Melt-in-Your-Mouth Whipped Shortbread
Melt-in-Your-Mouth Whipped Shortbread cookies are light, airy, and incredibly tender with a buttery flavor that dissolves on your tongue. Made with simple ingredients and whipped for maximum fluffiness, these cookies are perfect for holiday trays, gifting, or anytime you want a delicate, classic treat.
Ingredients
- 1 cup 227g butter, very soft (salted or unsalted)
- ½ cup 60g powdered sugar
- 1 ½ cups 190g all-purpose flour
- ½ cup 65g cornstarch
- 1 teaspoon vanilla extract
- Holiday nonpareils red and green sprinkles, for topping
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer on medium-high speed until smooth and creamy.
- Gradually add powdered sugar and continue whipping for 5–7 minutes, until the mixture is very pale, fluffy, and light.
- Mix in vanilla extract just until combined.
- In a separate bowl, sift together the flour and cornstarch.
- Add dry ingredients to the butter mixture on low speed, mixing just until combined.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Lightly press each cookie with a fork to create fork marks.
- Sprinkle tops with holiday nonpareils.
- Bake for 15–18 minutes, until edges are set and bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Whipping the butter and powdered sugar thoroughly is essential for the light, airy texture.
- Butter should be very soft but not melted for best results.
- Cornstarch is key to the signature melt-in-your-mouth crumb—do not omit.
- Avoid overbaking; cookies should remain pale on top.
- Store in an airtight container with parchment between layers to protect their delicate texture.