Can I use salted butter instead of unsalted?

You can, but I don’t recommend it—unsalted butter lets you control the sweetness perfectly. If salted’s all you have, just reduce any added salt in the recipe (though ours doesn’t call for any!). The real magic happens when you whip high-fat European butter until fluffy.

How do I stop my cookies from spreading?

Three tricks: 1) Make sure your butter isn’t too soft—just finger-dent soft, not oily. 2) Chill dough before piping (20 minutes does wonders). 3) Bake at 325°F—no hotter! These steps keep your whipped shortbread cookies picture-perfect.

Can I jazz these up with different flavors?

Absolutely! Swap vanilla for almond extract (just half the amount—it’s potent), or add citrus zest. For holiday sparkle, roll dough balls in sanding sugar before baking. Check out my Pinterest board for festive decorating ideas!

Why cornstarch? Can I skip it?

Don’t you dare! Cornstarch is the secret to that delicate texture—it lightens the flour so the cookies practically dissolve. If you’re out, arrowroot powder works in a pinch, but the results won’t be quite as dreamy.

Can I make these gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free blend (I like ones with xanthan gum). They’ll be slightly more crumbly but still heavenly. Perfect for gluten-free holiday baking platters!

Irresistible 5-Ingredient Whipped Shortbread Cookies Recipe

Whipped Shortbread Cookies

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Melt-in-your-mouth Christmas cookies with a light texture, perfect for holiday baking.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Scottish
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
1/2 tsp vanilla extract
Maraschino cherries or sprinkles (optional)

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Instructions

Preheat oven to 325°F (160°C).
Beat butter until fluffy.
Add powdered sugar and cornstarch, mix until smooth.
Gradually add flour and vanilla, mixing until combined.
Scoop or pipe dough onto baking sheets.
Press cherries or sprinkles lightly into cookies.
Bake for 12-15 minutes until edges are lightly golden.
Cool on a wire rack before serving.

Notes

Chill dough for 30 minutes if piping for better shape.
Use a cookie press or piping bag for decorative designs.
Store in an airtight container for up to a week or freeze for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 3g
Sodium: 1mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/whipped-shortbread-cookies-recipe-melt-in-mouth/