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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.

Here’s a video we put together to show you how easy and simple this recipe is to make:

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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. All butter is absolutely amazing as well, so you choose which you prefer. I don’t guarantee the dome shape with all butter though!

Without further adieu, here is my whipped shortbread recipe!

Happy Baking everyone!

Love,

Karlynn

 

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How To Make Perfect Whipped Shortbread


  • Author: Karlynn Johnston
  • Prep Time: 7 min
  • Cook Time: 35 min
  • Total Time: 42 min
  • Cuisine: cookies

Description

How to make perfect whipped shortbread!

Ingredients

  • 1/2 cup of salted butter
  • 1/2 cup of hard margarine
  • 1/2 cup of icing sugar
  • 1 1/2 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)

Nutrition

  • Serving Size: 12

 

 

 

 

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237 Comments

  • Reply
    Simone
    December 24, 2017 at 10:04 am

    I love shortbread and I tried making it once with not mug success, however I followed your recipe and everyone can’t stop eating them! Thank you for an awesome recipe!!!

    • Reply
      Karlynn Johnston
      December 24, 2017 at 3:54 pm

      That makes me so happy to hear it! Merry Christmas!

  • Reply
    Debra Stromquist
    December 23, 2017 at 11:03 pm

    Love this recipe, best shortbread I’ve ever made!!

  • Reply
    Kathie
    December 22, 2017 at 10:50 am

    The whipped shortbread cookie I’ve been looking for. Absolutely the best.

  • Reply
    Lisa Mullins
    December 9, 2017 at 10:46 am

    Made this recipe, following the directions. so dry I could not form balls to bake. this recipe gets a thumbs down…..

    • Reply
      Marina
      December 12, 2017 at 1:34 pm

      Lisa, the recipe calls for using a small scoop, but I’m thinking you tried to “form balls” with your hands. In that case, you may have followed the ingredients list, but you did not follow all the directions. I suggest you try this again, assiduously following ALL directions, so you can give this a thumbs up rating this time. These are melt-in-your-mouth delish! Merry Christmas 🙂

  • Reply
    Dena Ferretti
    December 3, 2017 at 9:33 pm

    Delish! Just whipped some up tonight 🙂 thank you for this recipe

  • Reply
    Beverley Gauntlett
    December 24, 2016 at 5:03 pm

    Thank you for sharing the secret of shortbread. Whipping. I love my Kitchen Aid. 👍My grandchildren and I made these as part of our Christmas baking. They melt in your mouth 🤗❤

  • Reply
    Claudia Straka
    December 23, 2016 at 3:36 am

    I just made these tonight instead of my usual whipped shortbread. My husband’s verdict: “These are amazing!” I have to agree.

    • Reply
      The Kitchen Magpie
      December 23, 2016 at 3:48 am

      Awesome! Yes, most have cornstarch which I don’t like as much. This is my fave!

  • Reply
    Jerri Merle
    December 21, 2016 at 7:07 pm

    Made those few days ago , super easy and delish … Making macaroons right now ,your recipe , but they seem kinda soft after baking … Should they be sticky and soft ?

  • Reply
    Ida Pence Waterous
    December 21, 2016 at 4:02 pm

    I made these today oh my stars! Sooo good, I have to go out and get more butter.

    • Reply
      The Kitchen Magpie
      December 21, 2016 at 6:29 pm

      That’s fabulous Ida!! So glad that you liked them!

  • Reply
    Annabeth Boyle
    December 19, 2016 at 6:55 pm

    I have been making shortbreads for almost 40 yrs. These are the easiest and the best. My new go to!!

    • Reply
      The Kitchen Magpie
      December 19, 2016 at 7:37 pm

      Oh that’s so awesome to hear!

  • Reply
    Carole King
    December 19, 2016 at 6:17 pm

    So easy but SOOOOO YUMMY

    • Reply
      The Kitchen Magpie
      December 19, 2016 at 6:39 pm

      Yes they are!!!

  • Reply
    Karen Vancouver Island
    December 18, 2016 at 7:07 pm

    Good Morning…snowy day here on Vancouver Island so decided to make a double batch of your shortbread…kitchen smells wonderful!!! I did it three different ways…as well as the traditional cherry on top I also made 18 thumbprint cookies (rolled cookies in ground walnuts and made indent in centre of cookie and filled with seedless raspberry jam…the remaining dough I rolled in log refrigerated for 10 mins and cut into 1/4 ” rounds which I drizzled a lemon glacé on as lemon is one of grandkids favourite flavours. So I got 18 good size each of the cherry and thumbprint and my log made 22 cookies…others may get more but no use making “dainty ” cookies for my crew!

