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Home » Desserts » Cookies

Whipped Shortbread Cookies

Published: Dec 20, 2022 · Modified: Jan 2, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Shortbread Cookies are light, airy, and melt in your mouth. This recipe is easy and works great for every season and occasion.
Total time 19 minutes
Jump to Recipe Print Recipe

Melt in your mouth, airy and so buttery kind of cookies. They are so easy to make with just 5 ingredients. Get creative with the flavor and topping for a different cookie each time.

whipped shortbread cookies on a red plate.
Jump to:
  • ❤️ Why You'll Love It
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Expert Tips
  • 🧺 Storage
  • ⌛ Make Ahead
  • 👩‍🍳 Variations
  • Related Recipes
  • Whipped Shortbread cookies

❤️ Why You'll Love It

  • Very easy dough and kids will have so much fun with the toppings.
  • Very versatile, change the flavor or the topping to suite any occasion.
  • Simple dough that makes a huge batch.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

shortbread cookies ingredients on a marble surface.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

A collage of four images showing how to make shortbread cookies dough.
  1. In a medium bowl sift together flour, salt and corn starch mix well.
  2. Cream butter and powdered sugar until light and fluffy.
  3. Add vanilla extract and mix.
  4. Gradually mix in dry ingredients until fully incorporated.
A collage of two images showing how to shape and bake shortbread cookies.
  1. Dust your fingers with cornstarch and start rolling the dough into 2 teaspoons ball. Place balls on baking sheets about 1 inch apart and continue until you are done with the whole batter.
  2. Dip a fork in cornstarch and press lightly on each ball to flatten and make those beautiful marks.
  3. Add sprinkles on each cookie if using.
  4. Freeze the cookie trays for 30 minutes then bake for 13-15 minutes.

💡 Expert Tips

  • The cookies will spread when baking but not too thin. It helps not to press too much with the fork so it is not already flattened before baking.
  • If your cookies spread too thin then your butter was too warm.
  • Butter is softened enough when you easily press on it with your finger and it leaves an indentation but does not collapse. If butter is shiny and your finger sinks in quickly then it is too warm.
  • If you do not have room in your freezer you can place cookies on a plate and freeze then transfer to cookie sheet before baking.

🧺 Storage

Place cookies in an airtight container separated with parchment paper on your counter for up to 2 weeks. Refrigerate for longer.

⌛ Make Ahead

  • You can shape the balls and freeze them on the cookie sheet until hardened then store in an airtight container separated with parchment paper for up to 3 months.
  • When ready to bake, place cookies on a parchment paper lined cookie sheet and bake for 15 minutes.

👩‍🍳 Variations

  • Use almond extract in place of vanilla extract for a nutty flavor.
  • For chocolate shortbread cookies, reduce flour by a ¼ cup and add ¼ cup sifted unsweetened cocoa powder.
Whipped shortbread cookies on a baking sheet.

Related Recipes

  • Petit Fours are traditional Egyptian cookies buttery, mouthwatering cookies filled with jam.
  • Kahk are Egyptian cookies traditionally made during holidays and in weddings. They are made from a mixture of flour, ghee, and sugar, and are often filled with nuts, sweet fillings or sometimes left plain. Small rounds dusted with powdered sugar and enjoyed by people of all ages.
  • Barazek are nutty Syrian cookies mildly sweet with one side dipped in pistachios and the other side in sesame seeds. Easy to make and perfect for quick treat and in lunch boxes.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

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A top view of shortbread cookies stacked on a blue plate.

Whipped Shortbread cookies

Shortbread Cookies are light, airy, and melt in your mouth. This recipe is easy and works great for every season and occasion.
5 from 4 votes
Print Pin Rate
Prevent your screen from going dark
Course: dessert-cookies, Snack
Cuisine: American
Diet: Halal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 19 minutes
Servings: 36 cookies
Calories: 37kcal
Author: Amira

Ingredients

  • ½ cup cornstarch (60g) extra for dusting
  • ½ cup powdered sugar (65g)
  • 1 ½ cup all purpose flour (180g)
  • 1 cup butter (226g) softened not melted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Sugar sprinkles

Instructions

  • Line two cookie sheets with parchment paper and set aside.
  • In a medium bowl sift together flour, salt and corn starch mix well.
  • In a large mixing bowl using a hand mixer cream butter and powdered sugar until light and fluffy.
  • Add vanilla extract and mix.
  • Gradually mix in dry ingredients until fully incorporated.
  • Dust your hands with little corn starch and form cookie batter into small balls about 2 teaspoons (13-14g) each.
  • Place on cookie sheet about 1 inch apart.
  • Dip a fork in cornstarch and press on each ball lightly to flatten. Add sprinkles if desired.
  • Freeze for 30 minutes.
  • Meanwhile preheat oven to 350F
  • Bake in the center of your oven, one sheet at a time, for 13-15 minutes or until bottom lightly golden.
  • Let cookies cool down for at least 10 minutes on the cookie sheet.
  • Transfer to a cooling rack to cool completely before serving.

Notes

  • The cookies will spread when baking but not too thin. It helps not to press too much with the fork so it is not already flattened before baking.
  • If your cookies spread too thin then your butter was too warm. Butter is softened enough when you easily press on it with your finger and it leaves an indentation but does not collapse. If butter is shiny and your finger sinks in quickly then it is too warm.
  • Make ahead:
    • You can shape the balls and freeze them on the cookie sheet until hardened then store in an airtight container separated with parchment paper for up to 3 months.
    • When ready to bake place cookies on a parchment paper lined cookie sheet and bake for an extra minute or two.
  • To store:
    • Place cookies in an airtight container separated with parchment paper on your counter for up to 2 weeks. Refrigerate for longer.
  • Please check the nutrition disclaimer policy.

Nutrition

Serving: 1Cookie | Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 11IU | Calcium: 9mg | Iron: 0.3mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Annie Joseph

    December 20, 2022 at 7:33 pm

    5 stars
    These look beautiful! Happy Holidays for you Amira, wish you and your family the best.

    Reply
    • Amira

      December 20, 2022 at 8:03 pm

      Thank you so much Annie, happy holidays to you too.

      Reply

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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