Welcome to Sweet Emily, where we make baking simple and fun! These whipped shortbread cookies are a true classic, celebrated for their incredibly buttery flavor and delightful melt-in-your-mouth texture. With just a few basic ingredients and straightforward steps, you can create these tender treats. They are perfect for holiday gatherings or enjoying year-round as a simple, elegant dessert.
Why You’ll Love These Whipped Shortbread Cookies
These classic shortbread cookies will quickly become a favorite in your baking rotation.
- Effortlessly Delicious: Achieve bakery-quality cookies with minimal effort.
- Simple Ingredients: You likely have all the necessary items in your pantry right now.
- Perfect for Any Occasion: Ideal for festive holidays, tea parties, or a sweet everyday indulgence.
- Melt-in-Your-Mouth Texture: Experience the signature soft, light, and tender crumb of authentic shortbread.
- Easily Customizable: Personalize your shortbread with various flavor extracts and fun toppings.
- Impressive Yet Simple: They look and taste fancy, but the preparation is wonderfully straightforward.
Ingredients
Gather these simple ingredients to create your batch of delicious whipped shortbread cookies. Each component plays a vital role in achieving that perfect buttery flavor and tender texture.
- 1 and ½ Cups Butter at Room Temperature, salted
- ¾ Cup Confectioners’ Sugar
- 2 and ¼ Cups All Purpose Flour
- ¾ Cup Cornstarch
- 2 teaspoons Pure vanilla extract (or Lemon extract or Orange extract)
- ¼ Cup Sprinkles (of choice) (I used non-pareils)
Notes & Substitutions
Ensure your ingredients are prepared correctly for the best results.
- Butter: Use good quality salted butter at true room temperature. It should be soft enough to indent easily but not melted or greasy. If using unsalted butter, add about ¼ teaspoon of fine salt to the flour mixture to enhance the flavor.
- Confectioners’ Sugar: This powdered sugar is essential. It dissolves quickly and helps create the cookies’ fine, tender crumb. Granulated sugar will result in a different, coarser texture.
- Flour Measurement: Always fluff your all-purpose flour before scooping. Use a spoon to lightly fill your measuring cup, then level it off with a straight edge. This prevents adding too much flour, which can lead to dense cookies.
- Cornstarch: Don’t skip the cornstarch! It significantly contributes to the tender, melt-in-your-mouth quality of these whipped shortbread cookies and helps prevent spreading during baking. For more information on its role, explore how cornstarch creates a delicate, crumbly texture in shortbread cookies.
- Flavorings: Vanilla extract is classic, but feel free to experiment with lemon, orange, or almond extract for different flavor profiles.
- Sprinkles: Non-pareils are charming, but any small, heat-stable sprinkle will work. You can also omit them entirely or add a simple cherry half.
Equipment
You will need a few essential kitchen tools to make these delightful whipped shortbread cookies.
- Stand mixer with paddle attachment (or a hand mixer)
- Large mixing bowl
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1.5-inch/1 tablespoon size recommended)
- Fork for pressing
- Sifter or fine-mesh sieve
Instructions
Follow these clear, step-by-step instructions to create perfect whipped shortbread cookies. Precision in each step ensures a tender, buttery result.
Step 1: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature salted butter and confectioners’ sugar. Use your stand mixer on medium-high speed for 4-5 minutes. This thorough beating incorporates air, which is crucial for achieving a light, airy texture in your shortbread. If using a handheld mixer, beat on high speed. Now, add your chosen flavorings like vanilla extract and mix until just combined.
Step 2: Combine Dry Ingredients
Reduce your mixer speed to low. Gradually add the sifted all-purpose flour and cornstarch to the butter mixture. Beat only until the dry ingredients are just incorporated and no streaks of flour are visible. Overmixing the dough can develop the gluten in the flour, leading to tough rather than tender cookies.
Step 3: Form Cookie Dough Balls
Scoop the dough using a 1.5-inch cookie scoop and roll it into 36 equal-sized balls. If the dough feels too soft to handle easily, cover the bowl and place it in the refrigerator for 10-15 minutes to firm up. This quick chill makes the dough less sticky and easier to roll.
Step 4: Prepare for Baking
Line your baking sheets with parchment paper or silicone mats. Place the cookie dough balls about 1.5 inches apart on the prepared tray. Dip a fork in a little cornstarch or flour to prevent sticking, then gently press the top of each dough ball. Immediately add your choice of sprinkles onto the pressed tops.
Step 5: Chill the Dough
Place the baking sheets with the prepared dough balls into the refrigerator. Chill them for at least 2 hours, or until they are very firm to the touch. This chilling process is critical for preventing the whipped shortbread cookies from spreading too much in the oven. For a faster chill, you can place them in the freezer until firm. The importance of this step is further detailed in resources explaining how chilling cookie dough prevents spreading and enhances texture.
Step 6: Preheat Oven
While the dough chills, preheat your oven to 300°F (150°C). Arrange your baking racks to ensure even baking. I typically bake 12 cookies on a single tray at a time to avoid overcrowding.
Step 7: Bake Cookies
Transfer the chilled cookie dough balls to the preheated oven. Bake for 19-20 minutes. The cookies are done when their tops appear set and firm. Avoid letting them brown, as classic shortbread should remain pale for that signature delicate texture.
