Hold onto your taste buds, folks! Whipped Shortbread Cookies are the best holiday shortbread dessert! With only 4 ingredients and a texture that's unmatched, this simple-to-make treat is perfect for any occasion.
If there’s one cookie that defines buttery perfection, it’s these Whipped Shortbread Cookies, also know as melt-in-your-mouth shortbread cookies or melting shortbread cookies. Delicately crisp and oh-so-soft, they're a treat that truly lives up to their name. Not only are they incredibly easy to make with no chilling time required, but they also call for just 4 ingredients you probably already have in your kitchen, butter, flour, powdered sugar, and cornstarch. That's it!
Perfect for every holiday season or special occasion, you can easily add flavors or toppings to make these cookies your own! Add sprinkles to color-match your occasion or add mix-ins that makes them a whole new cookie you won't be able to resist! Jam, coconut, pecan, lemon...the possibilities are endless! In my opinion, they're THE BEST shortbread cookies!
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Fill your next cookie tray or goodie box with these cookies and everyone will ask for the recipe! You'll also want to add to your box my viral Ritz Cracker Cookies Lucky Charms Cookies and the BEST Graham Cracker Toffee cookies!
Table of Contents
Why You'll Like This
- Irresistible Texture. These tender cookies literally melt in your mouth. It's impossible to stop at 1!
- Simple Ingredients. With just a few basic ingredients, you can whip up this easy cookie recipe anytime you need a sweet treat!
- Customizable. Add colorful sprinkles, nuts, or flavorings to make every batch uniquely yours.
- Quick to Make. From start to finish, you can have this whipped shortbread recipe ready in less than an hour!
- Perfect for Any Occasion. Be it a tea party or a holiday gathering, these cookies fit right in. Add them to a holiday cookie tray or package them in a cute box or jar and you’ve got a charming homemade gift.
Ingredients
Scroll Down for Ingredient Amounts Listed and Full Recipe in the Recipe Card at the end of this post.
- Salted Butter (Room Temperature): The star of the show! Butter gives the cookies their rich flavor and tender texture.
- Powdered Sugar: Provides sweetness and a soft texture while helping to create that melt-in-your-mouth goodness.
- All-Purpose Flour: The backbone of the cookie, flour gives structure while ensuring the dough is easy to handle.
- Cornstarch: This ingredient adds tenderness, resulting in a softer crumb and light texture.
- Optional Cookie Variations/Toppings: sprinkles, sanding sugar, finely chopped pecans, powdered sugar, lemon, extract, seedless jam
Tools You'll Need
- Measuring Cups and Spoons
- Spatula
- 12"x17" Sheet Pan
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Cooling Racks (optional)
How to Make Whipped Shortbread Cookies
- Preheat oven to 325°F.
- In a large bowl or stand mixer bowl, beat room temperature butter and powdered sugar together with an electric mixer until light and fluffy (about 2-3 minutes). If using a stand mixer, use a paddle attachment.
- Gradually mix in all-purpose flour. Scrape down the bowl. Mix again until smooth.
- Add cornstarch and blend again. Once combined, scrape down the sides and bottom of the bowl and blend again.
- Using a cookie press, cookie scoop or two spoons, drop rounded tablespoons of cookie dough onto ungreased cookie sheets. Leave space between each cookie, as they will spread slightly. If desired, add sprinkles on top.
- Bake 15-20 minutes, or until the edges are just set and slightly brown. The full cookie should still appear pale.
- Cool 3-5 minutes on the baking sheet, then immediately transfer the cookies to a cooling rack to cool completely. Store in an airtight container at room temperature until ready to serve.
Expert Tips and Variations
- Use Quality Ingredients. The flavor and texture of your cookies depend greatly on the quality of the butter and flour you use.
- Chill the Dough. If your dough feels too soft to handle, refrigerate it for 15-30 minutes before shaping and baking.
- Extract Options. These cookies have a perfect buttery flavor, but you can add additional flavors if you'd like. Almond extract or vanilla extract are popular additions. Add to your desired flavor strength.
- Cookie Press Tips. Ensure your cookie press is clean and properly assembled, and fill it with the dough without overpacking. If the dough is too soft, chill 15-20 minutes before using. Experiment with different discs and remember to keep the cookie spacing consistent to ensure even baking. If the dough won't release, you can try gently tapping or wiggling the nozzle of the cookie press to help release the dough. Ensure the press is firm against the pan so that it touches/sticks. If your click/release is unsuccessful, simply swipe the dough from the disc and try again. Make sure the dough hasn't warmed up too much.
Shortbread Cookie Variations
- Snowball Cookies or Pecan Shortbread Cookies: Instead of sprinkles, add 1 cup finely chopped pecans to the dough and stir well. Scoop and roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake 12-15 minutes. Remove from the oven, cool 5 minutes, then transfer to wire racks. Add ½ cup confectioners' sugar to a small bowl. Roll hot cookies in sugar to coat, then return to the wire racks to cool.
- Lemon Coconut Shortbread Cookies: Instead of sprinkles, add 1 cup sweetened shredded coconut (finely chopped), 1 teaspoon lemon zest, 1 ½ tablespoons lemon juice, and 1 teaspoon coconut extract to the dough and stir well. Scoop and roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake 12-15 minutes. Remove from the oven, cool 5 minutes, then transfer to a wire rack. Add ½ cup powdered sugar to a small bowl. Roll hot cookies in sugar to coat, then return to the wire racks to cool.
