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Buttery Whipped Shortbread Cookies

December 9, 2020 by thedomesticrebel | 40 Comments

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A white and gold plate filled with buttery whipped shortbread cookies

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!

Arrangement of whipped shortbread cookies on white wood with twinkle lightsShortbread 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.

Stack of four buttery whipped shortbread cookiesThe 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!

Closeup stack of whipped shortbread cookies on a white plateRemember, 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!

Arrangement of shortbread cookies on a white plate, one with a bite missing*adapted from Taste of Home

a white plate filled with whipped shortbread cookies
Print Recipe
5 from 14 votes

Buttery Whipped Shortbread Cookies

These Buttery Whipped Shortbread Cookies are SO supremely tender and delicate with amazing butter and vanilla flavor and a dusting of sprinkles. Festive, easy, comes together quickly and tastes delicious!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 4 dozen

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

Salted butter gives these cookies excellent flavor, so I recommend using it. If you don't have salted butter, use unsalted butter and add 1/2 tsp salt to the dry ingredients. 
Feel free to add in other extracts or citrus zests to the cookie dough to brighten the flavor. Almond extract would be phenomenal, or orange or lemon zest. 
This recipe makes about 4.5 dozen cookies, so it yields a LOT! Feel free to cut in half to suit your needs.

Closeup of a stack of whipped shortbread Buttery, tender, melt-in-your-mouth shortbread goodness! I love this recipe and you will, too!

Buttery Whipped Shortbread Cookies photo collage

Have a super sweet day!

xo, Hayley

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Comments

  1. Betty says

    December 10, 2020 at 2:58 pm

    5 stars
    Giving a 5 even before making. I will try Almond flavoring and no sprinkles but ground nuts. I love shortbread cookies.

    Reply
    • Judy says

      November 30, 2022 at 5:28 am

      How much almond extract do I add and is it in addition to the vanilla?

      Reply
      • thedomesticrebel says

        November 30, 2022 at 7:19 pm

        Hi Judy, yes, I would do a mixture of almond and vanilla. I would start with maybe 1/2 tsp of almond extract.

        Reply
  2. Charlotte says

    December 12, 2020 at 4:46 pm

    5 stars
    Made these for a family gathering. They are delicious; my new favorite cookie hands down! Everyone loved them.

    Reply
    • thedomesticrebel says

      December 12, 2020 at 6:58 pm

      So glad you enjoyed, Charlotte! Thanks for your review!

      Reply
  3. Victoria says

    December 15, 2020 at 5:38 pm

    5 stars
    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!

    Reply
    • thedomesticrebel says

      December 15, 2020 at 6:48 pm

      So glad you enjoyed them, Victoria!

      Reply
  4. Mallory says

    December 18, 2020 at 6:42 am

    5 stars
    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!

    Reply
  5. Theresa says

    December 18, 2020 at 10:14 am

    Do you think while wheat flour could be substituted?

    Reply
    • thedomesticrebel says

      December 18, 2020 at 7:48 pm

      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.

      Reply
  6. June says

    December 18, 2020 at 9:31 pm

    5 stars
    I made these last weekend, and my husband declared them hands down, the best cookies he’s ever tasted!

    Reply
    • thedomesticrebel says

      December 19, 2020 at 7:27 pm

      June, wow!! High praise and I am honored! So glad you and your hubby enjoyed!

      Reply
  7. Jillian says

    December 20, 2020 at 11:11 am

    5 stars
    These were easy to make and very delicious. Highly recommend

    Reply
  8. Deanna says

    December 20, 2020 at 12:40 pm

    5 stars
    Cookies are so good and easy to make. Definitely a great addition to my cookie boxes I give out during the holidays!

    Reply
  9. Dora Padilla says

    December 20, 2020 at 4:04 pm

    Do you think country crock avocado oil sticks would work? My granddaughter is allergic to butter.

    Reply
    • thedomesticrebel says

      December 20, 2020 at 6:43 pm

      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!

      Reply
      • Dora says

        December 27, 2020 at 8:54 pm

        5 stars
        These turned out delicious! I melted some Enjoy Life mini chocolate chips and drizzled over the top. My granddaughter loved them.

