These Holiday Whipped Shortbread Cookies are soft, buttery, and delicately sweet with a melt-in-your-mouth texture. Made with just a few pantry staples, they’re the kind of cookie I love to make when I want something easy, classic, and festive. Whether I top them with sprinkles or cherries, they always add charm to any holiday cookie tray.
Why You’ll Love This Recipe
I love how simple this recipe is—just a handful of ingredients, no need to chill the dough, and they come out perfect every time. The whipped texture makes the cookies incredibly tender and light. They’re a hit during the holidays, but honestly, I enjoy baking them all year long. They’re also great for cookie exchanges, last-minute gatherings, or just a cozy evening at home with a warm drink.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1½ cups all-purpose flour
¼ cup cornstarch
Optional: sprinkles or maraschino cherries for topping
Directions
I start by preheating my oven to 300°F (150°C) and lining a baking sheet with parchment paper.
In a large bowl, I beat the softened butter using an electric mixer for about 3–5 minutes until it’s light and fluffy.
Then, I gradually add the powdered sugar and continue beating until the mixture turns creamy and smooth.
In another bowl, I whisk together the flour and cornstarch. I slowly add this dry mixture into the butter mixture, mixing until a soft dough forms.
I roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheet.
Next, I flatten each cookie gently with a fork or the bottom of a glass.
For a festive touch, I either add sprinkles or press a cherry piece into the center.
I bake the cookies for 18–22 minutes, just until the bottoms are lightly golden (the tops stay pale).
After baking, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per cookie: approximately 120 kcal
Variations
I sometimes use lemon or almond extract instead of vanilla for a different flavor twist.
If I want them extra fancy, I dip half of each cooled cookie in melted chocolate and let it set.
For a nutty version, I press a pecan half into the center instead of a cherry.
Colored sanding sugar works beautifully in place of sprinkles for a more elegant holiday look.
I also like to make them mini-sized for bite-sized treats, adjusting the bake time by a few minutes.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I make them ahead of time, I freeze the unbaked dough balls on a tray, then transfer them to a freezer bag for up to 2 months. I bake them straight from frozen, just adding a minute or two to the bake time. I don’t reheat them—these cookies are best enjoyed at room temperature.
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FAQs
How do I know when the cookies are done baking?
The bottoms should be lightly golden, but the tops will remain pale. I watch closely near the 18-minute mark to avoid overbaking.
Can I use salted butter instead of unsalted?
Yes, I’ve used salted butter in a pinch. I just skip any added salt in the recipe, although this version doesn’t call for any.
Why is cornstarch used in this recipe?
Cornstarch gives the cookies their ultra-soft, tender texture. It’s what makes them melt in my mouth.
Can I make the dough in advance?
Absolutely. I often make the dough the day before and keep it covered in the fridge. I let it sit at room temperature for 20–30 minutes before shaping.
Do I have to use a mixer?
Yes, I find that whipping the butter and sugar properly with an electric mixer is key to achieving the right texture. It adds the air needed for that light, whipped consistency.
Conclusion
These Holiday Whipped Shortbread Cookies are a nostalgic, buttery treat I look forward to baking every season. With just a few ingredients and easy steps, they come together beautifully. Whether dressed up with sprinkles or cherries, or served plain, they never fail to impress. I always keep this recipe on hand for when I need a simple, comforting cookie that everyone loves.
📖 Recipe:
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Holiday Whipped Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Holiday Whipped Shortbread Cookies are soft, buttery, and delicately sweet with a melt-in-your-mouth texture. Made with just a few pantry staples, they’re perfect for holiday trays or cozy evenings at home.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1½ cups all-purpose flour
¼ cup cornstarch
Optional: sprinkles or maraschino cherries for topping
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer for 3–5 minutes until light and fluffy.
- Gradually add powdered sugar and continue beating until creamy and smooth.
- In another bowl, whisk together flour and cornstarch.
- Slowly add the dry mixture to the butter mixture, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Flatten each cookie gently with a fork or the bottom of a glass.
- Top with sprinkles or a piece of maraschino cherry, if desired.
- Bake for 18–22 minutes, until bottoms are lightly golden (tops will remain pale).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute lemon or almond extract for a flavor twist.
Dip half of each cooled cookie in melted chocolate for a fancy version.
Press a pecan half into the center instead of using a cherry for a nutty version.
Use colored sanding sugar for a more elegant holiday presentation.
Make mini-sized versions for bite-sized treats; adjust baking time accordingly.
Dough can be frozen for up to 2 months and baked from frozen with 1–2 extra minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
