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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.
Suzanne Hicks says
Question! I use margarine (I Can’t Believe It’s Not Butter Light), which you recommend not using. What do you consider to be a “hard” margarine . . . Becel in the tub? Thanks in advance!
Cynthia says
While the cookies are very tender and buttery, they are a little insubstantial for my taste. I prefer a little more “heft” to my shortbread.
Thanks for the recipe!
Leyla K says
Hi Karlynn,
I’m in the UK & have no idea what a cookie scoop is?
Also it would be fantastic to know the equivalent weight instead of cups cos I would love to give this recipe a go 🙂
Mr. Kitchen Magpie says
A small scoop is about 2 teaspoons of dough, a medium about 1 1/2 tablespoons and a large is about 3 tablespoons. I hope that helps!
Chris says
Sorry – not going to be putting margarine into anything I eat. You want to eat plastic you’re welcome to it. To stand on the principal that a flavored ‘near plastic’ makes your cookies better is just plain dumb. Moving on to real food recipies…
Mr. Kitchen Magpie says
Your loss. These are epic and well worth using a little margarine. We use butter in almost everything but in some instances, you just need margarine.
Janine says
Delicious and super easy!!! First time making whipped shortbread and these turned out melt in your mouth delicious. I hand mixer whipped for 6 minutes and baked them at 275… fantastic! I will definetly make these again next year.
Jan says
I followed the recipe and just took from oven they are like a pancake what went wrong?
Ellen says
Absolutely the best whipped shortbread I’ve ever made. They didn’t crumble at all and melted in your mouth.
Donna DeJardine says
I have been making my Mum’s shortbread cookies since I was a small child, I’m now 64! This year I decided to try a new recipe and came across yours. I must say I was a little doubtful when you said no cornstarch, I’ve never made them without cornstarch. Then I came across the margarine part and thought no this recipe is not for me. It’s not that I’m a shortbread purist at all, it’s just the plain fact that I hate margarine and always have. For me it makes nothing taste better at all, so I almost dismissed your recipe, then I read where you said you could use all butter and I figured I’d give them a try. I must say they are quite simply the best shortbread cookies I have ever had in my 64 yrs, and that says a lot cause everyone has always loved my Mum’s recipe. That said I know that if my Mum were here today she would love your cookies too! I followed your recipe exactly and they turned out just as you said. I had a little difficulty getting them to come out of the small cookie scoop, so I chilled them for a few minutes first which worked a treat. With the first batch gone almost before they could cool, I doubled the recipe the second time! With shortbreads being my all time favourite cookie, I have a hard time only making them on the holidays but I always manage somehow, lol. I don’t like cherries or any other topping on mine, just plain and simple, that’s me! I do love how these have the beautiful dome on them and they just simply melt away in your mouth! Oh and by the way my cat ate a few crumbs that had dropped on my desk, then promptly tried to take the one in my hand away from me, lol, he’s never done that before!
I will definitely be trying more of your recipes, thanks for sharing, keep up the great work!
Hope Thompson says
Yes! This was the texture and taste my husband was looking for.
I did do all butter, added real vanilla extract, and didn’t beat the full six minutes. They still came out the way I hoped they would. First attempt at shortbread was successful! Thank you.
Bonnie James says
Thank you so much for this recipe! My grandma was from Water Valley, Alberta and she made these every year for Christmas. The cookies turned out perfect, exactly like my grandma’s. I can’t thank you enough as baking these cookies is a wonderful way to remember my grandma at Christmas.
Ps – I don’t bake, at all, ever, so I’m super amazed at how well these turned out!
Martha says
Sooo good! The only change I made was to add a little vanilla, and next time I might add a tad more icing sugar, but they amazing! Not only do they totally melt in your mouth, but I found them to want to melt in my hand when handling them after baking! 😉 This recipe is a keeper and a pass-along-er!?
sherry gibb says
Hi I’m wondering what is “the dome effect?” I can make that shap with my scoop before cooked but after cooked??
Marianne says
What brand margarine did you use? TIA
KellyC says
Just made these with all butter (no margarine on hand, didn’t want to go out!). They are delicious. I will definitely make them again. So easy and foolproof.
Vicki says
I have been making whipped shortbread for years. I just made a batch of these and they were the best ever. I don’t remember mixing mine for so long in the past and I think it made the difference. I also used 100% butter, as that is all I had and they came out beautifully with the nice dome. My oven runs a little hot and they were done in about 18-20 minutes (I used the small cookie scoop). They all had the lovely dome shape. Thank you.
Kate Elliott says
The cookies taste lovely, but I found them to be too fragile. I used Becel margarine sticks: I’m hoping this is “hard margarine”.
Laura says
Becel has a high water content, that might be the issue.
Lisa says
My batter is dry…y?? I followed the recipe to the Tee
Chris says
Any time you mix any ingredients (dry or moist) you have to take into consideration room temperature, water temperature, counter surface temperature, relative humidity in the room, etc… any and all of these can give you a very different experience no matter how much you follow a recipe.
