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.
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 🙂
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.
And like I said, I topped some of them with the chips, so I flattened about half of my dough.
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…
But I left the other half puffy and nekkid.
The texture is velvety and smooth and loaded with buttery goodness!
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!
- 2 cups butter, room temperature (I used salted)
- 1 cup powdered sugar
- ½ tsp kosher salt
- 3 cups flour
- Preheat oven to 325°
- Line baking sheet with parchment paper, set aside.
- 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.
- 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.
- Bake cookies for 12-15 minutes until edges are slightly golden.
- Allow to cool on wire rack.
You can do the same with nuts, or even jam.
Recipe lightly adapted from Baked Occasions