There's something about a crumbly shortbread cookie that just screams Christmas! Maybe it's all those years of eating cookies out of those Christmas cookie tins, but that buttery, crumbly texture always brings back memories. These Whipped Shortbread Cookies are even better because they're homemade and fresh! You can dress them up with festive sprinkles for Christmas or any holiday, or keep it simple with rainbow nonpareils for an everyday treat. And bonus points, these cookies are naturally egg-free, making them a great option for anyone who needs to avoid eggs!
Recipe overview
- Prep time: 21 minutes
- Bake time: 9 to 11 minutes per batch
- Chill time: 30 minutes
- Yield: 34 cookies using a #60 cookie scoop
- Main ingredients: Salted butter, powdered sugar, flour, cornstarch, and vanilla
- Flavor and texture: Buttery shortbread cookies that hold together until you bite into them, then crumble apart in your mouth
- Helpful tip: Whip the butter and sugar until very pale and fluffy, almost like whipped wedding cake buttercream.
Why whipping the butter matters
These aren't cookies where you just cream the butter and sugar for a minute and call it good. You want to whip them for a full 6 to 7 minutes, until the mixture becomes a very pale cream color and looks almost like whipped wedding cake buttercream. That's the consistency I look for before adding the flour mixture.
Equipment you'll need
- Measuring cups and spoons
- Two sheet pans
- Parchment paper
- Medium mixing bowl
- Whisk
- Mixer and bowl
- #60 cookie scoop
- Fork
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Ingredients for Whipped Shortbread Cookies
- Salted butter: Use softened butter so it can whip properly with the powdered sugar. Since this recipe doesn't include additional salt, salted butter also helps balance the sweetness.
- Powdered sugar: Creates a smooth butter and sugar mixture and contributes to the delicate texture.
- All-purpose flour: Provides the structure that allows the cookies to hold their shape.
- Cornstarch: Helps give these shortbread cookies their tender, crumbly texture.
- Vanilla extract: Adds flavor without overpowering the butter.
- Sprinkles: Optional, but they're an easy way to dress the cookies up for Christmas or any other holiday.
For full ingredients and directions, scroll down to the recipe card below.
How to make Whipped Shortbread Cookies
Prepare the pans and dry ingredients. Line two sheet pans with parchment paper and preheat your oven to 350°F. In a medium mixing bowl, whisk together the flour and cornstarch.
Whip the butter and sugar. In a mixer, beat the softened butter and powdered sugar for 6 to 7 minutes, until very pale, light, and fluffy. The mixture should look almost like whipped buttercream. Mix in the vanilla extract.
Add the flour mixture. Slowly mix the flour and cornstarch into the butter mixture just until combined.
Chill the dough. Place the dough in the refrigerator for 30 minutes.
Scoop and shape. Use a #60 cookie scoop to portion the dough, then roll each portion into a smooth ball. Place the dough balls on the prepared sheet pans about 1 inch apart. Don't skip rolling them! When I tried baking the cookies directly from the scoop, they came out in irregular shapes.
Press with a fork. Gently press each dough ball with a fork to flatten it slightly. If the dough sticks, let it lift with the fork, then use your fingers to gently peel the dough away from the back of the fork toward the front. You can dip the fork in powdered sugar, but I prefer not to add the extra sweetness. Add sprinkles before baking, if using.
Bake. Bake for 9 to 11 minutes, until the edges are firm and just beginning to turn lightly golden. The tops should remain pale. The cookies may spread slightly, but they should keep their overall shape.
Cool. Let the cookies cool completely on the sheet pans before serving.
Stephanie's tips for Whipped Shortbread Cookies
- Look at the color of the butter mixture. It should be a very pale cream color after whipping, not just slightly lighter than when you started.
- Roll the dough into balls. I tested skipping this step, and the cookies baked into irregular shapes. Even swirling a cookie cutter around them immediately after baking didn't fix their shape.
- Don't worry about a little spreading. Mine spread slightly, but not enough to noticeably change their shape.
- Let them cool on the pans. I leave these cookies on the sheet pans until they're completely cool before moving them.
How to serve Whipped Shortbread Cookies
These are perfect for Christmas cookie trays and cookie boxes, especially with festive sprinkles on top. You can also switch up the sprinkle colors for different holidays or use rainbow nonpareils when you just want a batch of buttery shortbread cookies without waiting for Christmas.
