Whipped Shortbread Cookies (video)
These whipped shortbread cookies are rich and buttery and melt in your mouth. Just 3 ingredients (no cornstarch) and 15 minutes are all it takes to make these light and tender cookies that everyone will rave about!
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. It’s also made in just one bowl recipe and in 4 easy steps that take no time at all to make. The vanilla extract and decorative sprinkles are optional but something I like to add. Here are some reviews:
“Wow, these cookies just crumble and totally melt in your mouth! You can’t stop at just one. They are incredible and easy to make. I’ve made it now a dozen times for every family gathering and holiday party. It’s always requested! Thanks for the recipe!!!” – Donna
“What I love about this recipe is that these cookies are tender but not so fragile that they break easily when you transport them. They are buttery but not too rich and not too sweet which I like. They really are perfect for gifting.” – Monica
How to make whipped shortbread cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- 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.
- Stir in the flour on low speed until just combined. Give a few final stirs by hand to gather the dough.
- 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.
- Top with sprinkles if desired and bake in a 300F preheated oven for 12-15 minutes or until the edges are lightly golden.
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 at least once or twice, especially if you are using a stand mixer, so all of the butter gets evenly aerated.
- 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.
FAQ:
At 300F, it can take up to 25 minutes depending on the size of the cookie, the oven, and the thickness of the cookie sheet. From my personal experience, a 1 tbsp size cookie takes about 12-15 minutes and a 1.5 tbsp size cookie takes about 15-18 minutes.
Whipped shortbread cookies can last for 1-2 weeks if properly stored in a dry cool place in an airtight container.
Yes, place the cookies in a freezer-safe ziplock bag and store them in the freezer for up to 3 months.
You might also like:
- World Famous Snowball Cookies
- Old-Fashioned Butter Cookies
- Raspberry Thumbprint Cookies
- Frosted Sugar Cookies
- Glazed Maple Shortbread Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
3-Ingredient Whipped Shortbread Cookies
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (65g) powdered sugar , plus more for dusting
- 1 tsp vanilla extract , (optional but highly recommended)
- 1 3/4 cups (225g) all-purpose flour
- sprinkles, optional
Instructions
- Preheat oven to 300F and line two baking sheets with parchment paper.
- Using an electric mixer or stand mixer with a 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.1 cup (227g) unsalted butter, 1/2 cup (65g) powdered sugar, 1 tsp vanilla extract
- Stir in half the flour until just combined. Repeat with the rest of the flour.1 3/4 cups (225g) all-purpose flour
- Lightly dust your hand with powdered sugar and roll the dough into 1" balls (about 1 tablespoon each). Use the tines of a small fork dipped in powdered sugar to slightly flatten the cookie dough. Add some sprinkles on top if desired.
- Bake for 12-15 minutes or until the edges just start to brown. Depending on the size of your cookies, it could take up to 25 minutes. Let cool completely on baking sheets.
Notes
This post was originally published on Dec 15th, 2017 and has been recently updated with new pictures and more information.
What if you don’t have a paddle attachment, I only have the cake beaters, and dough hooks. I can’t wait to try these.
You can use the cake beaters instead or if you have a handheld mixer, you can use that too. Enjoy the cookies and happy holidays!
I turned the temperature up to 350 and they still took 45 minutes. at 15 min they were totally raw. not sure what kind of over ppl have! they also never got brown around the edges. something about the recipe seems off to me.
With all due respect. I’ve been making this recipe for over 20 years, so I know it works. And let’s think about this logically – cookies should not take 45 minutes to bake.
I always made shortbread at Christmas but it had cornstarch. Now that I have to watch my blood sugar I can’t make that same recipe. I was excited to see this recipe. Can these be rolled out and shaped?
No this recipe can not be rolled out. You can use this recipe if you are looking for a cut-out sugar cookies https://www.littlesweetbaker.com/glazed-maple-shortbread-cookies/
You can omit the glaze and swap maple extract for vanila. Enjoy!
Easy and delicious! I used a small scooper to make the cookies and added sprinkles. Given the size, it took closer to 25 min to bake. Will be making more for the holidays – thank you!!
I grew up with my mom making this recipe and for the last 40 some years I’ve kept the tradition going. I have attempted others, such as with cornstarch, and “no way!” These are the only shortbreads 😊
Excellent recipe!
So good and easy to make! Thank you for no corn starch recipe. These cookies can bake at higher temperature just fine. I baked mine at 350F, for about 15 min.
You’re very welcome and thank you for your feedback, Al!
Hi,
How long and at what temp would I bake these if I were to bake them in a 8×8 tray to make bars? Thank you!
I’ve never made them that way for myself, but I would assume same temp for 30 minutes or until the edges just start to brown.
So simple, so good! Used vanilla bean paste and a little bit of almond extract. Rolled in sprinkles for half the batch, made a small dip in the middle and put in 1/4 tsp of guava jam for the rest. These make excellent shortbread jam thumbprints but are also delicious on their own. Baked my 1″ flattened cookies for about 15 minutes.
Thank you for your kind words and love the addition of guava jam – yum!
Amateur baker here… Discovered this recipe on the 19th Dec 2022 and already have made 4 batches of these in 5 days… They’re amazing! Thank you so much for sharing this! Absolute game changer!
You’re very welcome, Sophie! So happy to hear that you like it that much:)