Whipped Vanilla Shortbread Cookies
These melt-in-your-mouth Whipped Shortbread Cookies are pure buttery bliss. With just a handful of simple ingredients and a few easy steps, you’ll create irresistibly light, tender cookies that practically dissolve on your tongue.
Sprinkles add a festive touch to these traditional shortbread cookies, making them perfect for the holiday season or any time you’re craving something sweet. The secret to their airy texture? Whipping the butter until it’s super light and fluffy.
Looking for more cookie recipes your family will love? Try my Fresh Raspberry Chocolate Chip Cookies or these buttery Maple Pecan Cookies for another delicious treat!
Table of Contents
Reasons You’ll Love This Recipe
- Perfect Texture: These cookies literally melt in your mouth thanks to the whipped butter and cornstarch combination
- Simple Ingredients: You only need 5 basic pantry staples to make these heavenly cookies
- Make Ahead: The dough can be chilled overnight, making these perfect for holiday baking
- Kid-Friendly: Little ones love helping to add sprinkles and press the fork patterns – perfect for a cookie exchange.
Recipe Ingredients
Ingredient Notes:
- Unsalted butter – Using room temperature butter is crucial for achieving that perfectly whipped, light texture. Make sure it’s softened but not melted.
- Powdered sugar – Also known as confectioners’ sugar, it creates a smoother texture than granulated sugar and helps give these cookies their melt-in-your-mouth quality.
- All-purpose flour – Regular all-purpose flour works best here. Be sure to measure it correctly by spooning into measuring cups and leveling off.
- Cornstarch – This key ingredient makes the cookies extra tender and helps create that signature shortbread texture.
- Vanilla extract – Pure vanilla extract provides the best flavor, but you can substitute with lemon or orange extract for variety.
- Sprinkles – These are optional but add a fun decorative touch. Choose any colors to match your occasion!
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Additions
- Extract variations – Try almond extract or peppermint extract for different flavor profiles
- Toppings – Instead of sprinkles, top with chopped nuts, mini chocolate chips, or colored sugar
- Dip in chocolate – Once cooled, dip half of each cookie in melted chocolate for an extra special treat
- Add citrus zest – Mix in lemon or orange zest for a bright, fresh flavor
How to Make Whipped Shortbread Cookies (step-by-step directions)
- In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer for 3-4 minutes until light and fluffy. This step is key for creating the signature airy texture of this whipped shortbread recipe, so don’t rush it! Add your choice of extract (vanilla, lemon, or orange) and mix to combine. (Photos 1 & 2)
- Sift the flour and cornstarch together, then gradually add them to the butter mixture. Beat on low speed just until the dough comes together. Don’t overmix. (Photos 3 & 4)
- Scoop 1 tablespoon of dough for each cookie and roll it into a ball. You should get about 36 cookies. Place the dough balls on a baking sheet lined with parchment paper (or a floured plate to prevent sticking). Gently press each ball with a fork dipped in cornstarch or flour, then top with sprinkles, if using. (Photos 5, 6, 7 & 8)
- Transfer the tray or plate of dough balls to the refrigerator and chill for at least 2 hours or until they are firm to the touch. (If you’re in a hurry, you can speed this up by placing them in the freezer.)
- While the dough chills, preheat your oven to 300°F (150°C).
- Once chilled, place the dough balls on a cookie sheet and bake in the preheated oven for 19-20 minutes or until the tops of the cookies are set but not browned. (Photo 9)
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (Photo 10)
Recipe Tips
- Make sure your butter is properly softened but not melted – it should be around 65°F for optimal whipping.
- Beat the butter and sugar until very light and fluffy – this usually takes 3-4 minutes
- Don’t skip the chilling time – it helps prevent spreading and ensures the perfect texture
- Sift your dry ingredients to remove any lumps for the smoothest possible dough
- Use a cookie scoop if you have one for uniformly sized cookies
Storing Tips
- Storage: Cooled shortbread cookies can be stored in an airtight container at room temperature for up to 7 days. Place wax paper between layers to prevent sticking.
