Get the Recipe:
Whipped Shortbread Cookies
Tender, buttery whipped shortbread cookies that melt in your mouth. One simple dough gives you endless ways to shape and decorate them for the holidays or any time of year.
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ¼ cup (35 g) cornstarch
- pinch salt
- 1 cup (226 g) unsalted butter, softened
- ½ cup (55 g) confectioners’ sugar
- ½ teaspoon vanilla extract
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Instructions
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- Sift together the flour, cornstarch, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until very light and fluffy (about 4 to 5 minutes). Add the vanilla, mixing until combined.
- Gradually add the flour mixture to the butter mixture, mixing just until incorporated. The dough will be very soft and light.
- Scoop or pipe tablespoon-sized portions of dough onto the prepared pans. (See note below.)
- Bake 15 to 18 minutes, or until the edges are just barely set and the bottoms are pale golden. Do not over-bake.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
- Butter temperature: The butter should be softened but still cool to the touch. If it’s too soft or beginning to look greasy, the dough can lose structure and be harder to pipe.
- Flour measurement: For best results, take care to measure the flour accurately. Too much flour can make these cookies dense and harder to pipe. A kitchen scale is ideal, or use the spoon-and-level method.
- Dough texture: The dough should be soft and light. If piping feels difficult, let the filled piping bag rest a few minutes to soften slightly, or simply scoop the dough instead.
- Pan choice: Use a light-colored metal pan to help prevent over-browning.
- Shaping options: Scoop and press, pipe with a large open star tip (Ateco 866 or Wilton 6B), or mix and match shapes for an assorted cookie tray.
- Chocolate dipping: Dip cooled cookies in melted chocolate or white chocolate, then add sprinkles, crushed peppermint, toasted nuts, or a drizzle of more chocolate.
- Chilling: Not required, but if your piped shapes feel soft, chill the pan 10–15 minutes before baking.
- Storage: Store in an airtight container for up to 1 week. Freeze baked cookies for up to 2 months, or freeze shaped dough and bake from frozen with 1–2 extra minutes as needed.
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