My Whipped Shortbread Cookie Recipe At A Glance
Primary Cooking Method: Oven
Number of Ingredients: 5 (6 if using sprinkles)
Total Prep Time: 1 hour and 10 minutes with chill time
Total Cook Time: 18-20
Level of Effort To Make: Easy Peasy
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Shortbread has always been one of my favorite cookies, but whipped shortbread? Oh, it’s a total obsession. The first time I made this whipped version, I remember thinking, “Why haven’t I made this sooner!?”
While my 3 ingredient shortbread cookies are buttery and dense, these whipped shortbread cookies are soft and airy, and they practically dissolve the second you bite into them, almost like a classic meltaway cookie. It’s pretty much a mash-up of the two, and I am here for it!
5 Ingredients to Make Whipped Shortbread Cookies
- 1 ½ Cups Salted Butter (Softened). If you only have unsalted butter, add 1/4 teaspoon of salt to compensate.
- ¾ Cup Powdered Sugar. Powdered sugar keeps the texture of these cookies light and delicate, unlike granulated sugar, which can make them gritty. It also blends easily into the butter for a creamy, smooth dough.
- 1 Teaspoon Vanilla Extract. Swap vanilla for almond or coconut extract. A small change, big payoff.
- 2 Cups All-Purpose Flour. All-purpose flour gives structure to the cookies without making them dense. You can sift it for a finer texture, but it’s not strictly necessary if you’re short on time.
- ¾ Cup Cornstarch (Plus Extra for Shaping): Cornstarch gives the soft, melt-in-your-mouth texture of whipped shortbread. Keep some extra on hand for shaping, as it prevents sticking.
- Sprinkles to Decorate: Sprinkles are optional but add a festive touch.
Make This Recipe Yours With Additions
- Chocolate Chips (½ cup): Mini chips can be mixed into the dough without taking over. Or you can drizzle melted chocolate on top.
- Citrus Zest (1 tablespoon) Lemon or orange zest adds some flavor.
- Chopped Nuts (½ cup): Toast them for extra flavor. Pecans, almonds, or walnuts all work—just chop them small.
- Dried Fruit (¼ cup): Cranberries, apricots, or cherries add chewy, tart sweetness. Chop finely to avoid giant chunks.
- Sprinkles (2 tablespoons): Mix them in or top the cookies before baking. Funfetti shortbread? Yes, please.
- Cinnamon Sugar (1 tablespoon): Roll your cookies in the mixture.
How to make Whipped Shortbread Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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Prep Ahead
Make It Early:
This dough keeps well in the fridge for up to 3 days, so you can make it ahead and save yourself some stress later. Mix it up, stick it in the fridge, and move on with your day. Quick tip: stash it in the veggie drawer—no one looks there unless they’re desperate.
Freeze for Later:
Busy schedule? No problem. Roll the dough into balls, freeze them on a baking sheet until solid, then transfer to a labeled zip-top bag. When you’re ready to bake, take them straight from the freezer and add a few extra minutes to the bake time. Easy.
My Best Cooking Tips for Making Whipped Shortbread Cookies
- Soften the Butter (Don’t Melt It): Let the butter sit at room temperature for about 30 minutes. If you’re in a hurry, microwave in 10-second bursts. Just don’t let it melt—soft, not liquid, is key.
- Sift the Powdered Sugar: Sifting removes lumps and gives the cookies a smoother texture. It’s worth the extra step.
- Use Cornstarch: Cornstarch is part of the recipe to give you a crumbly, melt-in-your-mouth texture. Don’t skip it.
- Keep an Eye on Bake Time: These cookies don’t brown much on top. Check the bottoms—they should be lightly golden by the 12-minute mark.
- Cool Before Dusting: Let the cookies cool completely before adding powdered sugar so it doesn’t melt.
How to store Whipped Shortbread Cookie
Room Temperature: Store your cookies in an airtight container at room temperature for up to 7 days. If you want them to last longer than a day—hide them in the back of the pantry.
Fridge Storage: Put them in the fridge. Keep them in an airtight container to avoid weird fridge smells. They’ll stay fresh for up to 2 weeks—if you can resist eating them all before then.
Freezer: Want to keep cookies for later? Freeze them. Just layer them with parchment paper in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. When you want one, take it out and let it thaw at room temperature for 30 minutes.
Quick Recipe Help and Common Questions
My cookies spread too much while baking, what did I do wrong?
If they spread too much, your dough was probably too warm when you placed them on the baking sheet. Chill the dough for at least 30 minutes before baking, and make sure your oven is preheated to 300°F to keep them from spreading too quickly.
How thick should I make the dough balls?
Aim for about 1-inch balls. They’ll flatten out a bit as they bake, so they don’t need to be perfectly shaped. If they’re too big, they might not bake evenly, so stick to about a tablespoon of dough per cookie.
Why is the dough so crumbly?
This is a common question. Don’t worry! It’s supposed to be crumbly. The dough comes together once you start shaping it. If it’s too dry to form into balls, add a teaspoon of milk or water to bring it together.
More Easy Cookie Recipes
- 3 Ingredients Shortbread Cookies
- 3 Ingredients Oatmeal Cookies
- 3 Ingredient Peanut Butter Cookies
- Avalanche Cookies
- Meltaway Cookies
I want to hear from you!
If you try this easy Whipped Shortbread Cookie recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Whipped Shortbread Cookies
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 1 ½ cups salted butter softened
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ cups corn starch plus extra for shaping
Instructions
- Cream Butter and Sugar: Place 1 ½ cups of salted butter (softened) and ¾ cup of powdered sugar into the bowl of a stand mixer. Attach the whisk and mix on low for about 1 minute until combined. Scrape down the sides of the bowl.
- Whip Until Fluffy: Increase the speed to medium-high and cream the butter and sugar for 5 minutes, until the mixture turns pale yellow and fluffy.
- Add Vanilla: Add 1 teaspoon of pure vanilla extract and mix thoroughly to evenly distribute the flavor.
- Incorporate Dry Ingredients: Add 2 cups of all-purpose flour and ¾ cup of cornstarch to the bowl. Mix on low until the dough comes together and is well incorporated. The dough will be sticky.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes, until the dough firms up and is no longer sticky.
- Preheat the Oven: Preheat your oven to 300°F. Line baking sheets with parchment paper and set them aside.
- Portion the Dough: Scoop out ping-pong ball-sized portions of dough (approximately 1 tablespoon each) and gently roll them into smooth balls.
- Flatten and Add Pattern: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Lightly dust a fork with additional cornstarch and press it onto each cookie to flatten slightly and create a pattern. Add sprinkles, if desired.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the edges start to turn a light golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Soften the Butter (Don’t Melt It): Let the butter sit at room temperature for about 30 minutes. If you’re in a hurry, microwave in 10-second bursts. Just don’t let it melt—soft, not liquid, is key.
- Sift the Powdered Sugar: Sifting removes lumps and gives the cookies a smoother texture. It’s worth the extra step.
- Use Cornstarch: Cornstarch is part of the recipe to give you a crumbly, melt-in-your-mouth texture. Don’t skip it.
- Keep an Eye on Bake Time: These cookies don’t brown much on top. Check the bottoms—they should be lightly golden by the 12-minute mark.
- Cool Before Dusting: Let the cookies cool completely before adding powdered sugar so it doesn’t melt.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I thought these were excellent just as described.
I divided dough in half. Added 1/2 chocolate chips to part 1 and 1/2 cup Skor chips to part 2. Both yummy.
Easy peasy as you say.
Thank you. Elizabeth, Ontario
So glad you liked them! I had to look up Skor chips and now I’ve got to try them!!