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.


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.

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!


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 flour


  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.


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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104 Responses
  1. Jack Souter

    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.


  2. Lynette

    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!

  3. nafiseh

    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?

    1. Shelly

      I can’t recommend shortening in this recipe, because the butter adds so much flavor to this simple cookie. But if you still try it let me know how it came out!

  4. Uli

    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. 🙂

  5. Jackie

    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?

    1. Shelly

      I was just wondering if perhaps it was a thick stainless or an insulated pan, both of which I always have trouble with spreading. But if not try chilling the dough!

  6. Hollyb

    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 !

  7. Jackie

    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?

    1. Shelly

      I have made these countless times and never had them spread, but certainly if you are having that issue, it would help, yes! What type of baking sheet did you use?

    2. Teree Settembrino

      I use a small icecream scoop, once I had them on my Cookie sheet I put in fridge to cool.They did taste a little salty so I added Lemon Zest and white chocolate chips..awesome

  8. Kim

    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.

  9. Janice

    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….)

  10. Sue

    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….

    1. Shelly

      I mentioned in the post that I added them after about 10 minutes of baking. Long enough for them to melt a bit to stick, but not long enough to melt completely.

  11. Mona B.

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

  12. Sherry

    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!!

      1. Violet

        I just made the whipped shortbread cookies and they went flat, not high like the ones you show in picture….I used 3 cups flour, could it be it wasn’t enough, do you pack the cups with flour….I just spooned mine in measuring cup. Let me know.

        1. Shelly

          Nope, I never pack flour. It could be the type of baking sheet that you used…If I ue a thick stainless baking sheet or an insulated baking sheet I have issues with spreading.

        2. Shon@nn

          Was your butter too soft? Maybe overbeating as well. If the butter becomes too soft it will cause the dough to spread too quickly and flatten when baked

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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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