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a white plate filled with whipped shortbread cookies
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5 from 13 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


  • 3 cups (6 sticks) salted butter softened
  • 2 cups confectioners' sugar
  • tsp vanilla extract
  • 1 cup cornstarch
  • cups all-purpose flour
  • Rainbow or holiday non-pareils sprinkles


  • 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.


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.