Light, buttery, and irresistibly tender, these Whipped Shortbread Cookies are a holiday must-bake. With just a few simple ingredients, they practically melt on your tongue. Perfect for gifting, cookie swaps, or sneaking straight from the cooling rack, they bring that cozy Christmas magic to every bite.
Table of Contents
Why You’ll Love These Whipped Shortbread Cookies
You’ll love how these Whipped Shortbread Cookies come together in minutes with only a handful of pantry staples. There’s no baking powder, no eggs, and no fuss—just buttery perfection. Each cookie has a delicate crumb that melts away like snow, making them ideal for pairing with hot cocoa or coffee. They’re also freezer-friendly, so you can prepare batches ahead of the holidays. Whether topped with sprinkles, jam, or chocolate, these cookies are as versatile as they are delicious.
Key Ingredients and Their Roles
Butter – The Heart of Shortbread
Softened, salted butter gives these cookies their signature richness and tender bite. Always use room-temperature butter so it whips easily, trapping tiny air pockets that make the dough light and fluffy.
Confectioners’ Sugar – For a Smooth, Light Texture
Powdered sugar is essential for that meltaway feel. It dissolves evenly into the butter and prevents any graininess. Avoid granulated sugar—it can make the cookies too dense and crumbly.
Flour and Cornstarch – The Perfect Balance
All-purpose flour provides structure, while cornstarch keeps the cookies soft and airy. This combination creates that perfect “whipped” texture that shortbread lovers crave.
Flavor Extracts and Toppings
Classic vanilla is cozy and comforting, but almond, lemon, or orange extracts bring a festive twist. Add sprinkles before chilling for color, or make indents for jam centers. You can even top them with chocolate kisses or cherry halves for variety.
How to Make Whipped Shortbread Cookies (Step-by-Step)
Cream the Butter and Sugar
Start by beating softened butter with confectioners’ sugar for 4–5 minutes until pale, fluffy, and airy. This step is key—it introduces the lift since no leavening agents are used. Add your chosen extract for flavor.
Add the Dry Ingredients
In a separate bowl, sift the flour and cornstarch together. Gradually add the dry mix to the creamed butter mixture on low speed until just combined. Overmixing will toughen the cookies, so stop once the dough holds together.
Shape and Decorate
Scoop or roll the dough into small balls—about 36 in total. Place them on a lined tray and gently flatten the tops with a fork dipped in flour. Decorate with sprinkles or make thumbprint indents for jam if desired.
Chill the Dough
Chilling is crucial for that perfect shape. Refrigerate the shaped cookies for at least 2 hours, or freeze them until firm. This step prevents spreading and enhances flavor.
Bake to Perfection
Preheat your oven to 300°F (150°C). Bake for 19–20 minutes until the tops are set and bottoms show a light golden hue. Let the cookies cool completely on the tray before transferring—they’re delicate when warm.
Expert Tips for Perfect Whipped Shortbread
Always start with softened butter, not melted, or your cookies will spread. Fully whip the butter and sugar for volume—this replaces the need for baking powder. Mix the flour just until it’s incorporated for a soft, tender crumb. Chill shaped cookies instead of the full dough for easy handling. Add toppings before chilling so they stick well. Finally, remember that cornstarch is the secret ingredient that gives these cookies their signature whipped texture.
Common Mistakes to Avoid
Flat cookies often mean your dough wasn’t chilled enough or had too much butter. Dense cookies result from overmixing or using cold butter. If your cookies turn greasy, the butter likely melted during mixing or baking. Cracked or dry cookies come from overbaking—remove them as soon as the tops are set. Following these simple fixes will keep your batch picture-perfect every time.
Flavor Variations and Decoration Ideas
Add almond or citrus extracts for a bright twist. Press Hershey’s Kisses into the centers for a fun holiday touch, or spoon jam into thumbprints before baking. Try drizzling melted chocolate once cooled or adding crushed candy canes for festive flair. A halved maraschino cherry also makes a charming classic decoration that brings nostalgic Christmas vibes.
Storing and Freezing Instructions
Store cooled cookies in an airtight container at room temperature for up to one week. For longer freshness, refrigerate them for up to two weeks. You can also freeze both raw dough balls or baked cookies for up to two months. When ready to enjoy, let them thaw at room temperature—this keeps their buttery texture intact.
Texture, Taste, and Serving Suggestions
Each cookie is buttery, tender, and lightly sweet with a crumbly, melt-in-your-mouth feel. The flavor is simple yet luxurious, pairing perfectly with a warm mug of cocoa or spiced tea. Arrange them on a holiday cookie tray or wrap them up for homemade Christmas gifts—they’re always a hit.
Other Recipes You May Enjoy
- Peppermint Brownies – rich, fudgy, and perfect for Christmas
- Christmas Puppy Chow – a sweet and crunchy holiday snack
- Soft Gingerbread Cookies – warm spices and holiday flavor
- Red Velvet Blossoms – festive twist on a classic holiday cookie
- Christmas Tree Cake Truffles – adorable and easy dessert idea
- Cranberry Orange Snowball Cookies – a zesty, snowy Christmas treat
Conclusion (Final Thoughts)
Whipped Shortbread Cookies are the heart of every Christmas baking tradition. With their light texture, buttery richness, and meltaway sweetness, they bring instant holiday cheer. You’ll love how easy they are to make—and how quickly they disappear from the cookie plate. So grab your butter, preheat that oven, and make a batch for your family this season. Don’t forget to share your creations on Pinterest for even more festive baking inspiration!
Whipped Shortbread Cookies
Equipment
- Stand mixer or hand mixer Whipping creates the airy texture
- Mixing bowls
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Baking sheets
- Parchment paper or silicone mats
- Fork For gentle pressing
- Wire rack
Ingredients
- 1 ½ cups salted butter, at room temperature
- ¾ cup confectioners’ sugar
- 2 ¼ cups all purpose flour
- ¾ cup cornstarch
- 2 teaspoons vanilla extract (or lemon or orange extract)
- ¼ cup sprinkles, optional
Instructions
- In a large bowl, beat softened salted butter with confectioners’ sugar for 4 to 5 minutes until very pale and fluffy. Mix in vanilla or your chosen extract.
- Sift the all purpose flour and cornstarch together. This prevents lumps and keeps the texture light.
- On low speed, gradually add the sifted dry ingredients to the creamed mixture until just combined. Do not overmix.
- Scoop or roll dough into 36 equal balls. If the dough feels too soft, chill for 10 to 15 minutes to firm up slightly.
- Place dough balls on a lined tray. Dip a fork in flour or cornstarch and gently press the tops. Add sprinkles or press a small indent for jam if desired.
- Chill the shaped cookies for 2 hours in the fridge or freeze until firm. Meanwhile, preheat oven to 300°F (150°C).
- Bake for 19 to 20 minutes until the tops look set and the bottoms show light golden color.
- Cool cookies completely on the baking tray before moving. They are delicate while warm.
Notes
- Use softened, not melted, butter to prevent greasy dough and spreading.
- Whip butter and confectioners’ sugar for 4 to 5 minutes for lift since no leaveners are used.
- Mix in the flour and cornstarch just until combined for a tender crumb.
- Chill shaped cookies so they keep their shape in the oven.
- Add sprinkles or toppings before chilling so they adhere well.
- For jam thumbprints, press an indent before baking and add jam.
- Freeze dough balls or baked cookies for up to 2 months.
