whipped shortbread cookies

These delightful holiday cookies will melt in your mouth. They are light, buttery and SO easy to make.

Whipped Shortbread Cookies

butter, softened

sugar

salt

cornstarch

all-purpose flour

Preheat oven to 350F.

Add butter, powdered sugar, salt, cornstarch and flour...

Add butter, powdered sugar, salt, cornstarch and flour to a large bowl. Beat with an electric mixer until the mixture creams together.

Drop by teaspoonfuls on to an ungreased cookie...

Drop by teaspoonfuls on to an ungreased cookie sheet. Bake for 12 minutes.

One of the best Christmas Cookies, melt in your mouth shortbread.

Easy Chocolate Chip Whipped Shortbread

butter* (softened)

icing sugar/powdered sugar/confectioners sugar (sifted)

corn starch

vanilla

flour all purpose**

mini semi sweet chocolate chips

In the bowl of the mixer add butter and icing sugar and on medium speed cream until very fluffy. Then add the salt, cornstarch, vanilla and flour. Beat until very light approximately 2-3 minutes. Stir in chocolate chips or beat on low for 10-15 seconds.

Drop by heaping teaspoon, or roll into balls the size of a golfball and lightly flatten with a fork,  place parchment paper lined cookie sheets. Chill for 15-20 while the oven is pre-heating.

Pre-heat oven to 325° (160° celsius).

Bake for approximately 15-20 minutes** until very lightly golden, almost white never browned. Let cool for 5 minutes then carefully move to a wire rack, cool completely before serving. Enjoy!

** Start to check the cookies after 10-12 minutes, depending on the size they may take less time to bake.

Whipped Shortbread Cookies are so easy to make with just 5 ingredients and taste amazing! Light and tender cookies that melt in your mouth and can be easily decorated for Christmas. A great recipe to double or triple for the holidays and definitely one of our favorite Christmas cookies!

butter (softened, 12 tablespoons or 1 ½ sticks)

almond extract (or vanilla extract)

all purpose flour (spooned and leveled)

Christmas sprinkles (nonpareils, Jimmies, etc.)

Whip butter and powdered sugar.

In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.

Add extract.

Beat in the almond extract until completely combined.

Add flour and corn starch.

In a small bowl, whisk together the all purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.

Chill dough.

Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.

Preheat oven.

Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

Scoop dough.

Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.

Press fork.

Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.

Decorate.

Top each cookie with desired sprinkles or leave plain.

Bake cookies.

Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.

Store.

Store cookies in an airtight container at room temperature for up 1 week.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1639266988/afi5riduste9txgonvmf.mp4

Whipped Shortbread Cookies are so easy to make and taste amazing! Light and tender cookies that melt in your mouth and can be easily decorated for Christmas. A great recipe to double or triple for the holidays and definitely one of our favorite Christmas cookies!

These whipped shortbread cookies are rich and buttery and melt in your mouth. Just 3 ingredients (no cornstarch) and 15 minutes are all it takes to make these light and tender cookies that everyone will rave about!

3-Ingredient Whipped Shortbread Cookies

(227 grams) unsalted butter, room temperature

(65 grams) powdered sugar

(225 grams) all-purpose flour

sprinkles (optional)

Preheat oven to 300F and line two baking sheets with parchment paper.

Using an electric mixer or stand mixer with a paddle attachment, beat the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla if using and beat for another minute.

Stir in half the flour until just combined. Repeat with the rest of the flour.

Lightly dust your hand with powdered sugar and roll the dough into 1&#8243; balls (about 1 tablespoon each). Use the tines of a small fork dipped in powdered sugar to slightly flatten the cookie dough. Add some sprinkles on top if desired.

Bake for 12-15 minutes or until the edges just start to brown. Depending on the size of your cookies, it could take up to 25 minutes. Let cool completely on baking sheets.

Amateur baker here... Discovered this recipe on the 19th Dec 2022 and already have made 4 batches of these in 5 days... They're amazing! Thank you so much for sharing this! Absolute game changer!

