Whipped shortbread cookies are light as air with a delicious buttery flavor. These soft, melt in your mouth cookies are perfect for the holidays.
Whipped Shortbread Cookies
One of the things I love most about Christmas is the delicious baking! The problem is, through the years I’ve developed too many favourites.
Whipped Shortbread Cookies is a childhood favorite and a classic Christmas cookie that’s been made for ages. A fan favourite, it’s an ideal addition to any treat tray or cookie exchange.
What’s the Difference Between Whipped Shortbread and Regular Shortbread?
While both of these types of shortbread use the same ingredients, the difference is in the mixing. To make whipped shortbread, you beat the ingredients together longer.
Beating shortbread ingredients adds more air to the batter, which creates lighter and more delicate shortbread. So regular shortbread is more dense, and whipped is melt in your mouth, fluffy and light.
How to Make Perfect Whipped Shortbread:
Whipped shortbread is a popular and simple cookie to make. While it’s fairly simple, the cookies are delicate so there is a knack to making the perfect shortbread. Here are my tips for making whipped shortbread:
- Use a stand mixer or electric hand mixer when combining shortbread ingredients.
- When beating the ingredients, the batter will be crumbly at first and then will come together in a ball that will resemble dough.
- If you have a cookie press, these cookies can also be shaped. If not, roll the dough into balls and press down with either a fork or the bottom of a cup.
- Be creative with the toppings! Popular ones are candied cherries, sprinkles, chocolate chips, and even dipping the cooked cookie in chocolate so it covers half.
Do you use Butter or Margarine for Shortbread Cookies?
Some swear by using half margarine and half butter for their shortbread, and this is totally fine. Myself, I’m an all-butter shortbread maker, as butter gives the cookie that true shortbread taste.
Also, I use salted butter as well. If you only have unsalted, that is fine yet then you’ll want to add a pinch of salt before mixing the dough.
Don’t use hard butter for this recipe, or the dough won’t combine well. You want softened butter, and not melted. Melted will result in a runny batter that will just run all over the baking pan.
How do you Soften Butter to Make Shortbread?
Butter that has been sitting out on the counter for 1-2 hours should be fine. Yet if your room temperature butter isn’t spreadable and you think it should be more soft, defrost in the microwave at 5 second intervals.
It should only take a few times to make it perfectly softened.
How do you know when Shortbread is Cooked?
Shortbread is generally done baking when the edges starts to turn a slight golden brown. When the edges start to turn golden I know the inside will be soft and melt in your mouth.
Can you Freeze Shortbread?
Yes, I freeze my whipped shortbread cookies all the time. Just place the cooled cookies in an airtight container with wax or parchment paper in between the layers of cookies to prevent them sticking together.
Whipped shortbread cookies defrost very quickly at room temperature, sometimes we eat them when they’re still cold. They can be frozen for up to 3 months too.
Whipped Shortbread Cookies are so good, I look forward to making them during the holidays most. Yet know that they aren’t JUST a holiday cookie. So go ahead and enjoy them throughout the year.
They are easy to make, soft, melt in your mouth buttery cookies that are so popular, especially this time of year.
Make sure to double the recipe to make more to freeze, share and enjoy later!
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- Pecan Haystacks
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- Peanut Butter Snowballs
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- 1 1/3 cups Flour
- 3 tbsp Cornstarch
- 1 cup Salted Butter, Softened
- 3/4 cup Icing Sugar
- 2 tbsp Milk
- 1 Tsp Vanilla Extract
- Preheat oven to 300 degrees and like a baking sheet with parchment paper.
- In a small bowl, whisk flour and cornstarch together.
- In a large bowl beat butter and sugar together until fluffy and combined, about 2 minutes. Add milk and vanilla and beat again for 3 minutes.
- Using a spatula, fold in half the flour mixture into the butter mixture. Repeat with the other half of the flour mixture.
- When the dough forms together from crumbly, then it's time to separate into dough balls and place on parchment paper lined sheet.
- Make balls a few inches round and place a few inches apart on sheet. Press down on balls with a fork or flatten using the bottom of a cup. Add sprinkles if you want before placing in the oven.
- Bake for 6-8 minutes or until edges of the cookies start to turn a golden color.
- When done, remove from oven and place on wired rack. Enjoy as-is or decorate the cookies more.
- - Use a cookie press if you'd like to make shaped cookies.
- - these cookies freeze great. Instructions and tips in blog post.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 178 Total Fat: 12g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 33mg Sodium: 99mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 0g Sugar: 5g Sugar Alcohols: 0g Protein: 1g