Name: Classic Whipped Shortbread Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 1 teaspoon pure vanilla extract; Optional: festive sprinkles or chocolate for decoration

Delicately soft, buttery, and made with just five pantry staples, these Classic Whipped Shortbread Cookies are the kind of treat I love to make when I want something effortlessly delicious. Their melt-in-your-mouth texture and light, crumbly finish make them perfect for the holidays—or really, any time I’m craving a classic cookie. With the option to add festive sprinkles or a drizzle of chocolate, they’re easy to customize for any celebration.

Why You’ll Love This Recipe

I always find myself coming back to this recipe because it’s simple, quick, and gives that perfect shortbread texture I crave. The butter is whipped until it’s cloud-like, which makes the cookies light and tender with every bite. I like that there’s no chilling time, and I only need one bowl to pull it all together. These cookies also stay fresh for days, which makes them ideal for gifting, cookie exchanges, or keeping on hand for a cozy afternoon treat.

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 teaspoon pure vanilla extract

Optional: festive sprinkles or chocolate for decoration

Directions

I preheat my oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a large bowl, I cream the softened butter with an electric mixer until it’s light and fluffy—this takes about 3 to 5 minutes.

Then I add the powdered sugar and continue mixing until the mixture is smooth and creamy.

I sift in the flour and cornstarch, pour in the vanilla extract, and mix everything on low speed until a soft dough forms.

Using a spoon or piping bag, I scoop or pipe small mounds of dough onto the baking sheet. If I want a pop of color, I sprinkle a few festive decorations on top.

I bake the cookies for 15 to 18 minutes, just until the bottoms are lightly golden. The tops should stay pale.

After baking, I let them cool completely on the baking sheet before transferring to a wire rack.

Once cooled, I sometimes drizzle melted chocolate over the top for an extra touch.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 120 kcal per cookie

Variations

I love how versatile these cookies are. Sometimes I swap the vanilla for almond extract for a nuttier aroma. Around the holidays, I’ll add red and green sprinkles before baking, or I’ll dip half the cookie in dark chocolate. For a citrusy twist, I’ve even added a bit of orange zest into the dough, and it’s a lovely variation.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze them in a single layer in a sealed container. To enjoy later, I just let them thaw at room temperature—no reheating needed, as they’re best served at room temp.

Related Recipes:

Honey Cinnamon Shortbread

FAQs

How do I know when the cookies are done if the tops don’t brown?

I look for lightly golden bottoms as my cue—they’re usually perfect after 15 to 18 minutes. The tops should remain pale to keep that soft, delicate texture.

Can I freeze the dough before baking?

Yes, I often pipe or scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag. When I want fresh cookies, I bake them straight from frozen, adding 1–2 extra minutes to the baking time.

What’s the difference between whipped shortbread and regular shortbread?

Whipped shortbread has a much lighter, melt-in-the-mouth texture because the butter is whipped longer. Regular shortbread is denser and more crumbly.

Can I use salted butter instead of unsalted?

Yes, I can substitute salted butter, but I usually reduce or skip adding any extra salt if the original recipe calls for it (this one doesn’t, so I just swap it directly).

Why did my cookies spread too much?

If my cookies spread, it’s usually because the butter was too soft or warm. I try to keep it softened but not melting, and I avoid overmixing once the flour goes in.

Conclusion

These Whipped Shortbread Cookies are one of my favorite go-to recipes when I want something quick, classic, and absolutely satisfying. Whether I’m making them plain, adding a sprinkle of color, or dressing them up with chocolate, they always impress with their buttery flavor and delicate texture. They’re a staple in my cookie rotation, and once I try them, I’ll see why they’re so loved.

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