These Buttery Whipped Shortbread Cookies are irresistibly tender and buttery, with a delicate crumb and a festive sprinkle topping. They’re light, melt-in-your-mouth, and perfect for holiday cookie trays or anytime you want an elegant, simple cookie.
Shortbread is one of the easiest cookies to make because it uses so few ingredients: butter, sugar, flour, and a pinch of salt. Because butter and sugar carry most of the flavor, I like adding vanilla for depth, but you can also experiment with citrus zest or almond extract for a different twist.
This recipe stands out because the butter and sugar are whipped until very fluffy, incorporating lots of air into the dough. That extended whipping—about five minutes—creates the signature light, tender texture of whipped shortbread. It’s important not to rush that step; proper whipping makes the cookies exceptionally delicate.
After the dough is mixed, scoop tablespoon-sized portions and roll them into smooth balls. Place the dough balls 1–2 inches apart on lined baking sheets, gently flatten each one with a fork for a classic shortbread texture, and add non-pareil sprinkles or jimmies immediately so they stick before baking.
This recipe yields about 4.5 dozen cookies, so it’s great for sharing, gifting, or filling a cookie tin. It freezes well, too—make the full batch and keep extras frozen for later. If you prefer a smaller yield, the recipe is easy to halve.
Bake the cookies until set and just beginning to turn golden on the bottoms, allow them to cool on the baking sheets for a short time, then transfer to wire racks to cool completely. The result is a supremely tender cookie with buttery flavor and a light, delicate crumb.
Buttery Whipped Shortbread Cookies—a simple, elegant cookie that quickly becomes a favorite.
*adapted from Taste of Home
Buttery Whipped Shortbread Cookies
Ingredients
- 3 cups (6 sticks) salted butter softened
- 2 cups confectioners’ sugar
- 1½ tsp vanilla extract
- 1 cup cornstarch
- 4½ cups all-purpose flour
- Rainbow or holiday non-pareils sprinkles
Instructions
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Preheat oven to 300°F. Line two baking sheets with parchment paper or silicone liners and set aside.
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In a stand mixer fitted with the paddle attachment, cream the softened butter and confectioners’ sugar on medium-high speed for 5 minutes, until very fluffy. Scrape the bowl as needed. Don’t skip the full whipping time—this creates the signature light texture.
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Mix in the vanilla, then add the cornstarch and flour. Stir on low speed just until combined; avoid overmixing.
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Use a tablespoon-size scoop to portion the dough, roll the scoops into smooth balls, and place them 1–2 inches apart on the prepared baking sheets. Gently flatten each ball with a fork; dip the fork in flour if it sticks. Immediately top with sprinkles if desired.
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Bake for 20–22 minutes, rotating pans halfway through to ensure even baking. Cool on the baking sheets for about 15 minutes, then transfer to wire racks to cool completely.
Notes
To vary the flavor, try almond extract or a tablespoon of citrus zest (orange or lemon) for a bright note.
This recipe makes about 4.5 dozen cookies; halve the recipe if you want fewer cookies. Leftovers freeze well.
Buttery, tender, melt-in-your-mouth shortbread—this recipe is a keeper.
Have a super sweet day!
xo, Hayley