Whipped Christmas Shortbread Cookies

Whipped Christmas Shortbread Cookies

Whipped Christmas shortbread cookies are small, pale rounds with a delicate crumb, parallel fork grooves, and red and green sanding sugar. The egg-free dough uses cornstarch alongside flour. Whip the butter and powdered sugar until fluffy, then mix in the dry ingredients just until the dough comes together. Bake the cookies until set but barely browned, and let them cool on the pan before moving them.

Ingredients for Whipped Christmas Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, softened but not greasy (225g)
• 1/2 cup powdered sugar (60g)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour, spooned and leveled (180g)
• 1/2 cup cornstarch (65g)
• 1/4 teaspoon fine salt
• About 2 tablespoons red and green sanding sugar total, divided between the colors (25g)

If using salted butter, omit the added salt. For a different flavor, replace the vanilla with 1/2 to 1 teaspoon almond or peppermint extract.

How to Make Whipped Christmas Shortbread Cookies

1. Prepare the oven and pan: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper; do not grease it.
2. Whip the butter and sugar: Beat the butter and powdered sugar with a stand mixer or hand mixer for 3 to 5 minutes, scraping down the bowl as needed, until paler and fluffy. Beat in the vanilla and salt.
3. Make the dough: Whisk the flour and cornstarch together. Add them to the butter mixture in additions on low speed. Stop mixing as soon as no loose flour remains and the soft dough holds together when pressed.
4. Shape and decorate: Scoop tablespoon-size portions and gently roll them into balls. Place them about 1 1/2 inches apart on the prepared sheet. Flatten each to a similar thickness with a fork, leaving several parallel grooves. Sprinkle the ridged tops with red or green sanding sugar, using both colors across the batch. Press the sugar very lightly if needed to help it stick. If the dough is too soft to hold its shape, chill it briefly before shaping.
5. Bake: Bake for approximately 12 to 15 minutes per sheet, beginning to check at 10 to 12 minutes. The surfaces should look matte and set, with little or no browning on top and only a faint golden tint at the edges or bottoms. Bake in batches as needed.
6. Cool: Leave the cookies on the baking sheet for 10 to 15 minutes, until stable enough to lift without breaking. Transfer carefully to a wire rack and cool completely.

How to Keep the Cookies Light and Pale

Use butter that is soft enough to whip but not oily or nearly melted; overly warm dough can spread. Spoon flour into the measuring cup and level it rather than packing it, which can make the cookies too dry. Once the flour goes in, mixing only until the dough comes together helps preserve its tender crumb.

Ovens and portion sizes affect bake time, so use the matte surface and barely golden edges as your guide. These cookies should not turn deeply browned.

Serving and Storing

Serve the cookies with coffee, tea, or hot chocolate. Once completely cool, store them in an airtight container at room temperature for about 5 to 7 days. Separate stacked layers with parchment to protect the delicate cookies.

To make the dough ahead, cover and refrigerate it for up to about a day; let it soften enough to scoop if it becomes firm. Fully cooled baked cookies can be frozen in an airtight container for up to about 3 months. Thaw before serving.

Nutrition

Approximate nutrition per cookie, based on a yield of about 24: 120 calories, 1g protein, 8g fat, and 12g carbohydrates. Approximate values per 100g: 510 calories, 4g protein, 33g fat, and 50g carbohydrates. Values vary with ingredient brands and cookie size.