This fool proof recipe for melt-in-your-mouth Whipped Vanilla Shortbread Cookies is absolutely delicious. It is extremely simple, uses only 4 ingredients and is the perfect crumbly cookie. It is also egg-less.
Everyone will love and want more of these and it is the ONE cookie you absolutely need to make this holiday season, or just any other time of the year.
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Shortbread cookies do not usually have egg in them but the butter makes up for it by giving it a nice and crumbly texture. But, this whipped shortbread cookie recipe takes the crumble factor to a whole another level altogether.
I had seen a recipe for this a while ago but I never bothered making a whipped shortbread cookie, as I had a great recipe for basic shortbread cookie. The basic recipe of a shortbread cookie is so simple that it allows us to add so many additional flavor combos to it to make a variety of shortbread cookies.
And, I always just made different flavor versions each time I made a shortbread cookie with my basic recipe. We particularly love these Chai Masala Spice and Cashew Nuts Shortbread Cookies and Coconut Orange Macadamia Shortbread Cookies.
If you are not yet convinced, let me tell you why this is our favorite ever cookies.
These whipped vanilla shortbread cookies are:
- Incredibly delicious
- Very easy to make
- Needs just 4 ingredients
- It is fool-proof, there is no way you can get this recipe wrong.
- The best crumbly, buttery, melt-in-your-mouth cookies you can eat.
Ingredients to make Whipped Vanilla Shortbread Cookies
- Butter
- Sugar
- All purpose flour
- Vanilla extract
You can add non-pareils, drizzle melted chocolate or top with nuts and other additions, as needed.
How to make Whipped Vanilla Shortbread Cookies
Whipped Vanilla Shortbread Cookies, as the name suggests, is cookies that are whipped. The butter and sugar are creamed together and the flour is added to it, mixed and then whipped well. The airy cookie dough gives this cookie the crumbly, melt-in-your mouth texture.
Scoop the dough onto a baking sheet. Top with any sprinkles, nuts or other toppings of choice. Chill in the refrigerator for 10 mins. Bake till done.
There are many recipes that call for corn flour. Corn flour lends that crumble factor by adding enough starch to the dough to hold it together, while also reducing the gluten content in the dough. The science does make sense, but the air in the whipped dough itself was enough to make the cookie airy and crumbly, whenever I have made these cookies. So, I never bothered to add corn flour.
Things you need to make these cookies:
- Stand Mixer or at least a hand mixer. There is too much whipping to do with just a whisk
- Cookie sheets – I love these sheet pans, that can be used for many other things like roasting veggies, sheet pan dinners etc.
- Parchment paper (I love these sheets of pre cut parchment paper) or Silicone baking mats
- Small ice cream scoop / cookie scoop
- Sprinkles
Tips for making whipped shortbread cookies
- Whip, whip, whip. The recipe calls for 5 mins of whipping on high speed once all the ingredients are in. Do whip for all of the 5 minutes. Use a timer. It makes all the difference.
- Keep the butter out several hours earlier, so it can soften at room temperature. We don’t want to heat the butter in the microwave or on the stove top and get melted butter. The butter should be soft enough for your fingers to go into it smoothly when you press down into it.
- Use good quality vanilla extract. I love the Nielsen- Massey ones. Don’t use vanilla flavor/essence. It has to be the real deal. This is the only flavor that is coming through in this cookie.
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Other cookie recipes you may love:
- Chai Masala Spice and Cashew Nuts Shortbread Cookies
- Coconut Orange Macadamia Shortbread Cookies
- Salted Nutella Chocolate Chip Cookies
- Eggless Honey Cardamom Anytime Cookies
- Chocolate Crackle Cookies
- The best ever Sugar Cookies
- Ginger Pistachio Cookies
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Whipped Vanilla Shortbread Cookies
Ingredients
- 1 cup butter softened (two sticks of butter)
- 1/2 cup powdered sugar
- 1 1/2 cup all purpose flour
- 2 tsp vanilla extract
- sprinkles as needed
Instructions
- Preheat oven to 275 F.
- Cream butter and sugar in a stand mixer with the whip attachment.
- Add the flour little by little while running the mixer on low. Once all the flour is incorporated, add the vanilla extract.
- Now, run the stand mixer on high speed and let it whip the cookie dough for 5 minutes.
- Meanwhile, line cookie sheets with parchment paper or silicone baking mats.
- Once the dough is whipped for 5 minutes, scoop out about 1 tbsp of dough with a small ice cream scoop and line them onto the cookie sheet.
- Press down lightly with the tines of a fork and top with any sprinkles or toppings you are using.
- Place the cookie sheet in the refrigerator for 10 mins to chill lightly.
- Put them in the oven to bake for 35 mins.
- Once done, place the cookie sheet on a cool surface and let the cookies cool down on the sheet. Once cool completely, move them to a cookie jar or any airtight container.
- They will stay fresh for about 5 – 7 days on the counter top.
Notes
- Whip, whip, whip. The recipe calls for 5 mins of whipping on high speed once all the ingredients are in. Do whip for all of the 5 minutes. Use a timer. It makes all the difference.
- Keep the butter out several hours earlier, so it can soften at room temperature. We don’t want to heat the butter in the microwave or on the stove top and get melted butter. The butter should be soft enough for your fingers to go into it smoothly when you press down into it.
- Use good quality vanilla extract. I love the Neilssen- Massey ones. Don’t use vanilla flavor/essence. It has to be the real deal. This is the only flavor that is coming through in this cookie.
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