Mandy says
Can you freeze these whipped shortbread?
Brenda Walker says
I always use your recipe, and I only use butter and have not had a problem obtaining the dome effect.I also add a little pure almond extract, about 1/2 a teaspoon.Love this recipe.
TG says
This recipe turned out very well. I wasn’t sure about the half butter/half margarine but it worked! I did add a teaspoon of vanilla and I think the next time I make these I’ll add a bit more (1/4 cup) of powdered sugar.
Rachel Macdonald says
Just made these! I used one cup of cant believe it’s not butter, because it’s all I had on hand. I added 1/4C more icing sugar as well.
Put a very small dot of raspberry jam in the middle. They are great! They didn’t flatten slightly but not bad at all.
Rachel Macdonald says
They did flatten slightly ^** lol
Jen Checki says
These are so good! Thank you for the recipe.
(Without further ado. ?)
Jenna says
Just made these! Never made shortbread before and decided that I’d try to make some and heard that whipped ones are better than normal.
And these are amazing! I added three caps of natural Vanilla extract and a drop of lemon essence to the recipe and only used butter and omg it’s so good!
Thanks for sharing your recipe!
Lesia says
I ❤️ Whipped shortbread! I’ve made these cookies a bunch of times with variable success. After trouble shooting and dissecting my process many times, I’ve discovered the true success to this sometimes finicky cookie is butter quality. Here in Sk, Canada, Beatrice butter doesn’t work (found at Costco). The cookie does not hold its shape (even if you chill it) and it spreads and does not hold together, at all. The same with Co-Op centcibles butter. Dairyland works. It’s the only butter I use for these now. The quality is in the price at around $8/pound, but it’ll save you garbaging a bunch or failed batches. Apparently poor quality butter has a high water content which makes it awesome for table butter and spreading, but terrible for a lot of baking. Hope this may help some ppl who are having issues with their whoipped shortbread.
Erica D says
Wow, these are delicious!!! My family loves them… even my husband who is stuck on Granny’s shortbread! He said these were just as good if not better. Once out of the oven I added 3 chocolate chips to the center for decoration since I didn’t have cherry’s or sprinkles and mmmmm….. yummy! Suggestion: my cookies tasted better when they were not covered or put in a container and even better the next day. Thank you for sharing this recipe. Happy Holidays to all.
Carole says
I just made these tonight, and while they taste divine, they’re quite powdery. But they do melt in your mouth and taste absolutely delicious. The only thing I did differently, and just out of habit, was I measured the flour (AP) and then sifted it.
Ang says
Thank you for the recipe. I use pure butter, half salted and half unsalted.
I always go back to your recipe and instructions. They make the best shortbread ever!
Germaine Dubois says
I’ve been making whipped shortbread for many years… cam across your your version so I opted to try it out this year… so far simple as my recipe but I have used cornstarch in mine – giving yours a chance.. I love whipped shortbread along with the twenty plus family members that will be here Christmas Day… I will drop by after Christmas and let you know the out come….
Jennifer Holly says
So delicious!!! Thanks for sharing! 😀
Terri Smith says
Some of the best shortbread ive had! Lots of compliments, super yummy
Gail says
Do NOT whip this dough for 6 minutes as suggested. The dough completely separated into butter and sludge and I had to throw out a whole batch. 4 minutes is plenty
Germaine Dubois says
Mine came out perfectly great and their baking right now will know in about 20 minutes..?
Erica D says
That’s strange I whipped mine for the 6 minutes as suggested and they didn’t separate and baked up perfectly fine, I used a hand mixer – maybe you used something stronger and better? I hope they still turned out for you.
Colleen says
I just made these today, but they all flattened out to thin pancake like disks. I refrigerated the dough, like you said, but it didn’t make a difference. What am I doing wrong?
Karlynn says
It could be that your butter has a higher water content, or you used sifted flour?
Colleen says
I used all purpose flour. I think it is pre sifted. Should I add more flour then?
Karlynn Johnston says
Yes, add more flour for sure if it’s pre-sifted. Try adding another 1/4 cup to start and see how that works.
Bette says
OMG!!! This is THE BEST shortbread recipe ever!!! I increased baking temp a bit to compensate for high altitude baking. I also added 1/4 cup crushed espresso beans and topped each cookie with 2 coffee beans, i ve never baked ANYTHING so devine, will deffinitly share with the girls. Thank you!
Karlynn Johnston says
Glad that you loved it!
Karen says
This recipe was really delicious. I think the cooking temp really has a lot to do with it. I usually bake mine at 325 but will definitely bake at 275 from now on because the cookie was just so tender and flaky. Absolutely delicious!
Kelly C says
I think u have to whip the butter and the powdered sugar until pale and very first, before adding in the flour. Can also try to replace half of the butter for hard margarine ,or vegetable shortening should be fine.
Kelly C says
Whip the butter and the powdered sugar until pale and very fluffy first.
Jo Kenngott says
By icing sugar do you mean powdered sugar?
Karlynn says
Yes!