Whipped Shortbread Cookies

WANT TO SAVE THIS RECIPE?

Melt-in-your-mouth, buttery, and delicately sweet—whipped shortbread cookies are the quintessential treat for tea time or holiday trays. Unlike traditional shortbread, these cookies have a unique lightness thanks to the air whipped into the butter, giving them a tender, almost creamy texture. Their delicate ridges and soft golden hue make them as beautiful as they are delicious.

Perfect with a dusting of powdered sugar or dressed up with sprinkles or chocolate drizzle, these cookies require only a handful of pantry staples. Whether you’re baking for a celebration or just craving a buttery indulgence, whipped shortbread cookies are a timeless favorite that never disappoints.

---

Ingredients for Whipped Shortbread Cookies

• 1 cup (227g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar
• 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• Optional: extra powdered sugar for dusting or sprinkles for topping

---

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

---

Step 2: Whip the Butter and Sugar

In a large mixing bowl, combine the softened butter and powdered sugar. Use a hand mixer or stand mixer fitted with a paddle attachment to whip the mixture on medium-high speed for about 4–5 minutes. The mixture should become pale, fluffy, and smooth.

---

Step 3: Add Vanilla and Dry Ingredients

Mix in the vanilla extract. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry mixture to the butter mixture, beating on low speed just until combined. The dough will be soft and slightly sticky.

---

Step 4: Pipe or Shape the Cookies

Transfer the dough to a piping bag fitted with a large star tip. Pipe small rosettes or stars onto the prepared baking sheets, leaving about 1 inch between each cookie. If you don’t have a piping bag, you can also scoop and flatten balls of dough with a fork for a classic look.

---

Step 5: Chill the Dough (Optional for Best Shape)

For cleaner edges during baking, chill the piped cookies on the tray in the refrigerator for 10–15 minutes before baking.

---

Step 6: Bake Until Set

Bake in the preheated oven for 18–22 minutes, or until the edges are just barely golden. The cookies should remain pale on top. Avoid overbaking, as they can become dry.

---

Step 7: Cool and Finish

Allow cookies to cool on the tray for 5 minutes before transferring them to a wire rack. Once fully cooled, dust lightly with powdered sugar if desired.

---

Storage Instructions

Whipped shortbread cookies store beautifully, retaining their delicate texture for days when stored correctly:

• Room Temperature: Keep cookies in an airtight container at room temperature for up to 7 days. Use parchment paper between layers to prevent sticking or damage to the designs.
• Freezing Baked Cookies: Arrange in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months. Thaw at room temperature before serving.
• Freezing Dough: You can also freeze the shaped, unbaked dough. Freeze them on a tray, then store in a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.

---

Estimated Nutrition (Per Cookie, based on 24 servings)

• Calories: 110
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 10mg
• Carbohydrates: 9g
• Sugar: 3g
• Protein: 1g

Note: Values may vary based on portion size and optional toppings.

---

Frequently Asked Questions

What makes whipped shortbread different from regular shortbread?

The whipping process adds air to the butter, creating a lighter, softer texture compared to the denser traditional shortbread.

Can I use salted butter?

Yes, but omit the added salt from the recipe. The flavor will be slightly more savory.

Why do my cookies spread too much?

If your butter is too soft or warm, or if the dough isn’t chilled, the cookies may spread. Chilling helps retain their shape.

Can I add flavors or extracts?

Absolutely! Almond, lemon, or peppermint extract can be used in place of or alongside vanilla for variety.

How do I prevent the cookies from cracking?

Ensure the dough is smooth and evenly piped. Chilling helps reduce surface cracks during baking.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend. Make sure it contains a binder like xanthan gum for best results.

Is cornstarch necessary?

Cornstarch contributes to the melt-in-your-mouth texture. You can substitute it with rice flour or additional all-purpose flour, but the result may be less tender.

How do I know when they’re done?

The edges should be lightly golden, but the tops should remain pale. Overbaking leads to dry cookies.

---

Print