Whipped Shortbread Cookies

These cookies are light, buttery, and melt in your mouth with every bite

Prep:
30
minutes
Cook:
15
minutes
TOtal:
120
minutes

Ingredients

  • 1 cup butter, room temperature (2 sticks or 226g)
  • 2/3 cup powdered sugar (65g)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups all purpose flour (210g)
  • 3 tablespoons cornstarch (30g)

Instructions

Prepare the Dough

  1. Whip the butter: In a stand mixer fitted with the whisk attachment (not the paddle), whip the butter for 30 seconds to 1 minute until smooth and lump-free. If the butter sticks inside the whisk, remove the attachment, tap it against the bowl to release the butter, and reattach.
  2. Incorporate powdered sugar and salt: Sift the powdered sugar into the mixing bowl with the butter. Add the salt.
  3. Whip until light and fluffy: Whip the butter, sugar, and salt on medium-high speed for 5 minutes. Scrape down the sides of the bowl and clear any butter mixture from inside the whisk if needed. Continue whipping for another 5 minutes. Whipping for a total of 10 minutes is essential for achieving the desired light and airy texture.
  4. Add extracts and food coloring: Pour in the vanilla and almond extracts. If using, add food coloring. Mix briefly until fully combined and evenly colored. You can always add additional food coloring at the end if needed.
  5. Incorporate dry ingredients: Sift the flour and cornstarch into the mixing bowl. Start mixing on low speed, then gradually increase the speed. The dough will look crumbly at first but will come together within 1–2 minutes. Stop mixing once no streaks of flour remain. Do not overmix. The dough should be soft and thick.

Prepare for Baking

There are three ways to shape your shortbread cookies: rolling into balls, slicing, or piping. Each method requires slightly different handling, so follow the steps below based on your preference.

Option 1: Rolled Cookies (Chill Before Rolling)

  1. Chill the dough: After mixing, refrigerate the dough for 30–40 minutes to make it easier to handle. The dough will still be soft and buttery but easier to roll.
  2. Shape the cookies: Scoop teaspoon-sized portions of dough and roll them into balls between your hands.
  3. Flatten: Gently press each ball with a fork or the flat bottom of a measuring cup dipped in powdered sugar.
  4. Optional decoration: Lightly press a mini cookie cutter into the top for a decorative imprint, but don’t cut all the way through. Dip the cookie cutter in powdered sugar between each cookie to prevent the dough from sticking.
  5. Freeze: Place the shaped cookie dough discs in the freezer for 1 hour before baking.

Option 2: Slice-and-Bake Cookies (Easiest Method)

  1. Shape the dough: Place the dough in the center of a sheet of plastic wrap and form it into a log.
  2. Chill: Wrap the dough tightly in plastic wrap and refrigerate for about 45 minutes until firm.
  3. Slice: Unwrap the chilled dough and slice it into discs 1/4 to 3/8 inch thick.
  4. Optional decoration: Press a mini cookie cutter lightly on top of each disc for a pattern or add sprinkles.
  5. Freeze: Place the cookie slices in the freezer for 1 hour before baking.

Option 3: Piped Cookies (No Chilling Needed Before Piping)

  1. Prepare a piping bag: Fit a piping bag with a large open star tip (such as Wilton 1M) or another decorative tip of your choice.
  2. Pipe the dough: Fill the piping bag with the freshly mixed dough. If the dough is too cold, it will be difficult to pipe.
  3. Shape the cookies: Pipe round swirls or other shapes close together onto a parchment-lined baking sheet.
  4. Freeze: Ensure the baking tray fits in the freezer, then freeze the piped dough shapes for 1 hour before baking.

Bake

  1. Preheat the oven: Set your oven to 325°F.
  2. Prepare the baking tray: Line a baking tray with parchment paper or a silicone mat.
  3. Keep the dough frozen: Take only the cookies you’re ready to bake out of the freezer. Keep the remaining cookie dough frozen until you’re ready to bake more cookies.
  4. Arrange the cookies: Place the chilled cookies on the prepared baking tray, spacing them 2 inches apart.
  5. Bake:
    • Bake the cookies until they are slightly golden brown around the edges and bottoms. The tops should remain pale.
    • For larger cookies, bake for 18–22 minutes.
    • For smaller cookies or piped cookies (less compressed), bake for 15–18 minutes.
    • Since oven temperatures can vary, I recommend baking a few test cookies first to ensure they bake at the ideal time for your oven.
  6. Cool the cookies: Gently transfer the cookies to a cooling rack and allow them to cool completely.
  7. Store: Once cooled, store the cookies in an airtight container to keep them fresh.

Makes approximately two dozen larger cookies (rolled or sliced) and about four dozen smaller piped cookies, depending on the size.