Here’s a classic, melt-in-your-mouth Whipped Shortbread recipe — light, buttery, and super easy!
🧈 Whipped Shortbread Cookies
⭐ Ingredients
- 1 cup (225 g) unsalted butter, very soft
- ½ cup (65 g) powdered sugar
- 1 ½ cups (190 g) all-purpose flour
- ¼ cup (35 g) cornstarch
- 1 tsp vanilla extract (optional)
- Sprinkles, chocolate chips, or cherries for topping (optional)
👩🍳 Instructions
1. Prepare the dough
- Preheat oven to 300°F (150°C).
- With a stand mixer or hand mixer, beat the butter for 2–3 minutes until very light and creamy.
- Add powdered sugar and beat another 2 minutes.
- Add flour and cornstarch (and vanilla if using).
- Beat on medium-high for 3–5 minutes.
- The mixture should become pale, fluffy, and soft like frosting.
2. Shape the cookies
- Scoop tablespoon-sized mounds onto a baking sheet
OR - Roll into balls and flatten lightly with a fork dipped in powdered sugar.
- Add sprinkles/chocolate/cherry halves if desired.
3. Bake
- Bake 18–22 minutes or until the bottoms are just lightly golden.
- Cool on the pan for 5 minutes, then move to a rack.
💡 Tips for perfect melt-in-your-mouth texture
- Very soft butter is key — almost like it’s about to melt.
- Beat longer than you think! The whipping gives them the signature texture.
- Keep the oven low so the cookies stay pale and tender.
Want a small batch version, piped rosette version, or flavored variations (lemon, almond, chocolate)?
