Whipped Shortbread Cookie Recipe

Baked round shortbread cookies with fork marks and rainbow sprinkles on a plate.

5 from 1 vote

Whipped Shortbread Cookie Recipe

This whipped shortbread cookie recipe makes ultra-light, melt-in-your-mouth cookies using just a few simple ingredients. Soft, airy, and topped with festive sprinkles, they’re a must-make for Christmas cookie trays and holiday baking.

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Author Melissa Williams

Ingredients

1 cup (225 g) unsalted butter at room temperature
1 ¾ cups (210 g) all purpose flour
⅔ cup (75 g) powdered sugar + more for pressing
½ cup (70 g) cornstarch
½ teaspoon (4 g) kosher salt
1 ½ teaspoons vanilla extract
sprinkles

Instructions

Preheat the oven to 325°F and line two baking sheets with parchment paper. Set aside.
To a large mixing bowl, use a hand mixer to beat the butter until very light and fluffy, approximately 8-10 minutes, scraping down the sides of the bowl as needed.
1 cup unsalted butter
In another medium mixing bowl, whisk together the flour, powdered sugar, cornstarch, and salt until combined.
1 ¾ cups all purpose flour, ⅔ cup powdered sugar, ½ cup cornstarch, ½ teaspoon kosher salt
Pour half of the dry ingredients into the whipped butter along with the vanilla and mix until just combined.
1 ½ teaspoons vanilla extract
Add the remaining dry ingredients and mix well, approximately 2 minutes.
Use a cookie scoop to portion out 1.5 Tbsp (#40 scoop) of dough into a small ball, rolling it between the palms of your hands to smooth, then add to the prepared baking sheets, approximately 2" apart.
Pour some additional powdered sugar into a shallow dish. Dip a fork into the sugar and then press down each ball and add sprinkles.
sprinkles
Bake for 10 minutes or until the cookies are just set but still pale. You do not want them to brown. It may take up to 13 minutes.
Remove the cookies from the oven and let cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Notes

Using a #40 cookie scoop (1.5 Tbsp), the recipe will make 20-22 cookies.
I like to use colorful sanding sugar sprinkles or non-pareils. Something delicate.
Dough can be prepared and refrigerated for up to 24 hours.
Store baked cookies in an airtight container for up to 5 days.
Freeze scooped cookie dough to bake from frozen (add 1-2 minutes to the bake time), or freeze baked cookies in a freezer bag for up to 2 months.
If preferred, dough can also be transferred to a piping bag and piped onto the baking sheet for more uniform cookies.

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