If you’re looking for a classic holiday cookie that is incredibly easy, beautifully soft, and irresistibly buttery, these Whipped Shortbread Cookies are the perfect choice. With their light, airy texture and melt-in-your-mouth crumb, they are a beloved Christmas tradition—but truly delicious any time of year.

Made with just a few basic pantry ingredients, these cookies come together quickly and deliver impressive bakery-quality results with minimal effort. They’re ideal for cookie exchanges, party trays, gifting, or enjoying with a cup of coffee or tea.

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⭐ Why You’ll Love These Whipped Shortbread Cookies

✔ Only 4 simple ingredients
✔ Ultra-light, melt-in-your-mouth texture
✔ No chilling required
✔ Endless decorating options
✔ Freeze beautifully
✔ Perfect for the holidays—or anytime you want a buttery treat

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🎄 Ingredients You Need

These basic ingredients transform into something magical:

• 1 cup butter, softened (real butter only!)
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• ½ teaspoon vanilla extract
• Optional toppings:
  • Holiday sprinkles
  • Maraschino cherries
  • Chocolate drizzle
  • Crushed candy canes

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🧁 How to Make Whipped Shortbread Cookies

Step 1 — Cream the Butter and Sugar

Use a stand mixer or hand mixer.
Beat the butter and powdered sugar for 4–5 minutes, until very light and fluffy.

This is the secret to the signature melt-in-your-mouth texture.

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Step 2 — Add Vanilla and Flour

Mix in vanilla extract.

Gradually add flour and continue beating until the dough becomes light, soft, and fully whipped.

The mixture should look fluffy—not dense or sticky.

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Step 3 — Shape the Cookies

Line a baking sheet with parchment.

Scoop dough into small balls, about 1 tablespoon each.
Place on the sheet and gently flatten with a fork or cookie press.

Add sprinkles, cherries, or leave plain.

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Step 4 — Bake

Bake at 300°F (150°C) for 18–22 minutes, until bottoms are lightly golden.

Don’t overbake—these cookies should stay pale and tender.

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Step 5 — Cool and Enjoy

Let cool completely.
They will firm up while cooling but stay incredibly delicate.

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🍪 Tips for Perfect Whipped Shortbread

✔ Use softened—not melted—butter

This helps the cookie dough whip up properly.

✔ Whip longer than you think

5 full minutes adds air that makes them light and powdery.

✔ Bake low and slow

Low oven temperature prevents spreading and keeps the texture tender.

✔ Decorate before baking

Sprinkles or cherries stick best this way.

✔ Add cornstarch (optional)

If you want extra softness, you can replace 2 tablespoons of flour with cornstarch.

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✨ Variations

Try different flavors for fun twists:

Chocolate-Dipped

Dip finished cookies in melted chocolate.

Almond Shortbread

Add ½ teaspoon almond extract.

Maple Shortbread

Swap vanilla with pure maple extract.

Lemon Shortbread

Add lemon zest or lemon extract.

Christmas Shortbread

Top with red & green sprinkles.

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❄️ How to Store & Freeze

To Store:

Keep in an airtight container at room temperature for up to 1 week.

To Freeze (unbaked):

Scoop dough into balls, freeze on a sheet, then store in a bag up to 3 months.

To Freeze (baked):

Layer between parchment in a container and freeze up to 2 months.

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❓ Frequently Asked Questions

Why is my dough crumbly?

Keep whipping—it comes together as it gets fluffy.

Can I use margarine?

Use only real butter for the correct texture and flavor.

Can I pipe the dough?

Yes! Use a piping bag with a large star tip for pretty designs.

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⭐ Final Thoughts

These Whipped Shortbread Cookies are a timeless classic—soft, delicate, and buttery in all the best ways. Whether you’re baking for the holidays or satisfying a sweet craving, this recipe guarantees perfect cookies every time with very little effort.

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