Whipped shortbread cookies are the lightest, most tender Christmas cookies you will ever bake. Butter is whipped with powdered sugar and cornstarch until fluffy, then piped into pretty swirls and baked just until set. They melt the second they touch your tongue.
Many Canadian and Midwestern families make these every December, topped with a piece of candied cherry or a pinch of sprinkles.
Add them to your cookie tray with spritz cookies, Danish butter cookies, and cranberry orange shortbread.
JUMP TO
- Why You’ll Love This Whipped Shortbread Cookies
- What Is Whipped Shortbread Cookies?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Whipped Shortbread Cookies
- Expert Tips for Perfect Whipped Shortbread Cookies
- Delicious Variations
- What to Serve with Whipped Shortbread Cookies
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Whipped Shortbread Cookies
These cookies are simple but feel special.
Melt in Your Mouth
Cornstarch and whipping make them incredibly tender.
Few Ingredients
Butter, powdered sugar, flour, cornstarch, and vanilla.
No Chilling
Pipe and bake right away.
Freezer Friendly
Great for holiday baking ahead.
What Is Whipped Shortbread Cookies?
Whipped shortbread is a lighter version of classic Scottish shortbread. Instead of pressing a dense dough, the butter is whipped for several minutes so it holds air.
Powdered sugar and cornstarch keep the texture soft and sandy instead of crisp.
Ingredients
Cookie Dough
| Ingredient | Amount | Purpose |
|---|---|---|
| Salted butter, softened | 1 cup (2 sticks) | Rich flavor |
| Powdered sugar | ½ cup | Tender sweetness |
| All-purpose flour | 1½ cups | Structure |
| Cornstarch | ¼ cup | Melt-in-your-mouth texture |
| Vanilla extract | 1 teaspoon | Flavor |
Toppings
| Ingredient | Amount | Purpose |
|---|---|---|
| Red and green candied cherries, quartered | 12 | Classic topping |
| Holiday sprinkles | 2 tablespoons | Color |
Kitchen Equipment
- Stand mixer or hand mixer
- Piping bag with large open star tip
- 2 baking sheets
- Parchment paper
- Cooling rack
Ingredient Tips
Soft Butter
Butter should be soft enough to press easily but not greasy.
Salted Butter
It gives the best flavor. If using unsalted, add ¼ teaspoon salt.
Spoon and Level Flour
Too much flour makes the dough too stiff to pipe.
How to Make Whipped Shortbread Cookies
Step 1: Preheat
Heat the oven to 350°F and line baking sheets with parchment.
Step 2: Whip the Butter
Beat the butter on medium-high for 3 minutes until pale and fluffy.
Step 3: Add Sugar and Vanilla
Beat in the powdered sugar and vanilla for 2 more minutes.
Step 4: Add Dry Ingredients
Mix in the flour and cornstarch on low, then whip 1 minute more until light.
Step 5: Pipe
Pipe 1½-inch swirls about 1 inch apart. Top with a cherry piece or sprinkles.
Step 6: Bake
Bake 12 to 14 minutes until the bottoms are barely golden and the tops are still pale.
Step 7: Cool
Cool on the pan 5 minutes, then move to a rack.
Expert Tips for Perfect Whipped Shortbread Cookies
Whip Longer Than You Think
Air is the secret to the texture.
Pale Is Perfect
Do not let the tops brown.
Warm Hands
If piping is hard, warm the bag in your hands for a minute.
Delicious Variations
Chocolate Dip
Dip half of each cookie in melted chocolate.
Lemon
Add 1 tablespoon lemon zest.
Spoon Drop
No piping bag? Roll into balls and press with a fork.
Almond
Use ½ teaspoon almond extract with the vanilla.
What to Serve with Whipped Shortbread Cookies
Serve with hot tea, coffee, or hot buttered rum.
Pack them in tins for neighbor gifts.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room Temperature | 1 week | Airtight tin |
| Freezer (baked) | 3 months | Layers with parchment |
| Freezer (dough) | 1 month | Pipe after thawing |
Keep them away from strong smells since butter absorbs flavors.
Can You Make It Ahead?
Bake up to 1 week ahead or freeze for up to 3 months.
Common Mistakes to Avoid
Cold Butter
The dough will not whip or pipe.
Too Much Flour
Cookies turn dry and hard to pipe.
Overbaking
They lose their tender texture.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 75 |
| Carbohydrates | 7g |
| Protein | 1g |
| Fat | 5g |
| Saturated Fat | 3g |
| Fiber | 0g |
| Sugar | 2g |
| Sodium | 35mg |
| Cholesterol | 14mg |
Estimate for 1 of 36 cookies with toppings.
Frequently Asked Questions
Conclusion
Whipped shortbread cookies are buttery, tender, and pure Christmas nostalgia.
Bake a batch this week and fill your cookie tins.
PrintWhipped Shortbread Cookies: Melt-in-Your-Mouth Christmas Cookies
Light, buttery whipped shortbread cookies made with butter, powdered sugar, flour, and cornstarch, piped into swirls and topped with cherries and holiday sprinkles.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 36 cookies 1x
- Category: Desserts
- Method: Baked
- Cuisine: Canadian
- Diet: Vegetarian
Ingredients
Cookie Dough:
1 cup (2 sticks) salted butter, softened
½ cup powdered sugar
1½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon vanilla extract
Toppings:
12 red and green candied cherries, quartered
2 tablespoons holiday sprinkles
Instructions
Heat the oven to 350°F and line baking sheets with parchment.
Beat the butter on medium-high for 3 minutes until pale and fluffy.
Beat in the powdered sugar and vanilla for 2 more minutes.
Mix in the flour and cornstarch on low, then whip 1 minute more until light.
Pipe 1½-inch swirls about 1 inch apart. Top with a cherry piece or sprinkles.
Bake 12 to 14 minutes until the bottoms are barely golden and the tops are still pale.
Cool on the pan 5 minutes, then move to a rack.
Notes
Use soft butter.
Bake until bottoms are barely golden.
Store airtight up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 2g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 14mg
