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Whipped Shortbread Cookies

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Melt in your mouth, light as air Whipped Shortbread Cookies! Super easy, only 5 ingredients and no eggs these cookies are so good! Top with sprinkles and enjoy.

If you’re on the hunt for a cookie recipe that’s both ridiculously easy and ridiculously delicious, you’ve hit the jackpot with these easy Whipped Shortbread Cookies. Just five simple ingredients come together to create a shortbread cookie that is light and airy with a texture that is insane. I’m talking about buttery, melt-in-your-mouth goodness here; these whipped cookies live up to the hype, and if you love shortbread cookies, this whipped version will be your new fav.

The first time I tried these whipped shortbread cookies, I was amazed by the texture, no joke, they are light as air. These cookies break all the rules – no eggs, no leavening agents, just straightforward, honest-to-goodness ingredients that come together to make something that can turn a frown upside down! These cookies have become my go-to for gift-giving. Whether I’m hosting a get-together, need a quick treat for the kids, or just feel like a little baking therapy, they’re perfect. You can dress these whipped shortbread cookies up with some sprinkles for a festive look, or enjoy their classic elegance plain.

Recipe Overview

  • Cuisine Inspiration: Classic & Comforting
  • Number of Ingredients: 5 (plus optional sprinkles for decoration)
  • Total Prep and Cook Time: About 1 hour 40 minutes (including 1 hour of chilling time)
  • Primary Cooking Method: Baking
  • Dietary Info: Vegetarian, Egg-Free
  • Key Flavors: Rich buttery goodness with a hint of vanilla
  • Skill Level: Easy

Notable mentions

  1. Easy Clean Up: Mixing everything in a single bowl isn’t just about simplicity in baking; it’s a lifesaver when it comes to tidying up afterward. And with parchment-lined baking sheets, you’re pretty much avoiding any sticky situations.
  2. Rich Buttery Goodness: These cookies are a dream for anyone who loves a deep buttery flavor. They’re indulgent without being overly heavy – a perfect balance of richness.
  3. Great for Egg-Free Diets: With no eggs needed, these cookies are a fantastic option for those who have dietary restrictions or just run out of eggs.
  4. Easy-Peasy Recipe: Seriously, with just five simple ingredients, these cookies are as straightforward as it gets. They’re a no-brainer for anyone googling ‘easy cookie recipes’ or ‘baking with few ingredients.’
  5. Any Occasion, Any Time: Whether it’s a special celebration or a casual coffee break, these whipped shortbread cookies are always a welcome treat.

What is Whipped Shortbread?

Imagine biting into a cookie, and it just dissolves into this buttery bliss – that’s whipped shortbread for you. It’s like the lighter, fluffier cousin of regular shortbread. The secret? It’s all in how you mix the butter and sugar – you whip them until they’re really airy and fluffy before adding the flour and cornstarch. This method gives these cookies their signature melt-in-your-mouth feel. They’re usually flavored with vanilla and can be dressed up with sprinkles or a drizzle of chocolate for some extra pizzazz.

Whipped Shortbread vs Regular Shortbread

So, what’s the deal with whipped shortbread compared to the regular kind? It’s all about texture. Regular shortbread, which hails from Scotland, is known for being rich and crumbly, kind of like a sandy, buttery delight. You mix the sugar, butter, and flour without too much fuss, and it gives you this wonderfully dense cookie.

Whipped shortbread, though, is a whole different ball game. By spending time whipping the butter and sugar, you’re adding loads of air into the mix, which makes the cookies lighter and more delicate. Think of it as the difference between a hearty loaf of bread and a fluffy cake. Both are great, but they’ve got their own vibes. Whipped shortbread is the one you want when you’re after something that feels a bit more special and delicate – perfect with a cup of tea or as a fancy little treat for yourself.

Ingredients for Whipped Shortbread Cookies

  • Softened Salted Butter: This is where the magic starts. The butter is what gives these cookies their rich, light, and airy texture melt-in-your-mouth feel. It’s all about getting it nice and soft so it can be easily aerated.
  • Powdered Sugar: We’re not just sweetening things up here; powdered sugar makes the texture of these cookies light and smooth.
  • A Splash of Vanilla Extract: It might seem small, but vanilla is what brings that cozy, homey flavor to the cookies.
  • All-Purpose Flour: Our trusty flour is what holds it all together. It’s the foundation that turns our butter and sugar mixture into actual cookies.
  • Corn Starch: Here’s a little baker’s trick – corn starch is what makes these cookies extra tender. It’s kind of like a baking ninja move, giving you that perfect crumbly texture. You’ll want a little extra for your hands and to coat your fork to help keep the dough from sticking when shaping the cookies.
  • Sprinkles (If You’re Feeling Fun): Who doesn’t like a bit of color? Sprinkles are totally optional, but they add a festive touch and make everything more fun.

