Rich and buttery in flavor, yet soft and melty in texture, these are the best whipped shortbread cookies. Only five ingredients. Perfect for any holiday or occasion.
A great Eggless dessert option
The best whipped shortbread cookies are a variety of fresh cookie that melts in your mouth and gently coats your tongue with a touch of sweetness. They are buttery, light and if you want, can have a tiny bit of crunch from the sprinkles or granulated sugar; it offers a delicate balance between needing a dense cookie but still soft and easy in your mouth. Itâs like going to the gym with all the motivation only to realize you want nothing to do with working hard.
We all know and love the famous shortbread cookies that come in those festive red tins all the way from Scotland. If you can imagine it, these cookies are better. Furthermore, this recipe for the best whipped shortbread cookies are naturally egg free and nut free. A perfect eggless dessert option to share with many people.
Jazz them up!
Whipped shortbread cookies are traditionally made over winter holidays, as a staple in the Christmas cookie world. However, you can enjoy these cookies in so many ways, for so many days. Festive nonpareils donât only come in red and green! Add some rainbow colors or pastels for a summer vibe or spring time treat!
Additionally, you could drizzle on some melted chocolate, top with a variety of jimmies/sprinkles, or sprinkle with granulated sugar. Another great option would even be fruit preserves.
The best whipped shortbread cookies are full of potential. Use your creativity! You only need five ingredients and 10 minutes of your time to whip up the cookie dough. The rest of the time is spent chilling in the fridge.
FYI- This is a small batch recipe, making about 12-16 cookies. This is plenty for some, however you can double the recipe to have more cookies if you desire.
How to achieve the best whipped shortbread cookies:
In a medium glass mixing bowl*, combine the butter and powdered sugar. Beat with an electric mixer until airy and a noticeable lightening in color (4-7 minutes.) It sort of looks like a buttercream frosting. Add your vanilla extract now and mix in just until itâs incorporated. *thereâs a time and a place for stainless steel mixing bowls, but if you need to make cookie dough and refrigerate it, youâll want to use a glass bowl, since plastic wrap does not like to stick to metal in my experience.
In a separate small mixing bowlâŠ
âŠsift* the flour and cornstarch. *This sifting step is optional, and the professional jury is out on whether or not it makes a noticeable difference. I prefer to because there are so few ingredients in this recipe, and Iâm trying to go for super tender cookies. Maybe itâs in my head đ€·đŒââïž Donât do it or do it, just donât complain to me haha.
Thoroughly whisk the dry ingredients together. Next, using your (already dirty) quarter cup measuring device, add the dry ingredients a quarter cup at a time mixing in between. If you add it all in together it will likely be a mess and we are not trying to recreate the dust bowl of the Great Depression.
After combining all ingredients together, place a piece of plastic wrap over the dough, sealing it well, and refrigerate for a couple hours. Two hours you say? I said what I said. Leave it longer if youâd like this as a make ahead recipe.
Remove from fridge and scoop out portions of dough amounting to about 1.5 inches round. Roll into a ball and place on parchment lined baking sheet.
Using a fork, press the bottom tines into the cookie to slightly flatten. Sprinkle with granulated sugar or nonpareils.
Bake in a 325F preheated oven for about 10-15 minutes, watching them closely. Bottoms will be a nice light golden when ready but the tops will largely appear the same in color.
Allow to cool on the pan, and remove when at room temperature. Moving these cookies while warm might mean you end up with funny lines or dents or even have them break apart. Voila, youâre finished!
Things that helped in the kitchen for this recipe, and can help you too:
- Glass mixing bowl set â thereâs a time and a place for stainless steel mixing bowls, but if you need to make cookie dough and refrigerate it, youâll want to use a glass bowl, since plastic wrap does not like to stick to metal in my experience- amazon
- Cookie sheet- USA half sheet Pan which can be found on amazon or Home Goods!
- Fine mesh strainer to siftâ also great for deep frying- amazon
- Stainless steel measuring spoon setâ amazon
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. Iâm only here to make suggestions that hopefully help you đ
Best whipped shortbread cookies: egg free and nut free
Ingredients
- 1/2 Cup salted Butter (1 stick/8tbsps)
- 6 Tablespoons Powdered sugar (1/4C plus 2 tablespoons)
- 3/4 Teaspoon Vanilla extract
- 3/4Cup plus 1 tablespoon all-purpose flour
- 1/4 Cup Cornstarch
- granulated sugar and/or sprinkles/non pareils
Instructions
- In a medium glass mixing bowl, beat the butter and powdered sugar for several minutes (4-7) until light in color and an airy texture. The look and consistency will be similar to buttercream. Add in the vanilla and mix until combined. A hand mixer can be used or a stand mixer.
- In a separate smaller bowl, sift flour, and cornstarch, (sifting is optional but I feel it results in a smoother cookie) YMMV. Whisk the dry ingredients and mix into the wet ingredients in batches using your 1/4C measuring device. Do not add it all at once or itâll be a mess!
- Cover well with plastic, and refrigerate for 2 hours. Sealing it will make sure your cookies donât pick up any of the âfridge smells and tastesâ.
- Preheat oven to 325â, line a cookie sheet with parchment and set aside. Scoop out dough and roll into balls around 1.5 inches in size, and place on cookie sheet. Using a fork, gently press the underside of the tines into the cookie, and fill the crevices with a sprinkle of granulated sugar or nonpareils.Bake 10-15 minutes, watching them closely. The bottoms will begin to turn a golden color but the tops will still appear white. Allow to cool completely on the pan! If you move them while warm, they might fall apart.
