Whipped Shortbread Recipe

Prepare equipment

Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats. Fit a large piping bag with a large star tip (optional) or prepare a cookie press if you prefer shaped rounds.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the room-temperature unsalted butter on medium speed for 2 to 3 minutes until very light and creamy. Scrape down the bowl once or twice.

Add the 1 cup powdered sugar and vanilla extract. Beat on low to medium speed until fully incorporated and mixture is fluffy, about 1 to 2 minutes. Scrape down the bowl.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt until evenly combined.

With the mixer on low speed, add the flour mixture to the butter mixture in three additions, mixing just until combined after each addition. Do not overmix — stop as soon as there are no streaks of flour. The dough should be pale, soft, and smooth; it will be slightly crumbly but hold together when pressed.

Transfer the dough to a piping bag fitted with a large open star tip (or spoon into a cookie press). If you prefer drop-style cookies, you can also roll into 1-inch balls and flatten slightly.

Pipe or press cookies onto the prepared baking sheets, spacing them about 1 inch apart. Each cookie should be about 1.5 inches in diameter (or use a teaspoon to drop ~12 g dough per cookie). If rolling, make uniform 1-inch balls and place on the sheets.

If you piped cookies, gently tap the baking sheet on the counter to settle the shapes. Optional: chill the shaped cookies in the refrigerator for 10 minutes to help them hold shape during baking.

Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and the bottoms are very lightly golden. The tops should remain pale. Rotate sheets halfway through baking for even color.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once cookies are completely cool, dust lightly with the 1/4 cup powdered sugar. If you want a heavier coating, place the powdered sugar in a shallow bowl and gently roll each cookie to coat, then shake off excess.

Store cooled cookies in an airtight container layered with parchment paper at room temperature for up to 1 week. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.