    Have a wonderful Christmas Season

    Karen from BC

    • Reply
      thekitchenmagpie
      January 3, 2017 at 3:48 pm

      Karen Vancouver Island You too! I hope you had a lovely holiday!

  • Reply
    Wendy Collins
    December 18, 2016 at 6:38 pm

    Melt in your mouth goodness! Made them today & loved them. This will be my go to Christmas shortbread cookie recipe from now on. Thanks Karlynn 🙂

  • Reply
    Cody Creelman
    December 17, 2016 at 4:52 pm

    Cool you are making Tasty style videos, keep it up!

  • Reply
    sheila boisson
    December 16, 2016 at 4:03 pm

    Do you use all purpose flour, or pastry flour?

  • Reply
    Phil Ball
    December 13, 2016 at 3:52 pm

    I get these every Christmas, my wife makes a wonderful whipped shortbread, one year, I thought about sharing, the thought only lasted for seconds and then went away. \U0001f60e

    • Reply
      The Kitchen Magpie
      December 13, 2016 at 4:23 pm

      Phew, that was a close call. Don’t do that again! \U0001f602

  • Reply
    Kristina Craig
    December 13, 2016 at 3:52 am

    My little helper and I whipped up a batch this morning!

    • Reply
      Karlynn Johnston
      December 13, 2016 at 4:25 am

      Stop with the cuteness!!!! \U0001f495\U0001f495\U0001f495

    • Reply
      Kristina Craig
      December 13, 2016 at 4:36 am

      How about a funny face then?

  • Reply
    Sharon Lavigne
    December 13, 2016 at 3:15 am

    Katherine Henson make these please

    • Reply
      Karlynn Johnston
      December 13, 2016 at 4:25 am

      I second that. Make these \U0001f609

    • Reply
      Katherine Henson
      December 13, 2016 at 5:27 am

      I know I need the cherries

    • Reply
      The Kitchen Magpie
      December 13, 2016 at 5:42 am

      Katherine Henson sprinkles are amazing too!

    • Reply
      Sharon Lavigne
      December 13, 2016 at 4:12 pm

      Just like your grandmother

    • Reply
      Sharon Lavigne
      December 13, 2016 at 4:12 pm

      Just like your grandmother

  • Reply
    LeslieMae
    December 12, 2016 at 4:29 am

    How well do these freeze? I’m trying to decide if I should be making these ahead or waiting a couple weeks! 

    • Reply
      thekitchenmagpie
      December 14, 2016 at 7:16 pm

      LeslieMae They are AMAZING from frozen! They are amazing eating while frozen too lol! Make them ahead now!

  • Reply
    Cheryl Dee Digulla
    December 11, 2016 at 12:15 pm

    These were incredible!!! So easy to make & even easier to eat! LOL Thank you!

    • Reply
      The Kitchen Magpie
      December 12, 2016 at 4:01 am

      Awesome!!! Glad you liked them!

  • Reply
    Betsy Williams Kirby
    December 9, 2016 at 12:51 am

    I’ve got a batch cooking right now! The batter was so yummy

    • Reply
      The Kitchen Magpie
      December 9, 2016 at 4:42 pm

      Yes! Egg free so I tend to snack on it…

    • Reply
      Betsy Williams Kirby
      December 9, 2016 at 8:36 pm

      The Kitchen Magpie they are awesome, they literally melt in your mouth

    • Reply
      The Kitchen Magpie
      December 9, 2016 at 11:16 pm

      Betsy Williams Kirby Oh so glad you like them!!!

    • Reply
      Betsy Williams Kirby
      December 10, 2016 at 4:18 am

      The Kitchen Magpie just bought 2 of your cookbooks

  • Reply
    Angie Walsh
    December 7, 2016 at 11:48 pm

    Not sure what us icing sugar? Confectionery sugar

    • Reply
      The Kitchen Magpie
      December 8, 2016 at 12:41 am

      Yes confectionary sugar!

  • Reply
    Heather Pollock
    December 7, 2016 at 11:21 pm

    I’ll try these but not with yukky cherries.

    • Reply
      The Kitchen Magpie
      December 8, 2016 at 12:41 am

      Sprinkles are good! Plain is also amazing.

    • Reply
      Heather Pollock
      December 8, 2016 at 1:30 am

      What would happen if I put a Hershey’s kiss in the middle?

    • Reply
      The Kitchen Magpie
      December 8, 2016 at 3:34 pm

      Oh I think they might melt all together in a puddle…. but try one ( out of a sheet of sprinkle ones lol)

  • Reply
    Stacey LeMoine
    December 7, 2016 at 11:17 pm

    Best shortbreads I have ever made (apologies to my dearly departed Mother)…

    • Reply
      The Kitchen Magpie
      December 8, 2016 at 12:41 am

      Awww. Well I’m glad that you love them!

