How To Make Perfect Whipped Shortbread

Whipped Shortbread

Over the years I have finally perfect my Whipped Shortbread Recipe to the point where I think I won’t fiddle around with it anymore.

Even though I am sure that many people in the Canadian Food Experience Project are writing about shortbread, for me it’s a change of pace. Usually when someone asks me about my treasured Christmas recipe, it’s all about my Grandma’s Christmas Pudding. While that is one hundred percent a family favorite, whipped shortbread has always and I do mean always been something that my family bakes at Christmas. It seems to be something that a lot of Canadian Prairie folk make at Christmas as well.

It’s never any other shortbread than whipped. Ever. This is all that graces our dessert tables at Christmas for shortbread. I have made the other kind but have no interest in making traditional again anytime soon as it’s just not the same.

Whipped Shortbread

The reason I chose to write about shortbread is because over the years I have taken our family recipe and tweaked how to make it, resulting in the best whipped shortbread my family has ever made.

  • Whipped shortbread is notoriously fragile and while using cookie presses are so much fun, when I gifted the shortbread I wanted it to stay together a bit more. After experimenting, I found that the best way to make it is using a cookie scoop. The rounded dome and thickness helps these airy bites of buttery delight stay together much better than being dropped by the teaspoonful or shapes from a cookie press.
  • Whipping it for at least 6 minutes is also mandatory; most people don’t whip it long enough and then it’s just not as airy as it should be. These cookies should literally melt in your mouth.
  • We never have used cornstarch and never will. I find it gives a weird mouth feel to it that I don’t like.
  • Baking it a low temperature is the way my family has always made it. We dry it out, like a meringue, and don’t bake it so much. Most recipes are 350 degrees but we have always baked it at 250. However over the years I have found that 275 works the best. This also helps the shortbread melt in your mouth instead of baking up a little bit harder which is what baking it at 350 is going to do.
  • Also – and purists are going to argue with me- we have always used half margarine and half butter. Always. Just like my buttertarts we have run taste tests and sampled and baked and it’s always half and half that wins the taste test. We aren’t purists, we are about taste. What’s the use having all butter and it doesn’t taste as good just to be a purist?  Try it and see what you think, get a good tasting margarine and I bet you’ll love them. Let’s face it, it’s not like they are healthy for us anyway, the cookies may as well taste as good as possible!

Without further adieu, here is my whipped shortbread recipe!

Happy Baking everyone!

Love,

Karlynn

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How To Make Perfect Whipped Shortbread
How to make perfect whipped shortbread!
Author:
Cuisine: Christmas, cookies
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup of salted butter
  • ½ cup of hard margarine
  • ½ cup of icing sugar
  • 1½ cups of flour
Instructions
  1. Whip the margarine, butter and icing sugar together well. You can use all butter for sure,then it is a shortbread for the purist.
  2. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
  3. Start the mixer and slowly add in the flour, until it has all been added in.
  4. Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes. You are wanting lighter than air shortbread here.
  5. Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet. Top with sprinkles or a piece of Christmas cherry.
  6. Bake them in a 275 degree oven for about 30-35 minutes you want to dry out shortbread in essence, not bake it, thus the low temperature.
  7. (If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won’t flatten out)

 

 

 

 

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37 comments
CheriSmith
CheriSmith

Can you use self raising flour or should it be all purpose?


MSinNS
MSinNS

So sad...I consider myself a baker but this recipe went completely flat, used the proper ingredients and my kitchen definitely wasn't warm here in Nova Scotia. Back to my rolled out shortbreads. Sad to have wasted all that butter! I tried 2 batches with the same results.

KassiaVause
KassiaVause

I know this has been asked but I don't think it has been answered. Id love to try these, but I refuse to use margarine, has anyone done with just butter and had success?

dawn
dawn

What mixer attachment do you use to whip?  The wire whisk or the paddle?

flamgbant
flamgbant

I was wondering how did u get them to stay so rounded   dome like ,  mind melted down thing    still very good tasting mind u   I would just like to have them stay  this way 

Alyson
Alyson

I want to try and make these as well... I like the question someone posted, what kind of margarine and salted or unsalted butter?

JoanneEverson
JoanneEverson

Hi, does the icing sugar and flour need to be sifted before being added?

Amanda
Amanda

Have you ever made them with all butter instead of margarine and butter? Just wondering if they would turn out this way b/c I only have butter :)


Valerie
Valerie

I'd like to try these.   Not sure ... is it 1 tsp. or a cookie scoop full.  Seems like the size would be considerably different, thus the baking time different as well.

Sherry
Sherry

Can I use this recipe for pie crust ?

Sherry
Sherry

Can you use this recipe for pie crust ?

DebraAnnMatheson
DebraAnnMatheson

im confused about step 6&7? almost the same step but slighly different??

Rona Labiuk
Rona Labiuk

I'm making this one now and so far so good and still in the oven. I love it

nimish
nimish

Dang autocorrect, it should have said press friendly

nimish
nimish

Is this recipe at all pies friendly, I know you said you don't use one but I press about half of mime for gifts.

The Kitchen Magpie
The Kitchen Magpie

Most likely for a silky feel to the cookie. I just find it bugs me lol!

Lee-Ann Sewell Chin
Lee-Ann Sewell Chin

Do you know why there is corn starch in the original recipes? *curious*

Lorilee Scott
Lorilee Scott

All butter baby! I'm a purist...and I don't typically have margarine

Lorilee Scott
Lorilee Scott

Whipped win for sure. Hands down. And this recipe is it.

Jennifer Wasilieff Fleming
Jennifer Wasilieff Fleming

I made these following your recipe a week ago, making more tomorrow. They are by far the best and easiest shortbread I have ever made. I will never make any other shortbread ever again! Thank you for the fab recipe!!

Kim
Kim

Hello!

How many does this batch make?  Only 12?

Thanks!!!

SuzanneDennis
SuzanneDennis

so perfect

so pretty

i have NEVER made shortbread, ( i KNOW!!! i think i am the only person in alberta who hasnt), cuz i thought it was terribly complicated??
this had changed my cookie life!
will try your fab recipe

su  :)

aka: getting wider by the minute!

flamgbant
flamgbant

@KassiaVause I have made them just the other day with all butter and they turned out great, and I made a batch with butter and margarine, personally I didn't find any difference, they were delish.

thekitchenmagpie
thekitchenmagpie moderator

@dawn  Use the paddle, whisk attachments are always for liquids only or you would bend/ break them.

Amy
Amy

@flamgbant Make sure it's a cookie scoop and then try putting them in the fridge to cool down. If you live somewhere warm or have a warm kitchen they can flatten.

thekitchenmagpie
thekitchenmagpie moderator

@Valerie It's a small cookie scoop (which is really close to a heaping teaspoon)  and I actually have upped the temperature to 275 to compensate for the larger size. The original family recipe is bake at 250, which I find too low. The dome shape is what helps them stay together rather than plopping a heaping tsp on the sheet.

thekitchenmagpie
thekitchenmagpie moderator

@Kim You would get around 2 dozen in all, It all depends on how large you make them or how small! I always double the batch.

thekitchenmagpie
thekitchenmagpie moderator

@SuzanneDennis It's SO easy! That's the reason I gift it every year, it's also inexpensive to make, nut free and soo delicious!

flamgbant
flamgbant

@Amy @flamgbant ok awesome thanks  so much,  yeah I did use a cookie scoop   and they were soft  going in the oven ,  I will try  cooling them down  next time I make them.  thanks  again  they are delish  

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