Why are my whipped shortbread cookies crumbly?

Too much flour or under-whipped butter can cause dryness. Be sure to whip the butter long enough and spoon-and-level the flour.

Can I pipe the dough?

This dough is soft, but depending on your butter temperature, it can sometimes be piped with a star tip for a decorative look.

They barely spread, which helps them hold their pretty shape.

These buttery whipped shortbread cookies melt in your mouth thanks to a simple double-whip trick. Light, tender, and perfect for the holidays.

Scale

Preheat oven to 300°F. Line a baking sheet with parchment paper.
Whip the softened butter on high for 5 minutes until very pale and fluffy.
Add powdered sugar and vanilla extract, and whip again for 2–3 minutes until ultra-light.
Reduce mixer speed and gradually add the flour until combined. Dough will be very soft.
Scoop dough onto the baking sheet using a tablespoon or small scoop.
Decorate with sprinkles or press lightly with a fork.
Bake for 18–22 minutes, until bottoms are lightly golden and tops remain pale.
Cool on the baking sheet for 10 minutes before transferring to a rack.

Whipping the butter twice is key for a soft, airy texture. Measure flour gently. Try almond or peppermint extract for a twist.

Keywords: shortbread, whipped shortbread, cookies, holiday cookies, butter cookies