Name: Buttery Whipped Shortbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 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; Sprinkles, chopped nuts, or chocolate (optional for topping)

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Buttery Whipped Shortbread is the kind of melt-in-your-mouth cookie that I can never resist. With just a few ingredients and a fluffy, airy texture, these cookies are classic holiday favorites—or year-round indulgences that are simple, elegant, and impossible to put down.

Why You’ll Love This Recipe

I love how light and delicate these cookies are. Whipping the butter gives them that unique, soft texture that just crumbles perfectly when I take a bite. They’re not overly sweet, and I can easily customize them with sprinkles, chocolate, or nuts depending on the occasion. They’re also super easy to make with pantry staples. 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
Sprinkles, chopped nuts, or chocolate (optional for topping)

Directions

I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a large bowl, I beat the softened butter with an electric mixer for 5–6 minutes until it’s very light and fluffy.
I add the powdered sugar and vanilla, and continue beating until smooth.
I sift in the flour and cornstarch, then gently mix until just combined—I don’t overmix to keep the cookies tender.
Using a small cookie scoop or spoon, I drop the dough onto the baking sheet, spacing them a bit apart.
I use a fork to lightly flatten each cookie, sometimes topping them with sprinkles or chopped nuts.
I bake for 18–20 minutes, or until the bottoms are just turning golden. The tops should stay pale.
I let them cool completely on the pan before transferring to a container.

Servings and timing

This recipe makes about 30 small cookies.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

I dip half of each cookie in melted chocolate for a fancier look and added richness.
I swap vanilla for almond extract for a slightly nutty twist.
I’ve made them with a maraschino cherry pressed in the center for a festive touch.
For the holidays, I color part of the dough with food coloring and swirl it for a marbled effect.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully—I layer them between parchment paper in a sealed container and thaw at room temperature when needed. No reheating required—they’re perfect right out of the tin. Buttery Whipped Shortbread

FAQs

Why do I need to whip the butter so long?

Whipping the butter gives these cookies their signature airy, delicate texture. I make sure it’s pale and fluffy before adding anything else.

Can I make these without cornstarch?

I can, but cornstarch helps create that soft, melt-in-the-mouth crumb. If I leave it out, the cookies may be a bit denser.

Do these spread in the oven?

Not much. I usually flatten them slightly before baking to get the shape I want.

Can I freeze the dough?

Yes, I freeze the dough in scoops on a tray, then transfer them to a freezer bag. I bake from frozen, adding a minute or two to the time.

Can I make these gluten-free?

I’ve swapped the all-purpose flour for a gluten-free 1:1 baking flour with good results.

Conclusion

Buttery Whipped Shortbread is one of those classic recipes I always come back to. Whether I’m baking for the holidays, sharing with friends, or just craving something sweet and simple, these cookies deliver every time. Light, delicate, and endlessly customizable, they’re a staple in my kitchen.