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Whipped Shortbread Cookies on a plate, topped with red, green, and white sprinkles, with one cookie bitten to show its soft, crumbly inside.

Whipped Shortbread Cookies

5 from 1 vote
Melt-in-your-mouth whipped shortbread cookies made by beating butter until incredibly light and airy. These tender, buttery classics stay pale, soft, and delicately sweet—just like Mrs. Chen’s family taught.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted butter - Room temperature
  • ½ cup Powdered sugar
  • 1½ cups All-purpose flour
  • ½ cup Cornstarch
  • ¼ teaspoon Salt - Optional, enhances flavor
  • 1 teaspoon Vanilla extract - Optional
  • 12 halves Maraschino cherries - Optional topping
  • Powdered sugar - For dusting

Equipment

  • 1 Stand mixer or hand mixer (For whipping butter properly)
  • 1 Rubber spatula (Scraping bowl)
  • 1 Small cookie scoop (1 tablespoon size)
  • 2 Baking sheets (Lined with parchment)
  • 1 Wire cooling rack
  • 1 Airtight container (For storage)

Method
 

  1. Whip the butter for 8–10 minutes until fluffy and pale.
  2. Add powdered sugar (and vanilla) and beat until very light.
  3. Add flour, cornstarch, and salt; mix gently until just combined.
  4. Scoop or pipe dough onto baking sheets; add cherries if desired.
  5. Bake at 300°F for 15–18 minutes; cool and dust with sugar.

Nutrition

Serving: 1cookie (~22 g)Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 20mgPotassium: 8mgSugar: 5gVitamin A: 240IUCalcium: 4mgIron: 0.4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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