Whipped Shortbread Cookies 🎄

These cookies are a holiday classic with a light, melt-in-your-mouth texture, thanks to the whipped butter and powdered sugar combination. The cornstarch helps give them their signature crisp, delicate crumb. Here’s a more detailed look at the process to help you bake the best whipped shortbread cookies ever.

Ingredients:

1 cup unsalted butter
- Butter is the star ingredient in shortbread cookies. You need to use unsalted butter because the recipe already contains salt. Make sure the butter is softened to room temperature so it can easily whip up to the airy texture needed for these cookies.

½ cup powdered sugar (confectioners’ sugar)
- Powdered sugar helps create a smooth, delicate texture. It dissolves easily into the butter, which gives the cookies their light and airy quality. If you only have granulated sugar, you can make powdered sugar by processing it in a blender or food processor until it reaches a fine, powdery consistency.
1 ½ cups all-purpose flour
- All-purpose flour is the best choice for this recipe. It gives the cookies structure while keeping them soft. You don’t need to sift it, but make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off.
¼ cup cornstarch
- Cornstarch is the key to making these cookies extra tender and crisp. It prevents the cookies from becoming too dense or chewy, allowing them to melt in your mouth.

¼ teaspoon salt
- A small amount of salt enhances the flavor of the cookies and balances out the sweetness from the powdered sugar.
1 teaspoon vanilla extract
- The vanilla adds a warm, comforting flavor to the cookies. You can also experiment with other extracts, like almond or hazelnut, for a different twist.
Sprinkles (optional, for decoration)
- Choose sprinkles that complement the occasion. For the holidays, red and green nonpareils or festive sugar crystals work beautifully. You could also use colored sugar or edible glitter for a sparkling finish.

Instructions:

1. Preheat and Prepare:

Preheat your oven to 300°F (150°C). This low temperature ensures that the cookies bake slowly, giving them time to become delicate and crisp without overbaking.
Line your cookie sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking and ensures an even bake. If you don’t have parchment paper, lightly grease the baking sheets or use a non-stick spray.

2. Beat the Butter and Sugar:

In a large mixing bowl, beat the unsalted butter and powdered sugar together using an electric mixer or stand mixer. Start on a lower speed to prevent powdered sugar from flying everywhere, then gradually increase to medium-high speed.

Beat for at least 5 minutes, or until the mixture is light, fluffy, and aerated. This step is crucial because the air whipped into the butter makes the cookies light and tender. The texture should look almost like whipped cream.

3. Add Dry Ingredients:

Gradually add the flour, cornstarch, salt, and vanilla extract into the butter mixture. Mix on low speed at first to prevent the flour from flying out, then increase to medium speed until everything is combined.
The dough will be soft but should hold together when pressed. It should not be sticky; if it is, you can add a bit more flour (1 tablespoon at a time) until it reaches the right consistency.

4. Form the Dough into Balls:

Dust your hands lightly with cornstarch (not flour), which prevents the dough from sticking while you shape it. Take about 2 teaspoons to 1 tablespoon of dough and roll it into a ball. You can use a cookie scoop for uniform size.
Place the dough balls onto the prepared cookie sheets, making sure they are spaced about 2 inches apart since these cookies don’t spread much during baking.

5. Shape the Cookies:

Dip the tines of a fork into cornstarch (again, to prevent sticking) and gently press down on each cookie ball to flatten it slightly. This gives the cookies their characteristic shortbread shape.

After pressing, add a few sprinkles on top of each cookie. This adds a pop of color and makes the cookies extra festive. You can press the sprinkles lightly into the dough so they stay in place while baking.

6. Bake the Cookies:

Bake in your preheated oven for 10-15 minutes. Keep a close eye on them—when the cookies are done, they should look set and the edges should be lightly golden. The tops should not brown too much.
If you prefer a crisper cookie, you can bake them a bit longer, but be careful not to overbake them. These cookies should stay pale with only the edges turning a golden hue.

7. Cool and Serve:

After baking, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up before transferring them to a cooling rack.
Once cooled, enjoy the delicate texture and buttery flavor of these shortbread cookies with a cup of tea or hot cocoa!

Additional Tips and Troubleshooting:

Butter Consistency:
If your butter is too cold, it will be harder to beat it into a fluffy consistency. On the other hand, if it’s too soft or melted, the dough may become too greasy. Aim for softened butter—soft but not melting.

Cornstarch Issue:
If the dough feels too dry or crumbly, it may need a bit more moisture. Try adding 1 tablespoon of milk at a time until the dough comes together. However, be careful not to overdo it.
Cookie Size:
You can make these cookies larger or smaller depending on your preference, but be sure to adjust the baking time accordingly. Larger cookies may take a few extra minutes to bake, while smaller cookies may bake more quickly.
Storage:
These whipped shortbread cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well! To freeze, place the cookies in a single layer in a freezer-safe container or zip-top bag, separating layers with parchment paper. They’ll keep in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy.

Customization:
- You can mix in chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
- If you prefer, you can dip the cookies in chocolate after they’ve cooled. Melt some chocolate chips or chunks and dip the bottom of each cookie for an extra decadent treat.

FAQ’s about Whipped Shortbread Cookies:

Why do my shortbread cookies crumble?
Overmixing the dough or not enough cornstarch can cause the cookies to crumble. Make sure to handle the dough gently and measure the cornstarch and flour correctly.
Can I use salted butter for these cookies?
It’s best to use unsalted butter for precise control over the salt content. If you only have salted butter, reduce the salt in the recipe by half.
How can I make these cookies more festive?
You can top the cookies with colored sugar, edible glitter, or even a drizzle of white or milk chocolate. You can also add holiday-themed sprinkles like snowflakes or stars.

Can I freeze the dough?
Yes! You can freeze the dough before baking. Simply roll the dough into balls, place them on a baking sheet to freeze for 30 minutes, then transfer them to a freezer-safe bag or container. When ready to bake, place the dough balls directly onto the baking sheet and bake, adding a few extra minutes to the baking time.
What should I do if the dough is too soft?
If the dough is too soft and sticky to handle, refrigerate it for 15-30 minutes. This will help firm it up and make it easier to shape into cookie balls.
How do I know when the cookies are done?
Shortbread cookies don’t brown much, so the best indicator is the texture. The cookies should be set in the center and slightly golden around the edges. Avoid overbaking them, as this can cause them to become too crispy.

Conclusion:

Whipped shortbread cookies are a simple yet elegant treat, perfect for any occasion, especially during the holiday season. With their melt-in-your-mouth texture and festive appearance, they are sure to become a family favorite. Happy baking, and enjoy!