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.
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…
- 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.
- 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.
- 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!
- Use a medium cookie scoop and portion the dough out onto a parchment lined baking sheet.
- Bake at 325°F for 12-15 minutes until edges are slightly golden.
- Cool completely!
Love Shortbread? Check Out My Other Recipes:
- Chocolate Shortbread
- Browned Butter Shortbread
- Chocolate Chip Shortbread
- Potato Chip Shortbread
- Pumpkin Shortbread
- Funfetti Shortbread
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Oven
- 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
- Preheat oven to 325°F. Line baking sheet with parchment paper, set aside.
- 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.
- 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 for 12-15 minutes until edges are slightly golden.
- Allow to cool on wire rack.
Notes
Store airtight for up to 5 days.
Nutrition
- 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
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My cookies went flat too and I chilled the dough:-(
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. 🙂
I would just add the jam at the end, but you could certainly add it and bake them for a few more minutes as well.
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?
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!
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 !
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?
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?
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
These cookies are what dreams are made of! What perfectly fluffy and light little clouds of goodness!
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.
I found them very salty using the salted butter. Amazed that no one else found them too salty. Making them with unsalted butter.
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….)
Most shortbread cookie recipe use a lot of butter
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….
I can’t get enough shortbread either, but had never heard of whipped shortbread until these – they look absolutely amazing!! My life definitely needs these!