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Whipped Shortbread Cookies

January 12, 2021 By wendy Leave a Comment

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Whipped Shortbread Cookies are light and fluffy and melt in your mouth. They are easy to make and require only four basic ingredients. 

Whipped Shortbread Cookies

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

Close up of 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. 

Whipped Shortbread Cookies

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. 

ingredients for whiped shortbread cookies

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.

whipped butter

In a large mixing bowl, cream together the butter and confectioners sugar until light and fluffy, about 5 minutes.  

flour and sugar in mixing bowl

Whisk together the flour and cornstarch. Slowly add the flour mixture to the butter/sugar mixture, beating well after each addition.

cookie pressed with fork

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.

whipped shortbread cookies on pan

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

Whipped Shortbread Cookies are buttery, light and fluffy and melt right in your mouth.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24 Cookies
Calories: 174kcal

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.

Notes

Add in one teaspoon of extract if you want to add more flavor to your cookies. 

Nutrition

Serving: 1Cookie | Calories: 174kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 355IU | Calcium: 5mg | Iron: 1mg
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