Whipped Christmas Shortbread

05 February 2020 Bookmark0
Christmastime is rushed and hurried; who has time for rolling pins and chilling dough? With this Whipped Christmas Shortbread recipe, you'll have shortbread cookies able to dine in but 30 minutes!

I’m completely crazy with this shortbread recipe! Until i attempted this recipe, I always believed that an honest shortbread was the results of kneading, chilling, and rolling shortbread dough before using fancy cookie cutters in hopes of getting the right cookie.

Whipped Christmas Shortbread
Whipped Christmas Shortbread

Well, I’ve tried all of them and a few of them are really successful, but a number of them are an entire disaster. We’ve all had that have where the dough rises and spreads during the baking process and destroys our perfectly cookie-cutter cookie.

And, if you’re like me, rolling pins are from the devil. Ha! i do know I just need more practice with pastry, except for some reason, I find it extremely difficult to urge a good , flat dough surface when rolling out cookie dough. That’s why this recipe is one among my Christmas favourites. There’s no need for rolling pins or cookie cutters. the sole tools you would like are a bowl, a mixer, and alittle ice-cream scoop. Oh, and a fork!

Whipped Christmas Shortbread


  • 1 cup butter, softened (salted or unsalted will work fine!)
  • 1/4 cup corn starch
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toppings of choice, sprinkles, nuts, candy, etc.


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy – about 3 minutes.
  3. Add the flour, corn starch, confectioner’s sugar, and vanilla. Blend together until fully incorporated – about 2 minutes.
  4. Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
  5. Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
  6. Next, dip a fork into confectioner’s sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so.
  7. Top the dough with sprinkles, candies, or nuts.
  8. Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.


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