The only shortbread recipe you’ll ever need

Christmas is just a few weeks away and I can hardly wait to celebrate our first year as a threesome. The holidays are so much more fun with a little person around.

These whipped shortbread cookies have been a staple in my family for years. I can’t remember a Christmas without them and I didn’t realize there was another way to make shortbread until I was an adult. I hope Cordelia will grow to love them as much as me and my siblings do.

These delicate cookies melt in your mouth and only take a handful of ingredients to make. Don’t balk at the amount of butter — it’s why we only have them once a year. 

The secret to the airy texture is in the whipping. I set a timer to make sure I’ve beat them long enough. If your arm isn’t on fire, you’re doing it wrong! 

Rock your cookie exchange or save them for “Santa” — xo 

Grandma’s Whipped Shortbread

Yield: Approx 3-4 dozen


1 lb salted butter softened to room temperature

1 cup icing sugar

3 cups all-purpose flour

½ cup cornstarch



  1. Preheat oven to 325°F.
  2. In a large mixing bowl, whip butter and sugar for 8-10 minutes with an electric mixer until light and fluffy.
  3. Whisk flour and cornstarch together in a separate bowl. Gradually blend into butter/sugar. Beat another 2 minutes until well combined.
  4. Drop by rounded tablespoon onto cookie sheets lined with parchment.
  5. Sprinkle with candies of your choice.
  6. Bake 12-14 minutes (or until slightly brown at the edges).
  7. Let cool up to 5 minutes on baking sheet, transfer to a wire rack and cool completely. 
  8. Store in a covered container or freeze up to 3 weeks.

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