These Buttery Whipped Shortbread Cookies are absolutely delicious! Extremely tender and buttery cookies with a light crumb and a pretty dusting of sprinkles.
In my final week of posting recipes before Christmas, I had to share one more cookie recipe!
I seem to have a disappointing shortage of shortbread recipes on my site, and it was high time I remedied that with a knock-out recipe everyone is going to love.
Admittedly, I don’t eat a lot of shortbread. Maybe it is because I have been unimpressed by shortbread recipes in my past, whether they were store-bought or other recipes I’ve tried. To be honest, if it is on a holiday cookie tray, I’d probably skip it! But that changed after making these cookies. They have earned their place on the top tier of shortbread cookie recipes and are deserving to be picked first on every holiday cookie tray!
Shortbread is a very easy cookie to make because it requires so little ingredients. Basically, shortbread is an egg-less cookie made with copious amounts of butter, sugar, flour, and salt. Because the shortbread gets its flavor from butter and sugar, I also like to add in some vanilla extract to bump up the flavor some more, but this is optional. You could also flavor your shortbread with citrus zests or other extracts like almond.
The key to this particular shortbread is that it is whipped to smithereens which incorporates lots of air into the butter and sugar mixture, resulting in a supremely tender cookie with a light and delicate crumb. Hence the name “whipped shortbread.” You definitely don’t want to skimp on the whipping time because it needs at least 5 minutes to really get that ideal texture.
After the dough comes together, you’ll roll it into Tablespoon-size balls and place 1-2″ apart on lined baking sheets. I like to use a fork to press the tine marks into the shortbread for some texture, and then finish the cookies with some sprinkles! I used rainbow non-pareils, but holiday colors or jimmies would work too!
Remember, when you’re looking at the recipe – this recipe yields about 4.5 DOZEN cookies, so it makes a LOT of cookies! It is easily halved for your needs, however, so do what you need! These freeze beautifully, so you can always make the recipe as written and freeze any leftovers.
Bake them up and let them cool and you’re good to go! Super simple to make and tastes amazing, but that light, delicate, tender texture and crumb is what really makes this cookie special!
Buttery Whipped Shortbread Cookies – introducing your new fave!
*adapted from Taste of Home