  • Reply
    Around the World in 80 Cupcakes
    December 7, 2016 at 11:06 pm

    I LOVE you use a hand mixer. That’s what this chick has. If I want to make any kind of bread/buns/pizza dough etc, I bring out the two big guns attached to my shoulders \U0001f602

    • Reply
      The Kitchen Magpie
      December 8, 2016 at 8:33 pm

      Hahah I do love my stand mixer too!

  • Reply
    Diane Del Puppo
    December 7, 2016 at 10:45 pm

    Am making tomorrow….

    • Reply
      The Kitchen Magpie
      December 8, 2016 at 8:32 pm

      Hope you like them!!

  • Reply
    Kimberley Tremblay
    December 7, 2016 at 10:32 pm

    I made them!!!!

    • Reply
      The Kitchen Magpie
      December 7, 2016 at 10:39 pm

      I like sprinkles on mine as well!

  • Reply
    Kristy Young
    December 7, 2016 at 10:04 pm

    Love this recipe

  • Reply
    Melissa Lynne Biele-Bousset
    December 7, 2016 at 6:23 am

    Video has an error. Says corn starch instead of powdered sugar.

  • Reply
    Ka Lou Baker
    December 7, 2016 at 6:00 am

    Love the poinsettia bowl!

    • Reply
      The Kitchen Magpie
      December 7, 2016 at 6:04 am

      Found 2 at goodwill last week!

  • Reply
    Alison Jennings Wohleb
    December 7, 2016 at 5:48 am

    Amber Eve…another recipe! 😉

  • Reply
    Sophie Nakoneczny
    December 7, 2016 at 5:45 am

    Made mine today.

    • Reply
      The Kitchen Magpie
      December 7, 2016 at 6:04 am

      I’ll be making more for this weekend!

  • Reply
    Mike Johnston
    December 7, 2016 at 5:32 am

    These are delicious. They melt in your mouth.

  • Reply
    Cathy Wierec
    December 6, 2016 at 5:12 pm

    I also made them and they are so good

  • Reply
    Mike Johnston
    December 6, 2016 at 5:05 pm

    These literally melt in your mouth. So good.

  • Reply
    Moira Armstrong Slater
    December 5, 2016 at 9:47 pm

    What are they like with all butter? I was in a few stores and no one had hard margarine.

    • Reply
      thekitchenmagpie
      December 6, 2016 at 4:45 pm

      VERY delicious but they flatten out, which is fine. You can also use them in a cookie press!

  • Reply
    judyjuster
    December 5, 2016 at 12:43 am

    Just tried this recipe, my cookies DID NOT, look the the picture. They were much flatter (even with fridgerating the batter) and adding extra flour. The batter looked a bit wet to me, not dry like usual cookie batter. The cookies had a floury taste, not buttery and did not smell up the kitchen with baking goodness. I did follow the 6 minutes of whipping time, but I will stick to using all butter. I could taste the difference. I agree with the other post, these cookies are very fragile.

    • Reply
      thekitchenmagpie
      December 6, 2016 at 4:47 pm

      judyjuster You must have had a high moisture butter or margarine because this is the driest dough out there, there is so little moisture.

      • Reply
        Darcie_R
        December 6, 2016 at 9:08 pm

        Perhaps! And of course I don’t even recall what brand I grabbed that first time. I am going to try again this week so I will let you know 🙂

    • Reply
      RobinYeatman
      December 6, 2016 at 7:28 pm

      judyjuster I have made this recipe for years with no problems until last week.  My first mistake was using self-rising flour (it was all I had in the house so gave it a try) and the cookies tasted awful and fell apart.  The next time I made them I used unsalted butter.  They tasted better but still fell apart.  The third time, I made them like I have in the past with all purpose flour and salted butter and they came out perfectly. 

      I hope you’ll try them again.  They are soooo good.

  • Reply
    Lynn McEntire
    December 4, 2016 at 1:44 pm

    Does this mean you’re baking again?

  • Reply
    Jay Kay
    December 4, 2016 at 1:38 am

    Yes,
    I will be making these! Just picked up your cookbook too!

    • Reply
      The Kitchen Magpie
      December 4, 2016 at 3:16 am

      Awesome!!! Thanks for buying it!!

  • Reply
    Arlene DeJong
    December 2, 2016 at 11:54 pm

    Has to be a Canadian recipe,they don’t know shortbread here in USA..similar to mine,except we make cut outs.Ty

  • Reply
    Helen Richards
    December 2, 2016 at 9:21 pm

    I’m making your shortbread this weekend! I loooove your cookbook! ❤

    • Reply
      The Kitchen Magpie
      December 2, 2016 at 10:00 pm

      Oh thank you SO much!!

