Whipped Shortbread Cookies

Melt in your mouth, buttery, indulgent, and delightfully whipped shortbread cookies with crispy edges. No chilling, 4 ingredient recipe.

Whipped Shortbread Cookies Win the Holidays

Welcome to my favorite Christmas cookie of all time! Scratch that, this is my favorite holiday cookie of all time. These whipped shortbread cookies don’t take forever to whip, but still have the fluffy, airy and heavenly texture you’ve been waiting for, all with a truly buttery and perfectly sweet crumb. Let’s get holiday baking!

The Ingredients List

  • Flour – all purpose flour works best here
  • Butter – remember to use unsalted butter
  • Sugar – use organic cane sugar if you’d like, but brown sugar is not recommended
  • Salt – the secret weapon to the best whipped shortbread cookies. The saltiness adds a delicious, signature undertone that says “shortbread cookies!”

two whipped shortbread cookies halves in a paper cup.

What are Whipped Shortbread Cookies?

Whipped shortbread cookies are a twist on classic shortbread cookies. Whipped shortbread cookies feature a more aerated structure, meaning the crumb is not as firm and densely-packed as you would find with a classic shortbread cookie.

The result is a softer, airier whipped shortbread cookie that melts in your mouth with the same delicious buttery taste as a classic shortbread cookie, without the almost tooth-breaking hardness of one. 😉

How to Make Whipped Shortbread Cookies

Learn how to make whipped shortbread cookies with me in these step-by-step photos and instructions! The result is heavenly shortbread cookies that none of your guests will be able to resist!

Soften the Butter

Soften the butter to room temperature. For the best whipped shortbread cookies, the butter needs to be softened until warmer than room temp and just a bit greasy to the touch.

Cut the butter into cubes.

Preheat the oven to 350°F, then set aside a nonstick cookie sheet or line a baking sheet with lightly greased foil.

Then, whisk together flour and salt in medium mixing bowl. Tip: Use a measuring cup instead of a bowl to make this mixture easier to add to the mixer later.

Whip the Butter

Next, place the cubed butter into a stand mixer fitted with the paddle attachment. Beat on medium high until smooth and fluffy, about 1 minute.

Two photos showing How to Make Whipped Shortbread Cookies – whipping butter

Cream the Butter and Sugar Together

Now, reduce the mixer speed to medium. Then, slowly add in the sugar, allowing the mixer to cream the butter and sugar together, until fluffy and pale.

Two photos showing How to Make Whipped Shortbread Cookies – creaming butter and sugar  

Add the Flour

Again, reduce the mixer speed to low. Slowly add the flour in thirds until you get a pale, whipped-looking dough.

Fold together to create a cohesive dough. You’ve just made your whipped shortbread cookies dough!

Two photos showing How to Make Shortbread Cookies – adding flour to make dough

Scoop the Whipped Shortbread Cookies Dough

Next, use a cookie scoop to scoop and drop balls of cookie dough onto the cookie sheet. Remember to drop a tiny bit of dough on your table, so you can match me! Just kidding. 😉

Two photos showing How to Make this recipe – scooping dough balls

For flatter, crispier cookies: use a fork to press and flatten the rounded tops of cookie dough down. The result? Crispier, thinner shortbread cookies.

For thicker, fluffier cookies: leave as is, in rounded domes. The result? Truly airy, whipped shortbread cookies. Psst… both ways are amazing! While you’re at it, also try these Coconut Cookies. 

Bake, Cool and Enjoy the Best Whipped Shortbread Cookies!

Bake for about 14 minutes, then cool for about 5 minutes on the sheet. Then, enjoy the best ever whipped shortbread cookies recipe! (Which totally go great with these homemade crunch bars.)

closeup photo of recipe on a golden serving tray


Why should the butter be softened?

For the best whipped shortbread cookies, you must soften the butter. Doing so ensures that the butter gets properly whipped for the right aerated texture in your shortbread cookies. Whipped softened butter = perfect whipped shortbread cookies.

How do I know when my butter is softened?

You’ll know your butter is softened when it’s a bit greasy around the edges, and soft to the touch—you’ll be able to easily press a finger into the butter.

Lastly, you’ll want your butter warmer than room temperature and melty-ish, but still solid. You should be able to cut the butter slowly, with a bit of grease—but it won’t be impossible.

What do I do to soften my butter?

The best way to soften butter is to leave it in a warm kitchen for hours, depending on how hot it is. This time of year, a “room temperature” kitchen can be a bit frosty, so simply leaving it be won’t always do.

