Whipped Shortbread Cookies Recipe

Introduction

Whipped shortbread cookies are delightfully light and buttery treats that melt in your mouth. With just a few simple ingredients, you can whip up these tender, crumbly cookies perfect for any occasion.

Ingredients

• 10 tbsp (140g) unsalted butter, room temperature
• 1/2 cup (58g) powdered sugar
• 1/2 tsp vanilla extract or almond extract
• 1 1/2 cups (195g) all-purpose flour (measured correctly)
• 1/4 tsp salt
• Sprinkles, optional

Instructions

1. Step 1: Beat the butter and powdered sugar in a large mixing bowl on medium-high speed until the mixture is light in color and fluffy, about 5 minutes. Scrape down the sides once or twice to ensure everything is well-creamed.
2. Step 2: Add the vanilla or almond extract and mix until well combined.
3. Step 3: Add the flour and salt. Mix just until the dough comes together—avoid over mixing to keep the cookies tender.
4. Step 4: Scoop tablespoon-sized portions (about 17g) of dough and roll into balls. Place them on a plate or cookie sheet and gently press down with a fork. Add sprinkles if desired.
5. Step 5: Refrigerate the shaped dough for about 1 hour, or freeze for 30 minutes to firm up before baking.
6. Step 6: Preheat the oven to 300°F (150°C). Transfer the cookies onto a baking sheet lined with a silicone mat or parchment paper. Bake for 11-13 minutes, until the cookies lose their glossy appearance.
7. Step 7: Remove from oven and let cool for 3-5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
8. Step 8: Store cooled cookies in an airtight container at room temperature.

Tips & Variations

• Use almond extract instead of vanilla for a subtle nutty flavor.
• Make sure butter is softened but not melted to achieve the right texture.
• Press the dough balls gently; over-flattening can make cookies too dense.
• Add a pinch of cinnamon or lemon zest for a flavor twist.
• Sprinkles add color and fun, making these cookies perfect for celebrations.

Storage

Store the cookies in an airtight container at room temperature. They stay fresh for 5-7 days. To enjoy them warm, briefly reheat in a low oven or microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to avoid making the cookies too salty.

Why should I chill the dough before baking?

Chilling firms the dough, helping the cookies keep their shape and improving texture for a tender, crumbly bite.

Whipped Shortbread Cookies Recipe

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★★★★★

4.8 from 100 reviews

• Author: Mariam
• Total Time: 1 hour 28 minutes
• Yield: 24 cookies 1x

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Description

Whipped Shortbread Cookies are a delicate, buttery treat made by creaming softened butter and powdered sugar to a fluffy texture, then combining with vanilla or almond extract and all-purpose flour. These cookies are lightly pressed, chilled for firm texture, and baked at a low temperature for tender, melt-in-your-mouth perfection. They’re simple to make and perfect for any occasion, with an optional sprinkle topping for a festive touch.

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Ingredients

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Cookies

• 10 tbsp (140g) unsalted butter, room temperature
• 1/2 cup (58g) powdered sugar
• 1/2 tsp vanilla extract or almond extract
• 1 1/2 cups (195g) all-purpose flour (measured correctly)
• 1/4 tsp salt

Optional

• Sprinkles

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Instructions

1. Cream Butter and Sugar: Beat the room temperature unsalted butter and powdered sugar in a large mixing bowl on medium-high speed for about 5 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl once or twice to ensure everything is well combined and creamed properly.
2. Add Extract: Mix in the vanilla or almond extract until fully incorporated into the butter-sugar mixture.
3. Combine Dry Ingredients: Add the all-purpose flour and salt to the mixture and stir just until the dough comes together. Avoid over mixing to maintain a tender cookie texture.
4. Form Cookie Balls: Scoop tablespoon-sized portions (approximately 17g each) of dough and roll into balls. Place them on a plate or cookie sheet and lightly press down each ball with a fork to flatten. Add sprinkles on top if desired.
5. Chill Dough: Refrigerate the shaped cookie dough for about 1 hour or freeze for approximately 30 minutes to firm the dough and help the cookies hold their shape during baking.
6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 300°F (150°C). Transfer the chilled cookie dough balls to a cookie sheet lined with a silicone baking mat or parchment paper.
7. Bake Cookies: Bake the cookies for 11 to 13 minutes or until they lose their glossy appearance on top. They should remain pale in color to maintain their shortbread texture.
8. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 3–5 minutes before transferring to a cooling rack to cool completely.
9. Store Properly: Store completely cooled cookies in an airtight container at room temperature. They are best consumed within 5 to 7 days for optimal freshness.

Notes

• Do not overmix the dough after adding flour to keep the cookies tender and crumbly.
• Chilling the dough is essential to preventing spread and maintaining shape during baking.
• Use room temperature butter to achieve the best creaming texture with powdered sugar.
• Cookies are baked at a low temperature to preserve their pale color and delicate texture.
• Optional sprinkles add a fun festive touch but can be omitted for a classic look.
• Store cookies in an airtight container to maintain freshness and prevent them from drying out.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: whipped shortbread cookies, shortbread, butter cookies, vanilla cookies, easy cookie recipe, melt-in-mouth cookies, holiday cookies