So simple, so good! Used vanilla bean paste and a little bit of almond extract. Rolled in sprinkles for half the batch, made a small dip in the middle and put in 1/4 tsp of guava jam for the rest. These make excellent shortbread jam thumbprints but are also delicious on their own. Baked my 1" flattened cookies for about 15 minutes.

So good and easy to make! Thank you for no corn starch recipe. These cookies can bake at higher temperature just fine. I baked mine at 350F, for about 15 min.

Easy and delicious! I used a small scooper to make the cookies and added sprinkles. Given the size, it took closer to 25 min to bake. Will be making more for the holidays - thank you!!

https://content.jwplatform.com/videos/QUBzLhjn.mp4

These whipped shortbread cookies are rich and buttery and melt in your mouth with every bite.

Whipped Shortbread Cookies 

Peppermint Vanilla Shortbread Cookies are a perfectly tender, buttery whipped shortbread with a lovely peppermint vanilla glaze on top! These Christmas shortbread cookies are not only delicious but beautiful as well, they make a great holiday dessert table treat.

Whipped Peppermint Vanilla Shortbread Cookies

butter (softened)

tsp vanilla extract

almond extract

butter

vanilla extract

¼ tsp peppermint extract

milk

peppermint pieces (for topping)

Prep: Begin by preheating the oven to 300°F. Then line a cookie sheet with parchment paper or a silicon mat and set it aside.

Cookie dough: Using an electric mixer, cream together the softened butter and powdered sugar until it is a light and fluffy mixture, this should take about 3-5 minutes.

Next, gradually add the flour and cornstarch, beating until all is well blended. After that, add in the vanilla extract, almond extract and the salt. Proceed to whip the cookie batter on medium high speed for 5 minutes.

Bake: Continue to scoop out balls of cookie dough using a small 1 TBSP cookie scoop. Then, using greased hands, gently roll the dough into smooth balls and place on the prepared baking sheets, leaving only about 1&quot; of space between each ball of dough. The dough doesn&#39;t really spread, so you can fit a lot of cookies on 1 sheet.

Place the baking sheet in the preheated oven and bake for 20-22 minutes or until bottoms are lightly browned. Let the cookies cool for 5 minutes before removing from the baking sheet and transferring to wire racks to cool completely.

Peppermint Vanilla Icing: In a medium size bowl, combine the melted butter, powder sugar, vanilla extract, peppermint extract, and milk. Whisk all the ingredients together until smooth, adding more milk as necessary until icing is pourable.

Proceed to spoon the icing over the tops of each cookie. Immediately sprinkle with crushed peppermint pieces as the icing does set quickly. Let the cookies cool to set, serve and enjoy!

These are so yummy!!  We can't get enough of them.

Wow these were great! I loved the peppermint flavors, perfect for the holidays :)

My family adores peppermint desserts and these are winners!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670453800/r22kog6cokwkb2kdcecp.mp4

Peppermint Vanilla Shortbread Cookies are tender, buttery whipped shortbread with a lovely peppermint vanilla glaze! Delicious Christmas shortbread cookies for holiday trays!

Peppermint Vanilla Shortbread Cookies

Whipped Shortbread Cookies are melt-in-your-mouth cookies that are simple to make and a joy to share. Perfect for any occasion!

Unsalted Butter (softened to room temperature)

Flour

Sugar

Preserves

In a large bowl or standing mixer cream softened butter until fluffy, about one minute.

Add the flour and powdered sugar to the bowl and beat on low-medium, with a paddle attachment, for 10 minutes. This is important because it gives the cookie dough a whipped consistency.

Chill the dough in the refrigerator for 30 minutes to an hour so it's workable and not too sticky.

Take the dough out and slightly knead it to form a ball. From here you can pinch off and make 1-inch cookie dough balls or roll out the dough to cut cookies.

To make Shortbread Cookies: Flatten each round dough ball slightly and press a fork into the top to create lines and add sprinkles.

To make Thumbprint Cookies: Keep the ball shape and press a dome (using your thumb or a ½ tsp measuring spoon) into the center and fill with thick preserves.

Place them on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350 degrees F until set and golden around the edges. Let cookies sit on the pan 2-3 minutes and then carefully transfer them to a cooling rack.

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The most viewed whipped shortbread cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine