With just 5 ingredients, these Whipped Shortbread Cookies will melt in your mouth. They’re light buttery shortbread cookies with a hint of almond and are perfect for adding to your holiday cookie trays.
Shortbread cookies seem to have mixed feelings in my house. Some love them (me!) and others think they’re just a bit dry. I don’t know why they are naysayers because they devour my Raspberry Shortbread Cookies when I bake a batch. These Whipped Shortbread cookies fixed that issue with everyone! Such a light airy buttery cookie that I don’t even know why I have never made them this way before. Definitely not a dry cookie; and definitely a cookie for Christmas.
Table of Contents
- Christmas Cookies Week
- Here’s what I am sharing this week
- Whipped Shortbread Cookies
- Why is Cornstarch in this Recipe for Shortbread?
- Why are Whipped Shortbread Cookies baked at a lower temperature?
- How do you know when Shortbread Cookies are Done?
- Can you use a Cookie Press for this Recipe?
- Why did my Whipped Shortbread Dough Spread?
- Can I use another flavoring besides almond extract?
- Ingredients
- How to Make Whipped Shortbread Cookies
- Tips, Tricks, and FAQs
- More Shortbread Cookie Recipes to Enjoy
- Here are more #ChristmasCookies from my Blogger Friends
Christmas Cookies Week
Whipped Shortbread Cookies are decorated with holiday nonpareils so they fit right in for this year’s #ChristmasCookies week. This week over 20 talented food bloggers are sharing so many delicious cookie recipes with you. We are bringing our A-Game of cookies!
Here’s what I am sharing this week
- Monday – Chocolate Mint Pizzelles
- Wednesday – Whipped Shortbread Cookies (that’s this recipe!)
- Friday – Hot Chocolate Cookies
Whipped Shortbread Cookies
Confession time. I made this recipe 3 times before I came up with a winner. The first time, I believe my butter was too soft and even though the dough was chilled, the texture of the dough just wasn’t right. The second batch, well, let’s just say I failed to turn the oven down to the correct baking temperature. The third time was the charm! Perfection. I love how light and buttery they are and even prefer them over traditional shortbread cookies.
Whipped Shortbread cookies are rolled cookies versus cut-out or drop cookies. Rolling a small bit of dough into a ball is all that is needed. They only have 5 ingredients without the sprinkles. Those 5 ingredients are probably already in your pantry.
The main difference with this whipped shortbread cookie is that you will “whip” the ingredients for 5 minutes to allow more air into the dough giving a fluffy and lighter cookie.
Another difference in this cookie recipe over say, a chocolate chip one is that it will only make about 18 cookies. That is just the perfect amount to give as a holiday hostess gift or to bring to a cookie exchange.
Why is Cornstarch in this Recipe for Shortbread?
Cornstarch in this recipe will keep the cookies tender and add a crunchy yet crumbly texture.
Why are Whipped Shortbread Cookies baked at a lower temperature?
The cookies are baked at a lower oven temperature to give them a softer texture and they do bake for a longer amount of time, 20- 22 minutes.
How do you know when Shortbread Cookies are Done?
The baked cookies will not change in color too much but the bottoms will be lightly golden brown.
Can you use a Cookie Press for this Recipe?
No, this recipe isn’t made for a cookie press.
Why did my Whipped Shortbread Dough Spread?
Most likely if your whipped shortbread cookies spread out and are flat, you didn’t add enough flour to the dough. Another reason, your butter may have been too soft and didn’t chill long enough (which was my problem with the first attempt).
Can I use another flavoring besides almond extract?
Yes, you can use another flavoring. Vanilla extract is delicious in this whipped shortbread cookie recipe. Orange or lemon do well in the cookies, too. Add in some mini chocolate chips with the vanilla extract.
Ingredients
- ¾ cup (1 1/2 sticks), butter softened to room temperature
- 6 tablespoons powdered sugar
- 1 teaspoon almond extract or vanilla extract
- 1 ⅓ cup all-purpose flour
- 6 tablespoons cornstarch
- Christmas sprinkles or nonpareils
How to Make Whipped Shortbread Cookies
Step 1
In the bowl of a stand mixer, beat the butter and powdered sugar together until light and fluffy, about 5 minutes. You can use an electric hand mixer and a large bowl for this recipe and this step will take about 7 minutes. The color of the batter at this point will be light in color.
Step 2
Add in the almond extract and beat until combined.
Step 3
In a small mixing bowl, whisk together the dry ingredients: flour and cornstarch.
Step 4
Gradually add the dry ingredients to the butter mixture, mixing after each addition.
Step 5
Cover bowl with plastic wrap and chill dough for 1 – 2 hours.
Step 6
Preheat oven to 300 degrees F. Line baking sheets with parchment paper of silicone baking mat. Set aside.
Step 7
Scoop dough and roll into one-inch balls. Place onto a prepared baking sheet, 1 – 2 inches apart. Gently press the tines of a fork into the dough ball, flattening slightly. If the dough sticks to the fork, dip fork into flour. Top each cookie with some sprinkles, if desired.
Step 8
Bake for 20 – 22 minutes, or until the bottoms of the cookies are lightly brown. The tops will not brown. Let cookies cool on baking sheet for 5 minutes before removing them to wire racks to cool completely. Store cookies in an airtight container for up to one week. Can freeze cooled cookies in an airtight container for up to 2 months.
Tips, Tricks, and FAQs
- Be sure your butter is at room temperature when you start the recipe.
- Using a stand mixer is ideal but a handheld electric mixer works well too.
- Try using vanilla extract or orange in place of the almond extract.
- Change up the sprinkles for whatever holiday you are baking the cookies for.
- Use mini chocolate chips or mini M&Ms in the dough.
- Make a thumbprint indention and use a bit of fruit jam to fill in the cookie before baking.
More Shortbread Cookie Recipes to Enjoy
Whipped Shortbread Cookies
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
- 6 tablespoons powdered sugar
- 1 teaspoon almond extract (or vanilla extract)
- 1 ⅓ cups flour
- 6 tablespoons cornstarch
- Christmas nonpareils
Instructions
- In the bowl of a stand mixer, beat the butter and powdered sugar together until light and fluffy, about 5 minutes. You can use an electric hand mixer for this recipe and this step will take about 7 minutes. The color of the batter at this point will be light in color.
- Add in the almond extract and beat until combined.
- In a small mixing bowl, whisk together the dry ingredients: flour and cornstarch.
- Gradually add the dry ingredients to the butter mixture, mixing after each addition.
- Cover bowl with plastic wrap and chill dough for 1 – 2 hours.
- Preheat oven to 300 degrees F. Line baking sheets with parchment paper of silicone baking mat. Set aside.
- Scoop dough and roll into one-inch balls. Place onto a prepared baking sheet, 1 – 2 inches apart. Gently press the tines of a fork into the dough ball, flattening slightly. If the dough sticks to the fork, dip fork into flour. Top each cookie with some sprinkles, if desired.
- Bake for 20 – 22 minutes, or until the bottoms of the cookies are lightly brown. The tops will not brown. Let cookies cool on baking sheet for 5 minutes before removing them to a wire rack to cool completely. Store cookies in an airtight container for up to one week. Can freeze cooled cookies in an airtight container for up to 2 months
Notes
Try using vanilla extract or orange in place of the almond extract.
Change up the sprinkles for whatever holiday you are baking the cookies for.
Use mini chocolate chips or mini M&Ms in the dough.
Make a thumbprint indention and use a bit of fruit jam to fill in the cookie before baking.
Here are more #ChristmasCookies from my Blogger Friends
- Almond Paste Squares by Shockingly Delicious
- Cherry Vanilla Pinwheels by Jolene’s Recipe Journal
- Cherry Wink Cookies by An Affair from the Heart
- Chewy Frosted Christmas Blondie Cookie Bar by Red Cottage Chronicles
- Chocolate Blossom Cookies by Palatable Pastime
- Chocolate Mint-Filled Cookies by Karen’s Kitchen Stories
- Cranberry Orange Shortbread Cookies by Art of Natural Living
- Cranberry White Chocolate Chip Cookies by Hostess At Heart
- Eggnog Snickerdoodle Cookies by Best Cookie Recipes
- Elf Style Chocolate Chip Peppermint Cookies by Cheese Curd in Paradise
- Gingerdoodles by Magical Ingredients
- Gingerbread Magic Cookie Bars by Family Around the Table
- Gingerbread Oatmeal Cookies by A Kitchen Hoor’s Adventures
- Gluten-Free Chocolate Spritz by Frugal & Fit
- Grinch Cookie Recipe by Kathryn’s Kitchen Blog
- Nut-Free Snowball Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
- Peanut Butter Snickerdoodles by Christmas Tree Lane
- Raspberry Pistachio Thumbprints by Sweet Beginnings
- Rosewater Pistachio Snowball Cookies by The Spiffy Cookie
- Sourdough Ginger Cookies by That Recipe
- Toffee Bars by A Day in the Life on the Farm
- Toffee Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
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Enjoy!
As a shortbread fan, I don’t know why I haven’t tried this!! They are gorgeous and sound wonderful.
Melt in your mouth perfect cookie right here. Love them for the Holidays!
Easy to make, melt in your mouth and festive. These cookies are definitely going on my Holiday cookie tray this year.
I am excited about these cookies! I love that you added that little bit of almond!
These sound amazing, Light, fluffy, melt in your mouth, delightful.
These look delicious and I love the sprinkles on top!
I just finished a Christmas book where the setting was a cookie company that was famous for its shortbread. I need to make some of these and reread my favorite part while eating these cookies.
I’ve always been intrigued by this recipe! Can’t wait to give it a try!
These whipped shortbread cookies are so delicious and melt in your mouth! I love the festive sprinkles especially for the holidays!
Love how the sprinkles just settle into the little grooves! I love easy to make but still yummy recipes like this for the crazy holiday season!
I’ll bet these are like my “Melting Moments” which we’ve loved for ages. Your styling is beautiful!
I love shortbread cookies and these look gorgeous. I wish I could grab a few from the screen. YUM!