    • Reply
      Helen Richards
      December 4, 2016 at 10:07 pm

      They are in the oven right now, they puff up so beautifully in the oven and smell amazing! Thanks!

  • Reply
    Karlynn Johnston
    December 2, 2016 at 1:53 pm

    Awww it brought us together!!!

  • Reply
    Wendy Lavalley
    December 2, 2016 at 7:20 pm

    That’s because it’s an awesome recipe Karlynn! I think it’s what introduced me to you!

    • Reply
      Karlynn Johnston
      December 2, 2016 at 8:53 pm

      Awww it brought us together!!! \U0001f495

  • Reply
    Judith Hilborn Ball
    December 2, 2016 at 6:09 pm

    I have been making whipped shortbread for over 40 years……love them , they are the number one cookie at our place and make for a wonderful gift . So so easy to make and so much better to eat LOL

  • Reply
    Helen Heron
    December 2, 2016 at 5:09 pm

    Sara Bloodsworth xx

  • Reply
    Dawn Tiller
    December 2, 2016 at 4:49 pm

    This recipe is the absolute best \U0001f60b!!! Nothing compares to it!!! Aunt KKimberly Marlene Perry

  • Reply
    Lisa Patchet Ferrie
    December 2, 2016 at 4:01 pm

    So weird….about an hour ago I was thinking “I NEED to make whipped shortbread” and was going to google the recipe. Then this popped up in my newsfeed. Perfect timing! I’ve always used the Best of Bridge recipe but I’m going to try yours instead. Thanks!!

    • Reply
      Karlynn Johnston
      December 2, 2016 at 8:52 pm

      My family’s doesn’t have cornstarch, which I prefer. Does the Best of Bridge use it?

    • Reply
      Lisa Patchet Ferrie
      December 2, 2016 at 9:19 pm

      Karlynn – no, just butter, icing sugar and flour (and it specifically says NOT margarine, lol). My late mother-in-law used cornstarch though, but in a traditional shortbread recipe, not whipped.

    • Reply
      The Kitchen Magpie
      December 2, 2016 at 10:00 pm

      Lisa Patchet Ferrie hahah well, we are rebels ;).

  • Reply
    Janet Shorthouse Boyce
    December 2, 2016 at 3:55 pm

    I love this recipe. Make them for my coworkers

  • Reply
    Louise Gray
    December 2, 2016 at 3:49 pm

    I first made these in 1979
    And believe me when I say I’ve no idea how many multiples of 1000 I’ve made
    At least 200 dozen each Christmas

    • Reply
      Karlynn Johnston
      December 2, 2016 at 8:53 pm

      Oh I bet! Once you start baking them, you keep on baking every year! Then people ask for them…and you gift them…. \U0001f609

    • Reply
      Louise Gray
      December 3, 2016 at 1:23 am

      Karlynn Johnston that would be correct!

  • Reply
    Kelly Eaglesham
    December 2, 2016 at 3:23 pm

    My favourite Christmas cookie!

  • Reply
    Sophie Nakoneczny
    December 2, 2016 at 3:16 pm

    Have been making Whipped Shortbread for many years!

    • Reply
      Karlynn Johnston
      December 2, 2016 at 3:16 pm

      It’s the best!

  • Reply
    Darcie_R
    November 29, 2016 at 5:28 pm

    Re: the whipping time, I was thinking the same so I will give that a go, as well as adding a touch more flour. Thank you!

  • Reply
    Darcie_R
    November 27, 2016 at 5:57 pm

    The taste of the shortbread is amazing however, for me they come out so fragile. You can barely get them to your mouth before they crumble everywhere. I am not a novice baker at all but I am sure it’s something I’m doing.

    Also despite following the directions to a “t”, mine still spread :s

    Any suggestions?

    • Reply
      thekitchenmagpie
      November 28, 2016 at 11:55 pm

      Darcie_R Hmmm. Cut your whipping time in half ( adds less air) and try adding in another 1/4 cup flour. Your butter could have a higher water content, or you know, the cookie gods were mad that day ;). More flour will stabilize them in case it is your other ingredients and less whipping means less air. It’s VERY forgiving if you want to add in some dry ingredients!

  • Reply
    KimberleeMatwie
    October 28, 2016 at 11:54 pm

    I love these !!

  • Reply
    Lesley
    May 14, 2016 at 5:50 pm

    You have 2 posts of this recipe, one using 250 degrees, and one using 275. Which would be best please?

    Also, would the timings alter?

    I’m assuming this is degrees Celsius?

    They sound lovely and cannot wait to try making, but could you also provide imperial or metric measures rather than U.S cup system please?