        Reply
  10. Maria Francis Green says

    December 20, 2020 at 6:38 pm

    5 stars
    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

    Reply
    • thedomesticrebel says

      December 20, 2020 at 6:42 pm

      Maria, I am so happy you loved them! Thanks for your review!

      Reply
  11. Stephanie says

    December 20, 2020 at 10:12 pm

    5 stars
    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!

    Reply
  12. Gail says

    December 21, 2020 at 3:50 pm

    5 stars
    I used a tablespoon scoop,like it said and ended up with almost 10 dozen! perfect round tasty cookies not 4.5 dozen.

    Reply
  13. Montessahall says

    December 29, 2020 at 4:22 am

    Does it work well to cut this recipe in half?

    Reply
    • thedomesticrebel says

      December 29, 2020 at 6:12 pm

      Hi Montessahall, yes it would be great to cut in half!

      Reply
  14. Jamie says

    December 31, 2020 at 11:43 am

    Looking to make these tummies! I am high altitude…any changes? Also…Could I put slice almonds in or on top of these?

    Reply
    • thedomesticrebel says

      December 31, 2020 at 7:37 pm

      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.

      Reply
  15. nha kinh mini says

    January 5, 2021 at 11:11 pm

    5 stars
    Giving a 5 even before making. I will try Almond flavoring and no sprinkles but ground nuts.

    Reply
  16. DEBRA GADSDEN says

    January 7, 2021 at 4:33 pm

    5 stars
    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.

    Reply
  17. Mary says

    January 24, 2021 at 3:15 pm

    Can these be made with a cookie press? Thinking of hearts for Valentine’s Day…

    Reply
    • thedomesticrebel says

      January 24, 2021 at 7:32 pm

      Mary, it’s worth a try! They may be a little too dry but it could work.

      Reply
  18. Susie says

    December 8, 2021 at 7:09 pm

    Could you add nuts to the dough?? Like Mexican wedding cakes before rolling into balls and baking?? What about powdered sugar on top??

    Reply
  19. Elizabeth says

    December 12, 2021 at 8:37 pm

    5 stars
    These are the best cookies ever!!!
    Do you think if I prepare a full recipe of dough, it would be okay to freeze half until ready to bake?

    Reply
    • thedomesticrebel says

      December 13, 2021 at 10:03 am

      Hi Elizabeth, yes, that should be fine! I would freeze the dough as dough balls already rolled and ready to go. Then, when time to bake, let them come to room temperature before pressing them with the fork tines and sprinkling them with sprinkles if using.

      Reply
  20. Gina says

    December 20, 2021 at 7:45 pm

    How much almond extract should I add to change the flavor?

    Reply
    • thedomesticrebel says

      December 20, 2021 at 7:58 pm

      Hi Gina! I would do a teaspoon of almond extract. Maybe test some of the batter and see if you like the flavor.

      Reply
  21. Michele says

    October 28, 2022 at 1:01 am

    Can I add some pistachio pudding mix with chopped pistachios and a drop of green food coloring ?

    Reply
    • thedomesticrebel says

      October 30, 2022 at 1:38 pm

      Hi Michele, I have not tried adding pudding mix to the cookies. It may affect the texture of the cookie so I cannot say for sure. You can, however, add in chopped pistachios and some almond extract for a nutty flavor.

      Reply
  22. Judy says

    November 30, 2022 at 5:32 am

    I would love to make these today but before I do, I wanted to ask about the flavorings. I love the idea of almond flavor but I wanted to know if it’s in addition to the vanilla and how much?

    Reply
    • thedomesticrebel says

      November 30, 2022 at 7:19 pm

      Hi there Judy, I would add almond in addition to vanilla for more depth of flavor, and I would start with about 1/2 tsp almond extract.

      Reply
  23. Debrw says

    December 24, 2022 at 6:54 am

    Would a hand mixer work? I don’t have a stand mixer.

    Reply
    • thedomesticrebel says

      December 24, 2022 at 12:38 pm

      Hi there, yes it would.

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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