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Fluffy Whipped Shortbread Cookies

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These fluffy whipped shortbread cookies are a classic holiday treat, featuring a melt-in-your-mouth texture and rich buttery flavor. Quick to make and perfect for gifting, gatherings, or cozy nights in.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (60 g) powdered sugar (confectioners’ sugar)
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Colored sprinkles (optional, for topping)
  • Maraschino cherries, halved (optional, for topping)
  • Mini chocolate chips or crushed candy canes (optional, for topping)

Instructions

  1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whip the softened butter with a stand or hand mixer on medium-high speed for 3-5 minutes until pale and fluffy.
  3. Gradually add powdered sugar and continue whipping for another 2-3 minutes until light and creamy. Blend in vanilla extract and salt.
  4. In a separate bowl, sift together flour and cornstarch.
  5. With the mixer on low, slowly add the dry ingredients to the whipped butter mixture. Mix just until combined. If dough seems dry, add 1 teaspoon milk.
  6. Use a cookie scoop or tablespoon to portion dough onto prepared baking sheets, spacing about 2 inches apart. Optionally, press tops with a fork dipped in powdered sugar or add festive toppings.
  7. Bake at 325°F (163°C) for 12-15 minutes, or until edges are just barely golden. Cookies should look pale and feel soft.
  8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Handle gently as they are delicate when warm.
  9. Once completely cool, enjoy immediately or store in an airtight container for up to 1 week. Freeze for up to 2 months if desired.

Notes

Whip the butter until very pale and fluffy for the lightest texture. If dough is too soft, chill for 15-30 minutes before baking. For gluten-free cookies, use a 1:1 gluten-free flour blend and arrowroot starch. Cookies can be topped with sprinkles, cherries, or chocolate chips for a festive touch. Store in an airtight container for up to 1 week or freeze for up to 2 months.

Nutrition

Keywords: shortbread, Christmas cookies, whipped shortbread, holiday baking, easy cookies, buttery cookies, festive treats

Find it online: https://lucydishes.com/fluffy-whipped-shortbread-cookies-recipe-easy-christmas-treats/