Whipped Shortbread Cookies

Why You’ll Love Whipped Shortbread Cookies Recipe

• These cookies are incredibly light and delicate thanks to the whipped butter.
• Simple ingredients that most home bakers already have on hand.
• Fun to decorate with sprinkles or personalize with variations.
• Great for holiday cookie trays or casual snacking year-round.

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 Christmas sprinkles or other fun sprinkles

Directions

1. In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.

2. Mix in the almond or vanilla extract.

3. In a separate bowl, whisk the flour and corn starch together.

4. Add the dry ingredients to the butter mixture in three additions, mixing until just combined.

5. Cover the dough and chill in the refrigerator for about 2 hours.

6. Preheat the oven to 300°F (about 150°C).

7. Scoop chilled dough and roll into 1-inch balls; place them on a prepared baking sheet.

8. Press the top of each ball gently with the tines of a fork and add sprinkles if desired.

9. Bake for 10–12 minutes until the bottoms are just lightly golden.

10. Let cool before handling, as the cookies are fragile when warm.

Servings and timing

Yield: about 20 cookies
Prep time: ~15 minutes
Chill time: ~2 hours
Bake time: 10–12 minutes

Variations

• Swap almond extract for vanilla or try citrus zest like lemon or orange for a fruity twist.
• Add mini chocolate chips or chopped nuts for extra texture.
• Drizzle with melted chocolate after baking for a more decadent touch.
• Use colored sugars, nonpareils, or edible glitter for themed holiday decorations.
• Press with a cookie stamp instead of a fork for a patterned finish.

Storage/Reheating

Store cooled cookies at room temperature in an airtight container for up to 1 week.
To freeze baked cookies, layer them with parchment in a freezer-safe container for up to 2 months.
Unbaked dough balls can be frozen for up to 3 months; bake from frozen with a couple extra minutes in the oven.

FAQs

Do I have to chill the dough?

Yes. Chilling helps the cookies hold their shape and prevents them from spreading too much.

Can I use vanilla instead of almond extract?

Absolutely — vanilla works well and gives a classic flavor.

Can I decorate these for different holidays?

Yes, swap sprinkles or toppings to match any season or celebration.

Why are these called “whipped” shortbread?

The butter and sugar are whipped extensively, making the dough lighter and more tender than traditional shortbread.

My cookies flattened — what went wrong?

Usually the dough wasn’t chilled long enough or there wasn’t enough dry ingredient incorporated.

Can I use salted or unsalted butter?

Both work; if using unsalted, add a small pinch of salt for balance.

Can I add other flavors?

Yes — try citrus zest or different extracts for a flavor twist.

How should I store leftover cookies?

Keep them in an airtight container at room temperature.

Can I freeze the dough already rolled into balls?

Yes, freeze the balls and bake later with a slight increase in baking time.

Are these cookies suitable for kids to help make?

Yes, they’re simple to assemble and fun to decorate with sprinkles.

Conclusion

These whipped shortbread cookies are a classic treat that’s easy to make and endlessly customizable. With a tender texture and simple ingredients, they’re a great addition to any baking lineup — from holiday platters to everyday dessert trays.

Whipped Shortbread Cookies

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These whipped shortbread cookies are buttery, light, and melt in your mouth. A classic holiday treat made with just a few simple ingredients, perfect for gifting or enjoying with a warm drink.

• Author: Emily
• 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
• 1/2 teaspoon vanilla extract (optional)
• Sprinkles or candied cherries for topping (optional)

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Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, cream the softened butter until light and fluffy using a hand or stand mixer.
3. Add powdered sugar and continue to beat until fully incorporated and fluffy.
4. Mix in flour and cornstarch (and vanilla extract if using) until combined and the dough is soft and whipped.
5. Use a small cookie scoop or spoon to portion out dough and place on prepared baking sheet. Flatten slightly with a fork or the back of a spoon.
6. Add sprinkles or candied cherries to the center of each cookie if desired.
7. Bake for 12-15 minutes, or until the bottoms just begin to turn golden. The tops should not brown.
8. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use room temperature butter for best results.
• Don’t overbake – cookies should stay pale on top.
• These cookies can be frozen for up to 2 months.
• Customize with different extracts or toppings like nuts or mini chocolate chips.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 4g
• Sodium: 5mg
• Fat: 7g
• Saturated Fat: 4.5g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 0g
• Protein: 0.5g
• Cholesterol: 20mg