CHEF BLOG: Chef Cindy's Whipped Shortbread Cookies


Cindy here from your UW bakery, I thought I’d share my favourite cookie that I grew up with. Something that always showed up like a warm hug made by both my Mother and Grandmother whenever a little extra love was needed. The simple and delicate flavour of these cookies are loved by all, making this not only a holiday cookie but a favourite go to treat. This recipe is very versatile, giving endless opportunities for different flavours and creativity. - Cindy Uuldriks, Village Bakery


# of servings: 

Approximately 24 

Prep Time: 

10-15min, chill 2 hours 

Cook Time: 



  • 1 c.   Unsalted butter, softened 

  • 1 c.   All Purpose flour 

  • ½ c.  Rice flour 

  • ½ c.  Icing Sugar 

  • 1 tsp Vanilla Extract or ½ Vanilla bean scraped 

  • Pinch of salt (1/8  tsp) 

  • Decorations or toppings of choice 


  1. cookies step 1-2Place all ingredients into a bowl (or stand mixer with paddle attachment), then whip on low speed until a smooth consistency has formed (takes 2-3 minutes)
  2. Chill the dough for a minimum of 2 hours. If the dough seems too soft, add one tbsp of flour at a time until desired consistency.
  3. steps 3-5Spoon or pipe dough onto parchment lined baking sheets with 2” spacing 
  4. cookies 6-7Decorate and add toppings if desired 
  5. Bake in pre-heated oven 350 F until lightly golden (approx. 13-15 minutes max)
  6. cookies finalCool for 5 minutes on sheet then transfer to cooling rack in order for it to completely cool. 
  7. Store in airtight container for 1 week at room temperature or freeze up to 3 months. 


  • If you don’t have Rice flour, you can use "all purpose" flour, but add an extra 1 TBSP of butter.  
  • For different flavours, try zesting a lime or an orange. You can also try adding white chocolate and craisins, or pumpkin spice! There are so many wonderful ways to enjoy this cookie.  
  • Some decoration & topping ideas: red and/or green maraschino cherries, coloured sugar, sprinkles, melted chocolate to dip or drizzle.