Whipped Shortbread Cookies

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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: 3 Ingredient whipped shortbread cookies, Best melt in your mouth whipped shortbread cookies, Melt in your mouth whipped shortbread cookies, Old Fashioned whipped shortbread cookies, Simple recipe for whipped shortbread cookies, Whipped Shortbread Cookies

Prep Time: 15

Cook Time: 18

Resting Time: 5

Total Time: 38

Servings: cookies

Calories: 120kcal

Cost: $5

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)

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

Instructions

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

Notes

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

Nutrition