Whipped Shortbread Cookies Recipe
Sink your teeth into the melt-in-your-mouth magic of Whipped Shortbread Cookies, a classic Canadian treat beloved for its feather-light crumb and buttery richness. Every bite is a little celebration—delicate, sweet, and just the right amount of indulgence. Whether you’re baking them for the holidays, gifting friends, or simply treating yourself, these cookies are unbelievably easy yet truly unforgettable. If you’re after a dessert that’s simple to whip up but delivers big on flavor and texture, these Whipped Shortbread Cookies absolutely belong in your baking repertoire.
Ingredients You’ll Need
It’s hard to believe that something so exquisite can come from just a handful of everyday pantry staples! Each ingredient plays a special role in achieving the signature lightness, melt-away crumb, and rich flavor that make Whipped Shortbread Cookies so irresistible.
- Unsalted butter (1 cup, softened): The heart of the cookie, giving it that trademark richness and melt-in-your-mouth texture. Make sure it’s soft for easy whipping.
- Powdered sugar (½ cup): Dissolves smoothly into the butter for a silky sweetness and that wonderful, delicate crumb.
- All-purpose flour (1½ cups): Brings the structure to your cookies while keeping them tender and light.
- Cornstarch (¼ cup): The secret to extra soft and airy Whipped Shortbread Cookies. It lightens the flour, making these cookies almost cloud-like.
- Vanilla extract (½ teaspoon): A splash of classic vanilla pulls all the flavors together, adding warmth to every bite.
- Pinch of salt: Just enough to balance the sweetness and let the buttery flavors shine.
- Optional—sprinkles or maraschino cherries for garnish: Add festive flair and a little pop of color; perfect for holidays or special occasions.
How to Make Whipped Shortbread Cookies
Step 1: Prep Your Baking Sheet
Preheat your oven to 300°F and line a baking sheet with parchment paper. This ensures your cookies bake evenly and makes cleanup a breeze. If you have more than one tray, it’s a good idea to get both ready so you can bake in batches.
Step 2: Whip the Butter and Sugar
In a large bowl, combine the softened unsalted butter and powdered sugar. Now, grab your electric mixer and beat on medium speed for 3 to 5 minutes. Don’t rush this step! You want the mixture to become super light, fluffy, and pale—this is where the famous Whipped Shortbread Cookies texture begins.
Step 3: Add Vanilla
Pour in the vanilla extract and continue mixing just until it’s incorporated. Even a small amount of vanilla brings warmth and depth that elevates every bite.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt. Mixing them before adding to the wet ingredients ensures your dough is lump-free and the cornstarch is evenly distributed, which is crucial for those soft, airy cookies.
Step 5: Beat Everything Together
Gradually add the dry mixture to your whipped butter mixture. Beat just until everything is smooth, creamy, and well blended—you don’t want to overmix, or the dough may lose some of that glorious fluffiness.
Step 6: Shape the Cookies
Drop rounded tablespoons of dough onto your prepared baking sheet. For extra charm, you can pipe mounds using a star tip, which gives the Whipped Shortbread Cookies an elegant, bakery-style look. Don’t forget to add sprinkles or a small piece of maraschino cherry to the top if you’re in a decorative mood!
Step 7: Bake to Perfection
Slide your tray into the oven and bake for 18 to 20 minutes. You’re looking for edges that are just starting to turn golden, but don’t let them brown. That gentle bake is key to keeping these cookies melt-in-your-mouth tender.
Step 8: Cool Completely
Let your cookies cool on the pan for about 5 minutes, then transfer them to a wire rack to cool fully. This helps them set without losing that delicate texture.
How to Serve Whipped Shortbread Cookies
Garnishes
For a timeless look, a dusting of powdered sugar always adds a finishing touch. Vintage-style maraschino cherry halves or festive sprinkles give these Whipped Shortbread Cookies a pop of color and a playful personality. You could even try a drizzle of white or dark chocolate for a more decadent vibe.
Side Dishes
Pair these cookies with a cozy cup of tea, hot cocoa, or a frothy latte for a classic treat. During the holidays, a platter of Whipped Shortbread Cookies looks stunning next to chocolate truffles, fruit, or a bowl of sugared cranberries. The rich, buttery flavor makes them perfect alongside tangy or tart accompaniments.
Creative Ways to Present
Wrap stacks of cookies in cellophane and tie with colorful ribbon for effortless edible gifts. Arrange Whipped Shortbread Cookies on a pretty tiered platter at gatherings for a show-stopping centerpiece. For a fun twist, create assorted flavors by adding citrus zest or dipping half in chocolate, and let guests choose their favorite.
Make Ahead and Storage
Storing Leftovers
Store these Whipped Shortbread Cookies in an airtight container at room temperature for up to a week. Because they’re so buttery, they’ll keep their delicate texture if kept away from moisture and heat.
Freezing
Whipped Shortbread Cookies freeze beautifully! Cool them completely, then stack with parchment between layers in an airtight container or freezer bag. They’ll stay flavorful for up to three months—just thaw at room temperature before serving.
Reheating
No need to reheat, as these cookies are best enjoyed at room temperature. If you prefer, a quick 30-second sit on a warm (turned-off) oven tray will revive their fresh-baked scent, but avoid actually baking again to prevent drying.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just skip the added pinch of salt if you’re using salted butter. The flavor might be slightly different but still delicious, so go with whatever you have on hand.
Why do my Whipped Shortbread Cookies spread too much?
Cookies may spread if the butter was too soft or if the dough wasn’t whipped enough. Chilling the dough for 15 minutes before baking helps them keep their pretty shape.
Can I double the recipe for a bigger batch?
Definitely! This recipe is easy to scale up. Just make sure to beat the dough thoroughly so every cookie turns out fluffy and rich.
What’s the best way to decorate Whipped Shortbread Cookies for holidays?
Maraschino cherries and festive colored sprinkles are classics! Edible glitter, tiny chocolate chips, or holiday-themed confetti sprinkles can all add sparkle to your cookie tray.
My cookies are crumbly—what went wrong?
If the Whipped Shortbread Cookies crumble apart, they may have baked too long or had too much flour. Always measure carefully and bake just until the edges are barely golden for the perfect delicate texture.
Final Thoughts
It’s hard not to fall in love with the simplicity and pure delight of Whipped Shortbread Cookies! Once you’ve experienced their buttery, melt-away magic, they’re sure to become a treasured part of your baking routine. Don’t be surprised if they disappear quickly—so go ahead, whip up a batch and make a little sweet memory today!
Print
Whipped Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Whipped Shortbread Cookies are light, buttery, and melt-in-your-mouth delicious. Perfect for holiday gifting or a sweet treat any time of the year.
Ingredients
Ingredients:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- pinch of salt
- optional: sprinkles or maraschino cherries for garnish
Instructions
- Preheat the oven: Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Beat butter and sugar: In a large bowl, beat the softened butter and powdered sugar together until light, fluffy, and pale.
- Add vanilla: Mix in the vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, beating until smooth and creamy.
- Shape and bake: Drop rounded tablespoons of dough onto the prepared baking sheet or pipe using a star tip. Top with sprinkles or cherry if desired. Bake for 18-20 minutes.
- Cool and enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra tender cookies, do not overbake.
- These freeze well and are perfect for gifting during holidays.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
