Cookies & Cups > Recipes > Cookies > Whipped Shortbread Cookies

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 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.


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 broken in half on a cooling rack

Whipped Shortbread Cookies

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


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


  • 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


  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.


Store airtight for up to 5 days.


  • Serving Size:
  • Calories: 162
  • Sugar: 5 g
  • Sodium: 234.7 mg
  • Fat: 9.4 g
  • Carbohydrates: 18.2 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg

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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115 comments on “Whipped Shortbread Cookies”


    Would crushed or broken peppermint or Heath bar work as a substitute for the chocolate chips?


    Instead of using chocolate chips, would crushed or broken peppermint pieces work in I add crushed or brok

  3. This recipe is awesome. Thankyouu. I have made this 3 times and everyone loved it. I have added crushed cashew,almonds and peanuts to the dough and made different varieties too. 🙂

  4. If I wanted to dip the bottoms in melted chocolate after baking, would they hold up? I didn’t want to melt chocolate and then find out they were too tender to dip.

  5. Toni McWilliams

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

  6. Joann Somerville

    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

  7. Heather Richardson

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

  8. 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?

  9. 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 that is what I have at home and, for the second attempt, I went out to get some All-Purpose Flour but the cookie dough was quite sticky both times. I tried chilling it and it helped a little at first but quickly became sticky again when it’s less chilled. Did I whipped too much or not enough, perhaps?

    1. That’s very strange! I have never had sticky dough… you could always add a few tablespoons more flour. This will keep them less sticky, and also help with the spreading.

  10. 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!

  11. 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

    1. 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.

  12. Donna Mosberger

    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?

    1. They will freeze perfectly! You could honestly do it either way.. freezing the dough or the baked cookie. I would most likely freeze the baked cookie, so all the hard work was done for you the week of the wedding!

  13. 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!

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