Indulge in the soft, buttery bliss of these whipped shortbread cookies—a treat so delicate, they practically melt in your mouth. Made with simple ingredients and minimal prep time, these cookies are perfect for any gathering or holiday season. With their light texture and hint of sweetness, these cookies charm the taste buds without overpowering them, making each bite pure comfort.

Whipped shortbread cookies are incredibly easy to prepare, even for beginner bakers. The secret lies in beating the butter and sugar until light and airy, creating that signature melt-in-your-mouth texture. Plus, you can customize the flavor with extracts like vanilla or lemon, or add a dash of sprinkles for a festive touch.

From start to finish, this recipe takes under an hour of hands-on work, with some chilling time in between. The result? A batch of 36 beautifully tender cookies that are just as visually appealing as they are delicious. Let’s get baking!

Essential Ingredients for Whipped Shortbread Cookies

Salted Butter – The star ingredient that provides the cookies with their rich, buttery flavor. Softened butter is key for that whipped, fluffy texture.
Confectioners’ Sugar – This finely powdered sugar adds a delicate sweetness without the grittiness of granulated sugar, perfect for creating that soft bite.
All-Purpose Flour – The base of the cookie, providing structure while keeping the texture light. Sifting the flour ensures an even, airy dough.
Cornstarch – Adds softness to the cookies and contributes to their melt-in-your-mouth consistency.
Vanilla, Lemon, or Orange Extract (Optional) – Just a hint of flavor, allowing you to personalize the cookies with your preferred aroma.
Sprinkles (Optional) – A fun way to add color and make these cookies look extra festive, especially during the holidays.

How to Make Whipped Shortbread Cookies

In a large mixing bowl, beat the softened butter and confectioners’ sugar for 3-4 minutes until light and fluffy. If desired, add vanilla, lemon, or orange extract for a hint of flavor and mix briefly.
Gradually add the sifted flour and cornstarch to the butter mixture, blending just until the ingredients are incorporated.
Shape the dough into 36 small balls and place them on a parchment-lined baking tray. Gently press each cookie ball with a fork dipped in cornstarch or flour, and sprinkle with nonpareils if desired.
Chill the dough balls in the refrigerator for about 2 hours, or freeze briefly until firm.
Preheat the oven to 300°F (150°C). Bake the cookies for 19-20 minutes, or until the tops look set.
Let the cookies cool on the baking tray before serving or storing.

Tips for Perfect Whipped Shortbread Cookies

Beat the Butter Well: The key to fluffy, airy shortbread is to whip the butter and sugar together thoroughly. Aim for 3-4 minutes on medium-high speed.
Don’t Overmix: Once you add the flour and cornstarch, mix just until combined. Overmixing will reduce the delicate, crumbly texture.
Chill the Dough: Chilling helps prevent the cookies from spreading too much during baking, keeping them perfectly shaped.
Experiment with Flavors: While vanilla is classic, a little lemon or orange extract adds a delightful twist. Alternatively, try almond extract for a nutty undertone.

Fun Flavor Variations

For an extra touch of flavor, you can press a chocolate kiss or a cherry onto each warm cookie after baking. Or, make a small indentation in each cookie before baking and fill it with your favorite jam for a fruity center. You could also drizzle cooled cookies with melted chocolate or dip them halfway for a luxurious finish.

Storing Your Whipped Shortbread Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, refrigerate for an additional week and bring them to room temperature before serving.

If you want to prepare these cookies ahead, freeze unbaked dough balls on a tray until firm, then transfer to a zip-top bag. Bake directly from frozen, adding an extra minute to the baking time. Baked cookies can also be frozen—just allow them to cool completely, then store in a freezer-safe container for up to two months. Thaw at room temperature before serving, and enjoy that delightful melt-in-your-mouth goodness all over again!

Shortbread Cookies Recipe

Indulge in buttery, melt-in-your-mouth whipped shortbread cookies with a simple, crowd-pleasing recipe. Perfectly soft and easy to make, these cookies will be a delight for any occasion.

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Gericht: Dessert

Land: American

Keyword: Shortbread Cookies Recipe

Vorbereitung: 10

Zubereitung: 20

Gesamtzeit: 30

Portionen: cookies

Equipment

Hand or stand mixer
Baking tray lined with parchment paper

Zutaten

1 ½ cups salted butter softened to room temperature
¾ cup confectioners’ sugar
2 ¼ cups all-purpose flour sifted
¾ cup cornstarch
2 teaspoons pure vanilla extract lemon extract, or orange extract (optional)
¼ cup sprinkles such as nonpareils, optional

Anleitungen

In a large mixing bowl, beat together the softened butter and confectioners’ sugar for 3-4 minutes until light and fluffy. If desired, add your choice of vanilla, lemon, or orange extract and mix briefly.
Gradually add the sifted flour and cornstarch to the mixture, beating only until the ingredients are just combined.
Shape the dough into 36 evenly sized balls. Arrange these on a baking tray lined with parchment paper or a lightly floured large plate. Gently press each cookie ball with a fork dipped in cornstarch or flour and top with sprinkles if desired.
Chill the dough balls in the refrigerator for approximately 2 hours or until firm. To expedite, freeze the dough balls until they become firm.
Preheat the oven to 300°F (150°C) while the cookies chill. When ready, bake cookies for 19-20 minutes or until the tops are set.
Allow cookies to cool on the baking tray before serving or storing.

Notes

Storage: Store cookies in an airtight container at room temperature for up to a week. For extended freshness, refrigerate for an additional week and bring to room temperature before serving.
Freezing:
- Unbaked Dough: Freeze cookie dough balls on a tray until firm, then transfer to a zip-top bag. No need to thaw before baking; simply add an extra minute to the bake time.
- Baked Cookies: Place cooled cookies in an airtight freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.
Flavor Enhancements: These cookies have a delicate sweetness, but for a more pronounced flavor, consider topping each cookie with melted chocolate, a Hershey’s Kiss, or a cherry. Press candy or chocolate onto warm cookies to ensure they adhere. Alternatively, make a small indentation in each cookie and fill with your favorite jam or preserve before baking.