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+ servings
lots of cookies wit red and green sprinkles on top, sit on a white plate.

Whipped Shortbread Cookies

These whipped shortbread cookies are light, buttery, and melt in your mouth. They will certainly be a crowd pleaser at your holiday table!
Course Dessert
Cuisine North American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Calories 124kcal
Author Nina


  • 1 cup salted butter at room temperature
  • ¾ cup icing sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • sprinkles (jimmies, no pareils, or sanding sugar)


  • Preheat oven to 325F. Line 2 baking sheets with parchment paper. Set aside.
  • Whisk flour and cornstarch together in a medium bowl. Set aside.
  • Place the butter, icing sugar and vanilla extract in a bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy.
  • Mix the dry ingredients in until just combined. Roll dough into 1 inch round balls. Place them 1 inch apart on the prepared baking sheet. Use a fork to lightly flatten the dough. Decorate with sprinkles.
  • Place baking sheets into the refrigerator for 10 minutes to firm cookies.
  • Bake for 15 minutes or until lightly golden. Let cool and store in airtight container for 1 week.


  • Use real butter!
  • Chill the cookies before baking them. The butter will firm up and the cookies won't spread out when baking.
  • Beat the butter and icing sugar for a solid 5 minutes. The ingredients need to be whipped really well to make a light airy cookie.
  • Only bake 1 cookie sheet at a time. If you bake with 1 cookie sheet on the middle rack, and 1 on the lower rack, the cookies on the bottom can get dark on the bottom.


Serving: 1g | Calories: 124kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 69mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 240IU | Calcium: 4mg | Iron: 1mg