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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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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!