Whipped Shortbread Cookies Recipe

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Light as air and irresistibly buttery, Whipped Shortbread Cookies are the kind of melt-in-your-mouth treats that make you pause and savor every bite. With their delicate texture, lightly golden edges, and a gentle dusting of powdered sugar, these cookies are a beautiful blend of simplicity and elegance. Whether you’re planning for a holiday platter, a tea party, or just craving a sweet moment, these cookies are perfect for any occasion.

What makes whipped shortbread stand out is the technique—it’s all about incorporating air into the butter for a lighter-than-usual shortbread. The result? A cookie that crumbles gently on your tongue, almost like it’s dissolving. Plus, with minimal ingredients and effortless prep, you’ll find yourself returning to this recipe again and again, especially when you need a classic dessert that doesn’t demand much effort.

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Ingredients for Whipped Shortbread Cookies

• 1 cup (227g) unsalted butter, softened to room temperature
• 1/2 cup (60g) powdered sugar (plus more for dusting, optional)
• 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1/2 tsp vanilla extract (optional but recommended)
• Pinch of salt (only if using unsalted butter)
• Sprinkles or finely chopped nuts for topping (optional)

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Step 1: Prepare Your Tools

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. This low temperature ensures the cookies bake gently without browning too much. Set out your stand mixer or hand mixer—whipping is key to this recipe.

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Step 2: Cream the Butter

In a large mixing bowl, beat the softened butter on medium-high speed for at least 3 to 5 minutes, until it becomes pale, fluffy, and noticeably lighter in volume. This step incorporates air into the butter, giving the cookies their signature melt-in-your-mouth texture.

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Step 3: Add the Sugar and Flavor

Sift in the powdered sugar and add vanilla extract if using. Beat again for another 1 to 2 minutes until fully incorporated and smooth. The mixture should look light and silky.

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Step 4: Mix in Dry Ingredients

In a separate bowl, sift together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the butter mixture in batches, mixing on low speed just until combined. The dough should be soft and pipeable but not sticky.

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Step 5: Pipe the Dough

Transfer the dough into a piping bag fitted with a large star tip. Pipe small rosettes or stars directly onto the lined baking sheet, leaving a little space between each cookie. If you’re not piping, you can gently roll tablespoon-sized portions into balls and flatten them with a fork.

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Step 6: Add Toppings (Optional)

Top each cookie with festive sprinkles, chopped nuts, or a light dusting of powdered sugar. You can also leave them plain—they’re delicious either way.

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Step 7: Bake and Cool

Bake for 15 to 18 minutes, or until the bottoms are just starting to turn golden. Avoid overbaking. Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

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Storage Instructions

Whipped Shortbread Cookies store beautifully, making them a fantastic make-ahead treat. Once fully cooled, place them in an airtight container, layering with parchment paper to prevent sticking. They’ll stay fresh at room temperature for up to 7 days.

For longer storage, freeze the cookies in a freezer-safe container or zip-top bag, again using parchment paper between layers. They can be frozen for up to 2 months. To enjoy, simply let them thaw at room temperature—no reheating required!

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Estimated Nutrition (per cookie, based on a batch of 30)

• Calories: 90
• Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 9g
• Sugar: 3g
• Protein: 0.5g
• Fiber: 0g
• Cholesterol: 15mg
• Sodium: 5mg

Note: These values are estimates and can vary based on exact ingredients and portion size.

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Frequently Asked Questions

1. Why do my whipped shortbread cookies spread too much?

This usually happens when the butter is too soft or the dough hasn’t been whipped enough. Ensure your butter is at room temperature—not melted—and beat the dough until it’s light and fluffy.

2. Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.

3. Can I use margarine instead of butter?

Butter is highly recommended for flavor and texture. Margarine may work but won’t provide the same melt-in-the-mouth result.

4. Can I add chocolate chips or dried fruit?

You can, but these cookies are quite delicate. Small mix-ins like mini chips or finely chopped fruit work best and should be folded in gently.

5. Why do my cookies taste floury or dry?

Over-measuring flour or under-creaming the butter can lead to dryness. Always spoon and level your flour and beat your butter long enough to aerate it properly.

6. Do I have to pipe the cookies?

Nope! While piping gives a beautiful shape, you can roll the dough into small balls and gently flatten them with a fork or cookie stamp.

7. How do I keep the cookies from browning?

Bake at a low temperature (300°F / 150°C) and keep an eye on them. Pull them out just as the bottoms begin to lightly color.

8. Can I add different flavors?

Absolutely. Try almond extract, lemon zest, or even a touch of cinnamon for a seasonal twist.

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