Whipped Shortbread Cookies Recipe

I am obsessed with these buttery, melt in your mouth whipped shortbread cookies. They combine rich creaminess with a subtle hint of vanilla and are baked to tender perfection. I love how every bite delivers a delicious nod to classic recipes, making me feel cozy yet delightfully sophisticated. These treats satisfy my cravings.

I wanna share my recipe for Whipped Shortbread Cookies, a classic treat that’s perfect for holiday desserts and even a simple dessert party. I use 1 cup unsalted butter at room temperature, 3/4 cup sifted powdered sugar, 2 cups sifted all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon vanilla extract.

These ingredients work together to deliver a buttery, melt-in-your-mouth texture that you won’t soon forget. What I love about these cookies is that they offer a balance of rich fats and sugars, giving you quick energy, though they are best enjoyed in moderation.

This recipe is often a hit during Christmas baking recipes or even when trying out easy cookie recipes for any Chill holiday gathering. I use simple step-by-step baking tips that help you get perfect shortbread every time so you can impress your family and friends with delicious, nostalgic treats.

Why I Like this Recipe

I love this recipe because first of all, it only takes a few ingredients and is super easy to make, which makes me feel like a baking whiz even when Im short on time. I really enjoy the rich buttery flavor that just melts in my mouth every time – it reminds me of those comforting memories of baking in my family kitchen. Also, its texture is perfect; it’s tender and light as long as you dont overmix the dough which feels like a cool little hack i learned along the way. Lastly, i like that it’s such an old-fashioned recipe and that every time i make these cookies, i feel like i’m carrying on a sweet tradition that tastes as nostalgic as it is delicious.

Ingredients

• Butter adds rich flavor and light, tender texture though it carries saturated fats.
• Powdered sugar sweetens the dough instantly and helps maintain a soft crumb in each bite.
• All-purpose flour forms the structure of the cookies giving them a light, crumbly texture.
• Salt enhances the sweetness and balances flavors though its used only in small amounts.
• Vanilla extract adds a warm hint of flavor that lifts the overall taste of cookies.

Ingredient Quantities

• 1 cup unsalted butter (softened to room temperature)
• 3/4 cup powdered sugar (sifted)
• 2 cups all-purpose flour (sifted)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat 1 cup of softened unsalted butter with an electric mixer until it’s nice and creamy.

3. Add in 3/4 cup of sifted powdered sugar and continue beating until the mix gets light and fluffy, about 2 minutes.

4. Stir in 1/2 teaspoon of vanilla extract until it is well mixed in with the butter and sugar.

5. Gradually sift in 2 cups of all-purpose flour along with 1/4 teaspoon of salt, mixing gently just until the flour is fully incorporated.

6. Be careful not to overmix after the flour is added or the cookies can turn tough instead of staying tender.

7. Scoop about a tablespoon of dough at a time and shape it into small balls, placing each one onto your prepared baking sheet and spacing them about an inch apart.

8. Lightly press each ball down with your finger or the back of a spoon to form a cookie shape.

9. Bake the cookies for 12 to 15 minutes, or until they look set and just barely start to get a light golden edge.

10. Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely, then enjoy!

Equipment Needed

1. Oven – make sure its preheated to 350°F
2. Baking sheet – you’ll need one that can be lined with parchment paper
3. Parchment paper – for lining the baking sheet to prevent sticking
4. A large bowl – ideal for creaming the butter and mixing the ingredients
5. Electric mixer – makes beating the butter and sugar easy
6. A sifter or fine mesh sieve – youll use this to sift both the powdered sugar and the flour
7. A spatula or mixing spoon – needed for gently incorporating the dry ingredients
8. Tablespoon measure or cookie scoop – to portion out dough balls evenly
9. Cooling rack – to let the cookies cool completely after baking

FAQ

Whipped Shortbread Cookies Recipe Substitutions and Variations

• Instead of unsalted butter, you can use margarine, vegetable shortening, or even coconut oil for a slightly different flavor and texture.
• If you run out of powdered sugar, try blitzing granulated sugar in a blender until it’s very fine then sift it to remove any larger grains.
• All-purpose flour can be swapped with cake flour, but keep in mind it might give your cookies a softer, more delicate crumb.
• If you don’t have salt or need a substitute, a pinch of sea salt or kosher salt will work; just be careful as concentrations can vary.
• Vanilla extract can be replaced with a small amount of almond extract or even a bit of maple syrup to change up the flavor profile.

Pro Tips

1. Make sure your butter is really softened before you start mixing up the dough, cuz if its too cold, your mix won’t get that light and fluffy texture you want.
2. Always sift your powdered sugar and flour to get rid of any clumps; this helps the dough mix better and gives you smoother cookies.
3. Once you add the flour, mix just until you see no more of it, otherwise you might end up overworking the dough which makes the cookies tough instead of tender.
4. When scooping out your dough balls, leave them enough space on the tray so they can get a light golden edge without sticking together during baking.