Whipped Shortbread Cookies FAQs
No. These cookies are naturally egg-free. The butter, flour, powdered sugar, and cornstarch create their delicate shortbread texture without needing eggs. If you're baking for someone with an egg allergy, check all ingredient labels and prevent cross-contact.
Roll each portion of dough into a smooth ball before pressing it with a fork. When I tested baking the dough directly from the cookie scoop, the cookies baked into irregular shapes.
The tops should remain pale, with only a little golden color around the edges. Remove them when the edges are firm rather than waiting for the entire cookie to brown.
These cookies have a buttery, classic shortbread flavor. They hold together when you pick them up, but crumble apart in your mouth when you take a bite.
Substitutions and variations
- Unsalted butter: Salted butter is my preference for this recipe because there isn't any additional salt. Unsalted butter can be used, but the flavor will be less balanced unless salt is added.
- Powdered sugar and cornstarch: I don't recommend replacing either ingredient because both are important to the texture of these cookies.
- Other extracts: Almond or peppermint extract could be used for a different flavor, but those variations haven't been tested in this recipe.
- Chocolate or glaze: Instead of sprinkles, you could dip the cooled cookies in melted chocolate or drizzle them with a simple glaze. These are optional serving ideas.
How to store Whipped Shortbread Cookies
Room temperature: Store completely cooled cookies in an airtight container at room temperature for up to one week for best quality.
Freeze the dough: Scoop, roll, and press the dough, then place the shaped cookies on parchment-lined sheet pans. Freeze until firm, approximately 2 to 3 hours, before transferring to a freezer-safe container or bag. Freeze for up to 3 months. You can bake the cookies from frozen, but they may need additional baking time.
Freeze baked cookies: Place completely cooled cookies in a freezer-safe airtight container, separating layers with parchment paper. Freeze for up to 2 months. Thaw at room temperature before serving.
More cookies to add to your cookie box
If you're putting together a Christmas cookie box, my White Chocolate Raspberry Cookies are another fun addition. You can also add my Rolo Cookies for a chocolate and caramel option, or Ranger Cookies when you want a little more variety on your cookie tray.
Whipped Shortbread Cookies
Equipment
- Measuring cups and spoons
- 2 Sheet pans
- Parchment paper
- Medium mixing bowl
- Whisk
- Mixer and bowl
- #60 cookie scoop
- Fork
Ingredients
- 1 cup salted butter softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Optional: sprinkles
Instructions
- Line two sheet pans with parchment paper and preheat the oven to 350°F.
- In a medium mixing bowl, whisk together the flour and cornstarch.
- Beat the softened butter and powdered sugar in a mixer for 6 to 7 minutes, until very pale, light, and fluffy. The mixture should resemble whipped buttercream.
- Mix in the vanilla extract. Slowly add the flour mixture and mix just until combined.
- Refrigerate the dough for 30 minutes.
- Using a #60 cookie scoop or about 1 tablespoon, portion the dough and roll each portion into a smooth ball. Place the dough balls on the prepared sheet pans approximately 1 inch apart.
- Gently press each cookie with a fork to flatten it slightly. If the dough sticks, allow it to lift with the fork, then gently peel the dough away from the back of the fork toward the front using your fingers. Add sprinkles before baking, if desired.
- Bake for 9 to 11 minutes, until the edges are firm and just beginning to turn lightly golden. The tops should remain pale.
- Allow the cookies to cool completely on the sheet pans before serving.
Notes
- Whip the butter and powdered sugar longer than you would for traditional creamed cookie dough. Look for a very pale cream color and a light, smooth consistency similar to whipped wedding cake buttercream.
- Roll each portion of dough into a ball before pressing with the fork. Skipping this step resulted in irregularly shaped cookies during testing.
- Dipping the fork in powdered sugar can reduce sticking, but it adds extra sweetness. Gently peeling the dough away from the fork is the preferred method.
- The cookies may spread slightly during baking but should maintain their overall shape.
- The finished cookies have a buttery shortbread flavor. They hold together when picked up but crumble apart in your mouth when bitten.
- Store completely cooled cookies in an airtight container at room temperature for up to 1 week for best quality.
- To freeze shaped dough, arrange the cookies on a parchment-lined sheet pan and freeze until firm, approximately 2 to 3 hours. Transfer to an airtight freezer-safe container or bag and freeze for up to 3 months.
- To freeze baked cookies, cool completely and separate layers with parchment paper in a freezer-safe container. Freeze for up to 2 months.
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