cool completely. Freeze in an air tight container for up to 2 months. When ready to enjoy, thaw in the refrigerator.
Tapas Tips & Tricks
- Soften the butter at room temperature. Be sure that it isn’t too warm. The butter should be slightly cool yet yield when pressed. If it’s too soft it will spread.
- Because you need to whip the butter and sugar together for a long time I recommend a stand mixer. But you can use a handheld electric mixer.
- Sift the powdered sugar and flour before adding to the dough.
- Chill, not freeze, the dough after you have rolled it into balls and pressed a fork in it. This will keep it from spreading while baking.
- The cookies only need to bake until they just start to turn light brown on the edges. Start checking at 10-11 minutes as not to over bake. Oven temperatures can vary widely.
- Only bake one tray at a time in the middle of the oven. Two racks and they can bake unevenly.
- If you want to add more flavor, add a teaspoon of your favorite extract. I like almond!
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These buttery shortbread cookies are so light and fluffy they practically melt in your mouth. A classic cookie that is perfect for any occasion!
Whipped Shortbread Cookies
Equipment
Ingredients
- 1 cup salted butter softened
- 1/2 cup powdered sugar
- 1 1/2 cups all purpose flour
- 1/4 cup cornstarch
- assorted sprinkles optional
Instructions
- Preheat oven to 300F. Prepare baking sheets with a silicone baking mat, parchment paper, or cooking spray and set aside.
- In the bowl of a stand mixer with a paddle attachment or other large bowl, beat the butter and confectioners sugar. I recommend using a stand mixer as you will need to cream them together for at least 5 minutes. You want it light and fluffy.
- Sift in the flour and cornstarch and mix until just combined.
- Scoop the dough (roughly 1 tablespoon) onto baking sheets.
- Chill for 10 minutes.
- Roll the dough in your hands to make a smooth ball then press with a fork. Add a few sprinkles if desired.
- Bake at 300F for 13 – 15 minutes or until the edges just start to get lightly browned.
- Remove from oven and let sit on sheet for 1-2 minutes to set up.
- Cool completely on wire racks.
- Enjoy!
Notes
- Soften the butter at room temperature. Be sure that it isn’t too warm. The butter should be slightly cool yet yield when pressed. If it’s too soft it will spread.
- Because you need to whip the butter and sugar together for a long time I recommend a stand mixer. But you can use a handheld electric mixer.
- Sift the powdered sugar and flour before adding to the dough.
- Chill, not freeze, the dough after you have rolled it into balls and pressed a fork in it. This will keep it from spreading while baking.
- The cookies only need to bake until they just start to turn light brown on the edges. Start checking at 10-11 minutes as not to over bake. Oven temperatures can vary widely.
- Only bake one tray at a time in the middle of the oven. Two racks and they can bake unevenly.
- If you want to add more flavor, add a teaspoon of your favorite extract. I like almond!
Nutrition
Wednesday Christmas Cookie Recipes
- Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
- Cherry Pecan Thumbprint Cookies from Family Around the Table
- Snickerdoodles from Leftovers Then Breakfast
- Chocolate Linzer Cookies from Jolene’s Recipe Journal
- Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
- Cinnamon Spiral Cookies from Karen’s Kitchen Stories
- Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Easy Sugar Sprinkle Cookies from Palatable Pastime
- Gingerbread Cookie Bars from Cheese Curd In Paradise
- Ginger-Lemon Delights from Sweet Beginnings
- Glazed Orange Carrot Cookies from The Spiffy Cookie
- Italian Ricotta Cookies from Jen around the world
- Melted Snowman Cookies from Kathryn’s Kitchen Blog
- Mexican Wedding Cookies from Shockingly Delicious
- Pistachio Rose Cookies from Magical Ingredients
- Reindeer Cookies from Devour Dinner
- S’Mores Cookie Bars from An Affair from the Heart
- S’Mores Drop Cookies from Daily Dish Recipes
- Speculoos Cookies from Hezzi-D’s Books and Cooks
- Stained Glass Cookies from Art of Natural Living
- White Chocolate Espresso Cookies from Blogghetti
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I love shortbread. But I’ve never heard of or tried whipped shortbread. I’m making these for sure!
I love shortbread cookies and these look perfect and delicious!
I love a good shortbread cookie. These look delicious!
Whipped Shortbread is definitely on my list of cookies I need to try now! These look perfect for the holidays!
Love shortbread and the sprinkles make these so festive!
I love the simplicity of this recipe! The buttery flavor is amazing and I love how fluffy these cookies are!
@Rebecca, imputting a dab of frosting in the center colored for Xmas….
These sound delicious and I love the pop of color on top.
Ohhh, I can see myself eating so many of these
These cookies are dangerous. I can eat the whole batch. No, really!
I love a light and airy cookie! I also love that I have all of those ingredients on hand! Woohoo!
Love that these can be frozen either baked or unbaked! Great tips!
I am so excited about this recipe. Shortbread is my favorite and this is a new version for me.