- Refrigerator: These delicious cookies can be stored in the refrigerator for up to 2 weeks. The cool temperature helps maintain their tender texture, but let them come to room temperature before serving.
- Freezing: Freeze baked cookies in an airtight container with parchment paper between layers for up to 3 months. You can also freeze the unbaked dough balls for up to 3 months – just add an extra minute to the baking time.
- Make Ahead: The cookie dough can be made and shaped up to 48 hours in advance. Keep the shaped dough balls covered in the refrigerator until ready to bake.
Serving Suggestions
These delicate shortbread cookies are perfect on their own, but they also pair beautifully with other treats for a dessert spread. Try serving them alongside my Easy Old Fashioned Peanut Butter Fudge for a delicious contrast in textures. For holiday gatherings, add them to a cookie platter with my Maple Pecan Cookies and Red Velvet Cake Mix Cookies.
For an afternoon tea or coffee break, serve these cookies with a warm beverage. They’re perfect for dipping! If you’re hosting a party, consider setting up a cookie and milk bar similar to my DIY Hot Chocolate Spoons station.
Recipe FAQs
If your whipped shortbread cookies are spreading, the dough probably wasn’t chilled long enough. Make sure to chill for at least 2 hours, and if your kitchen is warm, you might need even longer.
While cornstarch is key to these cookies’ melt-in-your-mouth texture, you can substitute additional flour. However, the texture won’t be quite as tender.
The secret to light, airy shortbread cookies is in the whipping process. Beat the butter and sugar for a full 3-4 minutes until very light and fluffy before adding the dry ingredients.
Absolutely! When stored properly, these whipped shortbread cookies
stay fresh for up to a week, making them perfect for advance party prep.
Unsalted butter is preferred as it gives you better control over the saltiness. If using salted butter, omit any additional salt in the recipe.
Need More Cookie Recipes? Try These:
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Whipped Vanilla Shortbread Cookies
Ingredients
- 1 ½ cups (340 ½ g) unsalted butter softened
- ¾ cup (90 g) powdered sugar confectioners’ sugar
- 2 ¼ cups (281 ¼ g) all-purpose flour
- ¾ cup (96 g) cornstarch
- 2 tsp pure vanilla extract or lemon/orange extract
- ¼ cup (40 g) sprinkles optional, for topping
Instructions
- In a large mixing bowl, beat the softened butter and powdered sugar together with an electric mixer for 3-4 minutes until light and fluffy. This step is key for creating the signature airy texture of this whipped shortbread recipe, so don’t rush it! Add your choice of extract (vanilla, lemon, or orange) and mix to combine.1 ½ cups unsalted butter,¾ cup powdered sugar,2 tsp pure vanilla extract
- Sift the flour and cornstarch together, then gradually add them to the butter mixture. Beat on low speed just until the dough comes together. Don’t overmix.2 ¼ cups all-purpose flour,¾ cup cornstarch
- Scoop out about 1 tablespoon of dough for each cookie and roll it into a ball. You should get about 36 cookies. Place the dough balls on a baking sheet lined with parchment paper (or a floured plate to prevent sticking). Gently press each ball with a fork dipped in cornstarch or flour, then top with sprinkles, if using.¼ cup sprinkles
- Transfer the tray or plate of dough balls to the refrigerator and chill for at least 2 hours, or until they are firm to the touch. (If you’re in a hurry, you can speed this up by placing them in the freezer.)
- While the dough chills, preheat your oven to 300°F (150°C).
- Once chilled, place the dough balls on a cookie sheet and bake in the preheated oven for 19-20 minutes, or until the tops of the cookies are set but not browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is properly softened but not melted – it should be around 65°F for optimal whipping
- Beat the butter and sugar until very light and fluffy – this usually takes 3-4 minutes
- Don’t skip the chilling time – it helps prevent spreading and ensures the perfect texture
- Sift your dry ingredients to remove any lumps for the smoothest possible dough
- Use a cookie scoop if you have one for uniformly sized cookies
Nutrition Information
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