I’m sure everyone has a shortbread recipe and that there’s thousands of blog posts about shortbread cookies, but I finally nailed my grandma’s whipped shortbread cookies and I was so happy I had to blog about it and share this great recipe.
Whipped Shortbread Cookies
- 1 lb (2 cups) butter
- ½ cup corn starch
- 1 cup icing sugar/confectioner’s sugar/powdered sugar, sifted
- 3 cups flour, sifted
I highly recommend using a stand mixer for this recipe, I quite honestly have no idea how my grandma does it with a handheld mixer or by hand, but clearly it can be done! I found the secret to this recipe is patience and a lot of whipping; hence the whipped shortbread cookies! Pretty sure my mixer ran for at least 20 minutes making this!
Whip the butter until creamy and then whip a bit more, just to make sure; 3-5 minutes. Add the corn starch and whip, whip, whip. Add icing sugar and again—whip, whip, whip. Add flour in ½ cup at a time and, you guessed it, whip, whip, whip! The batter will be very stiff.
Drop by the teaspoon onto ungreased cookie sheets and bake at 300ºF for 15-20 minutes, making sure the bottoms do not brown. In my oven on a heavy cookie sheet they took about 20 minutes. You can also use a cookie scoop, roll dough into a ball and press down with the palm of your hand or a fork, like I did for these, but I prefer the drop method like grandma does. I also add coloured sugar or sprinkles for the kids!
- 1 lb (2 cups) butter
- ½ cup corn starch
- 1 cup icing sugar, sifted
- 3 cups flour, sifted
- Whip the butter until creamy and then whip a bit more, just to make sure; 3-5 minutes.
- Add the corn starch and whip, whip, whip.
- Add icing sugar and again---whip, whip, whip.
- Add flour in ½ cup at a time and, you guessed it, whip, whip, whip! The batter will be very stiff.
- Drop by the teaspoon and add coloured sugar or sprinkles on top of these cookies if desired.
- Place on ungreased cookie sheets and bake at 300F for 15-20 minutes, making sure the bottoms do not brown.
These cookies last quite awhile in an air-tight container and also freeze really well! Enjoy!
Copyright secured by Digiprove © 2014 Sarah Schultz
Latest posts by Sarah Schultz (see all)
- I’m a Nurse and I Don’t Like Giving You Health Advice - February 13, 2019
- Potty Training the Last Child - January 23, 2019
- Curly Girl Method | 1 Month Update - December 25, 2018
I find the dough anything but stiff! Like a cloud! Of course, I have a big Kitchen-aid stand mixer….I made these last Christmas and they were fabulous. I am baking some right now for Christmas! They do expand a get at least a third bigger. Maybe it is all the air? Thanks for sharing this recipe, Sarah!
do add unsweet butter or saltedh
I always use salted butter in my baking, either or would be fine 🙂
Can you use margarine??????
Not for this one. Check out Kitchen Magpie's whipped shortbread.
So what you are saying is – Whip It GOOD!! 😉 Looks so yummy! I love traditional recipes!
My recent post Using Wind Power as Alternative Energy?
EXACTLY! 😉 I'm glad I got a bunch of my grandma's recipes when I lived closer to her, happy to pass them on!