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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I made this and used the ingredients and followed your instructions as listed. I was worried above the spreading issue the other reviewers mentioned but my batch turned out perfect. Shared it with friends and it was an instant hit. Thank you for sharing this recipe.
I wonder if the people whose cookies spread used a hand mixer. I would think the butter would need to mix longer and they didn’t do that. Just a thought try if their cookies failed. I’m going to try this after I thaw some butter.
Can’t wait to make these! Ism a shortbread addict! Do you think some almond flavoring would work? How about vanilla? Used cherry preserves in a thumbprint cookie and it was great!
Almond extract would work great! And of course vanilla never hurts 🙂
This sounds delicious. Can’t wait to try this. One question I use regular salt?
Table salt is a finer grain than kosher, so you might want to adjust the amount down slightly!
I made these, some with chocolate chips, some plain. My husband, the cookie snob, really liked them. I have always been a fan of shortbread but I have to say, these have just become my new favorite.I think I may try flavoring them next time though, just to try.
I’m imagining these with a dollop of lemon curd on top, and maybe just a hint of powdered sugar.
Oh yum!!
Thank you for this recipe I’m trying not to use White or Wheat flour but Almond flour instead. I used 1 cup of butter whipped it with Maple syrup added 3 cups of almond flour and 1/4 -1/2 C of Coconut flour mixed it all together then dropped onto baking sheet. Baked at 325 for 15-18 minutes. OMG so good almond shortbread cookies. Grain Free Gluten Free
Love these tips!!
Try a pecan half on each cookie. Yum.
After reviewing the comments, I thought I might try a different approach. I used costco all purpose gluten free flour, costco organic salted butter, added a teaspoon of vanilla, teaspoon of fine grain sea salt and a tablespoon of lemon zest. I also left them in about 15 extra minutes. I did not refrigerate the dough first.
Results: Amazing.
They did flatten slightly to look like a puffy sugar cookie. Leaving them in longer and letting them cool completely helped them not disintegrate. When you bite in to them they dissolve like sugar in your mouth. The refreshing hit of lemon makes me want to pour some tea.
Love the feedback! Such a great tip on how to make these G-free!
These were so addictive! Also the first shortbread recipe I’ve tried that actually tasted right! I did add a bit of vanilla extract because I think everything is better with vanilla in it. And I can’t decide if it’s my altitude (6000 ft) or my super super finicky oven but the 325 wasn’t the right temp.