Whipped Shortbread Cookies – Eat Move Make

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By: Liz  /  Published:   /  Updated:   /   Leave a comment

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These easy, melt-in-your-mouth Whipped Shortbread Cookies are a buttery, irresistible treat and a perfect addition to a holiday cookie tray. They’ll disappear fast, so you might want to double the recipe!

Ingredients

ingredients for whipped shortbread cookies.ingredients for whipped shortbread cookies.
  • Unsalted butter: Adds richness and creates a soft, tender texture for these buttery cookies.
  • Powdered sugar: Sweetens and gives the meltaway cookies their soft, delicate feel.
  • Vanilla extract: Enhances flavor with a warm, sweetness that pairs perfectly with tender shortbread.
  • All-purpose flour: Provides structure to the classic shortbread.
  • Salt: Balances sweetness and enhances the flavor of these festive cookies.
  • Cornstarch: Tenderizes the dough, making the shortbread treats light and delicate.
  • Nonpareils/jimmies: Optional, but add festive color and crunch to your holiday cookies!

Directions

Step 1: In an electric mixer, cream butter and powdered sugar until VERY light and fluffy, about 5 minutes on medium speed. Stir in vanilla.

butter and powdered sugar in mixing bowl.butter and powdered sugar in mixing bowl.
whipped butter and powdered sugar.whipped butter and powdered sugar.

Step 2: On low speed, gradually mix in flour, salt and cornstarch until blended.

whipped shortbread cookie dough.whipped shortbread cookie dough.

Step 3: With hands lightly dusted with additional cornstarch, pinch off pieces of dough and roll into 1-inch balls. Place on parchment paper-lined baking sheets.

rolled shortbread cookie dough balls.rolled shortbread cookie dough balls.

Step 4: Press lightly with a fork dipped in cornstarch to make impression. Sprinkle with nonpareils or jimmies.

fork pressing into shortbread dough ball.fork pressing into shortbread dough ball.
fork impressions in whipped shortbread cookies.fork impressions in whipped shortbread cookies.
sprinkles on whipped shortbread cookie dough balls on baking sheet.sprinkles on whipped shortbread cookie dough balls on baking sheet.

Step 4: Bake at 300 degrees F for 20-22 minutes or until bottoms are golden and tops are set. Cool for 5 minutes on baking sheet before removing to wire racks to cool completely.

baked whipped shortbread cookies on parchment paper.baked whipped shortbread cookies on parchment paper.

Expert Tips for Perfect Whipped Shortbread Cookies

whipped shorbread cookies on cooling rack.whipped shorbread cookies on cooling rack.
  • Use room-temperature butter. It creams better and creates the perfect texture for these fluffy shortbread cookies.
  • Cream the butter and sugar very well. This step is key for light, airy, melt-in-your-mouth cookies. Beat until the mixture is fluffy and pale.
  • Don’t overmix: After adding flour, salt, and cornstarch, stop mixing when just combined to keep the cookies delicate.
  • The bottoms and edges should be lightly golden, but the tops will stay pale. Don’t overbake!
  • Store your whipped shortbread cookies in an airtight container for up to a week or freeze for up to 3 months.

Make Them Your Own

  • Add lemon or orange zest for a bright flavor.
  • Swap vanilla for almond extract.
  • Drizzle with melted chocolate for a buttery shortbread treat.
  • Add a pinch of cinnamon or nutmeg for a warm twist to your Christmas shortbread cookies.
  • Choose different colored sprinkles to match the season or holiday for a fun, festive touch.
plate of whipped shortbread cookies.plate of whipped shortbread cookies.
whipped shortbread cookies on white plate.whipped shortbread cookies on white plate.

Whipped Shortbread Cookies

Liz – Eat Move Make

These easy, melt-in-your-mouth whipped shortbread cookies are a buttery, irresistible treat and a perfect addition to a holiday cookie tray.

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Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Course Dessert

Cuisine American

Servings 30 cookies

Calories 94 kcal

Instructions 

  • In a large bowl, cream butter and powdered sugar until VERY light and fluffy, about 5 minutes on medium speed. Stir in vanilla.

  • On low speed, gradually add flour, salt and cornstarch until blended.

  • With hands lightly dusted with additional cornstarch, pinch off pieces of dough and roll into 1-inch balls. Place on parchment paper-lined baking sheets. Press lightly with a fork dipped in cornstarch to make impression. Sprinkle with nonpareils or jimmies.

  • Bake at 300 degrees F for 20-22 minutes or until bottoms are golden and tops are set. Cool for 5 minutes on baking sheet before removing to wire racks to cool completely.

All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 94kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 21mgPotassium: 9mgFiber: 0.2gSugar: 2gVitamin A: 189IUCalcium: 3mgIron: 0.3mg