📋 Whipped Shortbread Cookies (with cornstarch) recipe
These 4 ingredient whipped shortbread cookies are made with cornstarch, melt-in-your-mouth and are quick and easy! These Christmas cookies are a perfect addition to your holiday cookie tray.
Servings 36 cookies
Calories 174kcal
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.
Notes
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 more dense 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.
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Nutrition
Calories: 174kcal | Carbohydrates: 9g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 473IU | Calcium: 6mg | Iron: 1mg
