If you’re a fan of buttery, melt-in-your-mouth cookies, these Classic Whipped Shortbread Treats will become your new favorite. With their light, airy texture and delicate sweetness, these cookies are perfect for any occasion—whether you’re hosting a tea party, celebrating the holidays, or simply treating yourself. Made with just a few simple ingredients and whipped to perfection, these shortbread treats are classic, comforting, and oh-so-easy to make.
Why You’ll Love This Recipe?
Whipped shortbread cookies are a timeless classic that brings simplicity and elegance to your dessert spread. They’re light, buttery, and sweet—everything you could ask for in a cookie. These treats are perfect for pairing with your favorite cup of tea, coffee, or hot cocoa, and they’re a great option for gifting during the holidays or as part of a homemade cookie basket.
The best part? They’re incredibly easy to make and only require minimal ingredients. They’re a must-have for every cookie lover’s recipe box.
Ingredients
Here’s what you’ll need to make these buttery Whipped Shortbread Treats. Full ingredient measurements can be found at the end of this post.
For the shortbread cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of sea salt
Optional for garnish:
- Sprinkles, sanding sugar, or a drizzle of chocolate
Directions
- Preheat Your Oven
Preheat your oven to 325°F (165°C) and prepare a baking sheet with parchment paper or a nonstick spray. - Cream the Butter & Sugar
In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer, whip the butter and sugar together on medium-high speed until light, fluffy, and pale (about 2-3 minutes). - Add Vanilla & Dry Ingredients
Beat in the vanilla extract. Then, gradually sift in the all-purpose flour and add a pinch of sea salt. Mix just until the dough comes together—don’t overmix. - Portion the Dough
Using a piping bag (or your hands), shape the dough into small rounds or pipe into rosettes onto the prepared baking sheet. Leave about 1 inch of space between each cookie to allow for spreading. - Optional: Add Your Toppings
If desired, sprinkle with sanding sugar, colored sprinkles, or drizzle with melted chocolate to add a little flair. - Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are just set. - Cool Completely
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
- Use room-temperature butter: Using butter that’s too cold or too warm will affect how the cookies whip up. Room-temperature butter is key for that light and delicate texture.
- Don’t overwork the dough: Overmixing can result in dense cookies instead of light, buttery ones. Mix just enough to incorporate all the ingredients.
- Chill if necessary: If the dough feels too soft, you can chill it in the refrigerator for 10-15 minutes before piping or shaping.
Recipe Variations and Possible Substitutions
Here are a few ways to make these treats your own:
- Add a citrus twist: Add a teaspoon of grated lemon or orange zest to the dough for a refreshing citrus flavor.
- Chocolate lovers’ option: Mix in a handful of chocolate chips to the dough for a chocolatey treat.
- Gluten-free alternative: Substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free.
Serving and Pairing Suggestions
These Whipped Shortbread Treats are perfect for pairing with:
- A cup of hot tea or coffee
- A cold glass of milk
- Hot cocoa on chilly winter evenings
- A fruit platter for an elegant dessert spread
Storage and Reheating Tips
- Storage: Store these shortbread treats in an airtight container at room temperature for up to 1 week. You can also freeze them for longer storage.
- Reheating: Shortbread cookies are best served at room temperature. If you’d like them warm, reheat for a few minutes in a 300°F (150°C) oven.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you might want to adjust the amount of sea salt in the recipe to avoid overly salty cookies.
2. How can I ensure my cookies are light and tender?
Whip the butter and sugar well until they are pale and fluffy before adding the flour. This helps create a light, airy texture.
3. Can I freeze the dough for later?
Yes! You can freeze the unbaked dough for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and pipe or shape as directed.
4. What can I do if my dough is too sticky?
If the dough is sticky, chill it in the refrigerator for 10-15 minutes. This will make it much easier to handle.
Conclusion
These Classic Whipped Shortbread Treats are buttery, sweet, and perfectly light—everything you could want in a homemade cookie. They’re simple, versatile, and always a hit at gatherings, with a cup of tea, or as an afternoon treat.
Give this recipe a try and let the heavenly combination of buttery goodness and simplicity steal your heart. They’re easier to make than you think and will become a family favorite in no time
Print
Classic Whipped Shortbread Treats
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20 minutes
- Yield: 20–24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Whipped Shortbread Treats are the perfect combination of butter, sugar, and a light, crumbly texture that melts in your mouth. These simple yet delicious cookies are made with minimal ingredients, and their melt-in-your-mouth texture makes them a holiday favorite or a go-to treat for any time of the year.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp vanilla extract
- A pinch of salt
- Colored sugar or sprinkles (optional, for decorating)
Instructions
- Prepare the Dough:
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3–4 minutes.
- Add the vanilla extract and mix until combined.
- Gradually sift in the flour, cornstarch, and a pinch of salt. Mix until just combined. The dough will be soft and slightly sticky.
- Shape the Cookies:
- Using a spoon or a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet.
- Gently flatten the tops of the cookies with a fork or your fingers, or you can leave them as little mounds. If you like, sprinkle colored sugar or sprinkles on top of the cookies for extra decoration.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges are slightly golden. The cookies should be firm to the touch but not browned.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Once cooled, these delightful shortbread treats are ready to be enjoyed with a cup of tea or coffee.
Notes
- For an extra touch of flavor, you can add a little almond extract instead of vanilla.
- Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
- These shortbread cookies are perfect for decorating with icing or sprinkles during the holidays or for any special occasion.
Nutrition
- Serving Size: 1 cookie
- Calories: ~120
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg