Whipped Shortbread Cookies

Whipped Shortbread ~ Super simple with a meltaway texture!

This Whipped Shortbread Cookies recipe is amazing! It’s super simple, delicious, uses 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 🙂

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!

Print

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 flour

Instructions:

  1. Preheat oven to 325°
  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

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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Heather Richardson
Heather Richardson

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

Pamela
Pamela

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

Linda
Linda

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
Joseph

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
Emily

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
Ann

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
Samara

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
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?

Ana
Ana

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
Cari Platt

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

Emily B

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
Jenelle

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
debbie t

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
Joan

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.

Christine
Christine

Made these cookies the other day and they when thin and spread out… Tasted good but the spread. I used a stand mixer to make

Jill
Jill

Way too salty! Made them exactly according to recipe. Should NOT have used salted butter as recipe said. Will make them again with unsalted butter.

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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