How To Make Whipped Shortbread Cookies

Let’s dive into making these cookies. Trust me, it’s easier than you might think, and the end result is totally worth it. Be sure to check the recipe card below for the full instructions and measurements.

STEP 1: CREAM THE BUTTER AND SUGAR

  • Mix It Right: In the bowl of your stand mixer, let the softened butter and powdered sugar get to know each other. Start mixing on low, then scrape down the sides. This ensures everything gets combined evenly.
  • Fluff It Up: Now, turn up the speed to really cream the sugar and butter, and most importantly, add air. You’re aiming for a light, pale yellow mixture that’s fluffy. This takes about 5 minutes, but it’s worth the wait.

STEP 2: ADD THE FLAVOR AND DRY INGREDIENTS

  • Vanilla Time: Add in the vanilla extract. It’s a small amount, but it makes a big difference. Mix it in well.
  • Bring It Together: Next, add the flour and cornstarch. Mix until it’s all well incorporated, and the dough starts to come together. It’ll be a bit sticky, and that’s okay.

STEP 3: CHILL THE DOUGH

  • Patience Pays Off: Cover your dough with plastic wrap and let it chill in the fridge for an hour, or pop it in the freezer. You want it firm, not sticky.

STEP 4: SHAPE AND BAKE

  • Shape Your Cookies: Once chilled, roll the dough into smooth, ping-pong-sized balls. Place them on your prepared sheets, leaving a bit of space between each for spreading.
  • Classic Shortbread Pattern: Dip a fork in some additional cornstarch and gently press it onto each cookie. This gives them that iconic shortbread look.
  • Sprinkle Away: If you’re using sprinkles, now’s the time to add that colorful touch.
  • Bake to Perfection: Watch for the edges to turn a light golden brown – that’s your cue they’re done.

STEP 5: COOL AND ENJOY

  • Let Them Rest: Give your cookies a few minutes on the baking sheet before moving them to a wire rack to cool completely.
  • Flavor Variations: Vanilla extract is just the starting point. Feel free to experiment with almond, lemon, or orange extract to add a new twist to your cookies.
  • Unsalted Butter for Control: If you prefer to control the salt content in your cookies, go for unsalted butter and add a pinch of salt to the dough.
  • Gluten-Free Flour: For those who are gluten-sensitive, swapping in a gluten-free flour blend can work wonders. Just keep an eye on the texture.
  • Dip in Chocolate: Once baked and cooled, half-dip the cookies in melted chocolate and let them set. It adds an elegant and delicious finish.
  • Citrus Zest: Adding lemon or orange zest to the dough brings a bright, fresh flavor that pairs beautifully with the buttery taste.
  • Nutty Addition: Finely chopped nuts like pecans or almonds can add a lovely crunch and flavor to these cookies.

Tips for Making the Best Whipped Shortbread Cookies

  1. Room Temperature Butter is Crucial: Ensure your butter is softened but not melted. This helps create the perfect texture – light, fluffy, and easily creamable.
  2. Sift Your Dry Ingredients: Sifting the flour and cornstarch helps to avoid lumps in your dough and contributes to the light texture of the cookies.
  3. Don’t Overwork the Dough: Mix until just combined. Overworking the dough can lead to tough cookies.
  4. Chilling is Key: Chilling the dough is not a step to skip. It helps the cookies keep their shape and enhances the texture.
  5. Even Sizing for Uniform Baking: Try to make your cookie balls the same size for even baking. A cookie scoop or a measuring spoon can be handy for this.
  6. Keep an Eye on the Oven: Shortbread can go from perfect to overdone quickly. Start checking them a couple of minutes before the timer goes off.
  7. Cool on the Pan: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without falling apart.

How to Store Whipped Shortbread Cookies

The best way to store these cookies is at room temperature in an airtight container. This keeps them from drying out and maintains their buttery texture. Just make sure they’ve cooled down completely before storing. They will last for 4-5 days.

How Long Will Whipped Shortbread Cookies Last in the Fridge?

It’s actually better not to refrigerate these cookies. The fridge can alter the texture, making them less tender. At room temperature, they’ll stay perfect for up to a week, as long as they’re stored properly.

Can I Freeze Whipped Shortbread Cookies?

Yes, you can freeze these cookies! Once they’ve cooled completely, place them in a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature. This makes them a great option for make-ahead baking.

