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Why You’ll Love My Recipe
A good whipped shortbread is a perfect combination of butter, flour, and sugar. This recipe is tried and true, easy to follow, and absolutely delicious. Make a batch to devour immediately or freeze for another day.
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! Why not try my Grandma’s Christmas Pudding too?
Reader Review
I have made this recipe for several years. It is always spectacular! Melt-in-your-mouth goodness! I have used a teaspoon to drop the cookies and a small scoop, both work well. This is not a recipe to roll out and cut with cookie cutters. This is a favourite of my family and make it especially for Christmas!
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe, especially if you have a stand mixer.
- Total Time: This recipe will take you approximately 45 minutes from start to finish, depending how many cookie sheets you can fit in your oven at once.
- Variations: Try adding a drop or two of vanilla, almond extract, coconut extract, or another flavoring to the cookie dough. Not too much though! If you don’t like candied cherries, why not try different candied fruit? You can also add a few drops of food coloring if you’d like to make these red and green, or sprinkle on some finishing sugar.
- Tools Needed: For this recipe, you’ll need a stand mixer or hand mixer and large bowl, a spatula, a cookie scoop or tablespoon, cookie sheets, and cooling racks. If you would like to make some fancier shapes, you’ll want a piping bag or a cookie press.
What You’ll Need For Ingredients
Butter: For this recipe, you’ll need salted butter rather than unsalted. This isn’t the type of recipe that works well with margarine as a substitute.
Flour: Just all-purpose flour for this. Nothing fancy or specialized required here.
Icing Sugar: Depending where in the world you live, this fine sugar may also be called powdered sugar or confectioner’s sugar. It will add sweetness and structure to these delicious cookies.
Toppings: The classic topping for whipped shortbreads is candied cherries, but you can skip them if you aren’t a fan. Sprinkles of any shape or size are another fun way to decorate these cookies. You can even find a themed assortment of sprinkles in the baking section at the grocery store.
How To Make Perfect Whipped Shortbread
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 275°F.
- In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and icing sugar until smooth and creamy.
- Add flour slowly, beating constantly until fully mixed. Whip shortbread for 6 minutes on medium speed, scraping sides of the bowl with a spatula every two minutes.
- Use a small cookie scoop or a tablespoon for scoop dough onto cookie sheets. Top with cherries and sprinkles.
- Bake for 30-35 minutes, until the bottoms are brown. Transfer to racks to cool.
Karlynn’s Tips and Tricks for Making Whipped Shortbread
Take Your Time: Both the whipping and the baking parts of making whipped shortbread take time. Trust me, the results are worth the effort. You need that full 6 minutes, maybe even more, of whipping time to get the dough as fluffy and airy as possible. The low and slow cooking time is all about drying the cookies rather than cooking them, similar to the method you might use to make meringues.
Be Strategic: If your cookies are going to sit on your counter to get devoured immediately, you can get away with making them into fancy designs with a cookie press. But if you plan to gift these cookies (and you’d like them to survive travelling around in a container in your car) you may want to choose a simpler scooping method. A piping bag will allow you to do some basic swirls, or you can keep things simple and uniform with a cookie scoop or tablespoon. Another way to keep your cookies sturdy would be to freeze them until just before you plan to eat them.
Yes, you can use margarine
For those of you who’ve been around since I originally published this in 2013, you may recall that my recipe was slightly different at that time. If you prefer my old method, simply use 1/2 cup of margarine and 1/2 cup of butter instead.
Storage Instructions
You can keep whipped shortbread in a sealed container at room temperature for 2 to 3 days, or freeze them for 4-5 months.
More Delicious Holiday Cookie Recipes
Are you looking for some more fun cookies to add to the treat spread at your next holiday party?
Try making some Old Fashioned Gingerbread or a batch of Fudgy Gingerbread Brownies.
Itching for some rolled out cookies to decorate? Take a peek at The Best Rolled Sugar Cookie Recipe.
There you go. A simple recipe for making perfect whipped shortbread cookies that will melt in your mouth. Try them for your next party and let me know how you like them.
Happy Baking!
Karlynn
How To Make Perfect Whipped Shortbread
Video
Ingredients
- 1 cup salted butter
- ½ cup confectioners sugar, icing sugar
- 1 ½ cups all-purpose flour
Toppings
- sprinkles, nonpariels,
- 12 candied cherries, cut in half
Instructions
- Preheat the oven to 275°F. ( you will need to bake the cookies in batches)
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat together the butter and icing sugar until smooth and creamy.
- Slowly add the flour, beating constantly, until all the flour is incorporated. Whip the shortbread mixture for 6 minutes on medium speed, scraping the sides and bottom of the bowl with a spatula every 2 minutes.
