Whipped Shortbread

Whipped Shortbread ~ Super simple with a meltaway texture!
cookies

This Whipped Shortbread is amazing! It’s super simple, only a few ingredients and has a delicious meltaway texture!

I happen to be shortbread obsessed. What’s not to love really?

Don’t get me wrong, I love an ooey-gooey chocolate chip cookie too…but there’s just something about a buttery shortbread cookie that gets me every time.

I have made shortbread before like this and this and this. AND I’ve made a ton of things with a shortbread crust…like these and these and these. So to say that it’s seen it’s day in the sun is an understatement.

But I just can’t quit it.

And when I came across this recipe for WHIPPED Shortbread in my favorite (of the moment) cookbook Baked Occasions, I knew it had to be in my life, like yesterday.

Whipped Shortbread topped with mini chocolate chips!!

I decided I wanted to top some of the cookies with mini chocolate chips, just to switch it up a little. I like the idea of the chips whole on top, instead of melting the chocolate and spreading it on for these. Honestly for no other reason but I thought it looked cute πŸ™‚

The recipe is SUPER simple…and it’s only 4 ingredients. Just whip the butter for a good 3 minutes. It helps give these the lighter texture…hence the name WHIPPED Shortbread.

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And like I said, I topped some of them with the chips, so I flattened about half of my dough.

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I let the cookies bake for about 10 minutes and then removed them from the oven and topped them with about a half teaspoon of mini chips. I didn’t want them to melt all the way, but I wanted them to stick…

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But I left the other half puffy and nekkid.

Whipped Shortbread ~ Super simple with a meltaway texture!

The texture is velvety and smooth and loaded with buttery goodness!

Whipped Shortbread topped with mini chocolate chips!!

You could even top these cookies with nuts or even jam. Don’t try toffee bits, though. I tried them and they end up getting a little hard when they bake, and the 2 textures don’t really work together. Just a tip!

4.2 from 13 reviews
Whipped Shortbread
 
Author:
Serves: 30 cookies
Ingredients
  • 2 cups butter, room temperature (I used salted)
  • 1 cup powdered sugar
  • ½ tsp kosher salt
  • 3 cups flour
Instructions
  1. Preheat oven to 325Β°
  2. Line baking sheet with parchment paper, set aside.
  3. In bowl of stand mixer fitted with paddle attachment best butter for 3 minutes on high speed, scraping down the sides of the bowl periodically. When thoroughly whipped, turn mixer to low and add in add in powdered sugar, salt and flour slowly. Once incorporated turn mixer to medium and beat for 20 seconds.
  4. Using a 2 tablespoon sized cookie scoop, scoop the dough onto the prepared baking sheet. I like tall puffy cookies, but if you prefer flatter ones, press them down slightly.
  5. Bake cookies for 12-15 minutes until edges are slightly golden.
  6. Allow to cool on wire rack.
Notes
I topped some of my cookies with chocolate chips. I pressed the dough down with the back of a spoon prior to baking and baked the cookies for 10 minutes, removed from oven, sprinkled with mini chocolate chips and placed back in the oven for an additional 3-5 minutes, until edges were golden.
You can do the same with nuts, or even jam.
Recipe lightly adapted from Baked Occasions

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94 Comments on "Whipped Shortbread"

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Leslie
Guest
February 3, 2015 10:10 pm

OH.MY. I would be more than happy to take some of these off your hands!

halima
Guest
halima
February 3, 2015 10:36 pm

Hi dere
Its mentioned 3cups flour
Is dis self raising flour?

Sherry
Guest
Sherry
February 3, 2015 11:10 pm
Just made your snicker doodles and they easy and like heaven!! My neighbors love it and you when I try a new cookie reciepe!! They were delicious, I have eaten enough for tonight. But have to try your whipped shortbread! Maybe tomorrow!! I love shortbread cookies!! I make a short bread cookie, that melts in your mouth. I gave my kitchen to my son & his wife, so all I have is my hand mixer. Can I use it to whip butter? I used it for your snicker doodles today, love all your reciepe’s!!
Teresa c
Guest
Teresa c
February 4, 2015 12:30 am

What type of flour please?

Jen @ Baked by an Introvert
Guest
February 4, 2015 10:39 am

These are perfect looking shortbreads! I can’t wait to try them. Pinning!

Jenny Flake
Guest
February 4, 2015 11:35 am

These cookies look and sound amazing!…melt in your mouth goodness πŸ˜€

Emily @ Life on Food
Guest
February 4, 2015 12:25 pm

OH I love that you topped them with chocolate. That fits me to a T. Of course my husband would be gobbling down the plain version.

Courtney @ bakemeproud
Guest
February 4, 2015 12:41 pm

Love this shortbread recipe…I have made baked occasion’s before and they are fantastic. Love the mini chips idea too.

