These Whipped Shortbread Cookies are lightly sweet, buttery and delicious. Learn how to make easy shortbread cookies in under an hour!
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These Whipped Shortbread Cookies are the perfect simple treat! Made with only 4 ingredients, they have the perfect soft, chewy center and crispy outside!
These Easy Shortbread Cookies are so delicious. They're not overly sweet which makes them the perfect treat alongside a cup of coffee.
Why We Love Easy Shortbread Cookies
These shortbread cookies are one of our favorite desserts for so many reasons!
- Only 4 ingredients: You only need 4 ingredients to make these cookies: Butter, powdered sugar, all purpose flour, corn starch
- Easy to make: These cookies are so easy to make! Whether you bake all the time, or this is your first try at shortbread cookies - these are totally no fuss!
Ingredients for Whipped Shortbread Cookies
To make easy shortbread cookies you'll need:
How to Make Easy Shortbread Cookies
- Prep - Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- Cream the butter and sugar- In a large bowl, cream the butter until light and creamy. Slowly add the sugar, consistently mixing.
- Add the rest of the ingredients - In a small bowl, combine the flour and cornstarch. Mix well. Slowly add this mixture to the butter mixture and mix until a stiff dough forms.
- Roll dough into balls - Roll the dough into balls that are about 1 tablespoon each. Place on the prepared baking sheet and press down with a flat-bottomed glass coated in powdered sugar.
- Bake - Bake for 20-25 minutes before removing from the oven and letting cool on the pan for ten minutes. Move to a wire rack at this point and let the Whipped Shortbread Cookies finish cooling there.
Easy Shortbread Cookie Variations
There aren't many substitutions that we can recommend for this recipe!
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter.
Cornstarch: Helps give these cookies a crisp outside texture and soft chewy texture on the outside.
Classic Shortbread Cookie Tips
- Don’t overmix: If you overmix the dough, it will make it too sticky and you'll have to chill it for it to work!
- Make them sweeter: If you prefer a slightly sweeter cookie, you can add a bit more sugar, but just know this might change up the consistency of the recipe. You may need to add a touch more liquid to level it out.
- Add frosting: If you want to jazz up your shortbread cookies, you can put some frosting on the top of them or make chocolate dipped shortbread cookies.
- Serve them with coffee: These cookies go really well with coffee. They’re great for dunking.
How to Store Classic Shortbread Cookies:
Storing: You can store these shortbread cookies for up to a week in an airtight container at room temperature.
Freezing: You can freeze this shortbread cookies recipe, but they don't freeze well. They may get crumbly or mushy when frozen because of the moisture in the freezer. If you are going to freeze the cookies, add layers of wax paper in between each row of cookies to prevent them from sticking and store in an airtight container. Thaw completely before enjoying.
Freezing Cookie Dough: This cookie dough doesn't freeze well. It's best to enjoy them fresh.
Whipped Shortbread Cookies FAQ
Butter cookies are basically shortbread cookies with one major difference - the amount of sugar. These Whipped Shortbread Cookies are only lightly sweet so they’re not overpowering where as butter cookies have about twice the sugar. Of course, recipes vary and some butter cookies can end up being just like a shortbread recipe.
Shortbread isn’t a very forgiving cookie when it comes to expanding. In other words, when it cooks, it cracks. Some people prefer a prettier looking shortbread cookie and in order to do this, you have to give them some breathing room. It’s not a must, but if you want to try and stay away from a cracked cookie, poking holes in your shortbread will help.
More Cookie Recipes You’ll Love:
- Gluten-Free Hazelnut Honey Cookies
- Easy Easter Cookies
- Peanut Butter Chocolate Chip Cookies
- Hot Cocoa Cookies
- Lemon Cool Whip Cookies
Whipped Shortbread Cookies
- Preheat oven to 300F. Line cookie sheet with parchment paper. Set aside.
- In a large bowl use an electric mixer to cream the butter until it is smooth and light.
- Gradually add the powdered sugar, beating well.
- In a small bowl whisk together the flour and corn starch.
- Gradually add the flour/corn starch mixture to the creamed butter mixture beating constantly until a stiff dough is formed.
- Use your hands to roll the dough into balls of about 1 tablespoon each. If the dough is too sticky to handle, refrigerate for 30 minutes before rolling into balls.
- Press each cookie down lightly with a flat bottomed glass that has been dipped in powdered sugar .
- Bake for 20 to 25 minutes, until just set.
- Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
*These whipped shortbread cookies are not overly sweet and have a nice buttery flavour.