Whipped Shortbread Cookies

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

Looking for a more classic style shortbread? My 3 Ingredient Shortbread is perfection!

Whipped shortbread broken in half on a cooling rack

Whipped Shortbread Melts In Your Mouth!

I happen to be shortbread obsessed. What’s not to love really? You have a sweet, buttery cookie that is both simple and flavorful all at the same time.

Whipping the butter for 3 minutes creates a lighter, whipped base to add the other ingredients. The finished cookie is light, yet rich, and subtly sweet.

Stacked and broken whipped shortbread

Only 4 Ingredients…

The great part about shortbread is its simplicity. But with that said, since there are so few ingredients I recommend using the highest quality you can manage. That doesn’t mean you need to go out and spend a ton of money on fancy butter, or organic flours…

It just means choose ingredients that TASTE good. You might have a preference in which brand of all purpose flour you use…or butter…or vanilla…And in this case, I’d say choose your favorite. You can even splurge on a fancy European butter if you’re feeling like the splurge. This is a time when that butter makes the cookie better!

  • Butter. I like to use salted butter as it adds to the flavor. BUT you can absolutely use unsalted, because you do add a little more salt. I would recommend that if you use unsalted, just add 1/4 teaspoon more
  • Powdered Sugar. Yep, just powdered sugar in this recipe, not granulated sugar. The powdered sugar is smooth and sweet, and gives the shortbread a melty texture.
  • Flour. All purpose all the way!
  • Salt. I use kosher salt in this shortbread recipe, as I do in most of my baking recipes.

IMG_9544

How To Make Whipped Shortbread…

  1. In your mixer fitted with paddle attachment whip the butter for 3 minutes on high speed, scraping down the sides of the bowl as needed.
  2. Add in add in powdered sugar, salt and flour slowly and mix on low speed until incorporated, and then turn the mixer up to medium and mix for just 20 sends.
  3. If you would like to add in chocolate chips, add those in now. You can also divide the dough in half and make half of the shortbread with chocolate chips and half without for a combination!
  4. Use a medium cookie scoop and portion the dough out onto a parchment lined baking sheet.
  5. Bake at 325°F for 12-15 minutes until edges are slightly golden.
  6. Cool completely!
Shortbread cookies on a wire rack

Love Shortbread? Check Out My Other Recipes:

 

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Whipped Shortbread Cookies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 12 minutes
  • Total Time Total Time: 22 minutes
  • Yield Yield: 30 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: Scottish

Description:

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


Ingredients:

  • 2 cups butter, room temperature (I used salted)
  • 1 cup powdered sugar
  • 1/2 tsp kosher salt
  • 3 cups all purpose flour
  • optional – 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 325°F. Line baking sheet with parchment paper, set aside.
  2. In the bowl of your stand mixer fitted with paddle attachment mix the 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 the mixer to medium and mix for 20 seconds. If adding chocolate chips, add them now and stir until evenly incorporated.
  3. 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.
  4. Bake for 12-15 minutes until edges are slightly golden.
  5. Allow to cool on wire rack.

Notes:

Store airtight for up to 5 days.

Keywords:: shortbread recipe, shortbread cookie recipe, shortbread recipe Scottish, easy shortbread cookies, easy cookie recipe, easy cookie recipe few ingredients, easy dessert recipe few ingredients, easy dessert recipe, easy dessert recipe for party

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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109 Comments
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Toni McWilliams
September 22, 2020 4:55 pm

These cookies are the easiest that I have ever made. And everytime they come out wonderful. Thank you so much for sharing.

Joann Somerville
June 13, 2020 10:17 am

I have made these many times and they are wonderful!!! I have used both salted butter and unsalted butter, and sometimes a mix of both. Always great!!! We like to add sprinkles at the holidays or for a special event. Thanks so much for sharing

Heather Richardson
May 9, 2020 2:39 pm

I didn’t see whether or not to use all purpose or self risin? Ty for your response ?

Pamela
December 7, 2018 4:44 am

Looks scrumptious…but I wondered, do you think these would ship well?

Linda
February 8, 2017 9:56 am

I love shortbread cookies and these look yummy! Just a question though. Is there a reason why you prefer salted butter versus non salted or is it just preference?

Joseph
February 2, 2017 10:44 pm

Hi Shelly, Thanks for sharing this great Whipped Shortbread recipe…very yummy. I’ve used this recipe twice and both time it’s very yummy. My cookie does spread but not too bad. As for the falling apart, I find it if I let it cool completely on the baking sheet (+30 mins) before transferring it, it stayed together quite nicely. I’ve a question and wondering if you can help out with a tip or suggestion. My cookie dough came out very sticky and near impossible to be handled with bare hands. For my first attempt, I used Low Gluten Wheat Flour because… Read more »

Emily
September 7, 2016 1:30 am

Looking forward to trying this recipe! I was wondering if the dough would freeze okay if I only wanted to bake part of them? Thanks!

Ann
August 13, 2015 11:55 am

Made the cookies this morning and I will never make them again. They came out flat and they fall apart. I wasted a lb of butter. I put them in the frig about 15 mins before I put them in the oven and they still came out flat. Very disapointed

Samara
December 22, 2018 12:18 pm
Reply to  Ann

That’s weird i’ve made these cookies so many times. They always come out great. Make sure you followed the recipe and you didn’t squish them down.

Donna Mosberger
May 20, 2015 10:29 am

I made these for my daughter’s wedding shower which was a lemonade theme. I added some lemon flavoring and they were fantastic. Used a small scoop and they looked exactly like the picture. Now it is wedding time and I’m going to use almond flavoring…quick question. Do you think they will freeze well? If so, would you bake them and freeze, or just freeze the small scoops to bake off the week of the wedding?

Ana
March 22, 2015 4:23 pm

I made these cookies for my shortbread cookie-loving husband and they were a hit! I don’t really like shortbread cookies myself, but really like these :-). I too had issues with the cookies spreading as they baked, but refrigerating the dough really seemed to help. Thanks for the recipe!

Cari Platt
March 10, 2015 10:40 pm

Shelly,

Quick question. I love using a ice cream scoop and have a 4.5 inch one that i love but i have purchased 2 of them because the little spring keeps breaking. I guess from loading the cookie dough? Not sure why? I got mine on Amazon. What kind of scoop do you use? I am just looking for one that won’t break. I probably get about 15 batches and then it starts acting up.

Thanks,
Cari

March 6, 2015 3:16 pm

Hi! I LOVE shortbread and these sounded fantastic! I just tried making them though and they spread out quite a bit in the oven (they don’t look all cute and puffed up like in your pics). I’m just wondering if you refrigerated the cookies before putting in the oven? I make shortbread quite often and most recipes call for refrigerating before baking and I’m thinking this would have helped prevent mine from spreading. I’m sure they’ll still taste great though!

Jenelle
March 6, 2015 2:10 pm

I LOVE the simplicity of your recipe! They are SO yummy! But mine too went flat ;(
I used cake flour- do you think this was the prob? 🙂

debbie t
March 1, 2015 11:03 pm

Just wanted to say i made these and they are wonderful! I did use crisco insread of butter. They were still” moist” when they came out of the oven and even with more baking,stayed that way. Only when they cooled completely did that go away. Very wonderful cookie. Next time will try with butter. Thank you!

Joan
February 25, 2015 11:48 pm

I just had to say to AK, I have never had an egg in any kind of shortbread…they are a tradition in my family on holidays. Dollop of almond frosting and a1/2 cherry on top. Red and green for Xmas.. You can even use cherry juice to color frosting.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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