Melt-in-your-mouth Whipped Shortbread Cookies with a light, buttery texture and a hint of sweetness. Perfect for holidays or whenever I want a simple, delightful treat, these cookies are irresistibly easy to make and even easier to enjoy.
Why You’ll Love This Recipe
Delightful Texture: These cookies are incredibly light, buttery, and crumbly in all the best ways.
Simple Ingredients: Made with pantry staples, there’s no need for a trip to the store.
Quick and Easy: With minimal prep and bake time, I can whip these up in no time.
Customizable: Add sprinkles, chocolate chips, or a powdered sugar dusting to make them uniquely mine.
Perfect for Any Occasion: Whether for the holidays or a mid-week treat, these cookies always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla extract
Optional: Sprinkles, chocolate chips, or a dusting of powdered sugar for decoration
Directions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I cream the softened butter and powdered sugar with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
I add the vanilla extract and mix until fully combined.
Gradually, I sift in the all-purpose flour and cornstarch, gently mixing until a soft dough forms, being careful not to overmix.
Using a cookie scoop or spoon, I drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 1 inch apart.
Optionally, I flatten the cookies slightly with a fork or spoon and decorate them with sprinkles or chocolate chips.
I bake the cookies for 15-20 minutes, watching for the edges to just start turning golden while keeping the cookies pale and soft.
After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes 24 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Chocolate Lovers: Add mini chocolate chips to the dough for a chocolatey twist.
Festive Touch: Sprinkle red and green sprinkles for the holidays or pastel sprinkles for springtime celebrations.
Citrus Flair: Add a teaspoon of lemon or orange zest for a zesty flavor boost.
Nutty Delight: Mix in finely chopped nuts like almonds or pecans for extra texture.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a celiac-friendly version.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze them in a single layer before transferring them to a freezer-safe bag or container; they keep well for up to 3 months. To enjoy frozen cookies, I let them thaw at room temperature for 15-20 minutes.
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FAQs
Can I make these cookies without a mixer?
Yes, I can use a wooden spoon or spatula to cream the butter and sugar by hand, though it may take a bit longer to achieve the fluffy texture.
Why are my cookies spreading too much?
This might happen if the butter was too soft. Chilling the dough for 10-15 minutes before baking can help maintain the cookie shape.
Can I use salted butter instead of unsalted?
Yes, but I’d recommend omitting any additional salt in the recipe to balance the flavors.
How do I know when the cookies are done?
I look for the edges to be just slightly golden, while the rest of the cookie remains pale. Overbaking can make them lose their soft texture.
Can I double the recipe?
Absolutely! I simply double all the ingredients and bake in batches if necessary.
Conclusion
These whipped shortbread cookies are a classic treat that’s both simple to prepare and delightful to eat. Whether I’m baking for family gatherings, holiday parties, or just indulging in a personal craving, these cookies are always a hit. With endless customization options, they’re sure to become a go-to recipe in my kitchen.
📖 Recipe:
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Whipped Shortbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Melt-in-your-mouth whipped shortbread cookies with a light, buttery texture and a hint of sweetness. Perfect for holidays or everyday indulgence, these cookies are quick, easy, and endlessly customizable.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla extract
Optional: Sprinkles, chocolate chips, or a dusting of powdered sugar for decoration
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream softened butter and powdered sugar with an electric mixer until light and fluffy (3-4 minutes).
- Mix in vanilla extract until fully combined.
- Gradually sift in flour and cornstarch, mixing gently to form a soft dough. Do not overmix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 1 inch apart.
- Optionally, flatten slightly and decorate with sprinkles or chocolate chips.
- Bake for 15-20 minutes, watching for edges to just start turning golden.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 10-15 minutes can prevent spreading if the butter is too soft.
For gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend.
Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal (per cookie, based on 24 cookies)
