Whipped shortbread cookies

Prep 15 min
Total 45 min
Makes 26 to 28 cookies

One of our most popular cookie recipes this year! Each bite of these delicate, buttery cookies melts in your mouth.



1 1/3 cups
all-purpose flour
3 tbsp
3/4 tsp
3/4 cup
unsalted butter, softened
3/4 cup
1 tbsp
1 tsp


  • PREHEAT oven to 325F. Line 2 baking sheets with parchment.
  • WHISK flour, cornstarch and salt in a bowl.
  • BEAT butter and sugar in a large bowl using an electric mixer on medium-high until very fluffy and aerated, 4 to 5 min, scraping sides and bottom of bowl. Add milk and vanilla and beat for 1 min.
  • SIFT in half of the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the batter into a piping bag fitted with a large, open star tip.
  • PIPE batter into 1 1/2-in.-wide rosettes, 1 in. apart, on a prepared sheet.
  • BAKE until edges are lightly browned, 15 to 16 min. Let cool for 3 min, then transfer to a rack to cool. Repeat with remaining batter.

Kitchen Tip: Trace 1 1/2-in. circles onto parchment. Flip the parchment paper over and use circles as a guide when piping rosettes.

  • Visit our Holiday Cookies page for 160 recipes


Calories 81
Protein 1 g
Carbohydrates 8 g
Fat 5 g
Sodium 63 mg

Issue: November 2017

Written by:

Photo credit: Photo, Roberto Caruso.

( 205 ratings )

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