    Many thanks

    • Reply
      thekitchenmagpie
      May 15, 2016 at 9:34 pm

      @Lesley Hi Lesley,

      There are converters online for Imperial measurements, my cookbook is also in the US cup system, so it’s what we use here. You can do either temp – you are in essence drying it out. If you use 275, it’s faster timing than 250. My Grandma would use 250, but I am a modern impatient gal and use 275 and cut out about 7-8 minutes of bake time!

  • Reply
    Trudy
    December 28, 2015 at 6:29 pm

    Wow!  Wow!  Wow!  …best whipped shortbread cookies ever.  In past years, I’ve always made this recipe using only butter.  But thought I’d follow your recipe exactly as written (i.e. using margarine, chilling batter before scooping and using the lower oven temperature). 

    They kept their nice cookie shape (they didn’t flatten like the pure butter ones do).

    Thanks to your tip of using 1/2 butter and 1/2 margarine, I have started doing this with other cookie recipes and find that all of my cookies now keep their shape.

    We also found the tip for chilling the dough made it much easier to come out of the scoop.

    And your lower cooking temperature ensured a light, airy, melt in your mouth cookie.

    …like my husband said—this recipe is a keeper!

    Thanks for sharing your wonderful recipe and explaining your methods.  You have raised the bar on this one.

    Happy New Year!

  • Reply
    Colleen Walsh Earle
    December 24, 2015 at 6:36 pm

    I used all butter

  • Reply
    The Kitchen Magpie
    December 24, 2015 at 6:17 pm

    There is absolutely something wrong with your butter or margarine! That’s from a watery product.

  • Reply
    Colleen Walsh Earle
    December 23, 2015 at 11:00 am

    After being in the fridge.

  • Reply
    Missy Briannamari Andrenova
    December 23, 2015 at 6:17 am

    Made these yesterday! Delicious

  • Reply
    Chantel Mcevoy
    December 23, 2015 at 5:22 am

    My fave.. I make these often. Tomorrow I am making them with a touch of peppermint extract and candy cane kisses

  • Reply
    Jolene Lange
    December 23, 2015 at 1:18 am

    I made these this year. Yummy and easy peasy!

  • Reply
    Bridget Abby Normal
    December 23, 2015 at 1:08 am

    Chrissy Sellars make these for me 😉

  • Reply
    SerenaS
    December 22, 2015 at 1:30 pm

    These spread whether I chill them or not 🙁

  • Reply
    Wendy Craig
    December 21, 2015 at 6:22 pm

    I made a batch of these cookies yesterday. I followed your advice and used 1/2 margarine and 1/2 butter, even though I normally only use butter. They are the best shortbread cookies that I have ever had. I am going to make a double batch this afternoon.
    Thank you so much for the recipe!

  • Reply
    thiesslisa
    December 21, 2015 at 5:58 pm

    Celsius or Fahrenheit

  • Reply
    Andrea
    December 20, 2015 at 2:58 pm

    I’m excited to try this recipe! Would it work it i added some jam on the top? Not sure how fragile these babies are. TIA!

  • Reply
    MichelleMiller4
    December 20, 2015 at 1:04 am

    Do you used cold butter/marg or room temperature?

  • Reply
    The Kitchen Magpie
    December 8, 2015 at 12:50 am

    Awesome! I’m glad to hear it!

  • Reply
    Kimberly J. Stonehouse
    December 7, 2015 at 11:47 pm

    Thank you for posting this is the best recipe works out perfectly.

  • Reply
    Shelley Smiley
    December 7, 2015 at 4:39 pm

    Thank you very much! 🙂 I certainly will!

  • Reply
    Jennifer Print
    December 7, 2015 at 3:02 pm

    So making these!!! Does it make a difference if you use a darker cookie sheet?

  • Reply
    The Kitchen Magpie
    December 7, 2015 at 1:13 pm

    I’ve been sharing a lot on here, scroll down for my roll cookies and my walnut raspberry thumbprint ones!

  • Reply
    Shelley Smiley
    December 7, 2015 at 8:42 am

    I’m going to use this awesome recipe to make thumbprint cookies with the jam in the top (likely strawberry). 🙂 I’m making 3 dozen for a cookie exchange. Any other recipes you can recommend to me as I need 2 more cookie recipes for the exchange so I have 9 dozen all together. 🙂

  • Reply
    Margaret Hudson
    December 7, 2015 at 5:29 am

    I will try this year. Something new for my Christmas baking! \U0001f600 thanks for posting

  • Reply
    Melissa Kathryn
    December 7, 2015 at 3:20 am

    Made these last Christmas and lost the recipe! Thank you for posting it again!

  • Reply
    Jacque Tanner Levine
    December 6, 2015 at 10:55 pm

    Made these last Christmas , they are soooo good! Yum

  • Reply
    Raeleen Tascona
    December 6, 2015 at 10:30 pm

    This is my go to recipe! Shhhh… Don’t tell grandma!

