What I remember most about Christmas as a kid is the party food. The setting was always somebody's 1970's- style, wood panel rec room, kids running everywhere, that incredible spread of forbidden food that we had unrestricted access to (for one glorious night); food beyond our wildest grocery budget dreams, side tables lined with triple-decker serving trays, spilling over with mounds of olives, meat, crackers and cheeses. And then there were the carousels of sweets - sugar cookies, gingerbread, every dainty (as they called them back in the day), bar, tart and square imaginable. It was a Christmas food gluttenousganza! But it was the Whipped Shortbread Cookies that consistently won my heart....
These delectable, pillowy little melt-in- your- mouth gems were always what I gravitated to. And I couldn't get enough of these shortbread cookies with cornstarch (and I still can't)! I am told that the magic is in the whipping.
And these 4 ingredient whipped shortbread cookies are nothing short of magical! Made with cornstarch, they are melt-in-your-mouth, quick and easy to make and a perfect addition to your holiday cookie tray!!
Seriously, all you need is 4 ingredients:
- icing sugar/powdered sugar
- butter (unsalted)
- all-purpose flour
I would recommend a stand mixer for this recipe, although you could use a hand mixer.
This is the easiest and BEST Whipped Shortbread recipe I know of. All you need is 4 ingredients, 1 stand mixer (I LUV my KitchenAid and couldn't live without it!) If you don't have one, check out the Amazon deals at the bottom of the recipe card! A few minutes and some sprinkles and/or cherries (the addition of both cherries and sprinkles on one cookie was my daughter's brilliant idea this year!) and you have yourself one easy and amazing shortbread cookie!
You can store these cookies in an airtight container on the counter for 4 days. However, they freeze very well, so I usually pop them into the freezer right away. I like to store them in an airtight container, stacked between sheets of parchment paper. You can freeze these cookies for up to 3 months.
This shortbread cookies with cornstarch has been around forever and at one time you could find it on the back of the cornstarch box. Although, I don't know if that's still the case. These days I buy everything in gigantic size from Costco and the container is plastic (minus the shortbread cookie recipe). All the same, Christmas just isn't Christmas without these amazing and easy Whipped Shortbread Cookies.
Is this YOUR 'go to' Christmas Shortbread recipe??
💭 Top tip
This tip came from a reader:
Chill the dough in the fridge for a couple hours- the cookies remain well formed and the dough gets to rest.
Did you make this recipe? Please RATE THE RECIPE below!
Here's what others are saying: "I love this recipe! I’ve made it a few times and it could almost be called ‘Never Fail Shortbread Cookies’. Neighbour kids are coming over this week to make cookies and this one is on the list."⭐⭐⭐⭐⭐
📋 Whipped Shortbread Cookies Recipe
- 3 cups butter softened
- 1-½ cups confectioners' sugar or powdered sugar referred to as 'icing sugar' in Canada, sifted
- 4-½ cups all-purpose flour
- 1-½ cups cornstarch
- Nonpareils and/or halved candied cherries optional
- Preheat oven to 300 degrees F.
- In the bowl of your stand mixer, cream butter and icing sugar until light and fluffy (you can use a hand mixer, but it's not ideal).
- Gradually add flour and cornstarch, beating until well blended.
- With hands lightly dusted with additional cornstarch, roll dough into 1 inch. balls.
- Place 1 inch. apart on ungreased baking sheets.
- Press lightly with a floured fork.
- Top with nonpareils and/or cherry halves, if desired.
- Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
- Cool for 5 minutes before moving from pans to wire cooling racks.