3-Ingredient Whipped Shortbread Cookies
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.
- Author: Lily Ernst
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 3 dozen
- Category: dessert, snack
- Method: bake
- Cuisine: American
- 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)
- Preheat oven to 300F and line two baking sheets with parchment paper.
- 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.
- 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 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.
- Bake for 12-15 minutes until the edges just start to brown. Let cool completely on the baking sheets.
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.
- 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.
Keywords: whipped shortbread cookies, whipped shortbread, easy shortbread cookies