The first time I had whipped shortbread cookies was during the holidays at my very first job out of University. I was working as a sales rep for a chemical company and the Lab Manager, Robin LeSage, had brought in these wonderful cookies to share with the office. I was amazed by how light and delicate the cookies were, yet rich and buttery at the same time. They literally just crumble and melt in your mouth. I still have the original email he gave me with the recipe courtesy of his wife. It’s dated November of 2002 (yes I’m old). And for that holiday season, instead of buying Christmas gifts for all my clients, I made a plate of these whipped shortbread cookies for every single one of my customers. I can’t tell you how much butter I went through that year, but it was a lot. I remember my mom complaining that the house smelled like butter all the time. I think she was worried she was getting fat from just the smell lol.
The original recipe is just butter, powdered sugar, and flour. The vanilla is optional, but I always add it. The only change I made to the original recipe this time around was I added a little extra flour because I wanted a firmer dough that didn’t spread as much.
I like to use my stand-mixer with the paddle attachment to make these cookies. That way all I have to do is dump all of the ingredients into the bowl and let the mixer do all of the whipping and beating (sorry if that sounds kind of dirty).
These whipped shortbread cookies are incredibly light and tender. They are full of vanilla and a buttery taste. They are so easy to make and are a perfect addition to any holiday cookie tray. They are also perfect for gifting.Print
- 1 cup (227g) butter, room temperature
- 1/2 cup (63g) powdered sugar plus more for dusting
- 1 tsp (5ml) vanilla extract (optional)
- 1 3/4 cups (225g) all-purpose flour
- sprinkles (optional)
- Preheat oven to 300F and line two baking sheets with parchment paper.
- Using an electric mixer or stand mixer with paddle attachment, beat the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla if using and beat for another minute.
- Stir in half the flour until just combined. Repeat with the rest of the flour.
- Lightly dust your hand with powdered sugar and roll the dough into small balls, about 1 tablespoon each. Use the tines of a fork that has been dipped in powdered sugar to slightly flatten the cookie doughs. Add some sprinkles on top if desired.
- Bake for 15-20 minutes until the edges just start to brown. Let cool completely on the baking sheets.