These Whipped Shortbread Cookies are made with cornstarch, light, airy, and literally melt in your mouth. They are also quick and easy, so a perfect addition to your holiday cookie tray and ideal for a cookie exchange!
These shortbread cookies with sprinkles are very popular during the holiday season, but great any time of year.
🍒Reader Review
"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."⭐⭐⭐⭐⭐
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These delectable, pillowy little melt-in-your-mouth cookies were always what I gravitated to. And I just couldn't get enough of these 4 Ingredient Whipped Shortbread Cookies with cornstarch (and I still can't)! I am told that the magic is in the whipping. What I remember most about Christmas as a kid is the party food.
The setting was always somebody's 1970s-style, wood-paneled 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 cheese.
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...
If you're looking for more easy Christmas recipes to make with kids, try my Christmas Nougat recipe and my No Chill Gingerbread Cookies!
🥘 Ingredient Notes
Seriously, all you need is 4 basic ingredients for these cornstarch shortbread cookies:
- Corn starch. Cornstarch gives structure to the cookie and keeps it tender.
- Icing sugar (aka powdered sugar or confectioners sugar) gives these cookies that delicate 'melt in your mouth' texture, and adds some sweetness.
- Unsalted butter. Butter binds the ingredients together. Salt is not necessary in these cookies, as they aren't overly sweet, and you don't need to balance the sweet with salt.
*Please see recipe card for full list of ingredients and quantities
🔪How to make Whipped Shortbread Cookies
Prep: 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 (you can use an electric hand mixer, but it's not ideal).
Mix until combined and light and fluffy.
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 a wire rack to continue cooling. If you try to move the cookies too early, they will fall apart.
Move cookies to wire cooling rack.
Expert Recipe Tips
- Soften the butter properly. Make sure the butter is softened to room temperature (not melted) before whipping so it incorporates air and creates that melt-in-your-mouth texture.
- Whip the butter and sugar well. Beat the butter and icing sugar until light and fluffy - this step is crucial for the cookie's signature airy texture.
- Don't skip the cornstarch. Cornstarch helps give the cookies their delicate, short, and tender crumb. Without it, they'll be denser and less melt-in-your-mouth.
- Measure the flour carefully. Spoon and level your flour rather than scooping directly from the bag to avoid adding too much and drying out the dough.
- Keep your dough cool if needed. If your kitchen is warm, chill the dough for about 20-30 minutes before baking so the cookies hold their shape.
- Don't grease your baking sheet. The cookies have enough butter in them and can spread too much if baked on a greased sheet. Use ungreased cookie sheets or parchment paper instead.
- Watch for light browning. Bake just until the bottoms are lightly golden - overbaking will make them too crisp and lose their delicate texture.
- Let them rest before moving. Allow cookies to cool for at least 5 minutes on the baking sheet before transferring to a rack, or they may fall apart.
- Add decorations before baking. Press sprinkles or cherry halves onto the dough before baking so they stick and bake in nicely.
- Use a hand or stand mixer. A mixer will incorporate more air than mixing by hand, giving you fluffier, more tender shortbread.
👪 Serving Size
This whipped shortbread recipe makes 36 cookies. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional cookie sheets.
🌡️Storing
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.
These 4 ingredient shortbread cookies with cornstarch are a classic Christmas cookie recipe 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 sizes from Costco, and the container is plastic (minus the shortbread cookie recipe).
❔ Recipe FAQs
Yes - one of the tips from reader feedback suggests chilling the dough in the fridge for a couple of hours so the dough rests and the cookies hold their shape better. It's optional, but helpful if your kitchen is warm or you prefer the dough firmer before forming.
This is a common issue with this delicate cookie. The recipe notes: "Don't move the cookies for at least 5 minutes after they are done or they will fall apart." Food Meanderings The bottoms should be lightly browned before removal, and you should move them to a wire rack only after that brief rest. If you try to pick them up too early, they may break apart.
If the dough is too dry or crumbly, perhaps the butter wasn't sufficiently softened or you may have over-measured the flour/cornstarch. Make sure the butter is at room temperature so it whips well. Also, the "whipping" step is critical: creaming the butter and icing sugar until light and fluffy helps create the right texture.
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All the same, Christmas just isn't Christmas without these amazing and easy cookies. I have tried other shortbread recipes, and they just don't cut it. So, if you're looking for the best whipped shortbread cookies, give this easy recipe a try!
🍪More Holiday Cookie Recipes!
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📋 Whipped Shortbread Cookies (with cornstarch) recipe
Equipment
Ingredients
- 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
Garnish:
- Nonpareils and/or halved candied cherries optional
Instructions
- 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 (you can use an electric hand mixer, but it's not ideal).
- Mix until combined and light and fluffy.
- Gradually add flour and cornstarch, beating on medium high speed, until well blended.
- With hands lightly dusted with additional cornstarch, roll shortbread dough into 1 inch balls (or use a small cookie scoop) Place 1 inch. apart on ungreased cookie sheets.
- 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.
- Move to wire rack to continue cooling.
