Why You’ll Love Whipped Shortbread Cookies Recipe

I like this recipe because the texture is unlike regular shortbread—lighter, airier, and incredibly tender. I enjoy how the cookies stay soft instead of crisp and how the sweetness is gentle rather than overpowering. They’re easy to make and always feel special, especially during the holidays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by whipping the butter for 8 to 10 minutes until it becomes very pale, fluffy, and airy.
I add the powdered sugar and vanilla if using, then beat again until the mixture is extremely light.
I gently add the flour, cornstarch, and salt, mixing just until everything comes together. I’m careful not to overmix.
I scoop or pipe the dough onto parchment-lined baking sheets and gently press a cherry half on top if I’m using them.
I bake the cookies at 300°F for about 15 to 18 minutes, keeping them pale rather than browned.
I let them cool briefly, then dust lightly with powdered sugar once set.

Servings and Timing

I usually get about 24 cookies from this recipe. Prep time takes around 15 minutes, baking takes about 18 minutes, and resting time is roughly 5 minutes, bringing the total time to about 38 minutes.

Variations

I sometimes skip the cherries and keep the cookies plain for a classic look. When I want a citrus note, I add a bit of lemon zest. I also enjoy piping them into rosettes for a more decorative finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. They don’t need reheating, and I find they stay soft and tender the whole time.

FAQs

Why whip the butter so long?

I whip it to incorporate air, which gives the cookies their signature melt-in-your-mouth texture.

Do these cookies brown?

I keep them pale, which helps maintain their soft and delicate crumb.

Can I use salted butter?

I can, and I simply omit the added salt.

What does cornstarch do?

I find it makes the cookies extra tender and light.

Can I pipe the dough?

I can, as long as the dough is soft enough from thorough whipping.

Are these cookies crisp or soft?

I find them very soft and tender rather than crisp.

Can I freeze the dough?

I freeze the shaped dough and bake straight from frozen with a slight time increase.

Are cherries required?

I use them for a traditional look, but they’re completely optional.

How do I know when they’re done?

I check that they’re set on the bottom but still pale on top.

Are these good for gifting?

I think they’re perfect for gifting because they’re classic, elegant, and travel well.

Conclusion

I keep these Whipped Shortbread Cookies in my baking rotation because they’re light, buttery, and incredibly comforting. With their soft texture and simple flavor, they’re the kind of cookie I never get tired of making or sharing.