  • Reply
    Elsie Ruholl
    December 6, 2015 at 10:13 pm

    Could never make them perfect.

  • Reply
    The Kitchen Magpie
    December 6, 2015 at 9:11 pm

    Aww that’s wonderful to hear!

  • Reply
    Sheila Flett Slaney
    December 6, 2015 at 8:53 pm

    I made them with your recipe last weekend and sent them to my son at the Royal Military College. They currently being enjoyed by officer cadets there.

  • Reply
    Dawn Tiller
    December 6, 2015 at 8:51 pm

    The best ever…yummy

  • Reply
    Dawn Tiller
    December 6, 2015 at 8:49 pm

    Aunt Kimberly Marlene Perry!!

  • Reply
    Pamela Sawyer
    December 6, 2015 at 2:31 pm

    Hi I was wondering if you can freeze these whipped shortbread and how long do they keep at room temp. I would like to make some for Christmas…thanks Pam

  • Reply
    Sarah
    December 4, 2015 at 3:34 am

    DANG!!!

    These were SO simple to make and they’re seriously yummers!!

    Used half marg and half butter… and added a 1/2t of Mexican vanilla 😉

    Thank you thank you for making Christmas baking this year so easy!!

  • Reply
    asavard4711
    November 26, 2015 at 8:34 am

    are you using salted or unsalted butter for your whipped shortbread 

    cookies ?

    • Reply
      NonnaT
      December 13, 2015 at 1:41 am

      Salted, Land of Lakes…

  • Reply
    NatashaGonzalez
    November 24, 2015 at 1:54 am

    Made this recipe 3 times, we love them! I added an extra half cup of icing sugar for a little more sweetness. Thank u for the great and easy recipe!

  • Reply
    BW
    November 24, 2015 at 1:46 am

    Thankyou for doing all the leg work and sharing this!

    Made exactly as you say…. (with the marg) And I’m done, this recipe is it for me 🙂

    Thanks again

  • Reply
    NonnaT
    November 23, 2015 at 11:43 pm

    I followed the recipe exactly and used a small scoop. They stayed nice and high, baked at 275 for 22 minutes. They looked perfect! However I was not crazy about the texture or the taste. Perhaps I prefer basic shortbread. This was my first attempt, and I added nothing to the top. I wanted to see how they tasted “naked”. Lol. I will try one more time with different margarine. Perhaps the brand I used had an ” odd” taste. More experimentation to follow!

    • Reply
      Pamela Sawyer
      December 6, 2015 at 2:39 pm

      NonnaT hi I made these last year and I too found they had a bit of an after taste..maybe I will try 1/2 butter and 1/2 margarine if I can find some not in a tub..glad It was”t just me.

    • Reply
      Bree
      December 23, 2015 at 7:09 am

      I lIke all butter…definitely taste better even if they don’t hold the shape as well.

  • Reply
    RobinYeatman
    November 21, 2015 at 11:29 pm

    I don’t understand.  I have made these cookies 100s of times and the biggest problem I had was burning out the mixer motor.  I tried to make them over the weekend and they didn’t turn into a dough, it looked more like the crumbly mixture you would use for making a pie crust.  I figured it was because I started with cold butter so I just tried them again and got the same result.  I’m using a stick of butter and beginning to wonder if a stick is actually a cup.

  • Reply
    DeniseStewart1
    January 15, 2015 at 1:50 am

    Have made these twice now. My husband “Mr. Fussy” loved the recipe so much he came home tonight with a bag of M&Ms to decorate the tops and demanded a batch to use up the extra margarine I had from Xmas. He had to convince me that the M&Ms would not melt all over the place. I do admit I added 1/2 tsp of Vanilla extract for a little something extra.

    I also love your humor.  ”resist from eating the dough by the spoonful”. LOL  Your chocolate chip recipe was also a huge hit.

    For the post below. Icing sugar is also known as powdered sugar or confection sugar. Regular sugar cannot be substituted.

  • Reply
    Beverly Garfield
    December 24, 2014 at 5:17 am

    What is icing sugar

    • Reply
      wenreh
      December 7, 2015 at 1:09 am

      Powdered sugar

  • Reply
    Shirley Smith
    December 23, 2014 at 10:00 pm

    Have made these they are gorgeous!

  • Reply
    Loretta Cameron
    December 22, 2014 at 11:48 pm

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

  • Reply
    Gloria
    December 22, 2014 at 11:46 pm

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

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 11:17 pm

    Awww shucks! Thank you for the nice words!

  • Reply
    Dennis Loveridge
    December 22, 2014 at 11:00 pm

    Thank you

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 4:49 pm

    Good to know! Thank you!