- Jam Shortbread Cookies: Instead of sprinkles, create an indention the center of cookie press pressed or scooped out cookies. In small bowl, stir ¼ cup seedless jam until smooth and free of lumps. Add ¼-1/3 teaspoon jam in the center. Bake 15-20 minutes.
Storage
Store whipped shortbread cookies in an airtight container with parchment paper or wax paper between the layers at room temperature for up to 2 weeks. For prolonged freshness, you can freeze the unbaked dough or baked cookies.
To freeze, wrap the shortbread cookie dough tightly in plastic wrap or the cooled cookies in a resealable bag. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply bake the dough from frozen or thaw the cookies at room temperature.
Frequently Asked Questions
Cookies spreading too much can be due to warm dough or insufficient flour. Measure flour accurately to prevent this. If not baking immediately after mixing, chill the dough until ready to use.
You can substitute granulated sugar for powdered sugar, but the texture will be different. Powdered sugar provides a softer, melt-in-your-mouth feel.
The bottoms should be lightly golden, and the edges should appear set while the centers might still look slightly soft. They will firm up as they cool.
Absolutely! You can prepare the dough, wrap it in plastic wrap, and refrigerate it for up to a week. Simply allow the dough to sit at room temperate for 20-30 minutes before you prepare the cookies for baking.
Both butter cookies and this shortbread cookie recipe are delicious. They differ primarily in their ingredients and resultant textures. Butter cookies are generally softer and include eggs, whereas shortbread cookies are denser and richer, emphasizing the butter flavor without the addition of eggs. These have an airy texture with the addition of cornstarch.
Yes, you can use unsalted butter. Just add ¼ teaspoon salt to the dough to mimic the flavor that salted butter provides.
More Delicious Cookie Recipes
- 7-Layer Magic Cookie Bars
- No Bake Chocolate Peanut Butter Cookies
- Chewy Oat and Raisin Cookies
- Heart Shaped Chocolate Chip Cookies
Whipped Shortbread Cookies
Ingredients
- 1 pound salted butter room temperature
- 1 cup powdered sugar
- 3 cups all-purpose flour
- ½ cup cornstarch
- Optional Cooke Variations/Toppings: sprinkles, finely chopped pecans, powdered sugar, lemon, extract, seedless jam
Instructions
- Preheat oven to 325°F.
- In a large bowl or stand mixer bowl, beat room temperature butter and powdered sugar together with an electric mixer until light and fluffy (about 2-3 minutes). If using a stand mixer, use a paddle attachment.
- Gradually mix in all-purpose flour. Scrape down the bowl. Mix again until smooth.
- Add cornstarch and blend again. Once combined, scrape down the sides and bottom of the bowl and blend again.
- Using a cookie press, cookie scoop or two spoons, drop rounded tablespoons of cookie dough onto ungreased cookie sheets. Leave space between each cookie, as they will spread slightly. If desired, add sprinkles on top.
- Bake 15-20 minutes, or until the edges are just set and slightly brown. The full cookie should still appear pale.
- Cool 3-5 minutes on the baking sheet, then immediately transfer the cookies to a cooling rack to cool completely. Store in an airtight container at room temperature until ready to serve.
- Snowball Cookies or Pecan Shortbread Cookies : Instead of sprinkles, add 1 cup finely chopped pecans to the dough and stir well. Scoop and roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake 12-15 minutes. Remove from the oven, cool 5 minutes, then transfer to wire racks. Add ½ cup powdered sugar to a small bowl. Roll hot cookies in sugar to coat, then return to the wire racks to cool.
- Lemon Coconut Shortbread Cookies : Instead of sprinkles, add 1 cup sweetened shredded coconut (finely chopped), 1 teaspoon lemon zest, 1 ½ tablespoons lemon juice, and 1 teaspoon coconut extract to the dough and stir well. Scoop and roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake 12-15 minutes. Remove from the oven, cool 5 minutes, then transfer to wire racks. Add ½ cup powdered sugar to a small bowl. Roll hot cookies in sugar to coat, then return to the wire racks to cool.
- Jam Shortbread Cookies: Instead of sprinkles, create an indention the center of cookie press pressed or scooped out cookies. In small bowl, stir ¼ cup seedless jam until smooth and free of lumps. Add ¼-1/3 teaspoon jam in the center. Bake 15-20 minutes.
Video
Notes
Expert Tips and Variations
- Use Quality Ingredients. The flavor and texture of your cookies depend greatly on the quality of the butter and flour you use.
- Chill the Dough. If your dough feels too soft to handle, refrigerate it for 15-30 minutes before shaping and baking.
- Extract Options. These cookies have a perfect buttery flavor, but you can add additional flavors if you'd like. Almond extract or vanilla extract are popular additions. Add to your desired flavor strength.
- Cookie Press Tips. Ensure your cookie press is clean and properly assembled, and fill it with the dough without overpacking. If the dough is too soft, chill 15-20 minutes before using. Experiment with different discs and remember to keep the cookie spacing consistent to ensure even baking. If the dough won't release, you can try gently tapping or wiggling the nozzle of the cookie press to help release the dough. Ensure the press is firm against the pan so that it touches/sticks. If your click/release is unsuccessful, simply swipe the dough from the disc and try again. Make sure the dough hasn't warmed up too much.
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