Amy Drewery
Guest
Amy Drewery
February 4, 2015 1:19 pm

How many cookies does on batch make?

A. Bienek
Guest
A. Bienek
February 4, 2015 2:08 pm

I believe that ‘whipped’ and ‘shortbread’ has just become the most beautiful word combination EVER.

Jocelyn
Guest
February 4, 2015 3:44 pm

I’m making these tonight. ‘Cause it’s February. And I’m cold.

They’ll get me through!

Michelle @ Modern Acupuncture
Guest
February 4, 2015 4:02 pm

You had me at “meltaway texture.” Yessssss. I’m so glad you added the note about not topping them with toffee bits, because that is my go-to and I probably would have tried it. Good to know! Chocolate on top it is πŸ™‚

Jennifer
Guest
Jennifer
February 4, 2015 4:07 pm

Thank you. Today I will try it

Angelyn @ Everyday Desserts
Guest
February 4, 2015 5:11 pm

oh my gosh, these look AWESOME! I absolutely love shortbread too!

Mona B.
Guest
Mona B.
February 4, 2015 5:30 pm

These look delicious. Only thing I could think of to change them up a bit would be to add finely chopped pecans…..just sayin’.

Kelly
Guest
February 4, 2015 9:37 pm

Mmmmm these look like a good alternative to a regular chocolatey treat… and easy! I am thinking about halving the recipe and making some right now…

Georgia
Guest
February 4, 2015 10:44 pm

Wow, they look delicious! Will have to give the recipe a go!

Georgia http://www.lumublog.com

Farima
Guest
Farima
February 5, 2015 12:08 am

Isvtge temperature in degrees or Fahrenheit?

Joanne DeWald
Guest
February 5, 2015 7:43 am

why are these called whipped ? that’s what attracted me to the recipe but what is different than a regular shortbread recipe ? wondering.

Kim McM
Guest
February 5, 2015 9:52 am

Do you add the mini chocolate chips before or after baking?

Annie @ Annie
Guest
February 5, 2015 10:33 am

I can’t get enough shortbread either, but had never heard of whipped shortbread until these – they look absolutely amazing!! My life definitely needs these!

Sue
Guest
Sue
February 5, 2015 7:48 pm

I made these last night and “oh my”………..Just Delish! And so easy to make! I did like you with half of them “dressed” with chocolate chips and half “naked”. I think next time I might try to dress some with Raspberry or Apricot preserves….

Janice
Guest
Janice
February 6, 2015 5:07 pm

4 sticks of butter? It seems like a lot, but I’m ready to go for it! (Just want to make sure you mean 2 cups instead of 2 sticks….)

Christine
Guest
Christine
February 25, 2015 3:39 pm

Most shortbread cookie recipe use a lot of butter

Kim
Guest
Kim
February 6, 2015 5:09 pm

I make lots of different kinds of shortbread and love it. These are very light and tasty. However, I would use unsalted butter and CHILL the dough before baking. Mine turned out flat as little pancakes. Tasty little pancakes, but flat nonetheless.

Jill
Guest
Jill
February 25, 2015 12:58 pm

I found them very salty using the salted butter. Amazed that no one else found them too salty. Making them with unsalted butter.

Jackie
Guest
Jackie
February 11, 2015 11:58 am

Just wondering if chilling the dough before baking is the answer to holding their shape? I followed the recipe to a T only to have them spread. Just not real pretty. Any advice for me?

Hollyb
Guest
Hollyb
February 11, 2015 3:24 pm

There was a bakery that made cookies like this where I grew up And unfortunately they closed down…….these are better …soon sooooo much better. This is now my favorite recipe……thank you !

Jackie
Guest
Jackie
February 11, 2015 8:15 pm

Shelly, I used a regular 1/2 sheet pan with a Silpat liner. Nothing unusual. Even the first batch spread so it was not that the sheet pan was warm already. Should I be using a different pan, perhaps?

Uli
Guest
Uli
February 12, 2015 10:46 pm

When opting to fill some of them with jam, would you also recommend baking little cups first and the add the jam for a few more minutes? I cannot wait to make these. Thanks for sharing. πŸ™‚

Cheryl
Guest
February 13, 2015 11:15 am

My cookies went flat too and I chilled the dough:-(

nafiseh
Guest
nafiseh
February 14, 2015 11:25 am

May i know shelly that can i use shortening instead of butter?I have some unused shortening and don’t know what should I do with them?

Theresa
Guest
Theresa
February 14, 2015 2:54 pm

I think I’m going to bake up a batch of these and serve with strawberries and whipped cream … yum!

