Whipped Shortbread Cookies

Whipped shortbread cookies are a delicate, buttery delight with a light, airy texture that creates a melt-in-your-mouth experience.

Why We Love This Recipe

• Light and Airy Texture: A delicate, melt-in-your-mouth texture that gives these cookies their signature softness and crumbly bite.
• Buttery Flavor: Whipped shortbread cookies are rich with buttery goodness, offering a smooth and luxurious flavor.  

Ingredients

• 1 cup (2 sticks) softened butter
• ¾ cup powdered sugar
• 1-1/2 teaspoons vanilla extract or vanilla bean paste
• ½ teaspoon salt
• 2 cups flour
• 2 tbsp cornstarch
• Red and green food coloring
• Sprinkles or jimmies for decorating

1. Preheat oven to 350°.
2. Using a stand mixer or hand mixer, cream the butter and sugar together for 3 minutes until fluffy.
3. Add vanilla and salt and continue to mix.
4. In a separate bowl, whisk flour and cornstarch.
5. Add flour cornstarch mixture to the mixing bowl ½ cup at a time.

7. Once the dough comes together, remove ½ of the dough and set it aside. Add several drops of red food coloring and mix until incorporated. Wrap red dough in plastic wrap and refrigerate for 30 minutes.
8. Add the other ½ of the dough back to the mixing bowl, add several drops of green food coloring, and mix until incorporated. Wrap green dough in plastic wrap and refrigerate for 30 minutes.
9. Remove the chilled dough from the refrigerator and use a cookie scoop to scoop the dough into balls. Roll each ball in your palms.
10. Place the cookie balls on a baking sheet lined with parchment paper or a non-stick baking mat.
11. Use a fork to flatten each cookie slightly.
12. Decorate with sprinkles or jimmies and bake for 12 minutes.

Krazy Kitchen Mom Tips

• Cream Butter and Sugar Well: Beat the butter and sugar until the mixture is light and fluffy. This process is crucial as it incorporates air into the dough, contributing to the cookies’ delicate texture.
• Avoid Overworking the Dough: Once you add the flour, mix until just combined. Overmixing can develop the gluten in the flour, which may result in a tougher cookie.
• Chill the Dough: If your dough is too soft to handle, refrigerate it for 15-30 minutes. Chilling helps the cookies hold their shape during baking.
• Watch the Baking Time: Whipped shortbread cookies can quickly go from perfect to overdone. Bake them until the edges are just starting to turn golden, but the centers should remain pale. They should still be soft when you take them out of the oven.
• Cool on a Wire Rack: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Laura Franco

Whipped Shortbread Cookies

Whipped shortbread cookies are a delicate, buttery delight with a light, airy texture that creates a melt-in-your-mouth experience.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Refrigerator time 30 minutes mins

Total Time 55 minutes mins

Servings: 24 cookies

Course: Desserts/Cookies

Cuisine: America

Ingredients Method Notes

Ingredients

  

• 1 cup (2 sticks) softened butter
• ¾ cup powdered sugar
• 1-1/2 teaspoons vanilla extract or vanilla bean paste
• ½ teaspoon salt
• 2 cups flour
• 2 tbsp cornstarch
• Red and green food coloring
• Sprinkles or jimmies for decorating

Method

 

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a non-stick baking mat.
2. Cream the butter and sugar: Using a hand or stand mixer, beat the butter and sugar together on medium speed for about 3 minutes, until light and fluffy.
3. Add flavor: Mix in the vanilla extract and salt until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour and cornstarch.
5. Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, ½ cup at a time, mixing on low speed until a soft dough forms.
6. Divide and color: Remove half of the dough and set aside. Add a few drops of red food coloring to one half and mix until evenly tinted. Wrap in plastic wrap and refrigerate for 30 minutes.
7. Repeat for green: Return the remaining half of the dough to the mixer, add green food coloring, and mix until combined. Wrap and refrigerate for 30 minutes.
8. Shape the cookies: Once chilled, scoop small portions of dough and roll into balls between your palms.
9. Prepare for baking: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the palm of your hand or the back of a small glass.
10. Decorate and bake: Sprinkle with festive jimmies or sprinkles, then bake for 12 minutes, or until the bottoms are just lightly golden.

Notes

Krazy Kitchen Mom Tips

• Cream Butter and Sugar Well: Beat the butter and sugar until the mixture is light and fluffy. This process is crucial as it incorporates air into the dough, contributing to the cookies’ delicate texture.
• Avoid Overworking the Dough: Once you add the flour, mix until just combined. Overmixing can develop the gluten in the flour, which may result in a tougher cookie.
• Chill the Dough: If your dough is too soft to handle, refrigerate it for 15-30 minutes. Chilling helps the cookies hold their shape during baking.
• Watch the Baking Time: Whipped shortbread cookies can quickly go from perfect to overdone. Bake them until the edges are just starting to turn golden, but the centers should remain pale. They should still be soft when you take them out of the oven.
• Cool on a Wire Rack: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.