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 cookies 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.
They are very popular during the holiday season, but great any time of year. And they are ideal for your holiday cookie tray.
And these 4 ingredient whipped shortbread cookies are nothing short of magical! They are airy, light and literally melt-in-your-mouth. They are also very quick and easy to make and great for a cookie exchange!
Seriously, all you need is 4 ingredients:
- corn starch
- icing sugar (aka powdered sugar or confectioners' sugar)
- unsalted butter
- all-purpose flour
I would recommend a for this shortbread recipe, although you could use an electric mixer. You'll also need a cookie sheet (s).
This is the easiest and best shortbread cookies recipe I know of. All you need is 4 simple ingredients, 1 stand mixer (affiliate link) (I LUV my Kitchen Aid mixer and couldn't live without it!), 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!
👪 Serving Size
This whipped shortbread recipe makes 36 cookies. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional cookie sheets.
You can store these buttery cookies in an airtight container on the counter for 1 week. 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.
💭 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."
This shortbread cookies with cornstarch is a classic cookie that 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 cookies.
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 Cookie Recipe
- 3 cups unsalted 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 (148 degrees C)
- In the bowl of a stand mixer with the paddle attachment, (or in a large bowl) cream butter and icing sugar until light and fluffy (you can use an electric hand mixer, but it's not ideal).
- Gradually add flour and cornstarch, beating on medium high speed, until well blended.
- With hands lightly dusted with additional cornstarch, roll cookie dough into 1 inch. balls (or use a small cookie scoop)
- Place 1 inch. apart on ungreased baking sheet.
- Press lightly with floured tines of a fork.
- Add nonpareils and/or cherry halves, if desired to the top of the cookies.
- Baking time: Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
- Cool for 5 minutes before moving from pans to wire racks to continue cooling. *If you try to move them too early, they will fall apart.