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Whipped Shortbread Cookies Recipe

Whipped Shortbread Cookies Recipe

Delight in the buttery, melt-in-your-mouth texture of whipped shortbread cookies, a simple yet elegant treat that’s perfect for any occasion. With endless flavor options and festive sprinkles, they’re sure to be a hit with everyone.
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Course: Dessert
Cuisine: Canadian
Keyword: Whipped Shortbread Cookies Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
chilling: 2 hours
Total Time: 2 hours 35 minutes
Servings: 36 cookies

Ingredients

  • 2 ¼ Cups All-Purpose Flour
  • ¾ Cup Cornstarch
  • 1 ½ Cups Butter softened (salted)
  • ¾ Cup Confectioners' Sugar
  • 2 teaspoons Pure Vanilla Extract Lemon Extract, or Orange Extract (optional)
  • ¼ Cup Sprinkles of your choice e.g., nonpareils

Instructions

  • Begin by creaming the softened butter and confectioners' sugar in a large mixing bowl. Beat the mixture on medium speed for 3–4 minutes until it turns light and fluffy. For a more flavorful touch, add your chosen extract—vanilla, lemon, or orange—at this stage and blend briefly.
  • In a separate bowl, sift together the flour and cornstarch. Gradually incorporate the dry ingredients into the creamed butter mixture, mixing only until the dough comes together. Avoid overmixing to maintain a tender cookie texture.
  • Divide the dough into 36 equal portions. Roll each piece into a smooth ball and arrange them on a parchment-lined baking tray. Alternatively, you can place the balls on a lightly floured plate to prevent sticking. Gently flatten the tops using a fork dipped in cornstarch or flour, and decorate with sprinkles for a festive touch.
  • Chill the dough balls in the refrigerator for about 2 hours or until they are very firm to the touch. For a quicker option, transfer them to the freezer to speed up the process.
  • While the dough chills, prepare your oven by preheating it to 300°F. When ready, bake the cookies in batches, arranging 12 cookies per tray. Bake for 19–20 minutes, or until the tops appear set but not browned.
  • Remove the cookies from the oven and let them cool on the baking tray for a few minutes to firm up. Once cooled, transfer them to a wire rack to cool completely before serving or storing.