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How to Make Whipped Shortbread Cookies
Make the most delicious Christmas cookies…whipped shortbread cookies!! They are easy to make and everyone loves them. You can’t make a cookie platter without these on them! Make sure to check out our orange cranberry shortbread cookies and Christmas shortbread cookie bites too!
FAQs:
- What will I need to complete this recipe?
- You will need the following ingredients:
- Unsalted butter: Provides a rich, creamy flavor and texture, allowing control over the salt content.
- Powdered sugar: Sweetens the cookies and gives a smooth texture.
- All-purpose flour: Forms the structure of the cookies.
- Cornstarch: Adds tenderness and helps achieve the melt-in-your-mouth texture.
- Pure vanilla extract: Adds warm flavor and depth to the flavor profile of these delicious cookies.
- Almond extract (optional): Adds a subtle, nutty flavor that complements the vanilla.
- Nonpareils: Adds visual appeal, texture, and a touch of extra flavor. Feel free to use any color to fit the season.
- You will need the following supplies:
- Measuring cups
- Measuring spoons
- Large baking sheets
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Whisk
- Cookie scoop
- Fork
- Wire cooling rack
- You will need the following ingredients:
- How do I store my Whipped Shortbread Cookies?
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezer: For extended storage, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months. Thaw at room temperature before serving.
Whipped Shortbread Cookies
Servings 20
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract optional
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup cornstarch
- ¼ cup nonpareils
Instructions
- Preheat the oven to 300°F —line your baking sheets with parchment paper.
- In a large mixing bowl, beat 1 cup of softened unsalted butter using a hand or stand mixer on medium speed until light and fluffy, about 3 – 4 minutes.
- Gradually add 1 cup powdered sugar, beating until well combined and fluffy. Mix in 1 ½ teaspoon of pure vanilla extract and ¼ teaspoon of almond extract.
- Whisk together 1 ½ cups all-purpose flour, ¼ cup cornstarch, and ½ teaspoon kosher salt in a separate bowl.
- Gradually add the flour mixture to the butter mixture, beating on low speed until just combined and a soft dough forms. Cover the dough and refrigerate for 30 – 60 minutes to help the cookies maintain their shape during baking.
- Once chilled, use a 1-tablespoon cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets. Gently press a fork into the center of each cookie. Sprinkle nonpareils over the top of each cookie.
- Bake in the preheated oven for 18 – 20 minutes or until the cookies are set but not browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
– Ensure your butter is at room temperature for easy whipping and to achieve the right texture.
– Beat the butter and sugar long enough to make the mixture light and fluffy. This incorporates air, giving the cookies a light texture.
– Adding cornstarch helps make the cookies tender and gives them a melt-in-your-mouth texture.
– Chilling the dough can prevent excessive spreading and enhance texture.
– Beat the butter and sugar long enough to make the mixture light and fluffy. This incorporates air, giving the cookies a light texture.
– Adding cornstarch helps make the cookies tender and gives them a melt-in-your-mouth texture.
– Chilling the dough can prevent excessive spreading and enhance texture.