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 4:49 pm

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

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 4:43 pm

    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.

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 3:33 pm

    Plain flour

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 4:08 am

    Glad you liked them!

  • Reply
    Jessica Tremblay Mullen
    December 22, 2014 at 3:28 am

    I made these with half butter, half margarine last week and they are so good!!

  • Reply
    Keyko Davidson
    December 22, 2014 at 2:56 am

    Thank you! These are are my list!

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 2:50 am

    Yes!

  • Reply
    Keyko Davidson
    December 22, 2014 at 2:42 am

    Is icing sugar powdered sugar?

  • Reply
    Susan Ireland Then
    December 22, 2014 at 2:29 am

    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.

  • Reply
    Shawna Marie O'Reilly
    December 22, 2014 at 2:17 am

    Okay…I will make a triple. : )

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 2:01 am

    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!

  • Reply
    Melissa Ainsworth
    December 22, 2014 at 1:59 am

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

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 1:57 am

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

  • Reply
    Melissa Ainsworth
    December 22, 2014 at 1:57 am

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

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 1:56 am

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

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 1:56 am

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

  • Reply
    Candice Patterson
    December 22, 2014 at 1:43 am

    made it today with all butter they are amazing!!

  • Reply
    Melissa Ainsworth
    December 22, 2014 at 1:41 am

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

  • Reply
    Danielle DenAdmirant
    December 22, 2014 at 1:37 am

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

  • Reply
    Susan Ireland Then
    December 22, 2014 at 1:32 am

    But the recipe that i have that you have called for margarine

  • Reply
    Susan Ireland Then
    December 22, 2014 at 1:30 am

    Made these today they literally melt in your mouth. Delicious

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 1:21 am

    I’ve heard it works beautifully and is delicious!

  • Reply
    Sheryl L McDonald
    December 22, 2014 at 1:10 am

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

  • Reply
    Raeleen Tascona
    December 22, 2014 at 1:06 am

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

  • Reply
    Shawna Marie O'Reilly
    December 22, 2014 at 12:53 am

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

  • Reply
    The Kitchen Magpie
    December 22, 2014 at 12:52 am

    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!

  • Reply
    Shawna Marie O'Reilly
    December 22, 2014 at 12:51 am

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

  • Reply
    Krystle
    December 17, 2014 at 10:19 pm

    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!

    • Reply
      thekitchenmagpie
      December 18, 2014 at 2:54 am

      @Krystle Woohoo! I am so glad to hear it! 

  • Reply
    Zayga
    December 10, 2014 at 4:51 pm

    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!!

    • Reply
      thekitchenmagpie
      December 10, 2014 at 6:04 pm

      Zayga LOL! That made me smile this morning!! Go and kick butt!

  • Reply
    Kim Brown-Laplante
    December 9, 2014 at 8:19 pm

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

  • Reply
    lisa
    December 8, 2014 at 4:28 pm

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

  • Reply
    Kim Brown-Laplante
    December 8, 2014 at 2:32 am

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

  • Reply
    The Kitchen Magpie
    December 8, 2014 at 2:10 am

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

  • Reply
    The Kitchen Magpie
    December 8, 2014 at 2:09 am

    Well….this might be a recipe I’m working on…. 😉

  • Reply
    Kim Brown-Laplante
    December 8, 2014 at 2:01 am

    How many cookies would you say this recipe makes?

  • Reply
    Elaine Aschenmeier
    December 8, 2014 at 12:30 am

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

  • Reply
    The Kitchen Magpie
    December 7, 2014 at 9:16 pm

    Yay! So glad that you loved them!

  • Reply
    Joy Vieira Velozo
    December 7, 2014 at 8:34 pm

    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?

  • Reply
    Joy Vieira Velozo
    December 7, 2014 at 12:50 am

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

  • Reply
    The Kitchen Magpie
    December 6, 2014 at 10:24 pm

    Let me know what you think!

  • Reply
    Joy Vieira Velozo
    December 6, 2014 at 10:06 pm

    baking in the oven right now… I can’t wait to try them 🙂

  • Reply
    Linda E Zavitz
    December 6, 2014 at 5:59 pm

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

  • Reply
    Kristine051
    July 24, 2014 at 4:14 pm

    I have tried this recipe three times and each time once half margarine and twice all butter as the husband didn’t like the margarine taste,they come out flat and start to really brown on the edges.My question is how do you get them so plump and round? Is it really just the cookie scoop? as i have refrigerated the dough and then rolled in to balls but didn’t have cherries to put on top, does that make a difference too? any help getting them plump like the picture would be terrific.

    Thank You!

