Introduction

Whipped Shortbread Cookies are delicate, buttery treats with a melt-in-your-mouth texture. Lightly sweetened and tender, these cookies are perfect for tea time or any cozy moment. Their simple ingredients and fluffy texture make them a favorite anytime.

A close-up view of soft, round cookies stacked on a white marbled surface. Each cookie has three shallow grooves on top, running parallel in the center, decorated with tiny red, green, white, and pink round sprinkles. The cookie texture is smooth and pale yellow, with a slightly powdered look. The sprinkles add small pops of color, contrasting with the light cookie base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and ½ cups unsalted butter, at room temperature
¾ cup confectioners’ sugar
2 and ¼ cups all-purpose flour, sifted
¾ cup cornstarch
2 teaspoons pure vanilla extract (optional; can substitute lemon or orange extract)
¼ cup sprinkles of choice (optional, such as non-pareils)

Instructions

Step 1: In a large mixing bowl, beat the butter and confectioners’ sugar on medium-high speed for 4 to 5 minutes using a stand mixer until light and fluffy. If using a handheld mixer, beat on high speed. Add vanilla or other extracts now, if using, and mix briefly to combine.
Step 2: Reduce mixer speed to low and gradually add the sifted flour and cornstarch. Beat only until just combined and no streaks of flour remain.
Step 3: Scoop and roll the dough into 36 equal-sized balls. If the dough is too soft to handle, cover and chill in the refrigerator for 10 to 15 minutes to firm up.
Step 4: Place the dough balls on a baking tray lined with parchment paper or a large plate lightly dusted with flour to prevent sticking. Gently press the tops with a fork dipped in cornstarch or flour, then decorate with sprinkles if desired.
Step 5: Chill the dough balls in the refrigerator for about 2 hours or until very firm. To speed up, you may freeze the dough balls until firm.
Step 6: Preheat your oven to 300°F (150°C). Bake 12 cookies at a time for 19 to 20 minutes, or until the tops look set but not browned.
Step 7: Allow the cookies to cool on the baking tray before transferring to a wire rack or serving.

Tips & Variations

For extra flavor, top warm cookies with a melted chocolate kiss or candy cane kiss; freezing the candy first prevents melting.
Add ½ teaspoon almond extract to the dough for a nutty twist.
Make a small dent in the center of each dough ball before baking and fill with your choice of jam or preserves for a fruity surprise.
Sprinkles add a festive touch but are optional if you prefer a classic look.

Storage

Store baked shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for an additional week—allow them to come to room temperature before serving. Both baked and unbaked cookies can be frozen for up to two months. Freeze unbaked dough balls on a tray until firm, then transfer to a freezer-safe bag; bake frozen dough balls without thawing, adding about one extra minute to the baking time. Store baked cookies in an airtight, freezer-friendly container and thaw at room temperature before serving.

How to Serve

The image shows round, soft sugar cookies with a light beige color. Each cookie has three shallow, parallel indentations on top, adding texture. Bright red, green, and white small round sprinkles are scattered on the surface, mainly inside the indentations but also spread around the centers. The cookies are piled closely together on a white marbled surface, creating a cozy and festive look. The focus is sharp on the front cookie, while the others softly blur in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter or unsalted butter?

The recipe calls for unsalted butter so you can control the salt level precisely. If using salted butter, omit additional salt if any and be aware the cookies may be slightly saltier.

Why do I need to chill the dough balls before baking?

Chilling firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking. This helps maintain their delicate texture and shape.