CJJ
WOW FINALLY SOMEONE MAKES SHORTBREAD LIKE ME - EVERYONE I KNOW LOVED MY SHORTBREAD COOKIES WHEN THEY ASK FOR RECIPE - WOULD ASK ME WHY DO YOU WHIP? I TELL THEM BECAUSE THEY TASTE HEAVENLY AND THEY SAY OH YEAH THAT'S TRUE
THX FOR SHARING
Terri Gilson
Hi CJJ - whipped is the only way, for sure! And I agree, they taste melt-in-your mouth heavenly... 🙂
Tammy
I love shortbread but some of the cookies have a weird taste for about 2 days after I make them. I have used my mats and parchment paper to see if it makes a difference and it doesn't. Would you happen to know why the weird taste?
Terri Gilson
Hi Tammy: Thanks for taking the time to write in. Only some of the cookies taste funny? Hmmm... that's odd. It could be that your icing sugar/powdered sugar is stale! I have had that happen to me with baked goods. I would recommend you purchase some fresh stuff and try it again 🙂 And sometimes I've even bought it from the store and it was stale. Try to grab it from the back of the shelf and look to see if there's a best before date. The cornstarch could also be stale so check that best before date on that too. But most often it's the powdered sugar. Also, taste it prior to putting it in the cookies. Are you using the candied cherries? or just the sprinkles? It could also be that they have gone off. They don't seem to last that long. I hope that helps!
Rebecca Barnes
Can you dye the dough
Terri Gilson
Hi Rebecca- I have never tried it, but I don't see why not? I would just use an icing dye like Americolor or Wilton brand, not the typical food coloring you buy at the grocery store. If you do try it, I'd love to hear how it turns out!
julie
Silly question ,but would these work with a piping bag with a large tip or a cookie press?
Terri Gilson
Hi Julie- I would think you could, although I have never done it .So I couldn’t say for sure! Merry Christmas!
Judy
I have been searching for this recipe for years....Mom made these every year for us for Christmas but she never showed me how to make them! She passed away 5 years ago! Thank you for sharing this recipe! Looking forward to sharing it with my kids!
Terri Gilson
Hi Judy,
I am soo glad that you found the recipe your Mom made! I really hope you enjoy it. I am so sorry about your Mom. I hope you have a very Merry Christmas and enjoy sharing it with your kids! Terri
Sylvie
Thank you for sharing this wonderful recipe! Question: Is it possible to roll the dough then freeze?
Terri Gilson
Hi Sylvie,
You are welcome! I have never tried freezing the dough itself. Funny, because I freeze everything else. I usually just make the cookies, because they are soo quick to make, then freeze the cookies for a month or two in an airtight container. I would recommend that, as the dough is quite delicate and full of air because of the whipping. Not sure how freezing would affect it. I hope you enjoy them!
Sylvie
Thank-you for your reply Terri 🙂
I've made them and I agree that this dough should be use right away, a bit like a quick pizza/pie dough made with oil. It's a keeper for quick fresh cookies. thanks again 🙂
Terri Gilson
No problem-Merry Christmas!
Lena
I'm excited to try your recipe! Could this dough be rolled out to use cookie cutters and bake the same?
Terri Gilson
Hi Lena,
I hope you enjoy them! No, they would not do well as a rolled cookie. I have another shortbread cookie recipe in one of my books that I used for years for rolled cookies. I'd be happy to share it with you, if you want it? Or you can try my No Fail Sugar cookies. Terri
diversivore
I love making shortbread, but I've never done a whipped recipe. It's a really cool idea. I had no idea that cornstarch would be involved! These definitely scream classic Christmas-y comfort - especially with the sprinkles and the little fork lines on top. Very nice 🙂
Food Meanderings
thanks, Sean! Yes, they are very classic. Whipped shortbread is melt-in-your-mouth delicious. I think they call them 'melt-aways' in some circles (maybe American? :))
nenabakingrecipes
Wow amazing work and great ideas for Christmas ?
Food Meanderings
Thanks, Nena - I checked out your blog and your cakes are beautiful and your baking looks delicious! Thanks for the follow!
nenabakingrecipes
Welcome. Thank you
Gail Benjamin
Terri, I don’t think I ever told you this before, but 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.
Terri Gilson
Thanks so much for letting me know, Gail! My aunt used to make them when we were kids and they are my ultimate fave! I'm glad you are enjoying them 🙂
Sue Slaght
My husband loves shortbread. This look so easy. Maybe I could make half of the recipe. 🙂
Food Meanderings
Hi Sue: you absolutely could half the recipe OR just wait until I see you next week (was planning to bring some for Dave, as I had promised him baking for all the photoshop help! :))
Sue Slaght
Oh my goodness he will be thrilled! That is so kind of you. I will stick to my butter tart baking for now. 🙂
Nitrous
I add one essential item. Chill the dough in the fridge for a couple hours. the cookies remain well formed and the dough gets to rest. Stores well in Fridge for a week, easily.
Terri Gilson
Good idea to chill it! I'm a little too impatient, though... haha
Gretchen
Is this before you make them into balls?
Terri Gilson
Yes, it would be before you make them into balls!
Kay Blair
Fair warning, this recipe does NOT make 36 cookies!
I halved the recipe and got 60 cookies out of it (tablespoon sized balls).
Other than that, it is delicious, very tender and buttery tasting.