Easy Whipped Shortbread Recipe (Blogmas Day 24)


Every year, my mother and I love to make shortbread. It’s one of our absolute favourite recipes to make, and a Christmas tradition! This has been our go-to recipe for light, airy, “melt in your mouth” shortbread.

It’s an incredibly easy recipe, and very quick to make!

This recipe makes about 24 cookies, depending on how large or small you make them!



  • 1 cup butter, softened.
  • 1/2 cup confectioners’ sugar/icing sugar
  • 1/4 cup corn starch
  • 1 to 1 & 1/2 cups all purpose flour. The more flour you add, the drier/crumblier they will be. For a more moist shortbread, add about 1 & 1/4 cup flour.

You can decorate these however you like! We usually always put maraschino or candied cherries, sprinkles, or chocolate chips.


  1. Preheat oven to 350-375 degrees farenheit. For newer convection ovens, 350 seems to work a bit better.
  2. Whip butter with an electric mixer until fluffy. Whipping really is the key to this shortbread – we whip the butter for about 2 minutes on medium.
  3. Slowly stir in icing sugar, cornstarch, and flour in small amounts, continuously whipping. Beat on low for one minute to combine, and then on high for about 3 to 4 minutes.
  4. Drop cookies onto an ungreased cookie sheet by the spoonful, 1-2 inches apart. We like to take a spoonful, and dollop it onto the cookie sheet (without flattening or pressing it down) to create a thicker cookie. This really helps it melt in your mouth!
  5. Bake for about 7-8 minutes. Baking time can vary depending on your oven and the size of the cookies. We typically bake ours for about 8 minutes. For a softer, more “melt in the mouth” cookie, this time works best. For a firmer cookie, cook until the edges are just lightly browned.
  6. Let cool on wire racks


  • For extra flavour, add 1 tsp of vanilla or almond extract (or both. We usually do both!)
  • Firmer shortbread is typically more popular, but we like ours to be soft. We prefer to take them out after about 8 minutes maximum. For a softer cookie, you don’t want them to be too browned or golden on the edges.
  • You know the cookie batter is ready when it looks very whipped and almost crumbly. This definitely won’t look like your typical cookie dough, it’s drier and much more crumbly.
  • You can also use a piping bag to pipe cute shapes!
  • We find the cookies are softer and melt in your mouth more when you drop them by the spoonful, ensuring it’s higher rather than wider. This provides it some extra thickness while it’s cooking and spreading out.



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