Light, buttery, and unbelievably easy, whipped shortbread is a Christmas classic for a reason. With just a few basic ingredients and a quick mix, the dough becomes airy and soft, baking into cookies that practically melt in your mouth. They’re the kind of effortless holiday treat that feels festive with every bite—and perfect for gifting, sharing, or sneaking fresh off the tray. Add a variety of toppings for holiday flare, or enjoy plain, with your favourite seasonal hot beverage!
Yield- 2 dozen 2 inch cookies
Ingredients:
1 cup unsalted butter
1/2 cup confectioners sugar
1/2 cup corn starch
1 1/2 cups all purpose flour
1 tsp vanilla
1/2 tsp fine salt
Optional - Sugar sprinkles, chocolate kisses, crushed candy canes, candied cherry halves
Directions:
1. Preheat oven to 325 degrees and line a baking sheet with parchment
2. Cream butter for 3 minutes in the bowl of a stand mixer or with a hand-held mixer - on high - scrape sides of bowl a few times
3. Add icing sugar and vanilla, continue to beat about 1 minute - starting on low to incorporate then on high
4. Wisk corn starch and flour together and incorporate into the butter mixture, just until combined - on low speed and scraping the sides of the bowl
5. Portion out 24 dough balls - I used a small ice cream scoop - they do not really spread, so you can put them fairly close together
6. Place onto prepared pan and flatten with a fork (for ridges) or glass (for a smooth top) - dipped in confectioners sugar
7. Add sprinkles, crushed candy cane or cherry halves if using (apply kisses after baking)
8. Bake about 20-25 minutes, or until fully set in the middle with no sheen, you do not want these cookies to brown
9. Remove from the oven, let sit on the tray 5 minutes before transfering to a wire cooling rack
Notes:
Use high quality butter for this recipe, as its flavour stands out.
I used a commercial pan to bake the cookies. So, I fit each full batch on one pan. If using a smaller pan, work in two batches, allowing the pan to cool in between.
To use chocolate kisses, freeze them first while the cookies bake. Press dough balls with the bottom of a glass, dipped in confectioners sugar. When cookies are fresh out of the oven, nestle an unwrapped kiss into the soft centre and allow to cool.
These cookies store for about a week in an airtight container at room temperature, and in the freezer 2-4 months (mine barely made it through the night!)
Nutrition Facts:
Servings: 24
Calories 117
Total Fat 7.7g 10% Saturated Fat 4.8g 24% Cholesterol 24mg 8% Sodium 51mg 2% Total Carbohydrate 11.5g 4% Dietary Fiber 0.2g 1%
Total Sugars 2.5g Protein 0.9 g Potassium 9mg 0%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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