Ultra-Light and Buttery Shortbread Cookies

The Black Cat Kitchen
by The Black Cat Kitchen
20-40 cookies
45 min

OK. I love shortbread and I DID NOT KNOW IT. I had some recently and couldn't believe how wonderful it was. This dessert is definitely underrated. There are only a few ingredients! You know it is good if butter is the main one. You definitely do not want to skimp on butter quality here. My partner calls himself a "dairy connoisseur" which is the most ridiculous thing I have ever heard icon I'm like...aren't we all, though? So, whether or not you consider yourself a connoisseur of dairy or butter, I promise you that you will want to go big for this recipe alone.

The TRICK to these ultra-light, ultra-butter and creamy shortbread cookies? Whip that butter until you think it can't be whipped anymore. I am talking at least 7 minutes. That's right. These will be light as air.

See notes below on baking time. I took a lot of time and flattened my dough out by hand to cut with cookie cutter shapes. The bake time was only 12-13 minutes. However, you can also roll into ball shapes and gently press with a for and bake for more like 15 min. It is a much quicker method. I recommend trying both and seeing which you like. Don't wait for these to "look brown." They won't and in my experience, they will be too overdone if you wait for that. Go based on time and gently pressing down to see if they pop back or not while baking.

Ultra-Light and Buttery Shortbread Cookies
Recipe details
  • 20-40  cookies
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Shortbread Cookies
  • 1 cup unsalted butter
  • ½ cup powdered sugar
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Sprinkles or sugar for optional topping
Shortbread Cookies
Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats (like silpat)
In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes, but you should do 7)!
Mix in the flour, cornstarch, salt and vanilla extract. 
Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons in size.
I then pressed that down and used a cookie cutter for a fun shape. (OPTIONAL)
Quicker method is to take those balls and press slightly down with a fork to flatten slightly. I preferred this, but it does take a lot of time.
Bake for 12-16 minutes, or until the tops look set. They will not look brown. The smaller and flatter you make your cookies, the less time to bake.
Add optional granulated sugar or sprinkles to top.
  • If you want to do cookie cutter shape, you can it just takes some extra time. I don't recommend necessarily rolling out the dough to cut the shapes either because I think smushing it so much can flatten out a lot of the nice whipped butter you spent so long whipping!
  • I say 20-40 cookies because it all depends on the size you roll them!
The Black Cat Kitchen
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