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Whipped shortbread cookies It’s a buttery cookie that melts in your mouth and is topped with festive toppings like no other. These easy 7-ingredient Christmas cookies can be made in just 30 minutes!
Whipped cookies are a classic Christmas cookie. These cookies are prepared in one bowl, made with only 7 ingredients and take only 30 minutes to prepare.
The cookies are slightly sweet and have a fluffy, melt-in-your-mouth texture. They make a delicious addition to any Christmas cookie tray.
Ingredient notes and substitutions
- Obesity: If you want to use salted butter, omit the kosher salt. Also, cold room temperature means the butter is about 68 degrees Fahrenheit. The butter should bend when pressed but the stick should not lose its shape. Too warm butter can cause cookies to bake.
- precise: It is important to either weigh, sift or stir the flour to break it up, then place it in a measuring cup and level it out. Avoid packing in flour so you don’t end up with crumbly cookies.
- Cornstarch: Cornstarch helps give the cookies a light, airy texture.
- Kosher salt: Or a quarter teaspoon of table salt.
- Vanilla extract: You can change the flavor of your cookies by using different types of flavourings, such as almond extract, instead of vanilla extract.
How to make whipped biscuits
Here you will find step-by-step photos showing how to prepare this recipe. The full recipe, including instructions, is shown below.
Step 1: Preheat the oven to 300 degrees Fahrenheit. Prepare two baking trays by lining them with parchment paper. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on low speed for about 30 seconds.
Step 3: Increase speed to medium and continue beating until light and fluffy, about 3-4 minutes.
Step 4: Add flour, cornstarch, salt, and vanilla until combined.
Step 5: Shape the cookie dough into 1 1/2-inch balls, then place them on the prepared baking sheet, leaving an inch or two between each cookie.
Step 6: Using a fork, gently press each ball of dough until it is about 1/2 inch thick.
Step 7: Sprinkle unevenly over each cookie.
Step 8: Bake for 20 to 22 minutes, or until the bottom is slightly golden.
Recipe tips!
- Dough mixing: An electric hand mixer works too. I recommend stirring the dry ingredients by hand to avoid overworking the dough.
- Cooling the dough: If the dough is too soft, you can cover it and refrigerate it to firm up.
How to freeze
You can freeze baked and cooled cookie dough or biscuits.
- To freeze Biscuit dough– Prepare the dough and place the dough balls in the baking tray. Freeze the dough until firm and then transfer the frozen dough to a freezer-safe bowl. The dough will keep for about a month in the refrigerator.
- To freeze Baked cookies– Let the biscuits cool to room temperature. Transfer the baked cookies to a freezer-safe container and store in the freezer for up to 1 month.
storage
Store any leftover shortbread cookies in an airtight container at room temperature. Cookies will keep for up to 3 days when stored properly.
More Christmas cake recipes!
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Whipped shortbread cookies
Whipped Shortbread Cookies are buttery, melt-in-your-mouth cookies topped with festive toppings like no other.
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ingredients
directions
Preheat the oven to 300 degrees Fahrenheit. Prepare two baking trays by lining them with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on low speed for about 30 seconds.
Increase speed to medium and continue beating until light and fluffy, about 3-4 minutes.
Add flour, cornstarch, salt, and vanilla until combined.
Shape the cookie dough into 1 1/2-inch balls, then place them on the prepared baking sheet, leaving an inch or two between each cookie.
Using a fork, gently press each ball of dough until it is about 1/2 inch thick.
Sprinkle unevenly over each cookie.
Bake for 20 to 22 minutes, or until the bottom is slightly golden.
Notes
- Obesity: If you want to use salted butter, omit the kosher salt. Also, cold room temperature means the butter is about 68 degrees Fahrenheit. The butter should bend when pressed but the stick should not lose its shape. Too warm butter can cause cookies to bake.
- precise: It is important to either weigh, sift or stir the flour to break it up, then place it in a measuring cup and level it out. Avoid packing in flour so you don't end up with crumbly cookies.
- Kosher salt: Or a quarter teaspoon of table salt.
- Vanilla extract: You can change the flavor of your cookies by using different types of flavourings, such as almond extract, instead of all or all of the vanilla extract.
- Nutritional values are estimates.
feeding
Submission: 1Cookie | Calories: 127Kcal | Carbohydrates: 12g | protein: 1g | fat: 8g | Saturated fat: 5g | Polyunsaturated fats: 0.3g | Monounsaturated fats: 2g | Trans fats: 0.3g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 12mg | Fiber: 0.3g | sugar: 3g | Vitamin A: 258IU | Calcium: 4mg | iron: 0.4mg
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