Go Back

Buttery Whipped Shortbread Christmas Cookies

These buttery whipped shortbread Christmas cookies are soft, tender, and rich, with a melt-in-your-mouth texture that makes them perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, at room temperature Use real unsalted butter for best results.
  • 1 3/4 cups all-purpose flour Can use gluten-free flour if needed.
  • 2/3 cup powdered sugar, plus more for pressing Powdered sugar works best for pressing.
  • 1/2 cup cornstarch Can substitute with more all-purpose flour, though texture will be different.
  • 1/2 teaspoon kosher salt Reduce if using salted butter.
  • 1 1/2 teaspoons vanilla extract Almond extract can be used for a stronger flavor.
  • to taste Christmas sprinkles, for topping Can replace with coarse sugar for a different finish.

Method
 

Preparation
  1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with a hand mixer for 8 to 10 minutes until very pale and fluffy.
  3. In a separate bowl, whisk together all-purpose flour, powdered sugar, cornstarch, and kosher salt.
  4. Add half of the dry mixture and vanilla extract to the whipped butter. Mix until combined, then add the remaining dry ingredients and beat for about 2 more minutes until a soft dough forms.
  5. Scoop about 1 1/2 tablespoons of dough for each cookie. Roll into a smooth ball and place about 2 inches apart on the prepared pans.
  6. Dip a fork in powdered sugar and press each ball flat with a gentle crosshatch pattern. Top with Christmas sprinkles.
  7. Bake for 10 to 13 minutes just until the tops are set but still pale.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 5 days, or refrigerate for about 1 week. Freeze baked cookies for up to 2 months or freeze dough balls for the same duration. Reheat one cookie at a time briefly in the microwave.