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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!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Keyword: best cookie recipes, cookie, easy whipped shortbread cookies, how to make shortbread, make christmas cookies, melt in your mouth shortbread cookies, recipe whipped shortbread, shortbread, whipped shortbread
Servings: 36 cookies
Calories: 67kcal
Cost: $0.17 per cookie

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  • stand mixer or electric handheld mixer
  • cookie sheets
  • parchment paper


Ingredients For Whipped Shortbread Cookies

  • 2 sticks salted butter softened to room temperature *SEE NOTE
  • 1/2 cup Confectioner's sugar sifted
  • 1 1/2 cup all-purpose flour sifted
  • 1/4 cup cornstarch sifted


  • vanilla extract, about 1 teaspoon
  • candy sprinkles, sugar sand, or glacé cherries for decorating


The Method

  • 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. Scrape down the sides of the bowl once more.
  • 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. The dough balls should be the same size or slightly smaller than a grape for bite-sized cookies. Repeat with remaining dough spacing cookies about 1/2-inch apart on the cookie sheet(s). There is very little 'spread' with these cookies.
  • Dip a fork in some cornstarch. Press the tines of the fork into the tops of the cookies, re-coating the fork as necessary. Do not stress if the cookies appear to 'crack,' as it only adds to the character. Sprinkle the cookies with candy sprinkles, sugar sand, or top with a single glacé cherry.
  • Bake cookies for 19 to 21 minutes. There will be little to no 'spreading.' Cookies are done when they begin to ever so slightly turn gold around their bottom edge.
  • Allow cookies to cool directly on baking sheet.


NOTE: I specify the butter needing to be softened to room temperature. I cannot emphasize how important this is, otherwise your dough will be compromised. I let my butter sit on my countertop, overnight, and begin my recipes with it the very next morning. Salted butter has less of a chance of spoiling on the counter as compared to unsalted butter. This recipe as luck has it, specifies salted butter.
For Storage Before Baking place cookie dough on a sheet of waxed paper and roll into a log. Wrap tightly in plastic wrap and refrigerate for up to 3 days until ready to bake. NOTE cookie dough refrigerated tends to result in crazed or cracked surfaces on the cookies. This isn't a big deal unless of course you are gifting your bakes. If smooth cookies like the ones shown here in my photos are desired, roll the dough balls and either add glacé cherries or imprint with the tines of a fork and gently place into a zippered plastic bag. Rolling the dough while at room temperature will yield very pretty, very smooth cookies. The dough balls should be as well spaced as possible - in other words, don't 'stuff' the bag full. Store flat on the bottom of a drawer in your refrigerator until ready to bake (up to 3 days). Sprinkles should only be added just before the bake.
For Storage After Baking remove cookies to an airtight container with a fitted lid. Store safely on countertop at room temperature for 1 week.  Storing under refrigeration in same container, the cookies store safely for 2 weeks. 
To Freeze Unbaked Cookie Dough, assemble, roll, and decorate before freezing. Do so first on trays where cookies will not touch, about 30 to 45 minutes. Then remove to a zippered freezer bag and label. Unbaked, the cookies will freeze safely up to 3 months. 
To Bake from Frozen cookies are ready to bake straight out of the freezer. Follow the recipe card adding an additional minute to the bake time. Cool on baking sheets.
To Freeze Fully Baked Cookies, add to a zippered freezer bag and label. Cookies will freeze fully baked for up to 3 months. Allow to thaw in refrigerator or on countertop before serving. 


Serving: 1cookie | Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Calcium: 2mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.