    Kristine

    • Reply
      Kristine051
      July 24, 2014 at 4:22 pm

      oh forgot to mention I also baked it at 275 for 30 minutes before the edges stated to really brown. It is also a brand new oven

    • Reply
      thekitchenmagpie
      July 24, 2014 at 5:36 pm

      Kristine051 Your oven could be running hotter, that happens for sure with new ovens. Try at 250 but I use a HARD margarine in mine, which when refrigerated can make a difference. The low water content makes a difference. Try adding another 1/4 cup of flour and see if that helps.

  • Reply
    CheriSmith
    December 20, 2013 at 2:20 pm

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

  • Reply
    MSinNS
    December 19, 2013 at 7:34 pm

    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.

  • Reply
    Kathleen Taylor
    December 19, 2013 at 4:14 pm

    What kind of hard margarine do you recommend?

  • Reply
    KassiaVause
    December 18, 2013 at 12:03 am

    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?

    • Reply
      flamgbant
      December 18, 2013 at 10:21 pm

      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.

  • Reply
    dawn
    December 16, 2013 at 6:54 pm

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

    • Reply
      thekitchenmagpie
      December 16, 2013 at 9:54 pm

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

  • Reply
    flamgbant
    December 16, 2013 at 12:58 am

    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 

    • Reply
      flamgbant
      December 16, 2013 at 12:59 am

      thin  not thing  lol

    • Reply
      Amy
      December 16, 2013 at 1:04 am

      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.

      • Reply
        flamgbant
        December 16, 2013 at 1:09 am

        @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  

  • Reply
    Karlynn Johnston
    December 15, 2013 at 6:09 am

    Salted butter and any margarine that has a good taste to it and is solid, not really light.

  • Reply
    Alyson
    December 15, 2013 at 6:06 am

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

  • Reply
    Karlynn Johnston
    December 15, 2013 at 2:35 am

    Nope, just add it, doesn’t make a stitch of difference since you whip it so long.

  • Reply
    JoanneEverson
    December 15, 2013 at 2:16 am

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

  • Reply
    Karlynn Johnston
    December 15, 2013 at 1:48 am

    Yes all butter is fine!

  • Reply
    Amanda
    December 15, 2013 at 1:46 am

    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 🙂

  • Reply
    Valerie
    December 14, 2013 at 3:56 pm

    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.

    • Reply
      thekitchenmagpie
      December 14, 2013 at 4:16 pm

      @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.

  • Reply
    Sherry
    December 13, 2013 at 10:56 am

    Can I use this recipe for pie crust ?

    • Reply
      thekitchenmagpie
      December 14, 2013 at 4:16 pm

      @Sherry No, this isn’t for a short crust.

  • Reply
    Sherry
    December 13, 2013 at 10:56 am

    Can you use this recipe for pie crust ?

  • Reply
    DebraAnnMatheson
    December 13, 2013 at 2:20 am

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

  • Reply
    Rona Labiuk
    December 11, 2013 at 11:19 pm

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

  • Reply
    nimish
    December 9, 2013 at 4:36 am

    Dang autocorrect, it should have said press friendly

  • Reply
    nimish
    December 9, 2013 at 4:35 am

    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.

    • Reply
      thekitchenmagpie
      December 9, 2013 at 2:58 pm

      @nimish  Yes it’s press friendly! 

  • Reply
    The Kitchen Magpie
    December 8, 2013 at 6:13 am

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

  • Reply
    Lee-Ann Sewell Chin
    December 8, 2013 at 5:10 am

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

  • Reply
    Jennifer Wasilieff Fleming
    December 8, 2013 at 3:21 am

    I did half and half like you suggested

  • Reply
    Lorilee Scott
    December 8, 2013 at 3:13 am

    All butter baby! I’m a purist…and I don’t typically have margarine

  • Reply
    The Kitchen Magpie
    December 8, 2013 at 2:50 am

    We’re snacking on some as I type 🙂

  • Reply
    The Kitchen Magpie
    December 8, 2013 at 2:49 am

    Did you use all butter or half margarine?

  • Reply
    Lorilee Scott
    December 8, 2013 at 1:58 am

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

    • Reply
      thekitchenmagpie
      December 14, 2013 at 9:45 pm

      Glad you liked them!

  • Reply
    Jennifer Wasilieff Fleming
    December 7, 2013 at 7:56 pm

    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!!

  • Reply
    Kim
    December 7, 2013 at 5:08 pm

    Hello!

    How many does this batch make?  Only 12?

    Thanks!!!

    • Reply
      thekitchenmagpie
      December 7, 2013 at 5:23 pm

      @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.

  • Reply
    SuzanneDennis
    December 7, 2013 at 2:43 pm

    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!

    • Reply
      thekitchenmagpie
      December 7, 2013 at 4:24 pm

      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!

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