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.
More Recipes You’ll Enjoy
- Crockpot Cinnamon Roll Casserole
- Instant Pot Broccoli Cheese Soup
- Pink Champaign Cheesecake
- Easy Honey Glazed Carrots
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.