These Whipped Shortbread Cookies are buttery, light as air, delicate and slightly sweet. This Classic Christmas cookie recipe requires 6 ingredients and are so easy to make. Make them for your next cookie exchange, gift in a tin or for holiday snacking.

 

Classic Christmas cookies are some of the BEST cookies and easiest cookie recipes you will ever make. Most of them are basic but they always bring back fond memories of our childhoods. You may recall your grandma making these Whipped Shortbread Cookies. They seemed to always appear on the cookie platters when I was growing up.
If you are looking for other Classic Cookie recipes, consider making my Butter Cookies or No Bake Chocolate Peanut Butter Cookies.

The melt in your mouth buttery flavor found in these Whipped Shortbread cookies comes from the extra cornstarch addition. It makes the cookie delicate and light as air. So, cornstarch is a must.

I am pretty sure in the 50’s cookie bakers used margarine in many of their cookie recipes. But, not in this one. These shortbread cookies need butter. Butter adds the best flavor and provides the fat to keep these cookies from spreading. Traditionally these cookies use vanilla for additional flavor. But, almond extract or other flavorings could be used instead.
Now for the sprinkles, don’t skip them! They really make these cookies classic.

When baking this holiday season and especially when making these Whipped Shortbread Cookies, remember that it is EXTREMELY important to properly measure your flour. Using too much flour can result in unusable dough and cookie fails. I will be adding a post to my blog next week that shows in detail how to measure flour properly (I will place the link here after it is posted). Use a kitchen scale to measure your flour or fluff the flour before softly spooning into a measuring cup.

Whipped Shortbread Cookie Ingredients

Pretty short ingredients list today- just 6 ingredients to put these Easy Shortbread Christmas Cookies together. Add to that the fact that 5 ingredients in this 6 ingredient recipe are pantry staple ingredients and you might not even have to do a grocery run to get started! These are all the ingredients you’ll need to make some tasty, soft shortbread cookies:

• Flour – All-purpose flour is fine for this shortbread cookie recipe.
• Cornstarch – One of the secret ingredients for getting true Melt In Your Mouth Shortbread Cookies.
• Butter – Use softened butter but not overly softened greasy butter.
• Powdered Sugar – Also sold as confectioners’ sugar and icing sugar. Sift before adding if possible.
• Salt
• Vanilla Extract – if you prefer almond extract in your baked goods, go for it:)
• Cookie Decorations – Go with whatever sprinkles, jimmies, dots, or decorating sugar you like! For Christmas Shortbread Cookies, some Christmas sprinkles seem like a must.

See recipe card for quantities.

How to make Shortbread Cookies

Making whipped shortbread cookies is pretty simple, all things considered. Shortbread Cookies are a pretty easy cookie recipe- mixing cookie dough is as simple as adding dry ingredients to wet ingredients and making some balls of dough. Here’s what you have to do to make these easy Shortbread Cookies for Christmas this year:

• We’ll start our cookies by preparing dry ingredients. To a medium mixing bowl, add flour and cornstarch before whisking to combine. We’re basically making a homemade cake flour.

• To a separate larger mixing bowl, add butter and powdered sugar. Use a hand or stand mixer to cream butter and sugar together until fluffy and combined– scraping down sides of bowl as needed. It is important to get the butter and sugar VERY Fluffy. Beat these together for about 5 minutes.

• Once butter is whipped and fluffy, add in salt…

• …and vanilla extract. Beat until blended.

• Keep mixing while you gradually add the flour and cornstarch blend. Everything should just come together into a workable shortbread cookie dough. Mix until just combined. Do not over-mix.

• Take your shortbread dough and shape into roughly tablespoon-sized dough balls. If you find the dough too soft to work with, you can chill for about 10 minutes allowing the fat in the butter to “firm” up. Place prepared cookie dough balls onto a silpat-lined or parchment-lined baking sheet.

• Use a fork to gently press some indentations into the top of each shortbread dough ball. If adding sprinkles or decorations, add them now.

• Transfer baking sheet to an awaiting 325 degree oven. Let bake for 12 minutes– make sure you don’t let the cookies brown or get too dark! Let cool before serving. this is the hardest part. Let them COOL Completely. They are a VERY delicate cookie. Enjoying them too quickly will make a mess.

Storage / Freezing

Storage: Whipped Shortbread Cookies last a pretty long time- either on the counter or in the fridge. Transfer leftover shortbread cookies to an airtight container or plastic bag and keep on the counter at room temperature for 5-7 days. Keep cookies in the fridge for 1-2 weeks.

Freezing: Freezing Shortbread Cookies is also an option if you needed longer-term storage. Optionally “flash-freeze” cookies on parchment-lined baking sheet for 45 minutes before putting in freezer bag. Frozen Shortbread Cookies will keep for up to 3 months in the freezer- let thaw at room temperature before enjoying.

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