Whipped Shortbread Cookies are light and fluffy and melt in your mouth. They are easy to make and require only four basic ingredients.
I have always loved a good cookie recipe. In our household we like lighter cookies and these whipped shortbread cookies are just what we all crave. This recipe is flexible and you can use any type of sprinkles to dress them up to fit the season that you are in. These cookies are buttery and soft and will have people asking you for the recipe over and over.
Frequently Asked Questions About Whipped Shortbread Cookies
How long does whipped shortbread last?
Whipped shortbread cookies can last up to a week stored in an airtight container at room temperature. Be sure to keep your cookies away from heat sources so that they do not melt.
What is the difference between whipped shortbread cookies and regular shortbread cookies
Whipped and regular shortbread cookies call for the same ingredients however in a whipped shortbread cookie you beat the ingredients together for quite a bit longer. Beating the dough longer gives the cookies more air in the dough. Adding more air to your dough makes your cookies lighter and fluffier which gives them their melt in your mouth texture but still keeps the delicious shortbread taste.
How do I freeze Whipped Shortbread Cookies
You can freeze your cookie dough before it’s baked by forming your cookies into ball shapes, place the dough balls onto a baking sheet and place in the freezer for about an hour. Once the dough has hardened, move your dough to an airtight container and store in the freezer for up to 5 months. You can bake from frozen however you will need to add about 4 minutes to your cook time.
You could also freeze your already baked cookies. After baking your cookies allow them to cool completely. Transfer to an airtight container and place into the freezer for up to five months. Thaw your frozen baked cookies by placing them in a single layer on a plate or baking sheet lined with a paper towel overnight.
Whipped Shortbread Cookies
1 ½ cups butter, softened
¾ cup confectioners sugar, sifted
2 ¼ cups all purpose flour
¾ cup cornstarch
Nonpareils
How To Make
Preheat the oven to 300 degrees. Prepare two large cookie sheets with parchment paper.
In a large mixing bowl, cream together the butter and confectioners sugar until light and fluffy, about 5 minutes.
Whisk together the flour and cornstarch. Slowly add the flour mixture to the butter/sugar mixture, beating well after each addition.
With hands lightly dusted with the cornstarch, scoop the dough into 1-inch balls and roll until smooth. Place cookies 1-inch apart onto the cookie sheets. Press lightly with a fork dipped into cornstarch. Top with nonpareils.
Bake for 20 to 22 minutes. Cool on the baking sheets for 5 to 7 minutes before transferring to wire racks.
Cooking Tips
Whipped Shortbread Cookies are delicate. You will need to be careful as it is possible to make your cookies tough. Here are my tips to help you keep your cookies soft and fluffy.
- Do not use margarine.. Be sure to use real butter.
- Do not melt your butter. Use only room temperature butter.
- Be sure to beat your cookies for five minutes but do not go too much longer as you don’t want tough cookies.
- Want uniform cookies? Use a cookie press to make the shape that you desire.
- Bake only one cookie sheet at time otherwise your oven temperature will be affected.
- Add one teaspoon of lemon extract for a lemon shortbread cookie.
More Cookie Recipes
Whipped Shortbread Cookies
Equipment
- Cookie or baking sheet
Ingredients
- 1 ½ cups butter softened
- ¾ cup confectioners sugar sifted
- 2 ¼ cups all purpose flour
- ¾ cup cornstarch
- Nonpareils
Instructions
- Preheat the oven to 300 degrees. Prepare two large cookie sheets with parchment paper.
- In a large mixing bowl, cream together the butter and confectioners sugar until light and fluffy, about 5 minutes.
- Whisk together the flour and cornstarch. Slowly add the flour mixture to the butter/sugar mixture, beating well after each addition.
- With hands lightly dusted with the cornstarch, scoop the dough into 1-inch balls and roll until smooth. Place cookies 1-inch apart onto the cookie sheets. Press lightly with a fork dipped into cornstarch. Top with nonpareils.
- Bake for 20 to 22 minutes. Cool on the baking sheets for 5 to 7 minutes before transferring to wire racks.
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