Why You’ll Love Whipped Shortbread Cookies Recipe
This recipe stands out because:
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The cookies are incredibly tender and buttery with a melt‑in‑your‑mouth texture.
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They require only a few basic ingredients that you likely already have on hand.
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The whipped butter and sugar create an extra‑light texture that’s more delicate than traditional shortbread.
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You can easily customize them with different extracts, decorations, or add‑ins.
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Perfect for holiday baking, gift giving, or a special dessert any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ cup butter, softened
6 tablespoons powdered sugar
1 teaspoon almond extract (or vanilla extract)
1 ⅓ cups all‑purpose flour
6 tablespoons corn starch
decorations (optional):
¼ cup sprinkles (nonpareils, jimmies, or your favorite variety)
Directions
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In a large mixing bowl or stand mixer, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 5–7 minutes.
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Add the almond extract (or vanilla) and mix until fully incorporated.
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In a separate bowl, whisk together the all‑purpose flour and corn starch. Slowly add the dry ingredients to the butter mixture, mixing just until combined.
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Cover the dough and chill in the refrigerator for 2 hours so the butter firms up and the flavors meld.
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When ready to bake, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
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Scoop the chilled dough and roll into 1‑inch balls. Place them about 1–2 inches apart on the prepared baking sheet.
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Gently press the top of each dough ball with the tines of a fork dipped in powdered sugar, flour, or corn starch; add sprinkles if desired.
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Bake for 10–12 minutes, until the bottoms are just lightly golden. Allow the cookies to cool on the baking sheet before transferring to a rack.
Servings and timing
This recipe makes about 20 cookies.
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 10–12 minutes
Variations
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Jam Thumbprints: Press a small indentation in each cookie with your thumb and fill with your favorite jam before baking.
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Chocolate Dip: Once cooled, dip cookies in melted dark or white chocolate and let set for a festive twist.
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Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a bright, citrus flavor.
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Extract Swap: Try different extracts like lemon, orange, or peppermint for unique flavors.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 1 week.
To freeze baked cookies, place them in an airtight, freezer‑safe container with parchment between layers; they’ll keep up to 2 months.
Cookie dough balls can be flash frozen on a baking sheet, then stored in a freezer bag for up to 3 months. Bake from frozen by adding a couple of minutes to the bake time or thaw overnight in the fridge.
FAQs
What makes these cookies “whipped” shortbread?
The butter and sugar are beaten longer than in traditional shortbread, which incorporates air and creates a lighter, more delicate texture.
Can I skip chilling the dough?
Chilling is important; without it the cookies can spread too much and lose their shape.
Can I use a different flavor extract?
Yes. Vanilla, lemon, orange, or peppermint extract all work well.
What kind of flour should I use?
All‑purpose flour is recommended for the best texture and structure.
Why did my cookies flatten in the oven?
This usually happens if the dough wasn’t chilled long enough or if there wasn’t enough dry ingredient to balance the butter.
How do I prevent cookies from sticking to the pan?
Use parchment paper or a silicone baking mat to prevent sticking.
Can I add sprinkles before baking?
Yes, decorating with sprinkles before baking adds color and fun.
Are these cookies suitable for holidays?
Absolutely — they’re festive with sprinkles and make great holiday treats or gifts.
Can this dough be used for other shapes?
Yes — you can pipe the dough or shape it differently, but chill it first for best results.
Is corn starch necessary?
Yes — corn starch contributes to the delicate, tender texture that distinguishes these cookies from standard shortbread.
Conclusion
These Whipped Shortbread Cookies are a simple yet special treat that delivers buttery flavor and a melt‑away texture with minimal effort. Perfect for holiday baking or everyday indulgence, they’re easy to customize and fun to decorate — a classic cookie you’ll return to again and again.
Whipped Shortbread Cookies
These whipped shortbread cookies are incredibly light, buttery, and melt-in-your-mouth delicious. Made with just a few simple ingredients, they’re a classic holiday favorite and perfect for gifting or enjoying with a warm drink.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- Sprinkles or maraschino cherries for topping (optional)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter for about 3 to 5 minutes until very light and fluffy.
- Add powdered sugar and beat until well incorporated and fluffy.
- Gradually add flour and cornstarch and beat until the dough comes together and is light and whipped in texture.
- Use a small cookie scoop or spoon to portion dough into small balls and place on prepared baking sheet.
- Flatten slightly with a fork or back of a spoon. Optionally, top with sprinkles or a piece of maraschino cherry.
- Bake for 12 to 15 minutes, or until the bottoms are just barely golden. Do not overbake.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure your butter is very soft to achieve the light whipped texture.
- Do not overbake—cookies should remain pale with slightly golden bottoms.
- You can freeze the dough or the baked cookies for later.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
