Buttery soft, melt-in-your-mouth, and just the right touch of sweet, these whipped shortbread cookies are everything your cookie dreams are made of. Whether you’re baking for a holiday tray or just craving something comforting, this recipe delivers magic in every bite.
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Why You’ll Love These Whipped Shortbread Cookies
These cookies are impossibly light thanks to a fluffy butter and sugar whip, and they hold their shape beautifully when baked. With only a few ingredients, they’re easy enough for beginners but delightful enough to impress.
You can dress them up with holiday sprinkles, tuck a chocolate kiss on top, or spoon in a bit of jam. No matter how you serve them, they disappear fast.
Ingredients You’ll Need
- 1½ cups salted butter, softened
- ¾ cup confectioners’ sugar
- 2¼ cups all-purpose flour
- ¾ cup cornstarch
- 2 teaspoons vanilla extract (or almond or lemon if you prefer)
- Optional: festive sprinkles, chocolate kisses, or jam
How to Make Whipped Shortbread Cookies
- Add softened butter and powdered sugar to a large bowl. Beat on medium-high speed for 4 to 5 minutes until the mixture is light, fluffy, and pale in color. This step makes the cookies extra airy.
- Mix in your vanilla extract (or the flavor of your choice).
- Sift in the flour and cornstarch. Mix on low speed until just combined. Don’t overmix or the cookies can lose their soft texture.
- Roll dough into 1-inch balls and place them on a parchment-lined baking sheet. If the dough feels sticky, chill it for 15 minutes first.
- Use a fork to gently press the tops of each cookie, adding sprinkles or toppings now if desired.
- Chill the tray in the fridge for at least 2 hours to prevent spreading.
- Bake in a 300°F oven for 19 to 20 minutes, until the tops look set and the bottoms are just turning golden.
- Let cookies cool fully on the tray before removing.
Tips for Success
- Whip it real good: Don’t rush the creaming step. It adds air and gives the cookies that cloud-like texture.
- Chill time is key: Chilling firms the butter and keeps the cookies from flattening.
- Flavor twist: Swap vanilla for almond or lemon extract for a fresh twist.
- Toppings are fun: Add a Hershey’s kiss, a cherry, or even a swirl of jam for extra color and taste.
Storing and Freezing
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. Layer with parchment paper to prevent sticking.
Serving Ideas
Pair them with cozy drinks like peppermint hot cocoa or spiced apple cider. They also make the cutest addition to any cookie tin or dessert table.
Looking to fill your tray with more holiday joy? These chewy gingerbread men cookies are a must-have. And for a fudgy contrast, don’t skip this dreamy Christmas fudge recipe.
Need one more cozy bite? These maple cinnamon cookies melt in your mouth just like these shortbreads.
FAQ
Can I make these gluten-free?
Yes, just substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Can I use unsalted butter instead?
You can, just add ¼ teaspoon salt to the dough.
Why are my cookies spreading?
They likely weren’t chilled long enough. Pop the dough in the fridge for at least 2 hours before baking.
Now it’s your turn to whip up a batch. Bake them, share them, and come back to let me know how fast they vanished. Happy holiday baking!
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