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A red plate piled with round, pale whipped shortbread cookies featuring a delicate star imprint in the center of each.

Whipped Shortbread Cookies

These are my favorite meltaway cookies. I use a ten minute whip and a touch of cornstarch to keep them light, buttery, and delicate.
Servings - 24 cookies
Print Pin
Prep Time30 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 45 minutes

Ingredients
  

  • 1 cup butter, room temperature | 2 sticks or 226g
  • 2/3 cup powdered sugar | 65g
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • food coloring, optional
  • 1 1/2 cups all purpose flour | 210g
  • 3 tablespoons cornstarch | 30g

Instructions

Prepare the Dough

  • Whip the butter: In a stand mixer fitted with the whisk attachment (not the paddle), whip the butter for 30 seconds to 1 minute until smooth and lump-free.
    1 cup butter, room temperature | 2 sticks or 226g
  • Incorporate sugar and salt: Sift the powdered sugar into the mixing bowl with the butter. Add the salt.
    2/3 cup powdered sugar | 65g
    1/4 teaspoon salt
  • The ten-minute whip: Whip the mixture on medium-high speed for 5 minutes. Scrape down the sides of the bowl and clear any mixture from inside the whisk. Continue whipping for another 5 minutes. This total of 10 minutes is essential for the light, airy texture.
  • Add extracts and color: Add in the vanilla and almond extracts. If you want to color your cookies, add a few drops of food coloring now. Mix briefly until the color is even. Be careful not to use too much coloring, as excess liquid can change the delicate texture of the dough.
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    food coloring, optional
  • Incorporate dry ingredients: Sift the flour and cornstarch into the mixing bowl. Start mixing on low speed, then gradually increase. The dough will look crumbly at first but will come together within 1–2 minutes. Stop once no streaks of flour remain. Do not overmix.
    1 1/2 cups all purpose flour | 210g
    3 tablespoons cornstarch | 30g

Choose the Shaping Method

  • Option 1: Rolled: Chill the dough in the fridge for 30–40 minutes. Scoop teaspoon-sized portions and roll into balls and place on parchment paper lined tray. Flatten gently with the bottom of a measuring cup dipped in powdered sugar. To add the decoration, lightly press a mini cookie cutter into the top of each flattened disc for an imprint (do not cut all the way through). Dip the cutter in powdered sugar between each cookie to prevent sticking.
  • Option 2: Slice-and-Bake: Form the dough into a log using plastic wrap. Refrigerate for 45 minutes until firm. Slice into discs 1/4 to 3/8 inch thick and then place on a parchment paper lined tray.
  • Option 3: Piped: Immediately after mixing, fit a piping bag with a large open star tip. Pipe round swirls or stars onto a parchment paper lined baking sheet.

Freeze

  • The freeze step: Once your cookies are shaped on the tray, place the entire tray in the freezer for 1 hour. This ensures they hold their shape and stay thick.

Bake

  • Preheat: Set your oven to 325°F.
  • Bake: Bake the frozen cookies 2 inches apart on a baking tray lined with parchment paper.
  • Piped or small cookies: 15–18 minutes.
  • Large rolled or sliced cookies: 18–22 minutes.
  • The tops should remain pale while the edges and bottoms become slightly golden.
  • Cool: Gently transfer to a cooling rack and allow them to cool completely before storing in an airtight container.

Notes:

Makes approximately two dozen larger cookies (rolled or sliced) and about four dozen smaller piped cookies, depending on the size.