Whipped Shortbread Cookies

The smell of buttery sweetness wafting through the house always signals one thing in our Texas home: cookie time! These whipped shortbread cookies are a family favorite, especially around the holidays. They’re so light and melt-in-your-mouth good, and I’ve made them countless times in my kitchen, perfecting the recipe over the years. The best part? They’re surprisingly easy to make, even with two little ones “helping”.

If you’re looking for a simple, delicious cookie recipe that’s sure to impress, you’ve come to the right place. I promise you, these whipped shortbread cookies will become a new tradition for your family too. They are a perfect treat for sharing with friends and family this holiday season, or any time you need a little something sweet.

Why This Recipe Works

These whipped shortbread cookies are a winner for so many reasons, especially for busy families like mine. Here’s why they’re a go-to in our house:

• Simple Ingredients: You probably already have most of what you need in your pantry.
• Quick to Prepare: The dough comes together quickly, and chilling time is minimal.
• Kid-Friendly: My kids love helping me roll out the dough and decorate the cookies.

I’ve tested this recipe extensively to ensure it’s foolproof, even for beginner bakers. You’ll get perfectly crumbly, yet tender shortbread every time. Trust me, these cookies are worth it!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup cornstarch
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt

Ingredient Notes

Butter: Using high-quality butter makes a big difference in the flavor of these cookies. Make sure it’s softened, but not melted. I always use unsalted butter so I can control the amount of salt in the recipe.

Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, is key for that delicate, melt-in-your-mouth texture. Granulated sugar won’t work the same.

Cornstarch: This helps create a tender crumb. Don’t skip it!

Vanilla Extract: A good quality vanilla extract will enhance the flavor of the shortbread. You can also experiment with other extracts like almond or lemon.

Step-by-Step Instructions

These cookies are easy to make, but following the steps carefully will ensure the best results.

1. Step 1: Cream the Butter and Sugar. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This takes about 3-5 minutes with an electric mixer. You want the mixture to be pale and airy.
2. Step 2: Add Vanilla and Salt. Mix in the vanilla extract and salt until combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
3. Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour and cornstarch. This helps to distribute the cornstarch evenly throughout the flour.
4. Step 4: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. After testing this several times, I learned that mixing just until the flour disappears is the key to a tender crumb.
5. Step 5: Chill the Dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle.
6. Step 6: Roll and Cut the Dough. Preheat your oven to 325°F (160°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. My kids love using holiday-themed cutters!
7. Step 7: Bake the Cookies. Place the cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them; they can burn easily.
8. Step 8: Cool and Decorate. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with powdered sugar, sprinkles, or a simple glaze.

Expert Tips from My Kitchen

Here are a few tips I’ve learned over the years to make these whipped shortbread cookies even better:

• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix just until the flour is combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much in the oven. Don’t skip this step!
• Use Parchment Paper: Lining your baking sheet with parchment paper will prevent the cookies from sticking and make cleanup a breeze.
• Bake Low and Slow: Baking the cookies at a lower temperature ensures they bake evenly and don’t brown too quickly.
• Add Flavor: Get creative with flavorings! Try adding a teaspoon of lemon zest, almond extract, or even a pinch of cinnamon to the dough.
• Kid-Friendly Decorating: Set up a decorating station with different sprinkles, colored sugars, and a simple powdered sugar glaze. Let your kids get creative!

Storage & Meal Prep

These whipped shortbread cookies are perfect for making ahead of time and storing for later. They also make a great addition to any meal prep plan.

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. I like to freeze them in a single layer on a baking sheet before transferring them to a freezer bag.

Make-Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature slightly before rolling out. You can also bake the cookies ahead of time and freeze them. Thaw them at room temperature before serving.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve tested this with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, and it works well.
• Dairy-Free: Replace the butter with a plant-based butter alternative. Make sure to choose one that’s specifically designed for baking.
• Chocolate Chip: Add 1/2 cup of mini chocolate chips to the dough for a chocolatey twist.
• Lemon: Add 1 tablespoon of lemon zest to the dough for a bright, citrusy flavor.

Frequently Asked Questions

Can I make this dough ahead of time?

Absolutely! The dough can be prepared and stored in the refrigerator for up to 48 hours before baking. Wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly, making it easier to roll out.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden, and the centers are set. They should not be browned. Keep a close eye on them, as they can burn easily.

Can I use granulated sugar instead of powdered sugar?

While it might be tempting to substitute, powdered sugar is key to the delicate, melt-in-your-mouth texture of these cookies. Granulated sugar will result in a different texture, and the cookies may not spread properly.

How do I prevent the cookies from spreading too much?

Chilling the dough is crucial for preventing the cookies from spreading too much in the oven. Also, make sure your oven temperature is accurate. If your oven runs hot, the cookies may spread more.

Are these cookies kid-friendly?

Yes! These cookies are a great activity to do with kids. They can help with rolling out the dough, cutting out shapes, and decorating the cookies. Just be sure to supervise them closely.

Serving Suggestions

These whipped shortbread cookies are delicious on their own, but here are a few serving suggestions to elevate your experience:

• Serve with a cup of hot cocoa or coffee.
• Arrange them on a platter with other holiday treats.
• Package them in a decorative tin for a thoughtful gift.

For a simple yet elegant presentation, dust the cookies with powdered sugar or drizzle them with a simple glaze.

These cookies are sure to bring joy to your friends and family, so enjoy every bite!

These whipped shortbread cookies are more than just a recipe; they’re a memory in the making. From the sweet aroma that fills our home to the smiles on my kids’ faces as they decorate, these cookies are a symbol of family and togetherness. I hope this recipe brings as much joy to your family as it has to mine.

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