Name: Whipped Shortbread Cookies – The Best Dessert Recipes Ever
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 cup (227g) unsalted butter, softened; 1/2 cup (65g) powdered sugar; 1 1/2 cups (195g) all-purpose flour; 1/2 cup cornstarch; 1/2 tsp vanilla extract; Sprinkles or maraschino cherries for topping (optional)

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If you’re anything like me, the word ‘shortbread’ probably brings back memories of sneaking warm cookies off the baking tray when Grandma wasn’t looking. These whipped shortbread cookies? They’re soft, buttery, and melt the second they hit your tongue—like a warm hug from the inside out. I love how they only need a few ingredients and don’t ask much from you except a little mixing and a tiny bit of patience. Whether you’re baking up a storm for the holidays or just need a quiet moment with a cup of tea and a sweet bite, this recipe fits right in. This one’s a keeper. The kind of recipe you scribble down and tape inside the cupboard. And because it’s one of those go-to dessert recipes, I tucked in all the cozy keywords you’d search for when you want something simple, nostalgic, and crowd-pleasing: recipe for cookies, recipe for dessert, recipes for cookies, Easy Dessert Recipes, Eggnog Cookies Recipe, and recipes for dessert. Let’s bake.

1) Key Takeaways
2) Easy Whipped Shortbread Cookies Recipe
3) Ingredients for Whipped Shortbread Cookies
4) How to Make Whipped Shortbread Cookies
5) Tips for Making Whipped Shortbread Cookies
6) Making Whipped Shortbread Cookies Ahead of Time
7) Storing Leftover Whipped Shortbread Cookies
8) Try these Dessert Recipes next!
9) Whipped Shortbread Cookies Recipe
10) Nutrition

1) Key Takeaways

These whipped shortbread cookies are soft, light, and buttery—like a little cloud in cookie form.

You only need a handful of ingredients, and most of them are already in your kitchen. Think butter, sugar, and flour doing their best work.

This recipe is ideal for holidays, cookie swaps, or those random weeknights when the craving for dessert recipes strikes hard.

They store well and freeze even better, so you can bake now and enjoy later. Win-win.

2) Easy Whipped Shortbread Cookies Recipe

I’ve baked many desserts over the years, but whipped shortbread cookies always bring me back. They’re the kind of cookies you eat warm with a little powdered sugar on your fingertips and a smile you didn’t know you were wearing.

The charm is in their simplicity. No eggs, no complicated steps, just classic ingredients whipped into buttery bliss. You don’t need to be a pro baker for these to come out right. If you’ve got a hand mixer and about 30 minutes, you’ve got this.

What I love about this recipe is how versatile it feels. Want to sprinkle in some crushed candy canes? Do it. Got a bottle of holiday sprinkles calling your name? Toss ’em on. This is one of those easy dessert recipes that never lets me down, and always makes the house smell incredible while they bake.

This is one of those dessert recipes that easily doubles for gift-giving too. I’ve packed these up in tins, tied with ribbon, and watched people’s eyes light up before they’ve even taken a bite. It’s the texture—light as air, but rich where it counts. It’s a recipe for dessert that feels homemade in all the best ways.

I like that it doesn’t overcomplicate things. It’s just butter, sugar, and flour working together to remind us why we started baking in the first place.

3) Ingredients for Whipped Shortbread Cookies

Unsalted Butter – Softened and ready to whip. This is where the flavor starts, so use a good-quality butter and make sure it’s at room temp.

Powdered Sugar – Adds sweetness without any grit. It also helps that silky smooth texture we love in shortbread.

All-Purpose Flour – The structure in these cookies comes from flour, plain and simple. You don’t need anything fancy here.

Cornstarch – This helps lighten the texture even more. It’s one of the secrets behind that tender crumb that melts on your tongue.

Vanilla Extract – A small splash goes a long way. It gives the dough that warm, familiar aroma that always pulls people into the kitchen.

Sprinkles or Maraschino Cherries (Optional) – If you’re feeling festive, toss on a cherry or some colorful sprinkles right before baking.

4) How to Make Whipped Shortbread Cookies

Step 1. Preheat your oven to 300°F and line your baking sheet with parchment paper. Trust me—don’t skip the parchment.

Step 2. Whip the softened butter in a large bowl until it looks pale and fluffy. This takes around 5 minutes but makes all the difference.

Step 3. Add powdered sugar and keep whipping for 2 more minutes. You’ll notice the mixture start to get creamy and smooth.

Step 4. Mix in vanilla, then slowly work in the flour and cornstarch. Don’t rush this part. Stir until everything holds together but don’t overmix it.

Step 5. Scoop dough into tablespoon-sized portions, roll into balls, and place them on the prepared tray.

Step 6. Use a fork to press each one down gently. Add sprinkles or a cherry if you want that extra holiday look.

Step 7. Bake for 15 to 18 minutes. When the edges look barely golden, they’re ready. Let them cool on the pan before moving to a wire rack.

5) Tips for Making Whipped Shortbread Cookies

Start with softened butter. Cold butter won’t whip properly, and melted butter will ruin the texture. Room temperature is key here.

Whip longer than you think. You’re looking for volume and air. Set a timer if you have to, but five full minutes of whipping butter is the sweet spot.

Don’t pack your flour. Just scoop and level. Too much flour can make the dough stiff and the cookies dry. Dessert recipes work best when the measurements are accurate.

If the dough feels too sticky, chill it for 10 to 15 minutes. That makes it easier to roll and shape without sticking to your hands or the fork.

Bake low and slow. The lower oven temp helps keep the cookies light, without browning too quickly on the edges.

6) Making Whipped Shortbread Cookies Ahead of Time

One of the best things about this recipe for cookies is how well it works ahead of time. You can make the dough and refrigerate it for up to 2 days before baking. Just cover the bowl with plastic wrap and let it sit in the fridge until you’re ready.

If you want to freeze the dough, roll it into balls first and freeze them on a tray. Once they’re solid, toss them into a bag and freeze for up to 3 months. When you’re ready, bake from frozen and just add a couple extra minutes.

You can also bake the cookies fully, cool them, and then freeze them in airtight containers. When you want that soft bite of holiday sweetness, just thaw at room temp for 15 minutes. Dessert recipes like this don’t come more convenient than that.

7) Storing Leftover Whipped Shortbread Cookies

After they’ve cooled, store the cookies in an airtight container. They’ll keep fresh on the counter for 5 to 7 days. I like to separate layers with parchment paper, just to avoid sticking.

These cookies freeze beautifully, too. Wrap them tightly in a freezer-safe container and they’ll last a few months. They thaw quickly—just 15 to 20 minutes on the counter and they’re soft again.

If you’re planning to give them as gifts or take them to a gathering, store them in a tin lined with wax paper. Old-school? Maybe. But always effective. Recipes for cookies rarely last long around here, though.

8) Try these Dessert Recipes next!

9) Whipped Shortbread Cookies Recipe