The Best Whipped Shortbread Cookies Ever! || Easy Holiday Cookie Recipe for Beginners
By Rebecca St.Clair
This easy whipped shortbread cookie recipe is pure melt-in-your-mouth magic. Made with simple ingredients like butter, powdered sugar, and a touch of vanilla, these cookies are light, tender, and filled with buttery flavour. Ideal for holiday baking beginners who want classic results with minimal effort!
All you need to do is whip and bake, for the softest, most delicate holiday cookies ever. Perfect for the Christmas baking season. These come together in minutes and are perfect for holiday cookie exchanges, Christmas dessert tables, or gifting to family and friends.
These whipped shortbread cookies are the definition of classic baking that never goes out of style. Don’t just save these for the holidays! These little cookies are perfect any time of year!
Why You’ll Love This Recipe
Traditional – A classic Christmas cookie that everyone looks forward to.
Texture – The perfect melt-in-your-mouth delicate taste and texture.
Easy – Made with only a handful of simple ingredients, this recipe comes together in no time.
Festive – Leave these plain or decorate with a few festive sprinkles for the perfect holiday cookie.
How to Store Whipped Shortbread Cookies
Room Temperature
- Allow the whipped shortbread cookies cool fully on a wire rack before storing.
- Place in an airtight container.
- Store at room temperature for up to 1 week.
Freezer
- Allow the whipped shortbread cookies cool fully on a wire rack before storing.
- Layer cookies in a freezer-safe container with parchment between layers.
- Freeze for up to 3 months.
To thaw: Remove from the freezer and let them thaw to room temperature for 30–60 minutes before serving.
Freeze whipped shortbread cookie dough
- Shape into dough balls and freeze on a tray until solid.
- Transfer to a freezer bag or freezer safe container.
- Bake from frozen. Add 1–2 extra minutes to the baking time.
How to serve whipped shortbread cookies
Sprinkles
Before baking, gently press a few festive sprinkles, nonpareils, or coloured sugar on top of each cookie. The sprinkles bake right into the dough, adding a pop of colour and crunch!
Jelly or jam
Make a depression and place a dollop of fruit preserves in the centre of each cookie before baking.
This vintage decoration adds colour, sweetness.
Chocolate
Once cooled, dip half of each cookie in melted chocolate, then let them set on parchment paper, until the chocolate sets. It’s an easy way to turn your cookies into a gourmet treat!
powdered sugar
For a timeless, elegant look, lightly dust the cookies with powdered sugar.
It gives them a “snowy” finish, perfect for holiday cookie trays.
Piping
Use a piping bag with a star tip to create wreath shape or whirl cookies. These designs hold well in whipped dough and give your cookies a homemade, artisan touch.
Ingredients
Butter – Use softened unsalted butter.
Sugar – Use powdered or confectioner’s sugar.
Flour – All-purpose flour is used to make these cookies.
Cornstarch – For a tender melt-in-your-mouth textuer.
Salt – Flavour.
Vanilla – Flavour.
Decorations – Optional add festive sprinkles or your decoration of choice. (See above)
How to make whipped shortbread cookies
- In a bowl, whisk together 2 cups of flour, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Set aside.
- In a large bowl, cream together 1 cup of softened butter with 3/4 cup of icing sugar. Beat this until the mixture is light and fluffy. This should take several minutes. Make sure to stop and scrape down the bottom and sides of the bowl a few times.
3. Beat in 1 teaspoon of vanilla extract.
4. Add in half of the dry mixture and, on low speed, mix into the creamed butter.
5. Scrape down the bottom and sides of the bowl.
6. Add in the last half of the dry mixture and mix until the dough just comes together.
7. Scoop about 1 Tablespoons of dough and roll into a ball with your hands.
8. Place, spread out, onto a lined cookie sheet.
9. Gently press the back of a fork to make a small depression on the top of each dough ball.
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Whipped Shortbread Cookies
Whipped shortbread cookies are a classic cookie that never goes out of style. Don't just save these for the holidays! These little cookies are perfect any time of year!
Ingredients
- 1 cup unsalted butter, softened 225 g
- 3/4 cup icing sugar 100 g
- 1 teaspoon vanilla extract 5 ml
- 2 cups all-purpose flour 300 g
- 1/4 cup cornstarch 30 g
- 1/4 teaspoon salt 1 g
- 2 Tablespoons sprinkles
Instructions
- In a bowl, whisk together 2 cups of flour, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Set aside.
- In a large bowl, cream together 1 cup of softened butter with 3/4 cup of icing sugar. Beat this until the mixture is light and fluffy. This should take several minutes. Make sure to stop and scrape down the bottom and sides of the bowl a few times.
- Beat in 1 teaspoon of vanilla extract.
- Add in half of the dry mixture and, on low speed, mix into the creamed butter.
- Scrape down the bottom and sides of the bowl.
- Add in the last half of the dry mixture and mix until the dough just comes together.
- Scoop about 1 Tablespoons of dough and roll into a ball with your hands.
- Place, spread out, onto a lined cookie sheet.
- Gently press the back of a fork to make a small depression on the top of each dough ball.
- Garnish the top of each cookie with sprinkles. (Optional)
- Place in the freezer for 15 minutes, this will stop the cookies from spreading too much in the oven.
- Preheat the oven to 325 °F (160 °C).
- Bake the cookies for 15 minutes. Cookies will still be light on top.
- Allow to cool on the baking sheet before moving to a wire rack to cool completely.
Notes
Omit the sprinkles and dip the corner of each cookie in some melted chocolate for a more decadent cookie.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 190Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 22mgSodium 90mgCarbohydrates 25gFiber 1gSugar 9gProtein 2g
Nutrition information isn't always accurate.
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