Soft, buttery, and deceptively simple, whipped shortbread cookies are the overachievers of the holiday cookie lineup. They’re melt-in-your-mouth delicious, ridiculously easy to make, and look far fancier than the minimal effort required.
Add some sprinkles or candied cherries, and suddenly you’re the star baker. Just try not to eat half the batch before anyone else gets a chance.
This classic holiday cookie recipe is a must-make for your baking lineup. They’re always the first ones to disappear from a plate, so don’t be surprised if you find yourself baking a second batch before the season’s over!
Here is Why This Whipped Shortbread Cookie Recipe Works
Melt-in-your-mouth texture: These cookies are so light delicate and tender, they practically vanish the second they hit your tongue. (Good luck stopping at one.)
Simple ingredients: Butter, sugar, and a few pantry staples…..no hard-to-pronounce stuff here.
Customizable toppings: Sprinkles, candied cherries, or whatever festive flair you’re feeling. These cookies wear it all well.
Freezer-friendly: Bake now, stash for later, and impress everyone when you magically “whip up” homemade Christmas cookies on demand.
If you like this recipe, try our chocolate dipped shortbread cookie or oatmeal shortbread recipe.
The Ingredients
- Pantry: All-purpose flour, cornstarch, confectioners’ sugar, vanilla extract.
- Spices and seasonings: Salt.
- Dairy: Butter.
- Optional toppings: Decorative sugar sprinkles or candied cherries.
Variations
Chocolate Chip Whipped Shortbread: Mix in ½ cup of mini chocolate chips for a decadent chocolatey twist.
Lemon Poppy Seed Drop Shortbread Cookies: Add 1 teaspoon of lemon zest and 1 tablespoon of poppy seeds to the dough.
Spiced Chai Whipped Shortbread: Mix 1 teaspoon of ground cinnamon, ½ teaspoon of ground cardamom, and a pinch of nutmeg into the dough.
Tips for Success
- Make sure the butter is softened to room temperature. If the butter is too cold, it won’t whip properly.
- Sifting the confectioners’ sugar helps prevent lumps and ensures a silky smooth dough.
- Begin mixing on low speed to avoid a snowstorm of flour and sugar in your kitchen.
- If your dough feels too soft to work with, pop it in the fridge for 15–20 minutes to firm up.
- For even baking, use a cookie scoop to make uniform dough balls.
- Sprinkles, candied cherries, or even mini chocolate chips work well with these cookies. Top them with whatever suits your style!
- The cookies should just barely start to turn golden on the bottom; overbaking will make them dry.
Storage
On the counter: To store leftover shortbread cookies, place them in an airtight container to keep them fresh. They’ll stay tender and crisp at room temperature for up to one week.
Freezing Instructions: Arrange the cookies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container. They’ll keep well in the freezer for up to 3 months.
Melt in Your Mouth Holiday Cookies
Whipped shortbread cookies are the ultimate combination of simplicity and elegance, proving you don’t need a complicated recipe to wow your friends and family.
Their buttery, melt-in-your-mouth texture and customizable toppings make them perfect for any occasion (or no occasion at all). Bake them for the holidays, share them as gifts, or just keep a secret stash in the freezer for “emergencies.”
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Whipped Shortbread Christmas Cookies
Ingredients
- 1-½ cups 3 sticks butter, softened
- ¾ cup confectioners’ sugar (powdered sugar), sifted (85 grams)
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2-¼ cups all-purpose flour 270 grams
- ¾ cup cornstarch 85 grams
- Decorative sugar sprinkles (I used these holly sprinkles) or halved candied cherries for topping
Instructions
- Preheat the oven to 300°F and line a couple of baking sheets with parchment paper.
- In a large mixing bowl, start by beating the butter, confectioners' sugar, vanilla extract, and salt on low speed to prevent the powdered sugar from flying up. Once combined, increase to medium speed and beat until light and fluffy, about 3-4 minutes with a stand mixer or 5-6 minutes with a hand mixer.
- Gradually add the flour and cornstarch, starting on low speed to avoid a flour cloud. Increase to medium speed and mix until well blended and a soft dough forms.
- Use a cookie scoop to form 1-inch balls of dough (I used a #60 scoop). Place the balls 1 inch apart on the baking sheets. Slightly press the dough balls with a floured fork to create an indentation.
- Top with sprinkles or candied cherries.
- Bake for 20-22 minutes, or until the bottoms are lightly golden.
- Let cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- You will get 60 small cookies (1-inch balls) or 35 to 40 medium cookies (1-½ inch balls).
- Larger cookies sized 1-½ inches will need to cook for 22 to 25 minutes.
- These cookies store well in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months.