- Use a small cookie scoop or a Tablespoon to scoop the dough onto two ungreased baking sheets. Top with candied cherries or sprinkles if desired.
- Bake for 30 to 35 minutes, until the bottoms are nicely browned. Remove from oven and carefully transfer to wire racks to cool completely.
- Store for 2 to 3 days at room temperature in a closed container or freeze in a closed container for 4 to 5 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lori says
Can these be made with the same measurements only using gluten free flour and vegan butter?
Kristine Miles says
I just pulled these out of the oven and they are SOOOO good! Thank you for the fantastic recipe!
Virginia Peters says
I know I’ve seen whipped shortbread made with mini chocolate chips, I’m just curious how toffee bits would work with these….what are your thoughts!
Rita says
Best shortbread recipe I have tried. They turn out perfect every time.
Michelle Martin says
How would these work out if I were to chill over night before scoop and baking?
Marian McKay says
Can’t wait to try, can you use unsalted butter?
Danielle says
Can they be frozen once baked?
Sarah says
I make these EVERY Christmas, and I’ve passed along this recipe more times than I can count! Sometimes I throw in a splash of clear vanilla or almond extract just for an extra little pop of flavor. WHIP the crap out of them and you won’t be disappointed! Can I give a a 6 star rating?
Patti says
Hi I haven’t made these yet but really wish that the ingredients were in weight. I am going to try them out anyway this week.
Wojld says
Would it be acceptable to double the receipe?
Karlynn Johnston says
Yes!
Simone says
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!!!
Karlynn Johnston says
That makes me so happy to hear it! Merry Christmas!
Rick says
After scrolling through upteen shortbread recipes online, I finally settled on your recipe to give it a try. They look pretty good coming out of the oven – perfectly white on top and a very light brown on the bottom. A little chocolate drizzled on the top to spice things up. They’re a gift for a friend’s birthday tomorrow. I like this girl. You’re my wingwoman tomorrow – in cookie form.
Debra Stromquist says
Love this recipe, best shortbread I’ve ever made!!
Kathie says
The whipped shortbread cookie I’ve been looking for. Absolutely the best.
Karlynn Johnston says
Glad to hear it! Merry Christmas!
Lisa Mullins says
Made this recipe, following the directions. so dry I could not form balls to bake. this recipe gets a thumbs down…..
Marina says
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 🙂
Dena Ferretti says
Delish! Just whipped some up tonight 🙂 thank you for this recipe
Beverley Gauntlett says
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 🤗❤
Claudia Straka says
I just made these tonight instead of my usual whipped shortbread. My husband’s verdict: “These are amazing!” I have to agree.
The Kitchen Magpie says
Awesome! Yes, most have cornstarch which I don’t like as much. This is my fave!
Jerri Merle says
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 ?
Ida Pence Waterous says
I made these today oh my stars! Sooo good, I have to go out and get more butter.
The Kitchen Magpie says
That’s fabulous Ida!! So glad that you liked them!
Annabeth Boyle says
I have been making shortbreads for almost 40 yrs. These are the easiest and the best. My new go to!!
The Kitchen Magpie says
Oh that’s so awesome to hear!
Carole King says
So easy but SOOOOO YUMMY
The Kitchen Magpie says
Yes they are!!!
Karen Vancouver Island says
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
thekitchenmagpie says
Karen Vancouver Island You too! I hope you had a lovely holiday!
Wendy Collins says
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 🙂
Cody Creelman says
Cool you are making Tasty style videos, keep it up!
sheila boisson says
Do you use all purpose flour, or pastry flour?
Phil Ball says
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
The Kitchen Magpie says
Phew, that was a close call. Don’t do that again! \U0001f602
Kristina Craig says
My little helper and I whipped up a batch this morning!
Karlynn Johnston says
Stop with the cuteness!!!! \U0001f495\U0001f495\U0001f495
Kristina Craig says
How about a funny face then?
Sharon Lavigne says
Katherine Henson make these please
Karlynn Johnston says
I second that. Make these \U0001f609
Katherine Henson says
I know I need the cherries
The Kitchen Magpie says
Katherine Henson sprinkles are amazing too!
Sharon Lavigne says
Just like your grandmother
Sharon Lavigne says
Just like your grandmother
LeslieMae says
How well do these freeze? I’m trying to decide if I should be making these ahead or waiting a couple weeks!
thekitchenmagpie says
LeslieMae They are AMAZING from frozen! They are amazing eating while frozen too lol! Make them ahead now!
Cheryl Dee Digulla says
These were incredible!!! So easy to make & even easier to eat! LOL Thank you!
The Kitchen Magpie says
Awesome!!! Glad you liked them!