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+ servings
Up close photo of cookies made from Whipped Shortbread Recipe.

Whipped Shortbread Cookies

Whipped Shortbread Cookies are light, buttery and literally melt in your mouth. Use your choice of peppermint, almond or pure vanilla extract for perfect Christmas shortbread cookies.
Course Dessert
Cuisine American
Keyword Whipped Shortbread Cookies, Whipped Shortbread with Cornstarch
Prep Time 10 minutes
Cook Time 15 minutes
Servings 30 cookies
Calories 90kcal
Author Heather


  • 1 cup unsalted butter *softened
  • 1/2 cup powdered sugar + extra for flattening cookies (See Note # 1 below)
  • 1/4 teaspoon salt See Note #2 below
  • 1 teaspoon extract See Note #3 below
  • 1 1/2 cups all purpose flour
  • 1/3 cup cornstarch
  • sprinkles


  • Preheat oven to 325℉ and line cookie sheets with parchment paper.
  • In the bowl of a stand mixer combine butter, powdered sugar, salt and extract. Using the paddle attachment beat ingredients on medium-high speed for a full 5 minutes.
  • In a medium sized mixing bowl stir together cornstarch and flour. Gradually add to butter mixture and beat on medium speed until blended, making sure to stop the mixer and scrape down the sides of the bowl halfway through. 
  • Scoop batter using a small 1 tablespoon sized cookie scoop and place on prepared cookie sheets.
  • In a separate small bowl add a small amount of additional powdered sugar (about 1/4 cup). Dip the back side of a fork into the powdered sugar and gently flatten a cookie. Repeat process with all the cookies.
  • Sprinkle cookies with your favorite decorative sprinkles.
    Bake for 15- 20 minutes or until cookies loose their shininess and just begin to develop a light golden color on the edges. (See Note #4 below) Cool cookies on baking sheet for 5 minutes and then transfer to wire rack to finish cooling completely. 
    Store leftover cookies in an airtight container for up to 5 days once they have cooled completely. (See note #5 below)


Recipe Notes
Note #1- An additional 1/4 cup of powdered sugar is needed for flattening of the cookies. 
Note #2- If using Maldon’s Sea Salt for its low iodine levels grind it in a mortar and pestle before adding to the dry ingredients. 
Note #3- 1 teaspoon of either peppermint, almond or pure vanilla extract gives these cookies a delicious Christmasy flavor. 
Note #4- Rotate cookies halfway through baking and keep a watchful eye on the cookies at about the 10 minute marker so as to not over bake the cookies. 
Note #5- To freeze leftover cookies, cool completely and then place them on parchment lined cookies sheets placed directly into the freezer. Once the cookies are frozen transfer to a freezer container and place back in the freezer. These Whipped Shortbread Cookies will stay fresh for up to 3 months frozen.


Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 9mg | Fiber: 1g | Sugar: 2g | Vitamin A: 189IU | Calcium: 3mg | Iron: 1mg