Whipped Shortbread Cookies — Buttery, Light & Melt-In-Your-Mouth

Adam

Whipped Shortbread Cookies — Buttery, Light & Melt-In-Your-Mouth

These Whipped Shortbread Cookies are incredibly light, soft, and delicate — they practically melt the moment they touch your tongue. Unlike classic shortbread, which is crumbly and dense, whipped shortbread uses extra whipping time to incorporate air into the dough, creating a fluffy, cloud-like texture that is tender and buttery. They’re simple to make, beautifully soft, and perfect for gifting, holiday cookie trays, afternoon tea, or everyday treats. A sprinkle of colorful sprinkles adds charm and joy to every bite. If you love cookies that feel light, sweet, and dreamy, this is your new favorite baking recipe.

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Prep Time 8

bake time 18

Total Time 26

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

1 cup unsalted butter softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
Sprinkles for topping

Equipment

Mixing bowl
Hand mixer or stand mixer (very important for whipping)
Measuring cups & spoons
Rubber spatula
Baking sheet
Parchment paper

Method

Step 1: Preheat & Prep

Preheat oven to 300°F (150°C).
Line baking sheets with parchment paper.

Step 2: Whip the Butter

In a mixing bowl, whip the softened butter for 2 minutes until creamy.
Add powdered sugar and vanilla extract.
Whip again for 3–4 minutes until very light and fluffy — this is key for melt-in-your-mouth texture.

Step 3: Add Dry Ingredients

Add flour, cornstarch, and salt.
Mix on low just until combined — do not overmix.
Dough will be very soft, smooth, and silky.

Step 4: Shape Cookies

Scoop or pipe small rounded tablespoon-sized mounds onto baking sheet.
Gently press sprinkles on top of each cookie.

Step 5: Bake

Bake 12–18 minutes, depending on size.
Cookies should stay pale and soft with barely golden bottoms.
Cool directly on tray — they are delicate when warm.

Notes

🧊 Storage

Store in an airtight container up to 1 week.

Freeze baked cookies up to 3 months.

Handle gently — these cookies are soft and delicate.

🥄 Variations

Holiday Version:
Use red & green sprinkles or snowflake sprinkles.

Chocolate Drizzle:
Drizzle melted chocolate over cooled cookies.

Vanilla Bean Bakery Style:
Replace vanilla extract with vanilla bean paste.

Lemon Swirl:
Add ½ teaspoon lemon extract + optional zest.

Chai Spice:
Add a pinch of cinnamon, nutmeg, and cloves.

❓ 10 FAQs

Why whip the dough so long?
Whipping adds air, creating a melt-in-your-mouth texture.

Why are my cookies crumbly?
Measure flour carefully — too much makes cookies dry.

Can I use salted butter?
Yes — reduce added salt to a tiny pinch.

Can I pipe the dough?
Yes — use a large piping tip and firm pressure.

Why bake at a low temperature?
Low heat keeps cookies soft and prevents browning.

Can I add chocolate chips?
Yes — use mini chips for even distribution.

Can I freeze the dough?
Yes — freeze scooped dough balls and bake as needed.

Why did my cookies flatten?
Butter may have been too soft — chill dough 10 minutes before baking.

Are these good for gifting?
Yes — they stay soft and look beautiful, but pack gently.

Can I double the recipe?
Yes — it doubles perfectly.

🏁 Conclusion

These Whipped Shortbread Cookies are soft, buttery, airy, and elegant. With their melt-in-your-mouth texture and simple sweetness, they’re perfect for holidays, celebrations, or cozy baking days. They’re effortless to make and impossible to forget.

Light. Buttery. Sweet.
The cookie that melts like snow.