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 Whipped 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!
What is shortbread?
Shortbread is a type of cookie. They're often crumbly, buttery and have a crispy texture.
Whipped Shortbread Cookie Recipe Ingredients
To make easy shortbread cookies you'll need:
How to Make Whipped 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.
Whipped Shortbread Cookies (4 Ingredients) 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.
Powdered Sugar: White sugar can't be replaced for powdered sugar, but you can make your own powdered sugar!
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Cornstarch: Helps give these cookies a crisp outside texture and soft chewy texture on the outside.
Whipped Shortbread Cookie Recipe 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 Whipped Shortbread Cookies with Cornstarch
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 freshly baked.
How to gift the Best Whipped Shortbread Cookies
The best way to gift shortbread cookies is by wrapping them tightly. You can use a plastic bag with a tightly tied top, or a small cookie tin.
I like to stack them in plastic bags and tie with a pretty ribbon.
Whipped Shortbread Cookies Recipe 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.
Your shortbread may have spread if the batter was too warm or your butter was melted. The butter should only be softened, not melted.
Adding cornstarch to shortbread helps give them their crunchy outside texture.
A shortbread cookie is thin and flat. They're crispy on the outside and have a crumbly texture. Regular cookies are usually puffier, round, and chewy in the center.
English shortbread cookies use butter while Scottish shortbread cookies usually use vegetable shortening/oil.
Yes, you can over mix shortbread. Once the batter comes together stop mixing it!
Shortbread cookies are done when they are slightly browned on the bottom.
More Cookie Recipes You’ll Love:
- Easy Snickerdoodle Cookies
- Easy Easter Cookies
- Peanut Butter Chocolate Chip Cookies
- Hot Cocoa Cookies
- Lemon Cool Whip Cookies
- Raspberry Thumbprint Cookies
Whipped Shortbread Cookies Recipe
Ingredients
- 1 cup salted butter softened
- ½ cup powdered sugar
- 1 ½ cups all purpose flour
- ¼ cup corn starch
Instructions
- 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.
Notes
*These whipped shortbread cookies are not overly sweet and have a nice buttery flavour.
Rita Kitenplon
is there a substitution for the corn starch?
Liz @ Tasty Treats & Eats
No, sorry! There are only 4 ingredients in this recipe - you definitely need it.
Amber
Yes, I use Arrowroot starch/flour all the time as replacement for corn starch, works great every time
Liz @ Tasty Treats & Eats
Just because you have used this as a substitute in other recipes does not mean it will work in this recipe. As I mentioned earlier, cornstarch is one of the only 4 ingredients in this recipe. It's a major ingredient. If you don't have it - I'd recommend finding a shortbread cookie recipe that doesn't have it.
Linda
Made these cookies this morning. Absolutely delicious.
Debi
these were buttery & easy to make. Just such a classic!
Kathleen
These are so tender, crumbly and buttery! I could eat the entire batch!
Susannah
I am in love with these cookies! Will be making again.
Sheila
These cookies practically melt in your mouth and are so tasty!
Debra
Can I make these gluten free?
Liz @ Tasty Treats & Eats
I'm sorry but I don't know if that will work! I haven't tried it with gluten free flour.