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Christmastime is rushed and hurried; who has time for rolling pins and chilling dough?  With this Whipped Christmas Shortbread recipe, you can have shortbread cookies ready to eat in less than 30 minutes!

I’m completely in love with this shortbread recipe!  Until I tried this recipe, I always believed that a good shortbread cookie was the result of kneading, chilling, and rolling shortbread dough before using fancy cookie cutters in hopes of getting the perfect cookie.

Well, I’ve tried them all and some of them have been really successful, but some of them have been a complete disaster.  We’ve all had that experience where the dough rises and spreads during the baking process and destroys our perfectly cookie-cutter cookie.

And, if you’re like me, rolling pins are from the devil.  Ha!  I know I just need more practice with pastry, but for some reason, I find it extremely difficult to get an even, flat dough surface when rolling out cookie dough.  That’s why this recipe is one of my Christmas favourites.  There’s no need for rolling pins or cookie cutters.  The only tools you need are a bowl, a mixer, and a small ice-cream scoop.  Oh, and a fork!

Dear Reader, this Christmas recipe will be the last I’m posting for the 2017 Christmas season.  Even through flu’s, colds, and pneumonia, I was able to post six holiday recipes, including this one.  I think that was a success even though my anxiety level was at an all-time high.  I was so afraid that I was going to be too under the weather to prepare some of my favourite recipes for you and for the blog.  It all worked out in the end.

Whipped Christmas Shortbread is the perfect recipe to post last.  This recipe is really so easy anyone can do it.  It’s fast too!  Oh, and very cheap.  Look at the list of ingredients below.  You probably have all of those ingredients already.

If you’re in need of a fast cookie or treat for a last-minute gift, a potluck, or a quiet evening at home with a few friends, Whipped Christmas Shortbread is the only recipe you need!

I used sprinkles and candy-coated chocolate candy, but you can certainly change it up to suit your personal tastes.  Try adding a whole pecan, or a glace cherry.  You can even push a whole Hershey’s Kiss into the center.  You can drizzle them with chocolate, add some crushed candy canes, or leave them plain and simple.  The choice is yours!

If you’re making these a few days in advance, wait until the completely cool and place them into a food-safe container before freezing them.  They will last for two months in the freezer.  When you need one cookie, or a whole platter, just take them out and let them come to room temperate – about 2o minutes will do the trick.

Merry Christmas and all the best in 2018!!!

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3.9 from 158 votes

Whipped Christmas Shortbread

Christmastime is rushed and hurried; who has time for rolling pins and chilling dough? With this Whipped Christmas Shortbread recipe, you can have shortbread cookies ready to eat in less than 30 minutes!
Course Dessert
Cuisine Christmas
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 36 cookies
Calories 83kcal
Author Lord Byron’s Kitchen


  • 1 cup butter, softened (salted or unsalted will work fine!)
  • 1/4 cup corn starch
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toppings of choice, sprinkles, nuts, candy, etc.


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy – about 3 minutes.
  • Add the flour, corn starch, confectioner’s sugar, and vanilla. Blend together until fully incorporated – about 2 minutes.
  • Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
  • Roll the dough into small balls and place on the lined baking sheet. Leave a good 2 inches of space between each ball.
  • Next, dip a fork into confectioner’s sugar to keep the dough from sticking to the fork, and push the fork down onto the ball to flatten the ball to 1/2 inch or so.
  • Top the dough with sprinkles, candies, or nuts.
  • Bake for 14 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.


