Whipped Shortbread Cookies

Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center. They are perfect served with a hot drink or packaged up as gifts during the holiday season.

With just a handful of simple pantry staple ingredients and a few basic steps, you can make whipped shortbread from scratch. Plus, shortbread dough is freezer-friendly so make a big batch to keep your freezer stocked up for cookies on demand.

Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center

Simple and easy to make. Whipped shortbread cookies only require 6 common ingredients (only 5 if not adding sprinkles) and about 15 minutes of active preparation before waiting for them to chill and then bake in the oven. This sweet and buttery cookie is totally worth the wait.
They last for weeks or months. These shortbread cookies with sprinkles last up to a week at room temperature and can last for months when frozen. Plus, shortbread cookie dough freezes well too so you can have freshly baked cookies on demand whenever you feel like it!
They’re customizable. This easy shortbread cookie recipe can easily be customized with chocolate, cocoa powder, and different colored sprinkles. Keep scrolling to read the variations below.
Switch up the sprinkles for your holiday. We used Christmas colored sprinkles because we made these whipped shortbread cookies during the holiday season. You can witch up the sprinkles based on whatever holiday you are making these cookies for. Try red and pink for Valentine’s Day or Mother’s Day, orange and purple for Halloween, and red and blue for 4th of July.

Whipped Shortbread Cookies are so easy to make with just 5 ingredients and taste amazing! Light and tender cookies that melt in your mouth and can be easily decorated for Christmas. A great recipe to double or triple for the holidays and definitely one of our favorite Christmas cookies!

Prep Time15 minutes
Cook Time10 minutes
Chill Time2 hours




  • ¾ cup butter softened, 12 tablespoons or 1 ½ sticks
  • 6 tablespoons powdered sugar spooned and leveled (¼ cup PLUS 2 tablespoons)
  • 1 teaspoon almond extract or vanilla extract
  • 1 ⅓ cup all purpose flour spooned and leveled
  • 6 tablespoons corn starch spooned and leveled, ¼ cup PLUS 2 tablespoons


  • ¼ cups Christmas sprinkles nonpareils, Jimmies, etc.


In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.
¾ cup butter,6 tablespoons powdered sugar
Beat in the almond extract until completely combined.
1 teaspoon almond extract

In a small bowl, whisk together the all purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.
1 ⅓ cup all purpose flour,6 tablespoons corn starch

Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.
Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.

Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.
Top each cookie with desired sprinkles or leave plain.
Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.
Store cookies in an airtight container at room temperature for up 1 week.

Cooled cookies can be store at room temperature in an airtight container for up to 1 week.

To Freeze Baked Cookies: Let cookies cool completely then transfer to an airtight, freezer safe container, with parchment paper between layers. Cookies can be frozen for up to 2 months.
To Freeze Cookie Dough: Form dough balls and then flash freeze on a parchment lined baking sheet for 30 minutes. Transfer balls to a freezer safe ziploc bag. Bake cookies frozen by adding 2 minutes to the bake time OR let thaw overnight in the fridge and then press with a fork and add sprinkles. Cookie dough can be frozen for up to 3 months.
Calories: 119kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 61mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 213IU | Calcium: 3mg | Iron: 1mg

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