These buttery whipped shortbread cookies are a classic Christmas cookie made with simple ingredients and a light, airy texture. They're a popular choice for holiday cookie trays because they hold their shape, bake evenly, and practically melt in your mouth.
This is an easy cookie recipe that works well during the busy holiday season and is simple enough for bakers of any skill level.
Melts in your mouth and travels beautifully. See all my Christmas cookie recipes for more shipping-friendly picks.
Why This Recipe Works
- Made with simple ingredients from the grocery store
- Light, airy texture from properly whipped butter
- Classic shortbread flavor with vanilla or almond extract
- Easy to shape and decorate
- Perfect for holiday cookie trays and gifting
Ingredients
- unsalted butter, softened to room temperature
- powdered sugar (confectioners' sugar or icing sugar)
- all-purpose flour
- cornstarch
- vanilla extract
(or almond extract, lemon extract, or orange extract) - sprinkles, optional
How to Make Whipped Shortbread Cookies
- Add the softened butter to a large mixing bowl.
- Add the powdered sugar and beat using a stand mixer fitted with the paddle attachment or a hand mixer.
- Beat for 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed, until the mixture is very light and fluffy.
- Add the vanilla extract (or almond extract) and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and cornstarch.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
- Mix just until a soft dough forms. Do not overmix.
- Use a small (#40) cookie scoop to portion the dough. Roll gently into balls and place on baking sheets lined with parchment paper.
- Lightly press each dough ball with a floured fork to flatten slightly. Add sprinkles to the top of each cookie, if using.
- Refrigerate the shaped cookies for at least 2 hours, or until firm.
- Preheat the oven to 300°F.
- Bake for 19 to 20 minutes, until the cookies are set and the bottom edges are lightly firm but not browned.
- Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Helpful Tips
- Make sure the butter is fully at room temperature before mixing
- Proper whipping creates the soft mouth texture these cookies are known for
- Chill the dough long enough so the cookies don't spread
- A piping bag or cookie press can be used for a fun way to shape the dough
- Store baked cookies in an airtight container to keep them fresh
Looking for more holiday cookies? Try these Snowball Christmas Cookies or these Peppermint Hot Cocoa Crinkle Cookies.
Make-Ahead and Freezer-Friendly
Whipped shortbread cookie dough can be made ahead and refrigerated for up to 2 days after shaping. To freeze unbaked cookies, shape the dough into balls, freeze until solid, then transfer to a freezer bag or airtight container for up to 2 months.
Bake directly from frozen, adding 1 to 2 extra minutes to the baking time. Baked cookies can also be frozen once fully cooled and stored in an airtight container for up to 3 months. Thaw at room temperature before serving.
Serving Ideas
These whipped shortbread cookies are perfect for holiday cookie trays and cookie platters. They hold their shape well and pair nicely with other classic Christmas cookies for gifting, parties, and cookie exchanges.
Looking for more cookie ideas? Browse our Favorite Cookie Recipes collection for more homemade favorites.
📖 Recipe
Whipped Shortbread Cookies
Equipment
Ingredients
- 1½ cups unsalted butter - softened to room temperature
- ¾ cup powdered sugar - confectioners' sugar
- 2 teaspoons vanilla extract - or 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- ¾ cup cornstarch
- Sprinkles - optional
Instructions
- Add the softened butter to a large mixing bowl.
- Add the powdered sugar and beat using a stand mixer fitted with the paddle attachment or a hand mixer.
- Beat for 3 to 4 minutes, scraping down the sides and bottom of the bowl as needed, until very light and fluffy.
- Add the vanilla extract (or almond extract) and mix until combined.
- In a separate bowl, whisk together the all-purpose flour and cornstarch.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
- Mix just until a soft dough forms. Do not overmix.
- Use a small (#40) cookie scoop to portion the dough. Roll gently into balls and place on baking sheets lined with parchment paper.
- Lightly press each dough ball with a floured fork to flatten slightly. Add sprinkles to the top of each cookie, if using.
- Refrigerate the shaped cookies for at least 2 hours, or until firm.
- Preheat the oven to 300°F.
- Bake for 19 to 20 minutes, until the cookies are set and the bottom edges are lightly firm but not browned.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- A small (#40) cookie scoop keeps cookies evenly sized and helps them bake evenly.
- Fully softened butter is key to the airy texture.
- Chilling the dough helps the cookies hold their shape.
- Store baked cookies in an airtight container.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
