Whipped Shortbread Cookies are a timeless classic, offering a melt-in-your-mouth texture that’s both elegant and irresistibly simple. Unlike traditional shortbread, these cookies are whipped to incorporate air, creating a light and tender bite that nearly dissolves as soon as it touches your tongue. Their delicate crumb and buttery flavor make them perfect for holidays, tea time, or any moment when you crave something gently sweet without being overly rich. Whether decorated with a simple dusting of powdered sugar, festive sprinkles, or served plain, they’re always a crowd favorite.

Made with basic pantry staples, this recipe requires no complicated steps, making it ideal for both novice and experienced bakers. The cornstarch helps give the cookies their signature light texture, while powdered sugar ensures the dough stays soft and smooth. The key is in the whipping—giving the butter and sugar time to aerate so the final cookie is airy, not dense. Once baked, they hold their shape well but remain soft and delicate on the inside. Perfect for cookie swaps, holiday trays, or even simple weekday baking, Whipped Shortbread Cookies are the kind of treat that disappears quickly and leaves you wanting more.

Why You’ll Love This Recipe

1. Irresistibly Tender Texture

These cookies practically melt in your mouth thanks to the whipped butter and cornstarch combo.

2. Simple Pantry Ingredients

All ingredients are easy to find and commonly stocked, making it a go-to recipe anytime.

3. Perfect for Decorating

Add nonpareils, colored sugars, or even a chocolate drizzle for festive flair.

4. Crowd-Pleasing

Loved by both kids and adults, these cookies are always a hit at gatherings and holidays.

5. No Chill Time Required

This dough comes together quickly and doesn’t need to chill before baking.

Ingredients

Unsalted butter, softened
Powdered sugar (plus additional for imprinting cookies)
Vanilla extract
Table salt
All-purpose flour
Cornstarch
Nonpareils, jimmies, or colored sanding sugar for decorating (optional)

Variations

Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Chocolate Drizzle: Once cooled, drizzle cookies with melted dark or white chocolate.
Lemon Twist: Add 1 teaspoon of lemon zest to the dough for a bright citrus flavor.
Almond Flavor: Swap vanilla extract with almond extract for a nutty variation.
Filled Centers: Gently press the center and add a dab of jam before baking.

How to Make the Recipe

Step 1

Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.

Step 2

In a large mixing bowl, beat the softened butter until light and fluffy using a hand or stand mixer.

Step 3

Add powdered sugar and vanilla extract. Beat again until the mixture is creamy and smooth.

Step 4

In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this to the butter mixture, mixing until just combined.

Step 5

Scoop the dough into small balls and place on the prepared baking sheet. Flatten gently with a fork dipped in powdered sugar to prevent sticking.

Step 6

If desired, decorate the tops with nonpareils or sanding sugar.

Step 7

Bake for 18–22 minutes or until the edges are just barely golden. Let cool on the pan for 5 minutes before transferring to a wire rack.

Tips for Making the Recipe

Use softened, not melted, butter for the best texture.
Whip the butter and sugar thoroughly to incorporate air.
Do not overmix once flour is added to avoid tough cookies.
Dip your fork in powdered sugar to prevent sticking when flattening.
Let cookies cool completely on a wire rack before storing.

How to Serve

Whipped Shortbread Cookies are perfect with a cup of tea or coffee, served alongside other cookies on a holiday platter, or individually wrapped as edible gifts. They also work beautifully as a base for sandwich cookies with a thin layer of jam or chocolate in the middle.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry place to maintain their texture.

Freezing

Freeze unbaked dough balls on a baking sheet, then transfer to a zip-top freezer bag for up to 2 months. Bake from frozen, adding a couple of minutes to the baking time.

Reheating

These cookies don’t require reheating, but if desired, a few seconds in the microwave will bring back a bit of softness.

FAQs

1. Why is my dough crumbly?

It’s likely due to not whipping the butter long enough or adding flour too quickly. Mix just until combined.

2. Can I use margarine instead of butter?

Butter is preferred for flavor and texture. Margarine can alter the consistency and may cause spreading.

3. Do I need to chill the dough?

No, chilling isn’t necessary. The dough is ready to use immediately after mixing.

4. Can I freeze the baked cookies?

Yes, store in an airtight container and freeze for up to 2 months.

5. Why did my cookies spread too much?

The butter may have been too soft or warm. Try refrigerating the dough slightly before baking.

6. Can I use granulated sugar instead of powdered?

Powdered sugar is essential for the soft texture. Substituting may lead to a grainy cookie.

7. Can I add food coloring to the dough?

Yes, gel food coloring works best and doesn’t affect the texture.

8. Are these cookies supposed to be soft or crispy?

They should be tender and soft with just a slight crumble—never crisp.

9. What’s the purpose of cornstarch in this recipe?

Cornstarch contributes to the soft, melt-in-your-mouth texture.

10. Can I use a cookie press for these?

This dough is too soft for most cookie presses and works best hand-formed.

Conclusion

Whipped Shortbread Cookies are a simple yet elegant treat that brings together the perfect texture and rich buttery flavor in every bite. Ideal for holidays, gift boxes, or afternoon tea, they’re easy to prepare and endlessly customizable. Whether you decorate them or enjoy them plain, these cookies will quickly become a family favorite in your recipe collection.