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Melt-in-Your-Mouth Whipped Shortbread Cookies

A close-up of several delicious whipped shortbread cookies, piped into rosettes and dusted heavily with powdered sugar.

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Make these light, buttery whipped shortbread cookies. The whipping process creates a soft, delicate texture that truly melts in your mouth. This easy recipe uses simple ingredients perfect for holiday baking or teatime.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
  3. Gradually add the powdered sugar to the butter mixture, beating until light and fluffy. This step is important for the texture.
  4. Beat in the vanilla extract.
  5. In a separate bowl, whisk together the flour and cornstarch.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Transfer the dough to a piping bag fitted with a large star tip (like a Wilton 1M).
  8. Pipe small rosettes or desired shapes onto the prepared baking sheets.
  9. Bake for 10 to 12 minutes, or until the edges are set and very lightly golden. They should remain pale.
  10. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. Once cool, dust lightly with extra powdered sugar before serving.

Notes

  • For a festive touch, press a candied cherry half into the center of each cookie before baking, or mix 1/4 cup of festive sprinkles into the dough.
  • If you do not have a piping bag, you can press the dough into a 9×13 inch pan and bake, then cut into small squares once cooled.
  • To achieve the best melt-in-your-mouth texture, make sure your butter is truly at room temperature, not melted.

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