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!
  • If you use a hard margarine, it helps to keep the dome shape. Do NOT use light margarine or whipped butters or any “tub” margarine. The water content will flatten these cookies! You need the blocks of margarine.
  • You can use all butter for taste if you like, but the secret to the dome shape is the hard margarine used.

Without further adieu, here is my whipped shortbread recipe!

Happy Baking everyone!

Love,

Karlynn

** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **

How To Make Perfect Whipped Shortbread
 
Prep time
Cook time
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How to make perfect whipped shortbread!
Author:
Cuisine: Christmas, cookies
Serves: 12
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)

 

 

 

 

93 comments
Loretta Cameron
Loretta Cameron

Have made these for years .. so delish BUT mine do not look as perfect as the pix

Gloria
Gloria

Is it possible go chill the dough before dropping onto baking sheet instead of after they're on the cookie sheet?

The Kitchen Magpie
The Kitchen Magpie

Aw thanks! I look forward to the day I have it all written up LOL!! Very exciting!

The Kitchen Magpie
The Kitchen Magpie

I don't think the taste will be as good but hey, you might like it! They will still bake up fine, it's about taste.

Susan Ireland Then
Susan Ireland Then

Yes it was really good, I think that is how I will continue to make them. I didn't have a cookie scoop so they flattened out I little too much, but they were good.

The Kitchen Magpie
The Kitchen Magpie

The margarine? I really do love them the best that way! I edited it into the bottom of the recipe. Some people just won't trust me haha!

Melissa Ainsworth
Melissa Ainsworth

I took your advice that they turned out better that way and I love them!

The Kitchen Magpie
The Kitchen Magpie

LOL and you can see below that most people just change it to butter on me. Ahem Candice Patterson ;)

Melissa Ainsworth
Melissa Ainsworth

I made 4 batches of half butter half marg and they are divine!

The Kitchen Magpie
The Kitchen Magpie

Yes, that's how I usually make it but everyone seems to make it all butter! Did you like the margarine version?

The Kitchen Magpie
The Kitchen Magpie

Make at least a double batch, mine was triple. If you're already making the mess...

Melissa Ainsworth
Melissa Ainsworth

I made it off the blog and it called for a half cup butter and a half cup hard marg

Danielle DenAdmirant
Danielle DenAdmirant

Ooooo yay! I am gonna make a gluten free for my daughter and some regular for my nephews. Thanks for posting! :)

Sheryl L McDonald
Sheryl L McDonald

I need to make sure I have this pinned. I'm definitely making these!!

Raeleen Tascona
Raeleen Tascona

Made this the other day... Fantastic! Will try a gluten free flour next time

Shawna Marie O'Reilly
Shawna Marie O'Reilly

Thank you!! Hmmmm... maybe I can make some tonight!!! Ribs are in the oven yet. Happy Baking!!

The Kitchen Magpie
The Kitchen Magpie

I have some in the oven, again! I make them about two or three times during the season. I figured I'd share the whole recipe here for everyone to make it easier!

Shawna Marie O'Reilly
Shawna Marie O'Reilly

I was suppose to makwe these this weekend...havent quite got their yet!! haha... Tomorrow I will.. : )

Krystle
Krystle

Thee cookies are perfection. This is my second year making them for Christmas. My husband is so picky with shortbread, and this recipe takes the cake- he loves them!

Zayga
Zayga

This recipe is from heaven. Thank you X 1,000 for sharing Karlynn. And I'm going to kick my neighbor's butt in the shortbread bake-off!!

Kim Brown-Laplante
Kim Brown-Laplante

Made these today!!!! So yummy. Will be making another batch next week:)

lisa
lisa

I just made these this morning!! So delicious and melt in your mouth goodness. I used all butter because margarine is nasty stuff.

Kim Brown-Laplante
Kim Brown-Laplante

Awesome!!! I have a cookie exchange next week and I need 7 dozen:). Thanks:)

The Kitchen Magpie
The Kitchen Magpie

Oh a good 3 dozen but I always double it! If you're bothering to make the mess, just double it!

Elaine Aschenmeier
Elaine Aschenmeier

I love whipped shortbread! I used to make lots of it for Christmas!

Joy Vieira Velozo
Joy Vieira Velozo

Question ... Sitting here eating the cookies and wondering if you've ever substituted cocoa powder for part of the flour to make a whipped chocolate shortbread? If so, does the cocoa make them heavier or change the texture?

Joy Vieira Velozo
Joy Vieira Velozo

They are fantastic! Melt in your mouth,my 10 yr old loves them. thank you for sharing the recipe :)

Linda E Zavitz
Linda E Zavitz

These are great I made them last year and will be again in the next few days! Thanks!