These Whipped Shortbread Cookies are to die for! They’re simple to make and melt in your mouth. You’ll definitely be making a few batches this season!
Delicious Whipped Shortbread Cookies
Looking for a recipe for delicious Whipped Shortbread Cookies? Well, here you go. This is it! I usually have to make this recipe several times over the Christmas season as my husband and daughters love them! The best part about this shortbread is that it’s so easy to make and only needs three ingredients!
How to make Whipped Shortbread Cookies:
INGREDIENTS:
- 1 cup softened butter
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar (icing sugar)
- Maraschino cherry pieces, if desired
DIRECTIONS:
- Preheat oven to 350 degrees.
- Place softened butter in a bowl, whip with a hand mixer or Stand mixer for one minute.
- Add flour 1/2 cup at a time, whipping after after each addition until well incorporated.
- Add the powdered sugar and whip again for about 5 minutes (or more).
- Place by teaspoonfuls on cookie sheets. Decorate with maraschino cherries, if desired.
- Bake in oven for 10 – 11 minutes, or until bottoms are lightly browned.
If you find your cookies are coming out like pancakes, you will need to mix even more. These are not like a regular chocolate chip cookies where you only mix until everything is incorporated. The “secret” to these whipped cookies, is actually the amount of time you spend whipping them. Or if your dough is still powdery/flourlike, you will have to keep mixing. The dough will change from yellowish to more white when it’s ready. I have only ever had one batch not turn out and I’m sure it’s because I got lazy and didn’t whip them long enough.
- 1 cup softened butter
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- maraschino cherries if desired
-
Preheat oven to 350 degrees
-
Place softened butter in a bowl, whip with a hand mixer for a minute
-
Add flour 1/2 cup at a time, whipping after each addition until well incorporated
-
Add the icing sugar and whip again for about 5 minutes, or more
-
Place by teaspoonfuls on cookie sheets. Decorate with maraschino cherries, if desired
-
Bake in oven for 10-11 minutes, or until bottoms are lightly browned
Absolutely fantastic recipe!! Melts in your mouth….you weren’t kidding. Thank you😁👍
Followed all the instructions and ended up with just a big bowl of flour, totally un-useable and a waste of the ingredients and my time. Very disappointing.
Sorry to hear that! The number one reason why they possibly didn’t turn out, is you didn’t whip them long enough. I whip mine at high medium/high speed in my Kitchenaid mixer for about 10 minutes. When it’s ready, you will see that the dough looks whiter and less yellow than it did to begin with.
I have been making these for years..even tried good quality margarine. Most, including me, saw no difference.. I add almond extract..maybe that helped. I’d say, if you can’t afford butter at $6 a brick, margarine will do fine.
Thank you for letting us know! 🙂
I used a bit more butter than I should’ve but it made a lovely dough to press into moulds. They turned out perfect. So yummy! Thanks for your recipe!
Shortbread needs butter! No margarine ever! These are delicious, buttery morsels with a cherry or chocolate chips on top. Can also press a design into them!
I added a teaspoon of vanilla & half a vanilla bean. Best cookies ever!
hi I was wondering if margarine was ok to use in the short bread cookies that’s all I have
I haven’t tried these with margarine, but I think it’s definitely worth trying. The margarine bricks might work better than the margarine in tubs. Hope this helps!
Just wondering if you ended up using the margarine and if it’s any good!
Can you roll it in a log and refrigerate it for next day?
I’m actually not sure! I haven’t tried that, but they may lose some of their fluffiness.
I add dried cranberries to the dough just before I put on pan. Cook as usual. We love them like this.
I made these and there so soft the fall apart can’t even pick them up. What did i do wrong? But very tasty I put Nutella on top and enjoyed with a spoon.
They tasted Very plain. I think next time I will add vanilla
i usually make these with cinnamon which i measure in with the icing sugar.
they do not last long
My also look like pancakes, what did I do wrong??
What is icing sugar? Powdered sugar? Looking forward to making these!!
Yes, powdered sugar ?
I made these tonight and they are delicious!!
I also made them with vanilla and that added a nice touch*
I just made them and they are pancakes 0…what??
I just made these! First time trying shortbread. I tasted the batter and thought “oh crap” but once they came out of the oven…WOAH. YUMMMMOOOO!!!!! I actually added a little vanilla to the 2nd batch while the first one baking…we’ll see how that works out! #2 is still in!
Let me know how they are with vanilla!
Yummy. Thanks! Do we use salted or unsalted butter?
I use salted because that’s what I usually have on hand. I’m sure unsalted would work too though. 🙂
Looks great! How many cookies does this make?
I’d say about 2 dozen? I haven’t made them yet this year so I don’t remember!
Did i read right that we add them by teaspoons?
I use my smallest eating spoons and mound it. So I think what you would call a teaspoon (I used that size to stir my tea/coffee) Hope that helps!
This recipe was a huge hit! I added skor bits instead of cherries. Delicious and so easy!
Thanks for the recipe! How many cookies does this recipe make?
Thank you so much for this recipe! Just tried it tonight (my first time attempting any kind of shortbread, actually) and it’s so easy. I think it’s going to be a Christmas staple from now on.
Great recipe! Super simple and delicious. I am a terrible baker and these turned out so well! Will make again!