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How to make perfect whipped shortbread! This is my Grandma’s shortbread recipe that we have been using for decades now and this is the only shortbread that we ever make at Christmas! It makes great gifts and is perfect for your holiday dessert table.
Perfecting Whipped Shortbread
Over the years I have finally perfected my Whipped Shortbread Recipe to the point where I won’t fiddle around with it anymore. 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.
That might change with my perfecting my Scottish Shortbread recipe however, as those are crispy, buttery perfection! Give those a try if you are looking for a harder shortbread.
Can I use margarine for this recipe?
Over the years, we’ve had to change from a 50/50 split of butter and margarine to all butter. Margarine lately has been declining in quality and lots of brands, specifically Imperial, just do not work with this recipe. It’s better with all butter anyway but if you are curious if you can use margarine, I do not recommend it any longer.
How to Make Whipped Shortbread
To make this whipped shortbread, you’ll need the following ingredients:
- 1 cup salted butter
- 1/2 cup icing sugar
- 1 1/2 cups flour
- candied cherries
- sprinkles
Directions
- Whip the butter and icing sugar together well. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
- Start the mixer and slowly add in the flour, until it has all been added in. 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.
- Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet or alternatively, use a piping bag and pipe it out. You can also use a cookie press to make shapes.
- Top with sprinkles or a piece of Christmas cherry.
- Bake them in a 275 degree oven for about 30-35 minutes; you want to dry out the shortbread in essence, not bake it, thus the low temperature. (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).
How to Store Whipped Shortbread
Whipped Shortbread freezes very easily but also breaks easily so my recommendation is to store in an airtight container in layers between sheets of wax or parchment paper. You can store it in the freezer for a few months easily so if you make them a couple of months prior to Christmas, you can easily thaw them out in time for the holidays and they will taste amazing as always!
Whipped Shortbread Tips and Tricks
- 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 for gifting is using a cookie scoop or piping bag. 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.
- You can use a cookie press like I did, but they are more fragile and finicky
- 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.
Without further adieu, here is my whipped shortbread recipe!
Happy Baking everyone!
Love,
Karlynn
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How To Make Perfect Whipped Shortbread
- Prep Time
- 7 minutes
- Cook Time
- 35 minutes
- Total Time
- 42 minutes
- Course
- Dessert
- Cuisine
- Canadian
- Servings
- 24
- Calories
- 106
- Author
- Karlynn Johnston
Ingredients
- 1 cup salted butter
- 1/2 cup icing sugar
- 1 1/2 cups flour
- sprinkles for topping if desired
- candied cherries for topping if desired
Instructions
- Whip the butter and icing sugar together well. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
- Start the mixer and slowly add in the flour, until it has all been added in. 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.
- Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet. You can also use a cookie press and make shaped cookies!
- Top with sprinkles or a piece of Christmas cherry.
- Bake them in a 275 degree oven for about 30-35 minutes; you want to dry out the shortbread in essence, not bake it, thus the low temperature. (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).
Recipe Video
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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The Kitchen Magpie says
LOL and you can see below that most people just change it to butter on me. Ahem Candice Patterson 😉
Melissa Ainsworth says
I made 4 batches of half butter half marg and they are divine!
The Kitchen Magpie says
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 says
Make at least a double batch, mine was triple. If you’re already making the mess…
Candice Patterson says
made it today with all butter they are amazing!!
Melissa Ainsworth says
I made it off the blog and it called for a half cup butter and a half cup hard marg
Danielle DenAdmirant says
Ooooo yay! I am gonna make a gluten free for my daughter and some regular for my nephews. Thanks for posting! 🙂
Susan Ireland Then says
But the recipe that i have that you have called for margarine
Susan Ireland Then says
Made these today they literally melt in your mouth. Delicious
The Kitchen Magpie says
I’ve heard it works beautifully and is delicious!
Sheryl L McDonald says
I need to make sure I have this pinned. I’m definitely making these!!
Raeleen Tascona says
Made this the other day… Fantastic! Will try a gluten free flour next time
Shawna Marie O'Reilly says
Thank you!! Hmmmm… maybe I can make some tonight!!! Ribs are in the oven yet. Happy Baking!!
The Kitchen Magpie says
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 says
I was suppose to makwe these this weekend…havent quite got their yet!! haha… Tomorrow I will.. : )
Krystle says
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!
thekitchenmagpie says
@Krystle Woohoo! I am so glad to hear it!
Zayga says
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!!
thekitchenmagpie says
Zayga LOL! That made me smile this morning!! Go and kick butt!
Kim Brown-Laplante says
Made these today!!!! So yummy. Will be making another batch next week:)
lisa says
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 says
Awesome!!! I have a cookie exchange next week and I need 7 dozen:). Thanks:)
The Kitchen Magpie says
Oh a good 3 dozen but I always double it! If you’re bothering to make the mess, just double it!
The Kitchen Magpie says
Well….this might be a recipe I’m working on…. 😉
Kim Brown-Laplante says
How many cookies would you say this recipe makes?
Elaine Aschenmeier says
I love whipped shortbread! I used to make lots of it for Christmas!
The Kitchen Magpie says
Yay! So glad that you loved them!
Joy Vieira Velozo says
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 says
They are fantastic! Melt in your mouth,my 10 yr old loves them. thank you for sharing the recipe 🙂
The Kitchen Magpie says
Let me know what you think!
Joy Vieira Velozo says
baking in the oven right now… I can’t wait to try them 🙂
Linda E Zavitz says
These are great I made them last year and will be again in the next few days! Thanks!