Name: Buttery Whipped Shortbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Canadian
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 1 tsp vanilla extract; Optional: sprinkles, maraschino cherries, or chocolate drizzle for topping

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These buttery whipped shortbread cookies are melt-in-your-mouth tender with a light, delicate texture that sets them apart from traditional shortbread. They’re made with just a few simple ingredients and come together in minutes, making them perfect for holiday trays or an everyday sweet treat.

Why I Love This Recipe

I love how quick and foolproof this recipe is—no rolling or cutting required. The secret is whipping the butter and sugar until ultra light, which gives the cookies that soft, airy finish. They bake up perfectly every time and keep well for days. Whether I’m adding sprinkles, chocolate drizzle, or leaving them plain, they always look and taste bakery-quality with barely any effort. Buttery Whipped Shortbread

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
All-purpose flour
Cornstarch
Vanilla extract
Optional toppings: sprinkles, maraschino cherries, or chocolate drizzle

Directions

I start by beating the softened butter with powdered sugar until it’s light and fluffy—this takes about 3–5 minutes with a hand or stand mixer.
Then I gently mix in the vanilla.
I sift together the flour and cornstarch, then add it gradually to the butter mixture, beating until the dough is soft and smooth.
I use a small cookie scoop or a spoon to portion the dough onto a baking sheet lined with parchment.
I like to press the tops lightly with a fork or my fingers, and sometimes I add sprinkles or a cherry half for decoration.
I bake them at 300°F (150°C) for 18–20 minutes, just until the bottoms are lightly golden—never browned on top.

Servings and timing

This recipe makes about 2 dozen cookies and takes around 10 minutes to prepare, with 20 minutes of baking. Start to finish, I can have these ready in under 35 minutes.

Variations

I sometimes add lemon or almond extract for a different flavor profile.
For a festive look, I top each cookie with half a maraschino cherry or a dusting of colored sugar.
I also love dipping one side in melted chocolate and letting it set.
If I want a more rustic look, I shape them into logs, chill, and slice instead of scooping.

Storage/Reheating

These cookies keep beautifully in an airtight container at room temperature for up to a week. I don’t recommend reheating since they’re meant to stay soft and delicate. They also freeze well—just layer them between parchment and freeze in an airtight container. Buttery Whipped Shortbread

FAQs

Why whip the butter and sugar for shortbread?

Whipping adds air, giving the cookies a lighter texture than traditional dense shortbread. It’s what makes these so soft and tender.

Can I use salted butter?

Yes, I’ve used it in a pinch. I just skip any added salt in the recipe. But I prefer unsalted for better control.

Do I need to chill the dough?

Not for this recipe. The dough is ready to bake right away, which saves time. If it’s a warm day, I chill for 10 minutes just to help them hold shape.

Can I make these gluten-free?

Yes, I’ve swapped the flour for a good-quality gluten-free 1:1 blend and they still come out great, though a bit more delicate.

How do I keep the cookies from spreading too much?

I make sure the butter isn’t too soft and avoid overmixing once I add the flour. A quick chill before baking also helps keep the shape.

Conclusion

Buttery whipped shortbread cookies are one of the easiest, most elegant treats I’ve ever made. With just a handful of ingredients and a simple mixing method, they deliver bakery-quality results every time. Whether for a holiday tray or a quiet cup of tea, they’re the kind of cookie I’ll keep making again and again.