Whipped Shortbread Cookies

Shortbread is such a classic holiday recipe. Buttery, delicious, and not too sweet – it’s the kind of classic that reminds you of your grandmother. What I especially love about whipped shortbread cookies is that they’re extra soft and melt in your mouth. So I figured it was time to share my recipe for whipped shortbread.

Regular shortbread & whipped shortbread both use the same basic ingredients. However, when making whipped shortbread you beat the ingredients together for much longer – aka whipping. This adds more air to the batter, which creates a shortbread that’s lighter and more delicate in texture.

Whipped Shortbread Cookies

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins

Whipped shortbread cookies are light as air with a delicious buttery flavor. They melt in your mouth because they're so soft, and only require a few simple ingredients.
Course: Dessert
Cuisine: American
Keyword: Christmas Cookies, Shortbread, Whipped Shortbread
Servings: 24 cookies


1 cup unsalted butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract


Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats.

In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes.

Mix in the flour, cornstarch, salt and vanilla extract.

Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size.

Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie.

Bake for 14-16 minutes, or until the tops look set.

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