Buttery Whipped Shortbread Cookies

This 4-ingredient Whipped Shortbread Cookie is the ticket for EASY, buttery, melt-in-your-mouth cookies to round out those holiday gift tins!

If you’re holiday baking is underway or about to begin, you’ll want to include these perfectly little imperfectly shaped Whipped Shortbread Cookies to your short list.


Salted Butter Confectioners' Sugar All-purpose Flour Cornstarch Vanilla Extract Nonpareils  Glacé Cherries

Preheat oven to 300°F. Line cookie trays with parchment paper and set aside.

In a stand mixer using the paddle attachment, beat butter for 5 minutes. Time it if necessary – you must not skip the amount of time.

Scrape down the sides of the bowl. Add the sifted Confectioner's sugar. If using vanilla, add now. Beat the mixture for 3 more minutes.

In a large mixing bowl, sift flour and cornstarch together. Be sure to press all lumps through the sifter to eliminate them.

Add the flour and cornstarch mixture into the butter. Whip until combined, about 1 to 2 minutes. Remove the bowl from the stand mixer.

Use a small scoop to scoop up some dough. Put the dough in your hand and use both hands to roll between your palms into a ball.


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