These Buttery Whipped Shortbread Cookies are absolutely delicious! Extremely tender and buttery cookies with a light crumb and a pretty dusting of sprinkles.
In my final week of posting recipes before Christmas, I had to share one more cookie recipe!
I seem to have a disappointing shortage of shortbread recipes on my site, and it was high time I remedied that with a knock-out recipe everyone is going to love.
Admittedly, I don’t eat a lot of shortbread. Maybe it is because I have been unimpressed by shortbread recipes in my past, whether they were store-bought or other recipes I’ve tried. To be honest, if it is on a holiday cookie tray, I’d probably skip it! But that changed after making these cookies. They have earned their place on the top tier of shortbread cookie recipes and are deserving to be picked first on every holiday cookie tray!
Shortbread is a very easy cookie to make because it requires so little ingredients. Basically, shortbread is an egg-less cookie made with copious amounts of butter, sugar, flour, and salt. Because the shortbread gets its flavor from butter and sugar, I also like to add in some vanilla extract to bump up the flavor some more, but this is optional. You could also flavor your shortbread with citrus zests or other extracts like almond.
The key to this particular shortbread is that it is whipped to smithereens which incorporates lots of air into the butter and sugar mixture, resulting in a supremely tender cookie with a light and delicate crumb. Hence the name “whipped shortbread.” You definitely don’t want to skimp on the whipping time because it needs at least 5 minutes to really get that ideal texture.
After the dough comes together, you’ll roll it into Tablespoon-size balls and place 1-2″ apart on lined baking sheets. I like to use a fork to press the tine marks into the shortbread for some texture, and then finish the cookies with some sprinkles! I used rainbow non-pareils, but holiday colors or jimmies would work too!
Remember, when you’re looking at the recipe – this recipe yields about 4.5 DOZEN cookies, so it makes a LOT of cookies! It is easily halved for your needs, however, so do what you need! These freeze beautifully, so you can always make the recipe as written and freeze any leftovers.
Bake them up and let them cool and you’re good to go! Super simple to make and tastes amazing, but that light, delicate, tender texture and crumb is what really makes this cookie special!
Buttery Whipped Shortbread Cookies – introducing your new fave!
*adapted from Taste of Home
Buttery Whipped Shortbread Cookies
Ingredients
- 3 cups (6 sticks) salted butter softened
- 2 cups confectioners' sugar
- 1½ tsp vanilla extract
- 1 cup cornstarch
- 4½ cups all-purpose flour
- Rainbow or holiday non-pareils sprinkles
Instructions
- Preheat oven to 300° degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside.
- In the bowl of a stand mixer, cream together the butter and confectioners' sugar with the paddle attachment on medium-high speed for 5 minutes, until soft and very fluffy. Stop to scrape down the sides of the bowl as needed. Don't skimp on the time - it should whip for 5 minutes!
- Add in the vanilla extract and mix well, then add in the cornstarch and flour and mix on low speed until just combined.
- Using a Tablespoon-size cookie dough scoop, scoop out dough balls and roll in your palms to smooth them. Place 1-2" apart on the baking sheets. Take a fork and gently press into each dough ball to slightly flatten. You may want to dip the fork in some flour if it sticks. Immediately sprinkle with the non-pareils, if using.
- Bake for 20-22 minutes, switching and rotating pans halfway through baking time to ensure even cooking. (I take the baking sheet on the top rack and put it on the bottom rack halfway through, and vice versa). Cool on the baking sheets for about 15 minutes, then transfer to wire racks to cool completely.
Notes
Buttery, tender, melt-in-your-mouth shortbread goodness! I love this recipe and you will, too!
Have a super sweet day!
xo, Hayley
Betty says
Giving a 5 even before making. I will try Almond flavoring and no sprinkles but ground nuts. I love shortbread cookies.
Charlotte says
Made these for a family gathering. They are delicious; my new favorite cookie hands down! Everyone loved them.
thedomesticrebel says
So glad you enjoyed, Charlotte! Thanks for your review!
Victoria says
This recipe is perfect! I cut it into 1/4 and it made about 32. The texture and taste of these is so great and using the 1 tablespoon cookie scoop was the perfect size. They are delicious with an afternoon coffee (or morning- no judgement here!). I baked for 10 minutes, then rotated and did 8 minutes. Used holiday non pareils for a festive touch- 10/10 recommend!
thedomesticrebel says
So glad you enjoyed them, Victoria!
Mallory says
These shortbread cookies turned out really nicely! I did half topped with sprinkles and half with maraschino cherries.
I had to bake mine for a little longer than the recipe called for but they turned out great!
Theresa says
Do you think while wheat flour could be substituted?
thedomesticrebel says
Hi Theresa, substituting whole wheat flour is not an equal swap for AP flour, so maybe search online what the correct ratio is for a swap.
June says
I made these last weekend, and my husband declared them hands down, the best cookies he’s ever tasted!
thedomesticrebel says
June, wow!! High praise and I am honored! So glad you and your hubby enjoyed!
Jillian says
These were easy to make and very delicious. Highly recommend
Deanna says
Cookies are so good and easy to make. Definitely a great addition to my cookie boxes I give out during the holidays!
Dora Padilla says
Do you think country crock avocado oil sticks would work? My granddaughter is allergic to butter.
thedomesticrebel says
Hi Dora! I have not tried this with a butter substitute but it should work fine since you’re not melting the butter. If you try it, let me know how it goes!
Dora says
These turned out delicious! I melted some Enjoy Life mini chocolate chips and drizzled over the top. My granddaughter loved them.
Maria Francis Green says
I did these cookies yesterday and they all gone! They melt away in your mouth. Delicious, perfect and easy recipe to follow. Love the domestic rebel recipe! Five stars of course
thedomesticrebel says
Maria, I am so happy you loved them! Thanks for your review!
Stephanie says
Perfect shortbread! Even my dad who is not a shortbread fan was raving about these! Made a half batch and was thrilled with the results!
Gail says
I used a tablespoon scoop,like it said and ended up with almost 10 dozen! perfect round tasty cookies not 4.5 dozen.
Montessahall says
Does it work well to cut this recipe in half?
thedomesticrebel says
Hi Montessahall, yes it would be great to cut in half!
Jamie says
Looking to make these tummies! I am high altitude…any changes? Also…Could I put slice almonds in or on top of these?
thedomesticrebel says
Hi Jamie, you shouldn’t have a problem but I cannot be 100% sure since I do not live in a higher altitude. And yes you could definitely top with sliced almonds! The dough isn’t super sticky so you may need to gently press the almonds into the cookie dough.
nha kinh mini says
Giving a 5 even before making. I will try Almond flavoring and no sprinkles but ground nuts.
DEBRA GADSDEN says
These are a family favourite which went missing after my mom passed last year. So glad to have found you!!! There wasn’t any for Christmas this year so I’m making them now for the kids. Can hardly wait for them to be done.
Mary says
Can these be made with a cookie press? Thinking of hearts for Valentine’s Day…
thedomesticrebel says
Mary, it’s worth a try! They may be a little too dry but it could work.