Step 8: Cool and Serve
Once baked, remove the cookies from the oven. Allow them to cool completely on the baking tray before handling. They are quite delicate when warm. Once cooled, transfer them carefully to a wire rack. Serve your delicious, buttery whipped shortbread cookies and enjoy!
Pro Tips & Troubleshooting
Achieving perfect whipped shortbread cookies is easy with these helpful tips.
- Perfect Butter Temperature: Your butter must be truly at room temperature – pliable but not greasy. Too cold, it won’t cream properly; too warm, it leads to spreading.
- Whip Butter and Sugar Adequately: The 4-5 minutes of beating butter and sugar is essential. This step incorporates air, creating a light and tender crumb.
- Do Not Overmix Flour: Once you add the flour and cornstarch, mix only until just combined. Overmixing develops gluten, resulting in dense, tough cookies.
- Chill Dough Thoroughly: Chilling is non-negotiable! It firms up the butter, preventing the cookies from spreading and ensuring they hold their shape for thick, delightful cookies.
- Add Toppings Before Chilling: Press sprinkles or other toppings onto the dough balls before chilling. This helps them adhere firmly to the surface.
- Prevent Spreading: Ensure proper butter temperature, sufficient chilling time, and an accurately calibrated oven temperature. These factors are key to maintaining the shape of your homemade shortbread.
- Troubleshooting Common Issues: If cookies spread too much, your butter might have been too warm, or chilling was insufficient. Dense cookies typically result from overmixing the flour. Crumbly cookies might need slightly more liquid or less flour next time.
Serving, Storage & Variations
These delightful treats are incredibly versatile.
- Serving Suggestions: Serve these elegant whipped shortbread cookies with afternoon tea, as part of a holiday dessert tray, or package them as thoughtful homemade gifts.
- Storage Instructions: Store baked cookies in an airtight container at room temperature for up to one week. They also keep well in the refrigerator for up to two weeks.
- Freezing Instructions: Freeze baked shortbread in an airtight container for up to 2-3 months. Thaw at room temperature. You can also freeze unbaked dough balls on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Variations:
- Chocolate Dipped: Dip cooled cookies in melted chocolate and let set.
- Candy Topped: Press a Hershey’s Kiss into the center after baking, or crush candy canes for a festive topping.
- Jam Thumbprints: Form an indentation in the dough ball, fill with your favorite jam before baking.
- Cherry Centers: Press a candied cherry half into the center for a classic touch.
- Extracts: Experiment with almond, peppermint, or even a touch of orange zest in the dough.
Nutrition
Enjoy these delightful whipped shortbread cookies in moderation. Here is an estimated nutritional breakdown per serving.
| servingSize | calories | carbohydrateContent | proteinContent | fatContent | sodiumContent | sugarContent |
|---|---|---|---|---|---|---|
| 1 Cookie (per 36) | 66 kcal | 4 g | 1 g | 6 g | 50 mg | 2 g |
FAQ
You have questions, and we have answers about these delicious whipped shortbread cookies!
- What makes shortbread different from other cookies? Shortbread is unique due to its simple ratio of butter, sugar, and flour, with no leavening agents. This results in its characteristic rich, buttery flavor and crumbly, tender texture.
- Why is chilling shortbread cookie dough important? Chilling the dough firms up the butter, which prevents the cookies from spreading too much in the oven. It ensures they maintain their shape and have a thick, tender crumb.
- What role does cornstarch play in shortbread cookies? Cornstarch is a secret ingredient that enhances the cookies’ melt-in-your-mouth texture. It makes them even more tender and delicate, while also helping to reduce spreading.
- Why did my whipped shortbread cookies spread too much? Common culprits include butter that was too warm, insufficient chilling time, an oven that isn’t hot enough, or an incorrect flour-to-butter ratio. Ensure proper ingredient temperatures and thorough chilling.
- Can I use a cookie press with this dough? Yes, this dough can work with a cookie press if it’s not too stiff. You might need to let it soften slightly at room temperature to achieve the right consistency for pressing.
- Can I make this recipe ahead of time? Absolutely! You can prepare the dough and chill it for up to 3 days before baking, or freeze the dough balls for up to 3 months. Baked cookies also store well for several days.
Conclusion
These whipped shortbread cookies truly embody simplicity and deliciousness. Their buttery flavor and irresistibly tender, melt-in-your-mouth texture make them a perfect treat for any occasion. We encourage you to try this easy recipe and experience the joy of homemade shortbread. Share your creations, rate the recipe, and let us know your favorite variations in the comments below!
Whipped Shortbread Cookies: Buttery, Melt-in-Your-Mouth Perfection
Ingredients
Equipment
Method
- In a large mixing bowl, beat room temperature butter and confectioners' sugar with a stand mixer for 4-5 minutes until light; if desired, add flavorings and mix briefly.
- On low speed, gradually add sifted flour and cornstarch to the butter mixture, beating just until combined with no streaks of flour visible.
- Scoop and roll the dough into 36 equal sized balls; if too soft, chill the dough for 10-15 minutes to make handling easier.
- Place cookie dough balls on a pre-lined baking tray or floured plate, then press their tops with a flour-dipped fork and top with sprinkles.
- Chill the dough balls in the fridge for about 2 hours, or until very firm, to prevent spreading during baking.
- Keep dough balls chilled until the oven is preheated; typically, bake 12 cookies per tray.
- Preheat oven to 300°F and bake cookies for 19-20 minutes, or until their tops appear set.
- Allow the baked cookies to cool completely on the baking tray before handling.
Notes
