These whipped shortbread cookies are rich and buttery and melt in your mouth with every bite. Just 3 ingredients and 15 minutes are all it takes to make these light and tender cookies that everyone will remember you for.

 A plate of whipped shortbread cookies with gold sprinkles.

The first time I had whipped shortbread cookies was during the holidays at my very first job out of University. I was working as a sales rep for a chemical company and the Lab Manager, Robin LeSage, had brought in these wonderful cookies to share with the office. I was amazed by how light and delicate the cookies were, yet rich and buttery at the same time. They literally just crumble and melt in your mouth. I still have the original email he gave me with the recipe courtesy of his wife. And for that holiday season, instead of buying Christmas gifts for all my clients, I made a plate of these whipped shortbread cookies for every single one of my customers. I can’t remember exactly how many pounds of butter I went through that year, but it was a lot.

A plate of whipped shortbread cookies with one broken in half.

Why this recipe is so great:

This recipe is just butter, powdered sugar, and flour. These 3 simple ingredients put together in the right ratio transform into the most tender and buttery little cookies you’ll ever eat. This one-bowl recipe also only has 4 simple steps that take no time to make. The vanilla and sprinkles are something I like to add, but they were not part of the original recipe, so it’s completely optional.

How to make whipped shortbread cookies:

  1. Using an electric mixer or stand mixer with the paddle attachment, beat the butter and powdered sugar for about 3 minutes until light and fluffy. Add in the vanilla extract if using and beat for another minute.
  2. Stir in the flour on low speed until just combined. Give a few final stirs by hand to gather the dough.
  3. Lightly dust your hands with powdered sugar and roll the dough into 1″ balls (about a tablespoon each). Dip the tines of a small fork in powdered sugar and use to flatten the cookie dough slightly.
  4. Top with sprinkles if desired and bake in a 300F oven for 12-15 minutes or until the edges are lightly golden.

A picture collage of how to make whipped shortbread cookies.

Expert tips:

  • Properly softened butter – If your butter is too soft or warm, it will not be able to retain the air incorporated during the creaming process and the cookies won’t have that airy texture that whipped shortbreads are known for. It also might cause the cookies to spread too much in the oven. Softened butter should still be cool, but malleable. It should be able to hold its shape and still firm enough that if you press your finger into it, the impression is clean. It should not be oily or squishy. (source: TheKitchn.com)
  • Scrape the bowl as needed – Make sure to scrape down the sides and bottom of the bowl a few times so the butter gets
  • How to tell when shortbread is done – As soon as the edges are lightly golden, remove the cookies from the oven and let cool on the baking sheet. The surface of the cookies is supposed to be light and pale in color.
  • If your cookies spread too much – It’s probably because there wasn’t enough flour or the butter was too warm. Chill the cookie dough balls for 15-20 minutes before baking and that should help.

How long does whipped shortbread last?

Whipped shortbread cookies will last up to a week stored in an airtight container at room temperature.

Can you freeze whipped shortbread?

Yes, whipped shortbread cookies can be frozen for up to 3 months, stored in a freezer-friendly container or ziplock bag.

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A blue cookie tin filled with whipped shortbread cookies.

These cookies are incredibly light and tender. They are wonderfully buttery and not too sweet. They are so easy to make and are a perfect addition to any holiday cookie tray. They are also perfect for gifting.

**DID YOU MAKE THIS RECIPE? PLEASE KINDLY LEAVE A COMMENT AND STAR RATING BELOW.**

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3-Ingredient Whipped Shortbread Cookies


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 3 dozen

Description

These whipped shortbread cookies are buttery and just melt in your mouth with every bite. Just 3 ingredients and one bowl to make these light and tender cookies.


Ingredients

  • 1 cup (227g) butter, room temperature
  • 1/2 cup (65g) powdered sugar plus more for dusting
  • 1 tsp (5ml) vanilla extract (optional)
  • 1 3/4 cups (225g) all-purpose flour
  • sprinkles (optional)

Instructions

  1. Preheat oven to 300F and line two baking sheets with parchment paper.
  2. Using an electric mixer or stand mixer with paddle attachment, beat the butter and powdered sugar until light and fluffy, about 3 minutes. Add the vanilla if using and beat for another minute.
  3. Stir in half the flour until just combined. Repeat with the rest of the flour.
  4. Lightly dust your hand with powdered sugar and roll the dough into small balls, about 1 tablespoon each. Use the tines of a small fork that has been dipped in powdered sugar to slightly flatten the cookie doughs. Add some sprinkles on top if desired.
  5. Bake for 12-15 minutes until the edges just start to brown. Let cool completely on the baking sheets.

Notes

How to store – Place the cookies in an airtight container and store at room temperature for up to a week.

How to freeze – Place the cookies in a freezer-friendly container or ziplock back, label and date, and store in the freezer for up to 3 months.

Expert tips:

  • Properly softened butter – If your butter is too soft or warm, it will not be able to retain the air incorporated during the creaming process and the cookies won’t have that airy texture that whipped shortbreads are known for. It also might cause the cookies to spread too much in the oven. Softened butter should still be cool, but malleable. It should be able to hold its shape and still firm enough that if you press your finger into it, the impression is clean. It should not be oily or squishy.
  • Scrape the bowl as needed – Make sure to scrape down the sides and bottom of the bowl a few times so the butter gets
  • How to tell when shortbread is done – As soon as the edges are lightly golden, remove the cookies from the oven and let cool on the baking sheet. The surface of the cookies is supposed to be light and pale in color.
  • If your cookies spread too much – It’s probably because there wasn’t enough flour or the butter was too warm. Chill the cookie dough balls for 15-20 minutes before baking and that should help.
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

Keywords: whipped shortbread cookies, whipped shortbread, easy shortbread cookies

This post was originally published on Dec 15th, 2017 and has been recently updated with more information.

Every bite of these rich and buttery cookies will melt in your mouth! #shortbreadcookies #whippedshortbread #buttercookies #Christmascookies

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