Flour, butter, sugar, and salt blend into light and puffy, whipped shortbread cookies recipe that is easy to make and oh-so-delicious. A simple and easy holiday recipe that takes just 10 minutes to prep and 10 minutes to bake.
Table of Content
Shortbread is a must-have cookie on the holiday cookie tray this Christmas. In fact, I cannot think of not making shortbread during the fall season.
Why make these shortbread cookies
- These are must-have cookies on the holiday platter.
- They are light and puffy. And they are buttery, soft, and less sweet with a crumbly texture.
- Also, the cornstarch gives the cookie that melts in mouth texture.
- I prefer to use my stand mixer (or hand mixer) because it is easier to whip the butter and sugar and yet, you can use a medium bowl with a whisk.
Ingredients and substitutions
- Butter - I like to use high-fat European butter. But you can also substitute half the butter with shortening. Make sure the butter is at room temperature, not too soft or melted. Soft butter will cause the cookies to spread too much.
- Sugar - I like using powdered sugar, also known as confectioners sugar. But you can also use brown sugar for a caramel-like flavor. Just make sure to pulse it in the food processor.
- Flour - Use white all-purpose flour, no cake flour or pastry flour.
- Cornstarch - This is what gives the shortbread that melts-in-the-mouth crumbles effect.
- Vanilla - I like to use vanilla bean paste. But you can also use vanilla extract or substitute some sugar for vanilla sugar.
- Optional ingredients
- Flavoring - Almond extract, rose extract, or orange extract are also wonderful flavorings to use in shortbread cookies.
- Jam - You can also use this cookie dough to make jam thumbprint cookies.
- Sugar-coated shortbread - Coat the cookie dough balls in white granulated sugar before baking.
How to make whipped shortbread cookies
- Combine the flour, salt, and cornstarch.
- In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream the butter and powdered sugar for 3 minutes until it is light and fluffy. You can also use a large bowl with a whisk.
Pro tip - Creaming for at least 3 minutes will make the cookies light and airy.
- Scrape the sides of the bowl. Then, add the lemon zest and vanilla extract. Followed by the flour mixture.
Pro tip - We do not want to activate the gluten in our dough. So do not overmix when you add the flour mixture. - Next, transfer the dough to the refrigerator to chill for 15 to 20 minutes.
Pro tip - Chilling will prevent the dough from spreading too much.
- Preheat oven at 350°F / 177°C / Gas Mark 4. Line two baking sheets with parchment paper or a silicone mat.
- Roll the cookie dough into small golf size balls, about 1-inch in size.
- Place the cookies on the baking trays leaving enough space for them to spread. Then, press them with a fork and top with a few sprinkles.
- Bake the cookies for 8 to 10 minutes or until lightly golden around the edges.
Pro tip - Larger cookies will take about 10 minutes and vice versa. I prefer to bake only one cookie sheet at a time to prevent the cookies from spreading too much. - Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an air-tight container or cookie jar.
Pro tip - A cooling rack will prevent the steam below the cookies from making them soggy.
Tips for Success
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- And make sure the butter is at room temperature. Soft or melted butter will cause the cookies to spread too much during baking.
- Also, whip the butter and powdered sugar or confectioners' sugar for at least three minutes. This will aerate them giving them a light and puffy texture.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- In addition, it is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked, leave the cookies on the baking sheet for 5 minutes. Then, transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
More recipes for you
- Melting moments cookies
- Cranberry Shortbread Squares
- Ginger Shortbread with Molasses
- Chocolate Shortbread Cookies
- Custard Cookies - Shortbread Cookies
- Melt in the Mouth Shortbread Stamped Cookies
- Shortbread Cookies - 5 Ingredients
- See all cookies - all holiday cookie recipes
How long will these shortbread cookies keep?
These cookies will keep at room temperature for a week.
Can you freeze these whipped shortbread cookies?
You can freeze the cookie dough for up to 3 months. You can also freeze the cookie dough balls in freezer bags for up to 3 months. And you can bake the cookie dough balls from frozen. Just add 2 to 3 minutes more to your baking time. The baked cookies will keep in the freezer for up to a month.
Can I make whipped shortbread with margarine?
You can make whipped shortbread with margarine. But margarine has extra moisture content than butter causing the cookies to spread more. So, if you do use margarine, I suggest adding an additional ½ cup of flour to the recipe to prevent them from spreading too much.
What does cornstarch do to the shortbread cookie?
Cornstarch makes the cookies light and puffy. It prevents the cookies from spreading too much. But most importantly, it gives the cookies that melt in the mouth crumbly texture.
Printable Recipe
Whipped Shortbread Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C / Gas Mark 4
Difficulty: Easy
Calories: 110kcal
Adjust Servings Here: 24 cookies
Description
Flour, butter, sugar, and salt blend into a light and puffy whipped shortbread cookie recipe that is easy to make and oh-so-delicious. A simple and easy holiday recipe that takes just 10 minutes to prep and 10 minutes to bake.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (227 g) Unsalted Butter (room temperature)
- 6 tablespoon (48 g) Powdered sugar (confectioners' sugar)
- 1½ cup (190 g) All-purpose flour
- ⅓ cup (40 g) Cornstarch
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ teaspoon Lemon zest
Instructions
- Combine the flour, salt, and cornstarch.
- In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream the butter and powdered sugar for 3 minutes until it is light and fluffy. You can also use a large bowl with a whisk. Pro tip - Creaming for at least 3 minutes will make the cookies light and airy.
- Scrape the sides of the bowl. Add the lemon zest and vanilla extract. Followed by the flour mixture. Pro tip - We do not want to activate the gluten in our dough. So do not overmix when you add the flour mixture.
- Transfer the dough to the refrigerator to chill for 15 to 20 minutes. Pro tip - Chilling will prevent the dough from spreading too much.
- Preheat oven at 350°F / 177°C / Gas Mark 4. Line two baking sheets with parchment paper or a silicone mat.
- Roll the cookie dough into small golf size balls about 1-inch in size. Pro tip - Dusting your hands with cornstarch will make it easier to roll the dough balls.
- Place the cookies on the baking trays leaving enough space for them to spread. Then, press them with a fork and top with a few sprinkles.
- Bake the cookies for 8 to 10 minutes or until lightly golden around the edges. Pro tip - Larger cookies will take about 10 minutes and vise versa. I prefer to bake only one cookie sheet at a time to prevent the cookies from spreading too much.
- Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an air tight container or cookie jar.cookie jarPro tip - A cooling rack will prevent the steam below the cookies from making them soggy.
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- Make the butter is room temperature. Soft or melted butter will cause the cookies to spread too much during baking.
- Whip the butter and powdered sugar or confectioners' sugar for at least three minutes this will aerate them giving them a light and puffy texture.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Nutrition Information
Calories: 110- kcalCarbohydrates: 9- gProtein: 1- gFat: 8- gSaturated Fat: 5- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 2- gTrans Fat: 1- gCholesterol: 20- mgSodium: 26- mgPotassium: 10- mgFiber: 1- gSugar: 2- gVitamin A: 236- IUVitamin C: 1- mgCalcium: 3- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Donna Mattera
Can the Whipped shortbread cookies be frozen? if so, how long can you freeze them.
Veena Azmanov
Yes, the whipped cookies will keep in the freezer for up to a month. The cookie dough will keep in the freezer for up to 3 months.