First Step: PREPARE YOUR INGREDIENTS

Before you start mixing the dough, make sure all of your ingredients are prepared and ready to go. Since whipped shortbread cookies come together quickly, it’s helpful to have everything measured out and at room temperature.

1. Soften the Butter: Start by bringing your butter to room temperature. It should be soft enough to easily whip but not melted. This ensures that it will blend smoothly with the other ingredients and incorporate air into the dough.
2. Measure the Ingredients: Measure out the powdered sugar, flour, cornstarch, and salt. Having everything ready will help streamline the process and ensure the dough comes together easily.

Second Step: CREAM THE BUTTER AND SUGAR

The first step in making whipped shortbread cookies is to create a smooth, light base for the dough by creaming together the butter and powdered sugar. This process is key to creating the airy texture that defines whipped shortbread.

1. Cream the Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter and powdered sugar together on medium speed. Beat for 3-4 minutes, or until the mixture is light and fluffy. This step incorporates air into the butter, which is what gives the cookies their light, melt-in-your-mouth texture. Be sure to scrape down the sides of the bowl a few times to ensure even mixing.
2. Add the Vanilla: Once the butter and sugar mixture is fluffy, add the vanilla extract and a pinch of salt. Beat for another 30 seconds until fully incorporated.

Third Step: ADD THE DRY INGREDIENTS

Now it’s time to incorporate the dry ingredients. You want to add the flour and cornstarch gradually to prevent the mixture from becoming too dense or lumpy.

1. Sift the Dry Ingredients: Sift the all-purpose flour and cornstarch together to ensure there are no lumps. Sifting also helps to incorporate air into the dough, which contributes to the lightness of the cookies.
2. Add the Dry Ingredients to the Wet Ingredients: Gradually add the sifted dry ingredients to the butter-sugar mixture. Mix on low speed until the dough begins to come together. Once it forms a dough, increase the speed slightly and mix for an additional 1-2 minutes until fully combined. The dough should be soft, smooth, and slightly fluffy.

Fourth Step: PIPE OR SCOOP THE DOUGH

Once your dough is ready, it’s time to shape the cookies. You can either pipe the dough onto the baking sheet for a more uniform look or simply scoop spoonfuls of dough for a rustic, homemade appearance.

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easier.
2. Pipe the Dough: If you’re piping the dough, use a large star tip or any piping tip of your choice. Place the dough into a piping bag and pipe small rosettes or swirls onto the baking sheet. You can make them as big or as small as you like, but about 1-inch wide is ideal for bite-sized cookies. If you don’t have a piping bag, you can also use a zip-top plastic bag with the corner cut off.
3. Scoop the Dough: If you prefer a simpler method, use a spoon or cookie scoop to portion out dough. Roll the dough into balls and place them on the baking sheet, flattening them slightly with the back of the spoon or your fingers.

Fifth Step: BAKE THE COOKIES

Whipped shortbread cookies bake quickly, so keep an eye on them to avoid overbaking. The goal is to achieve a pale golden color, not a dark, browned one, so the texture remains light and tender.

1. Preheat the Oven: Preheat your oven to 325°F (165°C). This lower temperature helps ensure the cookies bake evenly and don’t brown too much.
2. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are just beginning to turn golden around the edges. The cookies should still look pale in the center. Be careful not to overbake them, as they can become dry.
3. Cool on a Wire Rack: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Final Step: DECORATE AND ENJOY

Once the cookies have cooled, you can decorate them with sprinkles, colored sugar, or even a dusting of powdered sugar for a festive touch. Whipped shortbread cookies are incredibly versatile, so feel free to get creative with your toppings.

1. Decorate the Cookies: If you like, sprinkle a little colored sugar or regular granulated sugar on top of each cookie before baking, or add sprinkles after baking while the cookies are still slightly warm. You can also dip the cookies in melted chocolate for an extra indulgent treat.
2. Serve and Store: Serve your freshly baked Whipped Shortbread Cookies at a holiday gathering, with tea, or as a sweet snack for yourself. Store any leftovers in an airtight container at room temperature for up to a week. These cookies also freeze well, so you can make them ahead of time and store them in the freezer for up to 3 months.