Whipped Shortbread Cookies

Save this recipe on:

Delicately crumbly, buttery, and perfectly sweetened, Whipped Shortbread Cookies are the kind of treat that melts in your mouth with every bite. These elegant cookies boast a beautiful piped design and a light, airy texture that sets them apart from classic shortbread. They’re perfect for holidays, tea parties, or anytime you want a cookie that feels a little extra special.

Unlike traditional shortbread, which can be dense and crumbly, whipped shortbread is made by beating the butter and sugar until it’s ultra-light and fluffy. The result? A soft, tender cookie that still holds its shape and looks as lovely as it tastes. Best of all, they’re made with just a few ingredients you likely already have in your kitchen.

---

Ingredients for this Whipped Shortbread Cookies Recipe

• 1 cup (227g) unsalted butter, softened
• ½ cup (65g) powdered sugar
• 1½ cups (195g) all-purpose flour
• ¼ cup (30g) cornstarch
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

---

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium-high speed. Continue beating for at least 3 to 5 minutes, until the mixture becomes very light, pale, and fluffy. This step is crucial for achieving the airy texture that defines whipped shortbread.

---

Step 2: Add Vanilla

Add the vanilla extract and mix until fully incorporated. This touch of vanilla enhances the flavor and rounds out the richness of the butter.

---

Step 3: Sift in the Dry Ingredients

In a separate bowl, sift together the flour and cornstarch to eliminate any lumps. Gradually add this dry mixture to the whipped butter, beating on low speed until everything is well combined and a soft dough forms.

---

Step 4: Pipe or Shape the Dough

Transfer the dough to a piping bag fitted with a large star tip (like Wilton 1M or Ateco 849). Pipe the dough onto a baking sheet lined with parchment paper, spacing each cookie about 2 inches apart. If you prefer, you can roll the dough into balls and flatten them gently with a fork for a simpler look.

---

Step 5: Chill the Cookies

Place the baking sheet in the refrigerator for about 15-20 minutes. This helps the cookies maintain their beautiful shape when baked.

---

Step 6: Bake

Preheat your oven to 300°F (150°C). Bake the cookies for 15–18 minutes, or until the edges are just starting to turn a light golden color. The tops should remain pale. Do not overbake, as these cookies are meant to be delicate and light.

---

Step 7: Cool and Dust

Allow the cookies to cool completely on the baking sheet. Once cooled, optionally dust with powdered sugar for a classic finish.

---

Storage Instructions

To keep your Whipped Shortbread Cookies fresh and melt-in-your-mouth delicious, follow these storage tips:

• Room Temperature: Store cookies in an airtight container at room temperature for up to 7 days. Keep them in a cool, dry place.
• Refrigerator: Not necessary, but you may refrigerate in an airtight container if your kitchen is warm. Allow cookies to come to room temperature before serving.
• Freezer (Baked): These cookies freeze beautifully. Place cooled cookies in layers separated by parchment paper in an airtight container or freezer-safe bag. Freeze for up to 3 months.
• Freezer (Unbaked): You can pipe the dough onto a tray and freeze until solid, then store in a container or bag. Bake directly from frozen, adding a minute or two to the baking time.

---

Estimated Nutrition

Per cookie (based on a batch of 24 cookies):

• Calories: 110
• Total Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 2mg
• Total Carbohydrates: 11g
• Dietary Fiber: 0g
• Sugars: 3g
• Protein: 1g

Note: Values are approximate and may vary based on exact ingredient brands and portion sizes.

---

Frequently Asked Questions

What makes whipped shortbread different from regular shortbread?

Whipped shortbread has a lighter, more delicate texture due to the extra whipping of butter and sugar, which incorporates more air.

Can I make these without a piping bag?

Yes! You can roll the dough into balls and gently flatten with a fork or cookie stamp for a simpler look.

Why is cornstarch added?

Cornstarch softens the cookie texture, contributing to the melt-in-your-mouth quality.

Can I add flavors like lemon or almond?

Absolutely. Swap the vanilla extract for another extract of your choice or add a bit of citrus zest for extra flavor.

My cookies spread too much—what went wrong?

The dough may have been too warm. Be sure to chill the piped cookies before baking.

Can I add decorations before baking?

Yes, gently press in sprinkles, nonpareils, or a candied cherry before chilling and baking.

How do I know when they’re done?

The edges will be slightly golden, and the tops will remain pale. Overbaking can make them dry.

Can I use salted butter?

You can, but it may slightly alter the flavor. If using salted butter, omit any added salt (if your recipe includes it).

---

Print

Save this recipe on: