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.
Print3-Ingredient Whipped Shortbread Cookies
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 3 dozen
- Category: dessert, snack
- Method: bake
- Cuisine: American
Description
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!
Ingredients
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (65g) powdered sugar plus more for dusting
- 1 tsp (5ml) 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.
- Stir in half the flour until just combined. Repeat with the rest of the 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
Leftover cookies can be placed 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.
This post was originally published on Dec 15th, 2017 and has been recently updated with new pictures and more information.
I’ve been making the same recipe for over 70 years, minus the vanilla, but always with cornstarch added to the flour, butter, and powdered sugar mixture, too.
Any special reason you choose not to use cornstarch like the original recipe requires?
Thank you
stay well
The original recipe I received did not have cornstarch in it, so there are probably multiple versions out there. I think the one I have is as minimalist as you can get for simplicity. Stay well too and happy holidays!
These were wonderful. Thank you. Â I have enjoyed your receipts a lot.
You’re very welcome, Donna! I’m so glad you like my recipes. Stay safe and happy holidays!
delicious and so easy to make.Â
how much flour do you use…video is unclear? thx
It’s written in the recipe, but you’re right it’s not clear in the video (my bad). It’s 1 & 3/4 cups of flour. Sorry about that.
I found these cookies took much longer to bake than 15 minutes and I think I made my cookie balls smaller than what was pictured. Not sure if my oven temp isn’t accurate or what but mine have needed at least 10 more minutes than the recipe indicates
Hi Jessica,
If your oven runs a bit lower than mine, then it’s not unusual for the cookies to take up to 25 minutes to bake. As long as they’re cooked through and taste delicious then all is good!
Thank you so much for the best shortbread cookies I have ever tasted! This will be my annual Christmas cookie recipe. I am definitely sharing this. 🎄🎅🎀
You’re very welcome, Frances! I’m thrilled you think they are the best. Happy holidays!
Easy to make. Light and fluffy.
This was a painless recipe. So quick and easy and so yummy. Melt in your mouth, delicious
Thank you, Darlene! I’m so glad you liked it:)
What is this called? Butter cookie?
It’s called shortbread cookies. They are similar to butter cookies.
I just made these and they spread out instead of staying round…. what happened?
Either not enough flour or butter was too soft. Try chilling the dough for 15-20 minutes to firm it up while your oven preheats and that should prevent it from spreading too much.
Do you use salted or unsalted butter? Can’t wait to try these!
You can use either, but I normally use unsalted butter. Enjoy and have a great weekend!
I made these yesterday for a cookie exchange and they turned out perfect. They held there shape beautifully as well. I could have used a smidge more vanilla and maybe a smidge more icing sugar to make them a tad sweeter but I will definitely make these again!!
Can I use a cookie cutter for these cookies?
No, they would spread out and lose their shape.
It is possible, I’ve done it today! 🙂
You need to be very diligent about freezing the dough, every couple cut outs, it needed to be chilled again haha. I have perfect little trees, stars, presents and gingerbread shaped bikkies 😊 and it’s 28’C inside, QLD Australia 😅 would be less tricky in cooler climates
Thanks for the great tip Jasmine! Enjoy the warm weather. We’re about to enter a long winter here.
Just made these luxurious goodies… I also added chopped toblerone and they are to die for. Only thing is that I had to add about 10 mins to my baking time probably because of the added chocolate and my electric oven. Managed to get some golden edges with the extra time. Great recipe, they keep their form so well. Thanks for the recipe.
You’re very welcome, Sam! I’m glad you like the recipe and great idea adding the chopped Toblerone. Thank you for your lovely review!
Did you add chopped toblerone INTO cookie dough? or just added crumbles on top?
I added the chopped toblerone to the last few seconds of forming my cookie dough and mixed just enough for even distribution.
Very fast and easy to make and light and tender…just made them for a friend but husband taste tested and approved and ate all my leftovers lol…had to make some more!
That’s what husbands are for! Lol. Thank you Tammy for your lovely review, and merry Christmas to you and your family:)
made these didnt really turn out tasted reall6 good though when it was time to roll them into a ball thats when i was having troubles
Hmmm…was it too sticky or dry to roll? Pls let me know so I can better address the issue. TY
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.
Thank you for your 5-star review Monica! I’m glad you like the cookies so much. Have a wonderful weekend!
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!!!
You’re very welcome Donna, and thank you for your rave review!
I baked these for my daughter’s birthday party and all her friends loved them!
I’m glad to hear. Thank you for your review and happy birthday to your daughter!
What kind of sprinkles do you use for these?
Gold colored sparkling sugar. They are perfect for special occasions.
YUM! These cookies look delicious and a melt-in-your-mouth heaven ♥
Can jam or jelly be used in the center of the cookie?
Yes, just make a thumbprint in the rounded cookie dough, bake, let cool and fill with jam or jelly. Feel free to email me back if you have any other questions. Enjoy and have a happy New Year!