Calories: 83kcal | Carbohydrates: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 7mg | Sugar: 3g | Vitamin A: 160IU | Calcium: 2mg | Iron: 0.2mg

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This Post Has 41 Comments

  1. Do you think this dough will work with a cookie stamp ? I have thumbprint cutter/stamps coming from William Sonoma and I’m looking for a dough that will Hold its shape when stamped.
    1. Hi Alicia, I dont think this dough will work with a cookie stamp. I love cookie stamps and you can use my Halloween recipe... just don't add the food colouring! :)
  2. Hi these cookies look great and I would like to try them BUT I have a problem. I cant do corn starch. I was wondering what purpose it is serving in the recipe? Can I replace it with something or leave it out and still achieve the same cookie?
    1. Hi Kim, cornstarch helps to keep the cookies lighter and more crisp. You can substitute the cornstarch with just plain all purpose flour, which will change the texture of the cookie, or you can substitute with arrowroot.
    1. Hi Monika, I'm sorry, I have no suggestions. I have never baked or cooked with a convection oven, so I'm not sure how to advise on the variance.
      1. Often when using a convection over you have to lower the temperature by 10 or so degrees. It might have been too hot and made the cookies spread. Just a thought.
    2. Hi Monika, this article might help you to figure out why the cookies spread, I have found that it's the choice of butter that is the culprit, sometimes margarine works better, hope this helps :)
  3. Everyone I give these to loves them. I bake in a convection oven but lower the temperature 25 degrees and refrigerate the unbaked cookies first. You may need to shorten baking time by a minute or two.
  4. Omg I love this cookie! Followed the recipe exactly except for not rolling in a ball, I just put the scoop of dough on the cooki sheet, perfection! Delicious, easy, so pretty , easy to store and transport and the flavor, wow! Thank you so much for sharing!
  5. First batch all the cookies turned into one. Second batch was so crumbly I couldn’t even make into balls. Waste of my butter.
    1. I had the same crumbly problem so what I did was soften just about another tbsp of butter and add that to the dough. That gave it enough moisture to stick together and make good cookies. I think that sometime you get shortchanged in sticks of butter so the recipe comes up short. Hope this helps. Merry Christmas!!
      1. I think you might be onto something there, Patty. I made a batch of these last night, just to re-test the recipe once again, and mine turned out perfectly.
    1. Hi Sue, yes, they can be frozen and the recipe will yield 36 cookies. Please refer to the post and the recipe card for confirmation. Thank you. :)
  6. I am looking forward to making these, but wondering how long they keep for? I like to spread my Christmas baking over a few weeks, and this is a good weeknight recipe...
    1. Hi Deanna, I'm sorry you didn't love these cookies as much as I did and that you feel they were a waste of your ingredients. There are many other Christmas recipes here that might be more to your liking. :)
  7. So yummy! Im going to make some for work and I feel like they could use alittle more sweetness. I may try rolling them in sugar next time! Great recipe!
    1. Thank you, Meagan. If you want extra sweetness, you could increase the confectioner's sugar in the recipe by 1/4 cup more. :)
  8. Oh no I donno where I went wrong it just turned into one big flat cookie I’m so sad ☹️ I followed the ingredients 🤷🏽‍♀️ Maybe baking is not for me!
  9. OMG I love these cookies. I bake but not cookies - always worried they would not turn out. I took a chance with these because they seemed simple. I had to bake them 5 minutes more because I made 24 instead of 36. They are to die for! Lynne
  10. This brings back memories. The recipe looks identical to the cookies my Scottish grandmother made. Her version called for rice flour, not corn starch, and no vanilla or other flavouring. I have been playing with her recipe for over 50 years. I don't think I have ever had a bad batch. My tips: - Don't brown the cookies. Use parchment paper to line your cookie sheets and don't use thin cheap cookie sheets. The bottoms should be light coloured too. The cookies in the picture with the recipe look perfect. - Soften the butter to room temperature. Don't melt it. Never use anything but 100% real butter. - Always chill shortbread for a few days, preferably weeks, before serving. It is better when ripened. Wrap tight and refrigerate. When I was a kid we made shortbread in Oct or Nov and stored it in a big tin in the cool attic until Christmas. - Use the measurements as a guide. Add ingredients based on the feel of the dough. Do a couple of test cookies if you are new to making Shortbread. - For something different my favourite variation is: use fine ground oats to replace half the flour, brown sugar to sweeten, add vanilla and chopped dried cranberries.

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