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.
amazing recipe. thanks a lot 🙂
You’re very welcome and happy holidays!
Good recipe but definitely takes more time at 300 oven. Thx
I’m glad you liked it and yes, depending on the size of your cookies, it could take up to 25 mins.
Any issues if I mix the batter in order to bake the cookies the following day?
Thank You & Merry Christmas
You can mix and roll the cookie dough in advance and store it in the fridge. Then bring it to room temperature, flatten, and sprinkle before baking. I hope this helps and Merry Christmas to you too!
Made them with the 3 ingredients. They were delicious.
Thank you! I’m glad you liked them, Joyce:)
My first dive into making any form of shortbread, and yay me I picked a winner right off the get go. I doubled the recipe and used almond extract (Scotish hubbies request) for doubling I think next time might do 1 -1/2 teaspoons instead of 2 of the almond extract. It wasn’t super strong but it was not subtle. Awesome cookies. I also used a dough scoop it was 1-1/2 inches across and it took about 23 min at 300 degrees. Using the 1-1/2 dough scoop, (looks like a tiny ice cream scoop), we got 46 delicious cookies from a double batch. Thank you.
You’re very welcome, Cindy! Thank you for your kind words and for choosing my recipe!
It was tradition for my papa and I to make these every christmas, I’ve tried many recipes to try to duplicate the tase / texture as they were the best! Well, YOUR recipe is absolutely spot on! Into my go to Recipe book it goes for my daughters to carry on the tradition. Thank you SOO much! Im forever grateful!
Aww, I’m so glad to hear, Kayla! You’re very welcome and may you and your daughters enjoy these cookies for many years to come. Merry Christmas!
Hi Lily, I’ve just finished baking the Banana Walnut giant muffins turned out wonderful, I actually make these about 3 to 4 times a month, they disappear quite quickly. So, I am wanting to bake these Shortbread little yummies, I’ve not really done cookies in years but my new hand mixer did not come with a paddle attachment just the standard beaters, can they be used or should I mix by hand ?
Thanks a bunch!!!
Hey Suzanne,
I’m so happy to hear that you make the banana walnut muffins that often and yes, you can use the standard beaters to make this recipe. Enjoy! They are melt-in-your-mouth good!
Very light and fluffy.very nice recipe.17 mins at 310 degrees
I found these cookies very bland and they burned on the bottom because the top wasn’t baked form and it needed extra oven time. You didn’t specify whether to use salted or unsalted butter, I used unsalted. I made shortbread cookies from other recipes, most included cornstarch, that’s why I tried this one because I was low on corn starch.
I’m sorry you found these cookies bland. Did you add the vanilla? Because that really helps amp up the flavor. Shortbread cookies are supposed to be pale on top, so as soon as the edges start to brown, they are done and then just let them cool on the baking sheets to firm up. I didn’t specify salted or unsalted because you can use either, but I personally prefer unsalted as well so I’ll specify that to make things clearer. I hope this helps and pls let me know if you have any other questions or concerns. Thank you for your feedback, Marlys.
My search for a good cornstarch-free whipped shortbread recipe ended right here. I doubled the recipe without any problems, baked half & saved the other half to bake with the grandkids. So easy & delicious!
I’m so glad to hear, Brenda:) Have fun baking with your grandkids and thank you for your kind words!
These cookies are so easy to make and are delicious!!!
Thank you for your kind words, Bonnie! So glad you liked it:)
My mom has made this recipe for years and they go soooo fast! But 2 of my family has found out we are gluten intolerant. Can the flour be substitute for almond or coconut flour?
I have also been forced onto a hormone diet where they want my sugar levels lower , Can I change the sugar out for any other option ( coconut, stevia, swerve, ect.)
I recommend a gluten-free flour mix like Bob’s Redmill 1:1 GF baking flour blend to get the closest result. As for the sugar, I read that you can blend 2 tbsp of cornstarch with 3/4 cup of artificial sweetener to make a powdered sugar substitute. However, I can’t guarantee you the cookies will be exactly the same using a different flour and sweetener as I have never tried it for myself.
Let me know how it turns out and thank you for your comment:)
Excellent recipe and instructions! Love that you included the weight measurements- thank you 🙂 I’ve found several variations on this recipe and I keep coming back to yours! My one year old LOVES these/ they were practically his first food! 😀
Aww, that’s cute! I’m glad your little one likes them and thank you for your kind words, Bridget;)
It was easy however I failed miserably and the dough was very crumbly I couldn’t make the round circles.. not sure what I did wrong .. I did make sure the butter was room temperature … thoughts ?
If the dough was dry, it’s most likely due to too much flour. Try adding less next time and that should help!
Made this recipe TWICE as I liked it so much. I put almond flavoring in it!
I’m so happy you liked it so much and great idea adding almond extract! Thank you for your comment and have a happy new year!
Very easy and quick, and love the clean up. My wife thought they were delicious.
I frosted them and WO W. They will go great with the pies I am baking for Christmas.
Thank you and Merry Christmas.
You’re very welcome, Tony! I’m so glad you liked the cookies. Thank you for your lovely comment and have a very merry Christmas too!
Great recipe! Add skor bits to the dough! You won’t be disappointed!
Thank you for your lovely feedback and I agree, Skor bits are great with shortbread!
Loved it. Simple and Tasty. Sent it for gifts. Put secret flavoring in it. Delicious.
These are delicious and so easy to make. However at a 300 degree oven it took 25 minutes to bake through
This is my new go to shortbread recipe !
Easy to make. Texture is very nice and not too crumbly.
I’m so glad you like it. Stay safe and Merry Christmas!