Whipped Shortbread is an absolute Christmas classic. These are made using a few basic baking staples and they deliver big on flavour. And what could be better than the light buttery flavour of whipped shortbread. Christmas all wrapped up.
The holiday season is literally just around the corner. And I know, many of you are already on the hunt for great cookie recipes. In the past years, cookies like my Newfoundland Snowballs, my Pecan Oatmeal Cookies and my Chocolate Drizzled Shortbread Cookies have all been a huge hit here at Julia’s Cuisine.
And can I just say that these cookies taste just like the holidays. I’ve made them so many times over the years and each time they taste like Christmas in a cookie.
Here’s What We Need To Make The Whipped Shortbread
- 1 cup unsalted butter
- ½ cup powdered sugar
- 1 ½ cups plain flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
How To Make The shortbread Cookies
- Add butter and powdered sugar to a large bowl – mix on high speed until light and fluffy, about 5 – 7 minutes. You want it to be really light and fluffy. This will ensure a really light and melt in your mouth cookie. Whisk in the vanilla until just combined.
- Add dry ingredients – mix in the flour, cornstarch and salt. Mix until you have a cookie dough texture, just about 1 – 2 minutes.
- Scoop cookie dough and form balls – using a tablespoon, scoop out cookie dough and roll into balls. NOTE, this dough is sticky so it will be easier if you flour your hands for this process.
- Place 1/2 cherry on the top – gently but firmly press 1/2 of a cherry into the center of the cookie ball.
BAKING TIP – If you have a very warm kitchen or you have let the dough sit out for a really long time, chill it in the fridge for about 30 minutes before baking. This will ensure they keep keep their shape while baking and don’t spread out too much.
Baking The Cookies
- Line baking tray with parchment paper – I find parchment paper gives better results in baking. Especially if you use dark baking trays like shown below.
- Preheat oven – these cookies require a lower baking temperature. These were baked at 300 degrees f. A higher temperature will brown the cookies and they will spread out more. So ensure that your oven is set at the correct temperature.
- Bake cookies– bake the cookies for about 15 minutes or until they are cooked through and set on top.
- Allow cookies to cool – place the baking tray on top of a cooling rack and allow the cookies to cool completely before removing from the tray. I usually allow 10 minutes before taking them off the baking rack.
Tips For Getting The Cookies Just Right
- Mix butter and sugar until really fluffy – this is so important to ensure that very light and melt in your mouth texture. The batter will increase in volume and become very light in colour. This will take between 5 – 7 minutes. Important!
- Bake at lower oven temperature – most cookies are baked at 350 degrees f/180 degrees c. These cookies are baked much lower to ensure the cookie dough doesn’t spread too much and they don’t brown. Make sure to bake them at the lower temperature of 300 degrees f.
- Dust your hand to roll the dough – this cookie dough is really sticky. Lightly dust your hands in flour to make the rolling much easier.
How to Store The cookies
- On the counter – these will keep in an airtight container for about 3 days on the counter at room temperature.
- In the fridge – store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
- In the freezer – once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.
Are There Any Substitutions I Can Make To These Cookies
These cookies are perfect just as they are. I don’t recommend changing any of the ingredients in the cookie. I’ve played around with this recipe for years and I consider this version to be perfect. They are light and buttery and they melt in your mouth.
You can, however, substitute the topping
Substitute sprinkles for cherries – press the top of the cookie gently with a fork and then add a few sprinkles. Bake according to recipe below.
Get the recipe!
- 1 cup butter unsalted and at room temperature
- 1 1/2 cups plain flour
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- pinch salt
- 1 teaspoon vanilla extract
- 12 Maraschino cherries cut into halves
- Preheat oven to 300 degrees F and line a large baking tray. Set aside.
- Combine flour, cornstarch and salt.
- Combine the butter and powdered sugar in the bowl of your electric mixer. Mix on high speed for 5 – 7 minutes until light and fluffy. Add vanilla and whisk just until combined.
- Add the rest of the dry ingredients and mix until it forms a cookie dough, about 1 – 2 minutes. The dough will be sticky.
- Using a tablespoon, spoon out mounds of the cookie dough. Roll each mound into a ball . Gently press a cherry piece in the middle. Place on a parchment paper lined baking tray.
- Bake for about 15 minutes or until they have baked through and look set. Remove from oven and place the baking tray on a cooling rack. Remove from tray when completely cooled.
- Make sure to whip the butter and sugar until really light and fluffy. This is what will ensure a light and melt in your mouth cookie.
- This dough will be sticky. I recommend dusting your hands in flour to roll the cookies into little balls.
- If you don’t like the cherries, alternatively you can press with a fork and add sprinkles on top.