These whipped shortbread cookies are soft and light. Eggless shortbread cookies are the best Christmas cookie recipe but is not only limited to that. They can be sprinkled with any sprinkles and made into baby shower cookies, birthday party cookies or for any reason!
When it comes to baking around the holidays, it can't be complete without holiday shortbread cookies. This whipped shortbread cookies recipe is easy and delicious and perfect for making those Christmas cookie plates to pass around to neighbors.
One of the things that make these shortbread cookies soft and fluffy is the combination of the cornstarch and powdered sugar. These are really light shortbread cookies and are dangerously easy to eat.
I love it how these soft shortbread cookies only have 4 ingredients and that they are quite easy to make. The only thing to be aware of is the rest time. You need to allow some time for the dough to cool in the fridge before baking. Other than that, these are no fail shortbread cookies for sure!
🧈 Ingredients
The ingredients for this whipped shortbread recipe are:
- salted butter
- confectioners sugar
- cornstarch
- all purpose flour
🔪 Instructions
Before you start making this soft shortbread recipe, please make sure to allow time for the butter to come to room temperature as well as keeping in mind that you need to have some time for the dough to cool in the fridge.
Go ahead and get out your Kitchenaid mixer, or stand mixer that you use and put on the whisk attachment. Do not use the paddle attachment for this recipe! The whisk is what you need for sure!
Take your room temperature butter and powdered sugar and whisk them together for about 4 minutes or until it becomes light, airy and fluffy. It should change in color to become lighter also. You may have to scrape down the sides a few times to make sure it's all getting incorporated.
After the butter and sugar are creamed together, sift the flour and cornstarch together and mix it into the creamed butter and sugar on the low setting until just combined. It shouldn't take more than a minute for it to come together.
After the dough is made, cover it with plastic wrap and place it in the refrigerator to cool for about one and a half hours. You can probably get away with just one hour of cooling time.
Once the dough has firmed up in the fridge, preheat the oven to 300 ℉ and line a baking sheet with parchment paper.
With your hands, roll the shortbread cookie dough into 1 inch balls and place them several inches apart on the baking tray. Take a fork and press down on each cookie to make an imprint.
BEFORE you bake the cookies, make sure to sprinkle them with the colored sprinkles of your choice (Christmas colors, spring colors, baby shower colors, birthday etc).
Bake the cookies in the oven for 18 minutes. Once they are done, remove them to a cooling rack to cool. Store in an airtight container for up to 5 days.
💭 Top tip
The most important step in this recipe, is the technique of creaming or whipping the butter together with the powdered sugar. You don't want to just mix it together really fast and move on. The key to getting soft shortbread cookies is to whip the softened butter and sugar together until it becomes fluffy and lighter in color, hence the name "whipped shortbread cookies."
🥗 Serving suggestions
These are wonderful cookies to serve on a holiday cookie platter with things like Baklawa, Stovetop Candied Pecans, and Dark Chocolate and Espresso Sea Salt Cookies.
These fluffy shortbread cookies can easily be frozen in an airtight container or freezer bag for up to 3 months. I love making these ahead of time and freezing them, so that they re ready to go for Christmas gatherings or for a cookie tray giveaway.
Check out these other popular recipes!
- Cinnamon Streusel Bread
- Mascarpone Frosting
- Lebanese Tabouli Recipe
- Lebanese Beef Kafta Kebabs
- Broccoli Au Gratin
- Truffle Fries
- Red Velvet Crinkles
- Brown Sugar Brownies
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📖 Recipe
4 Ingredient Shortbread Cookies
Ingredients
- 1 ½ cups butter (salted) 3 sticks
- 1 cup powdered sugar
- ¾ cup cornstarch
- 2 ¼ cups all purpose flour
Instructions
- With a countertop stand mixer and whisk attachment, whisk the room temperature butter and powdered sugar together for 3-4 minutes until fluffy, scraping down the sides of the bowl several times.
- Sift together the flour and cornstarch. Carefully incorporate it into the butter and sugar mixture until just combined, about one minute on low.
- Cover and refrigerate for about 1 ½ hours.
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- With your hands, roll one inch cookie dough balls and place them several inches apart on the prepared baking sheet.
- Take a fork and carefully press down on each cookie ball. Add sprinkles of choice BEFORE baking to the top of each cookie.
- Bake the cookies for 18 minutes. Remove to a cooling rack to cool.
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