Melt-in-Your-Mouth Whipped Shortbread Cookies

Looking for an unforgettable holiday treat that delivers pure buttery bliss? These whipped shortbread cookies require just 6 simple ingredients, come together in 15 minutes of prep, skip the chilling step entirely, and bake to perfection every single time. This is the ultimate easy Christmas cookie recipe you'll turn to year after year!

Why These Holiday Cookies Are Absolutely Irresistible

After sharing recipes since 2012, I'm thrilled to finally present the melt-in-your-mouth whipped shortbread my community requests season after season. With only 6 pantry staples and minimal hands-on time, these delicate cookies are ideal for hectic holiday baking schedules and make wonderful last-minute additions to festive cookie assortments. The beauty lies in their versatility—while they shine with Christmas sprinkles in December, you can easily adapt them for any celebration throughout the year. Try pastel decorations for springtime gatherings, patriotic colors for summer holidays, or elegant touches for baby showers and weddings.

For additional shortbread variations and festive cookie inspiration, explore recipes like lemon curd thumbprints, hazelnut shortbread, amaretto almond cookies, and buttery pecan shortbread.

Essential Ingredients That Make Magic Happen

Unsalted butter – This forms the foundation of genuine shortbread, delivering its signature richness and crumbly consistency. Using unsalted allows precise salt control for pure butter flavor. Softened (not melted) butter is crucial for proper texture.

All-purpose flour – Creates the perfect balance between tenderness and structure in these delicate treats.

Powdered sugar – Unlike granulated sugar, powdered sugar dissolves seamlessly into butter, producing that distinctive sandy, melt-away texture characteristic of whipped shortbread. Granulated sugar will result in crisper, less delicate cookies.

Cornstarch – The secret weapon that creates an extraordinarily light, tender crumb. This ingredient transforms ordinary shortbread into cloud-like perfection.

Salt – A pinch prevents blandness and enhances the butter and vanilla notes. Adjust or eliminate if using salted butter.

Vanilla extract – Completes the flavor profile beautifully. Almond extract or vanilla bean paste work wonderfully as alternatives.

Nonpareil sprinkles (optional) – These colorful spheres maintain their vibrancy during baking while adding delightful textural contrast. Feel free to substitute with jimmies, colored sugar, or seasonal decorations.

Simple Step-by-Step Instructions

Quick overview (Full measurements appear in the complete recipe below):

1. Heat your oven to 325°F and prepare two baking sheets with parchment paper
2. Cream butter until completely smooth; separately combine flour, powdered sugar, cornstarch, and salt
3. Mix vanilla into butter, then add half the dry mixture followed by the remainder; continue beating until thick and airy (approximately 2 minutes)
4. Portion dough into 1½ tablespoon spheres, spacing them 2 inches apart (roughly 12 per sheet)
5. Dust a fork with flour and create decorative impressions on each cookie; apply sprinkles if desired
6. Bake sheets individually for 15 minutes until cookies appear puffed with dry surfaces
7. Allow complete cooling on the baking sheets before serving

The Cornstarch Secret for Perfect Texture

This recipe calls for a generous ½ cup of cornstarch—and there's excellent reasoning behind this. Cornstarch prevents spreading during baking while minimizing gluten development, keeping the finished texture wonderfully soft, light, and delicately crumbly rather than chewy. This ingredient ensures cookies maintain their shape beautifully while achieving that sought-after tender quality instead of becoming thin and crispy.

Your Top Questions Answered

Q: Is chilling the dough necessary for whipped shortbread? Typically no—this dough naturally holds its shape while staying tender. However, if your kitchen runs very warm or the dough feels excessively sticky, a brief 15-20 minute chill helps cookies maintain neat edges without compromising that melt-in-your-mouth quality.

Q: Why do my cookies spread excessively? Spreading usually occurs when butter is overly soft or slightly melted, or when flour/cornstarch measurements fall short. Ensure butter is soft but firm (not greasy), measure dry ingredients precisely, or briefly chill shaped cookies before baking.

Q: Can these cookies be frozen? Absolutely—I do this regularly for holiday preparation. Once baked and cooled, layer cookies with parchment separation and freeze up to 2-3 months, then thaw at room temperature. Alternatively, freeze unbaked dough balls and bake directly from frozen, adding 1-2 minutes to baking time.

Q: How do I maintain softness? Avoid overbaking (cookies should remain pale, not golden), store in airtight containers after complete cooling, and in very dry climates, add a small bread piece to the container for moisture retention.

Q: Can I customize this recipe with different flavors? Definitely—this serves as an excellent base recipe. Add citrus zest, finely chopped nuts, warm spices (cinnamon or cardamom), or dip cooled cookies in melted chocolate and finish with sea salt or crushed nuts for wonderful variations.

Additional Festive Cookie Recipes

• Chocolate Hazelnut Thumbprint Cookies
• Almond Crescent Christmas Cookies
• Pecan Shortbread Cookies
• Chocolate-Dipped Ginger Molasses Cookies
• Browned Butter Pecan Sandies
• Hazelnut Shortbread Cookies
• Cranberry Noels
• Almond Amaretto Shortbread

Complete Recipe: Whipped Shortbread Cookies

Ultra-buttery, delicate whipped shortbread cookies featuring a cloud-like texture, straightforward ingredients, and festive decorations—perfect for every celebration from Christmas through Easter and beyond.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 22 cookies
Calories per serving: 136 kcal

Ingredients

• 1 cup unsalted butter (2 sticks), softened
• 1¾ cups all-purpose flour (210 grams), plus extra for fork dusting
• ⅔ cup powdered sugar (75 grams)
• ½ cup cornstarch (70 grams)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Nonpareil sprinkles (optional)