Whipped Shortbread Cookies


  • 1 ½ Cups Butter at Room Temperature , salted
  • ¾ Cup Confectioners’ Sugar
  • 2 ¼ Cups All Purpose Flour
  • ¾ Cup Cornstarch

Flavorings and Toppings: (optional but delish)

  • 2 teaspoon Pure vanilla extract or Lemon extract or Orange extract
  • ¼ Cup Sprinkles (of choice) (I used non-pareils)


  • In a large mixing bowl beat butter and confectioners’ sugar for 3-4 minutes. Don’t skimp on the beating time for light textured cookies. Add flavorings at this point (if adding) and give it a whirl too.
  • Next add in sifted flour and cornstarch in the bowl and beat only till combined.
  • Scoop and roll into 36 equal sized cookie balls. Place cookie dough balls on a pre-lined baking tray or on a large plate (coated with little flour) to avoid the dough balls from sticking to the plate. Press their tops with a cornstarch/flour dipped fork and top with sprinkles.
  • Now chill the dough balls for about 2 hours in fridge or till they are very firm to touch. Pro Tip: To speed up this process, you may chill the dough balls in freezer until firm.
  • Let dough balls chill in the fridge/freezer till you preheat the oven. I usually bake 12 cookies on a tray at a time.
  • When ready to bake preheat oven at 300 deg F and bake cookies for 19-20 minutes. Or till their tops look set.
  • Allow to cool on the baking tray.