Whipped Shortbread Cookies

Buttery, ultra-tender whipped shortbread cookies with a melt-in-your-mouth texture, simple ingredients, and festive sprinkles, making them perfect for every holiday from Christmas to Easter and beyond.

Course Dessert

Cuisine American

Keyword whipped shortbread cookies

Prep Time 15

Cook Time 15

Servings cookies

Calories 136kcal

Author Julia

Ingredients

1 cup unsalted butter (2 sticks), softened
1 ¾ cup all-purpose flour (210 grams), plus extra for dusting the back of a fork
⅔ cup powdered sugar (75 grams)
½ cup cornstarch (70 grams)
¼ teaspoon salt
1 teaspoon vanilla extract
Nonpariel sprinkles optional

US Customary - Metric

Instructions

Preheat oven to 325°F. Place parchment paper on 2 cookie sheets.
Cream the butter in a large bowl with an electric mixer until smooth. Set aside.
Whisk the flour, powdered sugar, cornstarch, and salt together in a small or medium bowl.
Pour about half of the flour mixture into the large bowl with the butter and vanilla extract, and mix until combined. Add the remaining dry ingredients and continue mixing at medium speed until the cookie dough is thick and fluffy, at least 2 minutes.
Use a medium cookie scoop (1 ½ tablespoons) to scoop out cookie dough and roll it into a tight ball between your palms. Place the cookie dough on the parchment-lined cookie sheets, about 2 inches apart. I fit 12 cookies on one cookie sheet and 10 on the other.
Press the back of a fork into the top of each cookie. Dip the fork in extra flour so it won’t stick to the cookies. Top each cookie with sprinkles, if desired.
Bake the cookies, one cookie sheet at a time, for 15 minutes or until they have puffed up and the tops are dry.
Let the cookies cool completely on the cookie sheets before serving.

Notes

Can I double the recipe? Yes. Whip in a stand mixer to keep volume, scrape the bowl often, and bake in batches to maintain even heat.
Do they need to be this pale? Yes - classic whipped shortbread should be pale with dry tops and set edges. If they’re browning, your oven runs hot; reduce to 315–320°F.
Can I add mix-ins? Keep them delicate and minimal - mini chips, finely chopped toasted pecans, or candied citrus peel. Too many heavy add-ins will deflate that airy texture.

My 5 Best Tips for Success

Use very soft (but not melted) butter – Whipped shortbread depends on aeration, so I always make sure the butter is soft enough to dent easily with a finger but not greasy or melted; this helps the dough whip up light and fluffy.
Whip the dough long enough – Don’t rush the mixing step; giving the dough a solid 2–3 minutes with the mixer helps incorporate air and gives that signature melt-in-your-mouth texture, rather than dense, heavy cookies.
Keep cookies similar in size – I like using a medium cookie scoop so all the cookies bake evenly; if some are smaller, they can overbake and lose that soft, tender center.
Bake just until set, not browned – These shouldn’t turn golden like sugar cookies; pull them out when the tops look dry, and the cookies feel set around the edges but still pale for the best texture.
Decorate before baking for best adhesion – I always add sprinkles after pressing the fork pattern and before baking, so they grip into the dough and stay put on the finished cookies.

Storage, Reheating, Freezing, Make-Ahead

Storage: Keep cookies in an airtight tin at room temperature for 5–7 days. Separate layers with parchment to protect the fork pattern and sprinkles.
Reheating/refreshing: Shortbread doesn’t need reheating, but to freshen day-4 cookies, warm on a sheet at 275°F for 4–5 minutes, then cool completely for snap-to-tender contrast.
Freezing (baked): Freeze fully cooled cookies in a single layer, then transfer to a bag or container up to 2–3 months. Thaw uncovered at room temp to avoid moisture softening the tops.
Freezing (unbaked): Scoop, roll, press with a fork, add sprinkles, then freeze on a sheet. Bake from frozen at 325°F, adding 1–3 minutes as needed.
Make-ahead dough: Refrigerate portioned, pressed dough balls up to 48 hours; bake straight from the fridge. If the dough feels firm, give it 5 minutes on the counter.

Nutrition