These easy whipped shortbread cookies are soft, fluffy, and melt in your mouth delicious.

easy whipped shortbread cookies with festive sprinkles on a white plate

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This family recipe was handed down from my mom and I have made for years, so it’s a recipe you can trust.
Unlike shortbread cookies with rolled dough and cut out shapes, these no fuss whipped shortbread cookies are super quick and easy to make.
These cookies are light and fluffy, with just the perfect amount of sweetness to make you want another…and another…
It takes only minutes to gather the ingredients, and with a stand mixer doing all the work, they are ready to drop onto pans in just 15 minutes!
Perfect for the holidays, add these cookies to a festive platter or wrap up as a special hostess gift.

flour, butter, vanilla, cornstarch, and powdered sugar assembled to make easy whipped shortbread cookies

Shortbread Essentials

Butter: Creates the rich, melt-in-your-mouth texture and delicious buttery flavor.
Powdered Sugar and Cornstarch: Adds a smooth sweetness and keeps the cookies tender without any graininess.
Vanilla: Gives the cookies their classic shortbread flavor.
All-Purpose Flour: Provides the necessary structure while keeping the cookies soft and light.

easy whipped shortbread cookies dough being dropped onto a bake sheet

easy whipped shortbread cookies dough being pressed down with a fork

How to Make Whipped Shortbread

Learning how to make whipped shortbread is super easy!

Beat together ingredients (as directed below)
With a cookie dough scoop, drop the whipped shortbread onto a baking sheet.
Flatten with a fork and bake in a 325˚F oven for 10 minutes or until bottom just slightly browed.
Take out and immediately sprinkle decorator sugar or colored sugar on each cookie.
Cool cookies on the pan for 2 minutes before removing them to a cooling rack.

Can I Double the Batch of Whipped Shortbread?

While I usually do double many of my recipes, this one I would caution against doubling. If you choose to do so, be sure you have a powerful mixer and a bit more time. It definitely takes a little longer to achieve that nice white whipped color when you double this recipe.

easy whipped shortbread cookies dough in a clear bowl

Tips for the Fluffiest Cookies

Use room temperature butter to make blending easier, and to achieve that whipped, fluffy, and airy texture.
Dip your fork in powdered sugar or flour before using it to flattening the tops. This will prevent it from sticking to the dough.
Bake just until the edges are barely golden.
Add festive fun with colored sugar, maraschino cherry halves, or even a chocolate drizzle.

easy whipped shortbread cookies piled on a white plate

Enjoy Now, Save for Later

Serve on a holiday platter with snickerdoodles, peanut butter blossoms or magic bars.
Delicious with a hot cocoa, coffee, or peppermint tea for a cozy winter treat. Wrap in a festive tin for a simple homemade gift.
Store cookies in an airtight container at room temperature for up to 1 week. Place a sheet of parchment between layers to prevent them from sticking together.
For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
Allow frozen cookies to come to room temperature before serving. No reheating needed because they are perfect as-is.

More Cookies Recipes To Try

I hope you love these Easy Whipped Shortbread Cookies! Leave a comment and rating below.

5 from 17 votes

Easy Whipped Shortbread Cookies

Donnalea

Servings cookies

Prep 15

Cook 10

Total 25

Print Pin

These Easy Whipped Shortbread Cookies are light, fluffy and literally melt in your mouth.

Equipment

stand mixer
baking sheet

Ingredients

1 cup butter
½ cup powdered sugar
2 teaspoons vanilla
¼ cup cornstarch
1½ cups flour

Instructions

Preheat oven to 325˚F.
On low speed, mix together butter and powdered sugar and vanilla till combined.
Gradually add flour and cornstarch. Turn mixer to medium high and whip until very fluffy and color turns white.
Using a cookie scoop or by teaspoon, drop onto cookie sheets.
Flatten with a fork dipped in icing sugar and bake for 10 minutes, or until slightly browned. Remove before they turn brown on the bottom

Notes

Use colored sugar to decorate, or maraschino cherries cut in half would be lovely as well.
Work with butter that is at room temperature for easier blending.

Nutrition

Calories: 112kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 61mgPotassium: 11mgFiber: 0.2gSugar: 3gVitamin A: 236IUCalcium: 4mgIron: 0.4mg

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