Whipped shortbread cookies are light, buttery, and perfectly crumbly with a melt-in-your-mouth texture. This simple recipe is perfect for holiday baking or whenever you’re craving an irresistibly tender treat!

whipped shortbread cookies on parchment paper

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If you’re a fan of cookies that are soft, crumbly, and just the right amount of sweet, you’ll love whipped shortbread cookies as much as I do.

They are my favorite recipes to make when I need something quick, easy, and delicious for any occasion!

Why I love this recipe

It’s incredibly easy to make with just a handful of ingredients. The texture is light, crumbly, and just melts in your mouth. Seriously, it’s hard to stop at one!

I love that I can customize these cookies with different extracts or fun toppings, depending on the occasion. They are perfect for holiday baking or any time I want to make something special.

I also love gifting these Christmas cookies, along with other favorites like microwave peanut brittle, microwave pralines, cream cheese cookies, and Rudolph bark. They are always a hit with friends and family!

Ingredients

unsalted butter – choose real butter, not margarine for this recipe
powdered sugar
all-purpose flour
cornstarch – this is the secret to the melt-in-your-mouth texture!
vanilla extract
sprinkles (optional)

How to properly measure flour

Measuring flour correctly is key to successful baking, as too much or too little can throw off a recipe. To do it right, start by fluffing the flour in its container to loosen it. Then use a spoon to scoop the flour into your measuring cup, rather than scooping directly with the cup, which can pack it down. Level the top with a straight edge, like the back of a knife, to ensure an accurate measurement.

Step by step

In a stand mixer (affiliate link) or large bowl, beat the softened butter and powdered sugar for about 3-4 minutes until light and fluffy. This creates the airy texture we love about shortbread. Add vanilla extract and mix well.
Sift together the flour and cornstarch. Gradually add them to the butter mixture and mix on low speed until the dough comes together. Don’t overmix!
Scoop out about 1 tablespoon of dough then roll it into a ball and place it on a parchment-lined baking sheet. Gently press with a fork dipped in cornstarch or flour, then top with sprinkles for color.

whipped shortbread cookie dough balls on pan with parchment paper

flattening whipped shortbread cookie dough balls with fork

Place the cookies in the fridge for at least 2 hours (or use the freezer for a quicker chill) until firm.
When ready to cook, preheat your oven to 300°F.
Place the dough balls on a baking sheet and bake in the preheated oven for 20 minutes, or until the tops of the cookies are set but not browned.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for best results

Use a cookie scoop to ensure evenly sized cookies.
Use a gentle touch when pressing down on the cookie dough balls. Overhandling can result in denser cookies.
Don’t skip the chilling time. This step is crucial for achieving that melt-in-your-mouth texture.
If you’re using sprinkles, choose one with a small size so it doesn’t overpower the delicate cookie texture. It is also important to add the sprinkles BEFORE chilling, as they won’t stick well once the cookies are chilled.

whipped shortbread cookie with bite taken out of it

Variations

The easiest way to play with this recipe is to swap out the vanilla extract for different flavors. You can try mint extract, almond extract, or even orange or lemon extract for a citrus twist.

You can also try different toppings like finely chopped nuts or press a Hershey kiss in the top immediately after baking to make it a variation on a blossoms cookie. I have also seen them half-dipped in chocolate after baking!

Storage

These whipped shortbread cookies can easily be stored at room temperature in an airtight container for up totwo weeks.

If you need to keep them longer, freeze them for up to three months, making sure to use parchment paper between the layers to avoid sticking.

If you try this recipe please comment and rate it below, I love hearing from you!

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