These delicious little Whipped Shortbread Cookies are so light and buttery– a perfect treat with a mug of coffee or tea. Top the cookies with sprinkles for a festive touch and pack in a cookie tin to make a wonderful homemade gift.
Whipped Shortbread Cookies
Shortbread cookies are a favorite cookie for their rich butter flavor and crisp texture. These Whipped Shortbread Cookies really take it to another level! Beating the butter and sugar together for several minutes lightens the dough and the addition of cornstarch gives the cookie the unique melt-in-your mouth taste.
Don’t miss these other fantastic cookie recipes! White Chocolate Cranberry Macadamia Nut Cookies | Gingerbread Sandwich Cookies | Chocolate Peppermint Cookies | Cinnamon Cream Cheese Cookies | Reese’s Peanut Butter Cookies
The Ingredients
Here’s what you’ll need to make the Whipped Shortbread Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):
- Butter – salted butter adds just the right amount of salt to this recipe.
- Powdered sugar
- All-purpose flour
- Cornstarch
- Sprinkles
How to Make Whipped Shortbread Cookies
- In a medium mixing bowl, use a hand-held electric mixer to beat the butter and powdered sugar for at least 4 minutes. The extended beating time really helps to lighten the cookie dough.
- Mix in the flour and cornstarch just until combined. Form the dough into a ball, wrap in plastic, and chill the dough for 2 hours in the refrigerator.
- Preheat the oven to 300ºF. Cut the ball of dough into 8 pieces and roll each into a ball. With a fork dipped in cornstarch (to prevent the dough from sticking to the dough), press on the top of each cookie dough ball then top with sprinkles.
- Place the cookies on a cookie sheet lined with parchment paper. Bake the cookies at 300ºF for 18-19 minutes, just until the cookies are set and light golden brown on the bottom. Cool the cookies on the cookie sheet, then transfer to a wire cooling rack.
The Best Sprinkles to Use
These cookies look wonderful with any sprinkles, but some do not hold up well to making for the 18-19 minutes. The best sprinkles we tried are nonpareils. You can use any colors to match the occasion or season.
Small Batch or Large
This recipe makes a small batch of 8 cookies. If you would like to double or triple the recipe, you’ll find an easy way to do this in the recipe card below, right above the ingredient list.
How to Store Whipped Shortbread Cookies
Store the cookies in an airtight food storage container. They will keep at room temperature for up to three days.
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Whipped Shortbread Cookies
Ingredients
- 6 tablespoons butter softened
- 3 tablespoons powdered sugar
- 1/2 cup all-purpose flour
- 3 tablespoons cornstarch
Instructions
- In a medium mixing bowl, use a hand-held electric mixer to beat the butter and powdered sugar for at least 4 minutes.
- Mix in the flour and cornstarch just until combined. Form the dough into a ball, wrap in plastic, and chill the dough for 2 hours in the refrigerator.
- Preheat the oven to 300F.
- Cut the ball of dough into 8 pieces and roll each into a ball. With a fork dipped in cornstarch (to prevent the dough from sticking to the dough), press on the top of each cookie dough ball then top with sprinkles.
- Place the cookies on a cookie sheet lined with parchment paper. Bake the cookies at 300F for 18-19 minutes, just until the cookies are set and light golden brown on the bottom. Cool the cookies on the cookie sheet, then transfer to a wire cooling rack.
Last Step:
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25 comments on “Whipped Shortbread Cookies”
Love these. So good and easy to make!
Thanks Lynn!
Easy to make and delicious!
These are a lot like Russian teacakes!
Will this work as well using Almond flour and monkfruit sweetener?
They will be slightly different with those substitutions but I think it would be worth trying if that fits your dietary restrictions.
How much dough do you use for each cookie. I am going to triple tge batch but need to know how much dough for each cookie.
A triple batch will yield about 24 cookies.
I love your site, so much fun stuff. thx
Thank you Jill for sharing this, I love Pinterest because we share so much stuff that we either have come across before or have never seen before. Let’s encourage each other blessings and have a merry Christmas.
can I use unsalted butter?
Yes, you sure can. If you want to add the salt separately, add 1/4 teaspoon per half stick of butter.
Has anyone ever tried this with Bob’s Red Mill One to One GF AP flour…
Can I double this recipe. 8 cookies aren’t enough for my group.
Hi Sharon. There is an option (at the top of the ingredient list) to show the amount of each for larger batches – 1x, 2x, or 3x. Have a great day!
This is really good if you add chopped cashews or chopped pistachios. I made them at Christmas with the Pistachios and a little green food coloring.
Beautiful and Easy. Thank you…will make often. I added cinnamon sugar to a few, also chocolate sprinkles.
Hello- thank you for sharing sounds like a nice recipe. I will be making these today for my folks. Have a fantastic day.
No recipe unless I print it? No thank you ma’am. This isn’t a brand new cookie its something of a classic so I’ll just go somewhere else for it. Maybe one of my already printed cookbooks on the bookshelf. But thank you anyway.
Hi Pamela! You are not obligated to print anything. The recipe is in full view for you to follow and we give you the option to print the recipe only if you prefer. Thanks!
Dont know what your looking at Pamela, we all see it fine without printing.
I saw and read the whole recipie and then decided to print it. You must have missed something Pamela
Open you eyes, the recipe is right there on the page!
What are you talking about? I can see the recipe just fine, and I didn’t print it.
Gonna make these soon!