Whipped Shortbread Cookies

These whipped shortbread cookies are full of soft, buttery, and melt-in-your-mouth perfection!

They practically dissolve as you eat them, leaving behind that rich, buttery flavor we all dream about.

Keep them plain for a classic treat, or dress them up with sprinkles for a festive touch.

Make a batch to share with loved ones, or keep them all to yourself. You won’t regret it!

Why You’ll Love These Whipped Shortbread Cookies

Melt-Away Texture:  These cookies boast a delicate, buttery texture that practically dissolves with every bite.

Quick Preparation: With no dough chilling required and minimal hands-on time, these cookies are ready in about 30 minutes.

Simple Ingredients: Using just six basic pantry staples, these cookies require no special or hard-to-find ingredients.

Make-Ahead Magic: These shortbread cookies maintain their exceptional texture for days when stored properly. They’re perfect for advance preparation for parties or gift-giving.

Ingredients

• Unsalted Butter: It provides a rich, buttery flavor and tender, melt-in-your-mouth texture when whipped until light and fluffy.
  
• Powdered Sugar: It brings a delicate texture and adds subtle sweetness without the graininess of granulated sugar.
  
• All-Purpose Flour: It forms the structure of the cookies while contributing to their characteristic sandy, crumbly texture.
  
• Cornstarch: It makes the cookies extra tender.
  
• Pure Vanilla Extract: It enhances the overall flavor profile with warm, sweet notes.
  
• Salt: It balances the sweetness and intensifies the butter flavor.
  
• Sprinkles: They add a festive touch of color to the finished cookies.

How to Make Whipped Shortbread Cookies

You’ll love how easy this recipe is, and you’ll make these cookies all the time.

1. Prep. Preheat your oven to 300°F. Line two baking sheets with parchment paper or silicone baking mats.

2. Cream the butter and sugar. In a large mixing bowl, use an electric mixer to beat the softened butter and powdered sugar on medium speed until light and fluffy, about 3-5 minutes.

3. Add the vanilla. Mix in the vanilla extract and a pinch of salt until well incorporated.

4. Mix the dry ingredients. Gradually sift in the flour and cornstarch. Continue to beat the mixture on low. Then, increase to medium speed for about 2-3 minutes. The dough will be soft and light.

5. Form the cookies. Use a small cookie scoop or a tablespoon to drop portions of dough onto the prepared baking sheets. Space them about 2 inches apart. Alternatively, roll the dough into small balls and place them on the sheets.

6. Flatten and decorate. If desired, lightly press the tops with a fork, leaving a slight imprint. Add sprinkles to the center of each cookie for decoration.

7. Bake. Bake in the preheated oven for 15-18 minutes. The cookies should remain pale but will feel firm to the touch. Do not let them brown.

8. Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips for the Best Whipped Shortbread Cookies

These cookies are so easy, but these tips make them truly sensational.

• Watch the flour! Over-measuring flour can make the cookies dense; use the spoon-and-level method for accuracy.

• Watch the butter temperature. Ensure the butter is softened but not melted. This helps achieve the proper whipped texture and prevents the cookies from spreading.

• Whip thoroughly! Beat the butter and powdered sugar for at least 3-5 minutes until light, fluffy, and pale for the best airy texture.

• Give it some chill time. If the dough feels too soft or sticky, chill it in the fridge for 10-15 minutes to help maintain its shape during baking.

• Make them pretty. Gently press the dough with a fork for a decorative touch. But avoid flattening too much to retain its light texture.

How to Store

Here’s how to keep your cookies fresh to enjoy for days or weeks to come.

To Make Ahead: Prepare the dough in advance and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Thaw the frozen dough in the fridge before baking.

To Store: Keep the cookies in an air-tight container at room temperature for up to a week, or store them in the refrigerator for up to 2 weeks.

To Freeze: Place completely cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months, then thaw at room temperature before serving.