3-Ingredient Whipped Shortbread Cookies

5 from 7 reviews

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.



  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.


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.

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