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Melt in Your Mouth Whipped Shortbread Cookies Recipe

Melt in Your Mouth Whipped Shortbread Cookies Recipe

Melt in Your Mouth Whipped Shortbread Cookies Recipe

It’s that time of year again when I’m knee deep in Christmas baking. And shortbread is always on my baking list. I’m not a fan of the harder traditional shortbread but I love whipped shortbread. It’s so light and airy and just melts in your mouth. I prefer making mine with the addition of a little bit of corn starch because it makes them much smoother and they look a little prettier if you are going to pipe them or use a cookie press. These cookies are not overly sweet so, in my opinion, the addition of something sweet on top is a must. I used some green sugar I hand on hand but you could also use sprinkles or, my favorite, put a half a maraschino cherry in the centre.


Melt in Your Mouth Whipped Shortbread Cookies Recipe
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Light, airy, melt in your mouth cookies
  • 1 cup of unsalted butter (room temperature)
  • ½ cup of icing sugar
  • ¼ cup of cornstarch
  • ½ tsp of vanilla extract
  • ¼ tsp of salt
  • 1½ cups of all purpose flour
  • Optional - coloured sugar, sprinkles or halved maraschino cherries
  1. Preheat oven to 300.
  2. Line a cookie sheet with parchment paper.
  3. Using an electric mixer whip the butter, sugar, cornstarch and vanilla until creamy and fluffy.
  4. Add the flour and mix just until well combined.
  5. Either drop the cookie dough by the teaspoon or using a piping bag with a large open star tip or use a cookie press if you have one.
  6. If you prefer you can roll the dough into balls and gently flatten slightly with a fork.
  7. Top with sugar, sprinkles or a half a cherry in the centre.
  8. Bake for about 12-14 minutes or until the bottoms of the cookies just start to turn a bit golden brown.
  9. Let the cookies cool on the pan for 10 minutes and then transfer to a wire rack.


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