What to Serve with Whipped Shortbread Cookies

  • Creamy Beverages: A cup of hot tea, coffee, or even a glass of cold milk pairs wonderfully with these cookies. The creaminess of the beverage complements the rich, buttery texture of the cookies.
  • Fruit Compote or Jam: Serve these cookies with a side of fruit compote or jam for a tart contrast. The fruitiness pairs well with the cookie’s sweetness and adds a refreshing twist.
  • Ice Cream: For an indulgent treat, serve these cookies alongside a scoop of your favorite ice cream. Vanilla, caramel, or berry flavors work particularly well.
  • Dessert Wines: If you’re enjoying these cookies as part of a more sophisticated spread, a sweet dessert wine like a late-harvest Riesling or a Port can complement their buttery richness.
  • Lemon Curd or Citrus Mousse: The zesty brightness of lemon curd or a citrus-flavored mousse can balance the richness of the cookies, creating a delightful flavor combination.
  • Whipped Cream: A dollop of lightly sweetened whipped cream can add a luxurious touch to these shortbread cookies, especially if they’re served as part of a dessert platter.
  • Cheese Board: Pairing these cookies with a cheese board featuring mild, creamy cheeses can create an interesting and sophisticated dessert option.

Frequently asked questions

Can I make these cookies without a stand mixer?

Yes, you can! A hand mixer will work just fine, or you can even do it the old-fashioned way with a bowl and a spoon – it just takes a bit more elbow grease.

Why do my cookies spread too much or not enough?

If your cookies are spreading too much, it could be because the dough wasn’t chilled long enough. If they’re not spreading, the dough might be too cold or not mixed enough.

My cookies are too crumbly. What did I do wrong?

If the cookies are too crumbly, it might be due to over-measuring the flour or cornstarch. Make sure to spoon and level your dry ingredients, or better yet, use a kitchen scale.

How long can I store the dough in the fridge or freezer?

In the fridge, the dough can be stored for up to 3 days. If you’re freezing it, it can last up to 3 months. Just make sure to wrap it well!

These whipped shortbread cookies, with their no-fuss list of ingredients and straightforward steps, always remind me of lazy weekend afternoons in my grandma’s kitchen. She believed in the power of butter, and these cookies really take that to heart. They’re the kind you can whip up on a whim, whether it’s to fill the cookie jar for the kids or as a last-minute treat for a friend who drops by.

More Easy Dessert recipes:

I want to hear from you! If you try this easy Whipped Shortbread Cookie recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

overhead view of a bowl full of whipped shortbread cookies lined with parchment paper with the sprinkles popping against the cookies
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Whipped Shortbread Cookies

Melt in your mouth, light as air Whipped Shortbread Cookies! Super easy, only 5 ingredients and no eggs these cookies are so good! Top with sprinkles and enjoy.
No ratings yet
Author Jackie
Servings 36 cookies
Course Dessert
Calories 113
Prep Time 15 minutes
Chill Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 35 minutes

Ingredients
  

  • 1 ½ cups salted butter softened
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups all purpose flour
  • ¾ cup corn starch
  • Sprinkles optional, to decorate
  • Additional corn starch to help shape the cookies

Instructions

  • Place the softened butter and powdered sugar into the bowl of a stand mixer. Attach the whisk and mix on low for about a minute. Once mixed, scrape down the sides of the bowl.
  • Turn up the speed to medium-high and cream the butter and sugar for another 5 minutes, until the mixture turns a light, pale yellow and has a fluffy appearance.
  • Add the vanilla extract. Mix thoroughly to distribute the flavor evenly throughout the dough. Add in the flour and cornstarch, and mix until everything is well incorporated. The dough will be sticky.
  • Cover the dough with plastic wrap and chill in the fridge for 1 hour, or freeze for 30 minutes. You're looking for the dough to firm up and lose its stickiness.
  • Preheat your oven to 300°F. Line your baking sheets with parchment paper for easy cleanup and set aside. Scoop out ping-pong ball-sized portions of the dough – and gently roll them into smooth spheres.
  • Arrange on your prepared cookie sheets, leave about 2 inches of space between each one. To create a classic pattern, lightly dip a fork in some additional corn starch and then press it onto each cookie, flattening them slightly and leaving a nice impression. If using add sprinkles.
  • Bake for 18-20 minutes. Keep an eye on them and take them out just as the edges start to turn a lovely golden brown.
  • Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool down completely.

Notes

  • Room Temperature Butter is Crucial: Ensure your butter is softened but not melted. This helps create the perfect texture – light, fluffy, and easily creamable.
  • Sift Your Dry Ingredients: Sifting the flour and cornstarch helps to avoid lumps in your dough and contributes to the light texture of the cookies.
  • Don’t Overwork the Dough: Mix until just combined. Overworking the dough can lead to tough cookies.
  • Chilling is Key: Chilling the dough is not a step to skip. It helps the cookies keep their shape and enhances the texture.
  • Even Sizing for Uniform Baking: Try to make your cookie balls the same size for even baking. A cookie scoop or a measuring spoon can be handy for this.
  • Keep an Eye on the Oven: Shortbread can go from perfect to overdone quickly. Start checking them a couple of minutes before the timer goes off.

Nutrition

Serving: 1cookie, Calories: 113kcal, Carbohydrates: 10g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 61mg, Potassium: 10mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 236IU, Calcium: 3mg, Iron: 0.3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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