As the holiday season rolls in, you need to start planning your holiday cookie trays.
This easy whipped shortbread cookies recipe is made from simple ingredients to create buttery cookies that no one can resist.
A Classic Shortbread Cookie
Sure, you tell yourself you’re only going to eat one of the classic cookies. That’s not going to happen! These buttery cookies will have you hooked with the first bite.
They’re great for sharing and are the ultimate sign that it’s time to celebrate good tidings with your loved ones!
Melt In Your Mouth Cookies
The first time I made these cookies for a cookie exchange, I had everyone raving about how these are the best shortbread cookies. These classic Christmas cookies bring that buttery flavor to every bite.
I had gone through all my cookie recipes and was going back and forth on which ones to make. I mean, they’re all delicious, but I couldn’t make them all.
I chose this shortbread cookie recipe because I thought everyone could find something to love about it.
Some people don’t like chocolate (I know, THE HORROR!) while others can’t have nuts.
Shortbread appeals to just about everyone, and with that tender texture that’s perfectly crumbly, it’s sure to be a smash hit no matter where you serve it.
Load up those cookie trays, fill up those tins, and ship them out in the mail, and make sure they’re brimming with homemade baked goodness with these whipped shortbread cookies.
Basic Ingredients For Shortbread Cookies
- Softened butter
- Powdered sugar (confectioner’s sugar)
- All-purpose flour
- Vanilla extract
- Sprinkles (optional)
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
There are a couple of things you should know about shortbread cookies. They are made from butter, powdered sugar, flour, vanilla extract, and cornstarch.
This makes them just a little dry and crumbly but still tender and delightful with a rich, buttery flavor.
They are very easy to make, and that’s one of my favorite things about these cookies.
Start by adding the butter and sugar to a very large bowl and mixing for several minutes.
Next, add the flour and cornstarch to the bowl and mix.
I used a stand mixer because it has a very large bowl. But if you don’t have one, that is fine. You can use a hand mixer and a large bowl.
TIP: Start mixing slowly so the flour doesn’t go everywhere. (Speaking from experience).
Roll the cookies into 1-inch balls and place them on the ungreased cookie sheet.
For this recipe, I used parchment paper for easy cleanup.
Take a fork and press down on the cookies to make an indentation.
The fork will stick to the cookies, so I get a small bowl of flour and dip the fork in the flour before pressing the tines into each cookie.
Add the sprinkles before baking.
Bake for 20-22 minutes or until the bottoms of the cookies are a golden brown color.
Let the cookies sit on the cookie sheets for about 10 minutes before moving them to a cooling rack.
The cookies are a bit crumbly, like a typical shortbread cookie.
More Christmas Cookies
Traditional shortbread cookies aren’t the only cookies that we love around the holidays. Here are a few recipes to add to your list of cookies this year.
- Christmas cookies in a jar from Eating on a Dime
- No-bake peanut butter Corn Flake cookies
- White chocolate macadamia nut cookies
- Red velvet cake mix cookies
- Chewy butter pecan cookies
Easy Whipped Shortbread Cookies Recipe
The next time you need to bake holiday cookies, use this shortbread cookie recipe, and they’ll be a huge hit.
The recipe card below has everything you need to know about how to make these easy cookies so you can master them for the holidays!
- 3 cups softened butter
- 2 cups powdered sugar
- 4 1/2 cups all-purpose flour
- 1 1/2 cups cornstarch
- 1 teaspoon vanilla extract
- Sprinkles (optional)
- Preheat oven to 300 degrees.
- Mix the butter and sugar in a large mixing bowl for two minutes.
- Next, add the flour and cornstarch and mix well. Scrape the side of the bowl on occasion.
- Add the vanilla extract and mix.
- Roll the cookie dough into 1-inch balls and place them on an ungreased baking sheet about two inches apart.
- Dip your fork in flour and press the tines of the fork onto the cookie to create an indentation.
- If you are adding sprinkles, add them to the top of the cookies.
- Bake between 20-22 minutes or until the bottoms and bottom edges are golden brown.
- Let the cookies cool on the cookie sheet for about 10 minutes before moving to wire racks to cool.
- You will need a very large bowl for this recipe. The recipe makes between 60-75 cookies, depending on the size of the cookies.
- You can always cut the recipe in half if you don't want to make a whole batch.
- A metal pan with parchment paper worked best for baking the cookies. They baked more evenly.
- I used a stand mixer for the recipe. It is not necessary, but the large bowl was convenient. Use the paddle attachment with the stand mixer.
- Store the cookies in an airtight container (after they reach room temperature), or cover them with plastic wrap.
- You can freeze the cookies for a couple of months in a freezer-safe container.
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 8551Total Fat: 559gSaturated Fat: 351gTrans Fat: 22gUnsaturated Fat: 168gCholesterol: 1464mgSodium: 4412mgCarbohydrates: 828gFiber: 17gSugar: 220gProtein: 64g
Nutrition is approximate.