Lynette
Guest
Lynette
February 14, 2015 9:18 pm

I make these cookies all the time – I add holiday specific sprinkles or just leave them plain. I mix the butter and powdered sugar for a few minutes. After I add the flour, I mix (with my KitchenAid) it for a MINIMUM of TEN minutes…pipe the batter into a cutesy swirl…bake them on parchment paper…and they literally MELT in your mouth!! We call them “Angel Kiss Shortbreads” because they are SO delicate!

Carolynn
Guest
Carolynn
February 15, 2015 9:59 pm

My cookies also came out flat.

Jack Souter
Guest
Jack Souter
February 15, 2015 11:28 pm

Hello
I liked the sound of this recipe, but the last time I tried to make something with ingredient’s measured in cup’s it did not work out correct. Do you have the same recipe but with measurements in grams? so I can make it correctly.

Thanks
Jack

fareesa batool kazmi
Guest
fareesa batool kazmi
February 16, 2015 2:18 am

Hi Shelly, I have hand beater can I use for whip butter?

Joyce
Guest
Joyce
February 16, 2015 1:18 pm

Could you chill the dough and then roll out like sugar cookies and use a cookie cutter on it?

laurie
Guest
laurie
February 16, 2015 8:31 pm

These cookies taste like flour. There is too much flour in this recipe and not enough other flavor. I even added vanilla and they just taste like flour.

Sarah C
Guest
Sarah C
February 19, 2015 10:34 am

agreed! The crumbs of mine that I did taste were very flour tasting.

Sarah C
Guest
Sarah C
February 19, 2015 10:22 am

Totally bummed, mine came out flat and wafer thin – so thin and flat that I couldn’t even get them off the pan to the wire rack because they just crumbled to bits. I too used a Silpat on a regular old 1/2 sheet pan. What a waste πŸ™

marthe
Guest
marthe
February 19, 2015 7:45 pm

Hee! Thanks for your recipe, I would love making more of you’re briliant sweets, but the difference in accuracy between cups and grams makes it really hard to follow your style. Could you blog and test your recipe in grams too? If you’re blogging international why only use cups?

Alaena
Guest
Alaena
February 20, 2015 9:16 pm

These were so addictive! Also the first shortbread recipe I’ve tried that actually tasted right! I did add a bit of vanilla extract because I think everything is better with vanilla in it. And I can’t decide if it’s my altitude (6000 ft) or my super super finicky oven but the 325 wasn’t the right temp.

Maureen
Guest
February 21, 2015 2:48 pm
After reviewing the comments, I thought I might try a different approach. I used costco all purpose gluten free flour, costco organic salted butter, added a teaspoon of vanilla, teaspoon of fine grain sea salt and a tablespoon of lemon zest. I also left them in about 15 extra minutes. I did not refrigerate the dough first. Results: Amazing. They did flatten slightly to look like a puffy sugar cookie. Leaving them in longer and letting them cool completely helped them not disintegrate. When you bite in to them they dissolve like sugar in your mouth. The refreshing hit of… Read more »
Gayla
Guest
Gayla
February 21, 2015 6:01 pm

Try a pecan half on each cookie. Yum.

Eleen Ryan
Guest
Eleen Ryan
February 21, 2015 9:28 pm

Thank you for this recipe I’m trying not to use White or Wheat flour but Almond flour instead. I used 1 cup of butter whipped it with Maple syrup added 3 cups of almond flour and 1/4 -1/2 C of Coconut flour mixed it all together then dropped onto baking sheet. Baked at 325 for 15-18 minutes. OMG so good almond shortbread cookies. Grain Free Gluten Free

Karen
Guest
Karen
February 21, 2015 10:26 pm

I’m imagining these with a dollop of lemon curd on top, and maybe just a hint of powdered sugar.

Elsie
Guest
Elsie
February 21, 2015 11:29 pm

I made these, some with chocolate chips, some plain. My husband, the cookie snob, really liked them. I have always been a fan of shortbread but I have to say, these have just become my new favorite.I think I may try flavoring them next time though, just to try.

mary
Guest
mary
February 21, 2015 11:39 pm

This sounds delicious. Can’t wait to try this. One question I use regular salt?

Brenda Johnson
Guest
Brenda Johnson
February 22, 2015 6:48 am

Can’t wait to make these! Ism a shortbread addict! Do you think some almond flavoring would work? How about vanilla? Used cherry preserves in a thumbprint cookie and it was great!

Janet B
Guest
Janet B
February 22, 2015 1:31 pm

I wonder if the people whose cookies spread used a hand mixer. I would think the butter would need to mix longer and they didn’t do that. Just a thought try if their cookies failed. I’m going to try this after I thaw some butter.

Fides
Guest
Fides
February 22, 2015 8:01 pm

I made this and used the ingredients and followed your instructions as listed. I was worried above the spreading issue the other reviewers mentioned but my batch turned out perfect. Shared it with friends and it was an instant hit. Thank you for sharing this recipe.

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