Whipped Shortbread Cookies
These whipped shortbread cookies are melt-in-your-mouth, buttery treats that are incredibly easy to make with just four staple ingredients. Perfect for Christmas cookie trays, gift boxes, or anytime you want a quick, festive dessert.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Canadian
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (60g) powdered sugar (icing sugar/confectioners’ sugar), sifted if lumpy
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon vanilla extract
- Optional: holiday sprinkles, chopped nuts (pecans, walnuts, or pistachios), mini chocolate chips, colored sugar
Instructions
- Take the butter out of the fridge at least 30 minutes ahead so it’s soft. Sift your powdered sugar if it’s clumpy. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In your mixing bowl, add unsalted butter and powdered sugar. Using a stand or hand mixer, beat on medium-high for 3–4 minutes until the mixture is very pale and creamy.
- Pour in vanilla extract and mix until combined, scraping down the sides as needed.
- Add all-purpose flour in two batches. Beat on low after each addition. The dough will look a bit soft and sticky—if extremely sticky, add an extra tablespoon of flour.
- Use a small cookie scoop or a tablespoon to portion dough onto prepared baking sheets, spacing about 2 inches apart.
- Dip a fork in flour and gently press down on each cookie to flatten slightly and create a crosshatch pattern. Add sprinkles, chopped nuts, or chocolate chips if desired.
- Bake for 18–22 minutes, until the bottoms are just barely golden and the tops look set. The cookies shouldn’t brown on top.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature butter and whip the butter and sugar until very pale and fluffy. If cookies spread too much, chill the scooped dough for 10 minutes before baking. For gluten-free, substitute a 1:1 gluten-free flour blend. Decorate with sprinkles, nuts, or chocolate chips before baking. Store in an airtight container for up to 7 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 3
- Sodium: 1
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 9
- Protein: 1
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