So you think your holiday baking game is strong? Wait till these Whipped Shortbread Cookies enter the chat. Soft. Buttery. Magical. They melt faster than your willpower in December. Perfect for cookie swaps, late-night cravings, or pretending you “baked all weekend.”
Table of Contents
Why You’ll Love These Whipped Shortbread Cookies
First, they taste like butter decided to become dessert. Second, they’re easier than wrapping a present with one hand. You can make them ahead, freeze them, and they still taste like heaven in cookie form. Plus, everyone will think you spent hours when really, you just creamed butter like a boss.
Ingredients You’ll Need
Core Ingredients and Their Roles
Butter: the reason these cookies exist
Confectioners’ sugar: soft sweetness that makes them taste fancy
Flour and cornstarch: the dream team that keeps things light and crumbly
Vanilla extract: flavor that whispers “holiday magic”
Sprinkles: because sparkle equals joy
Ingredient Notes and Substitutions
Use the good butter. Seriously. Unsalted works too, just toss in a pinch of salt. Feeling wild? Swap vanilla for almond or orange extract. No rules here. And don’t skip the sprinkles; this is Christmas, not a job interview.
Step-by-Step: How to Make Whipped Shortbread Cookies
Step 1 – Cream the Butter and Sugar
Whip that butter and sugar like you’re mad at 2025. Four to five minutes till it looks fluffy and lighter than your sleep schedule. This step makes them melt in your mouth, so don’t skip it.
Step 2 – Add Flavor and Dry Ingredients
Add your extract of choice. Then bring in the flour and cornstarch combo. Mix until you see no flour streaks. Stop before it turns into dough cement.
Step 3 – Shape the Dough
Roll into 36 cookie balls. Sticky? Chill them. Flatten tops with a fork like your grandma taught you and add sprinkles before chilling. Because sprinkles fix everything.
Step 4 – Chill Before Baking
Chill the dough for two hours. I know, patience is hard. But it’s the secret to that soft inside and gentle golden edge. Or toss them in the freezer if you’re living life on fast-forward.
Step 5 – Bake to Perfection
Preheat to 300°F. Bake for 19 to 20 minutes until the tops look set and bottoms are barely golden. Cool them like a pro and admire your buttery masterpiece.
Expert Tips for Perfect Whipped Shortbread
Beat the Butter Thoroughly
If your butter isn’t whipped enough, your cookies won’t float into your mouth like clouds. So beat it. Like, really beat it.
Keep Ingredients Cool
Room-temp butter, not melted. Melted butter equals cookie puddles. And nobody wants that.
Don’t Skip the Chill
Chilling is the glow-up phase of this recipe. It’s where flavor meets self-control.
Add Sprinkles Early
Sprinkles stick better before the chill. Science and sparkle agree.
Avoid Overmixing
Overmixing makes your cookies sad and tough. And tough cookies belong in breakups, not baking.
Flavor Variations to Try
Feeling creative? Add almond or citrus extracts. Drizzle chocolate or plop a Hershey’s Kiss on top. Try cherry halves or a spoon of jam for old-school vibes. Feeling festive? Go peppermint and crushed candy canes for instant “Elf” energy.
Storage and Freezing Instructions
Store at room temperature in an airtight container for up to a week. Want them to last longer? Fridge for another week or freeze up to two months. Unbaked dough? Straight to the oven with one extra minute. Baked ones? Thaw and eat with zero regrets.
Common Shortbread Questions
How long do you bake whipped shortbread cookies?
About 19 to 20 minutes at 300°F. Just until they whisper golden perfection.
What is the 321 rule for shortbread?
Three parts flour, two parts butter, one part sugar. The holy trinity of baking.
What’s the difference between whipped shortbread and regular shortbread?
Whipped shortbread is basically the glow-up version. Airier, lighter, and ready to melt your soul.
How to store whipped shortbread cookies?
Airtight container. Counter for a week, fridge for two, freezer for two months. Hide them if you live with cookie thieves.
Taste and Texture Overview
They’re buttery, soft, crumbly, and light as fairy dust. Not too sweet. Just enough to make you forget your to-do list. They don’t crunch. They don’t chew. They disappear in your mouth like a Christmas miracle.
Related Recipes to Try
- chewy Christmas cranberry cookies
- classic gingerbread cookies recipe
- irresistible candy cane cookies
- chewy sugar cookies soft buttery holiday
- red velvet cookies recipe
- Christmas cookie lasagna dessert
Conclusion
Whipped shortbread cookies are the main character of every Christmas dessert table. Simple ingredients, big holiday energy, and a texture that makes you question reality. They look fancy, taste rich, and vanish faster than your New Year motivation. Bake them once and you’ll never go back.
For more festive cookie chaos, visit Pinterest.
Whipped Shortbread Cookies (Buttery Christmas Favorite)
- Total Time: 2 hours 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Melt-in-your-mouth whipped shortbread cookies are buttery, soft, and delicately sweet — the ultimate Christmas treat. Perfect for gifting, cookie exchanges, or cozy holiday baking.
Ingredients
1½ cups salted butter, softened to room temperature
¾ cup confectioners’ sugar
2¼ cups all-purpose flour
¾ cup cornstarch
Optional: 2 teaspoons vanilla extract (or lemon/orange extract)
¼ cup sprinkles
Instructions
1. Beat softened butter and powdered sugar for 4–5 minutes until light and fluffy.
2. Add vanilla or other extract if using and mix well.
3. Sift together flour and cornstarch; add slowly to the butter mixture.
4. Mix until combined and no streaks of flour remain — do not overmix.
5. Roll dough into 36 equal balls. If sticky, chill for 10–15 minutes.
6. Flatten tops gently with a fork dipped in flour or cornstarch.
7. Add sprinkles and chill the shaped dough for about 2 hours until firm.
8. Preheat oven to 300°F (150°C) while dough chills.
9. Bake for 19–20 minutes until tops are set and bottoms lightly golden.
10. Cool completely on the tray before transferring to a container.
Notes
Use high-quality butter for best flavor and texture.
Never use melted butter, as it will cause greasy, flat cookies.
Beat butter and sugar well since no leaveners are used.
Do not overmix after flour is added — this keeps cookies soft.
Add sprinkles before chilling so they adhere properly.
Store cookies at room temperature in an airtight container for 1 week or refrigerate for 2 weeks.
Freeze baked or unbaked dough up to 2 months; bake frozen dough 1 minute longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 2g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