In a pinch, a stick of butter that’s left out at room temperature, but still too firm, can be placed as a whole stick into the microwave for just 5 seconds. 1 or 2 increments will do the trick, but no more to avoid overheating.

Do I really need a mixer to make this whipped shortbread cookies recipe?

Yes! I highly recommend using a stand mixer for this recipe. To get the whipped shortbread cookies whipped just right, you’ll want the stable foundation of a good mixer combined with the consistent beating of its whisks.

How will I know when the whipped shortbread cookies are done baking?

The whipped shortbread cookies are done when the bottoms of each cookie are golden and the tops are still pale. When in doubt, bake the cookies closer to the time I baked them, 14 minutes, then adjust based on whether your oven runs hotter or colder than normal.

Can I make smaller whipped shortbread cookies? How long do I bake them for?

Yes, you can make smaller whipped shortbread cookies. The smaller the cookies, the less time you must bake them. For 2 tablespoon-sized cookies, the bake time is 14 minutes.

For 1 tablespoon-sized cookies, the bake time should be *approximately* 10 minutes. Of course, the time varies depending on how hot your oven runs, so keep an eye on them.

this recipe on a black cooling rack.

Storing & Freezing Whipped Shortbread Cookies

One of the many things I love about these cookies is how long they stay fresh.

These shortbread cookies are good for up to 1 month, and longer in the freezer, just like these no bake peanut butter oatmeal cookies.

Room Temperature

Be sure to cool whipped shortbread cookies completely. Then, store cookies in an airtight container in a cool, dark environment like a well-ventilated pantry. Keep for up to 1 month.


Just like with room temperature storing, cool your cookies until no heat remains. Then, store shortbread cookies in a freezer-friendly container in the freezer for 1-3 months. Be sure to keep the cookies away from aromatic foods like herbs and the like to avoid aroma transfer.

More Holiday Recipes

Tools You Need

Thank you for baking my day.

This time of year can be a real treat–but only with you here. <3 The holidays can get overwhelming, lonely, and straight-up exhausting. But when we do it together, there’s joy and hope in the air. Thank you for spending the holidays with me. ‘Til our next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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Whipped Shortbread Cookies

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5 from 10 reviews


Melt in your mouth, buttery, indulgent, and delightfully whipped shortbread cookies with crispy edges.



Tools Needed


  • 1 ½ cups + 2 tablespoons all purpose flour, spooned and leveled
  • A heaping 1/8 teaspoon salt (optional, but recommended)
  • ¾ cup unsalted butter cut into cubes, softened—a bit greasy and very easy to press your finger into
  • 6 tablespoons sugar


  1. First, ensure that your butter is the right consistency. It should be very soft, warmer than room temperature and a bit greasy—a tiny bit melted but still solid. If your butter is too firm, heat whole sticks in the microwave in 5 second increments until softened, being careful not to overheat. Then, cut into cubes.
  2. Preheat the oven to 350°F. Set aside a nonstick cookie sheet, or a cookie sheet lined with lightly greased foil or parchment paper.
  3. Whisk together flour and salt in a medium bowl. I used a measuring cup with handle to make it easier to add to the mixer.
  4. Add cubed butter to a stand mixer fitted with the paddle attachment. Beat on medium high until creamed about 1 minute, or until smooth and fluffy— it might take longer if the kitchen is cold. Scrape down if needed to group the butter into the center of the bowl—so there aren’t any bald patches where sugar could pool up in the next step.
  5. Reduce the mixer speed to medium. Slowly add sugar to the mixer. Beat until fluffy, pale (almost white when it was light yellow to begin with), and somewhat whipped like frosting, about 2 minutes. Scrape down the sides about halfway through to mix in any sugar left.
  6. Setting the mixer to low speed, add the flour in thirds, until well incorporated, about 2 minutes. Turn off the mixer and again, scrape down the sides to incorporate all the flour. The dough will look whipped, not like traditional heavy, dry, and darker cookie dough.
  7. Once the flour is well mixed in, fold it altogether into a cohesive dough.
  8. Using a medium cookie scoop, scoop and drop balls of cookie dough onto the cookie sheet. Evenly space apart cookie dough to allow for a bit of spreading.
  9. Optionally, use a fork to flatten cookies about halfway for thinner, crispier cookies with a pretty pattern on top. Or, leave as is for fluffier, thicker and rounder cookies.
  10. Bake 12-16 minutes, until golden at the very bottom of each cookie—the tops with still be pale. Mine took 14 minutes.
  11. Place cookie sheet onto a cooling rack. Allow to set and cool for 5 minutes. Then, using a heatproof spatula, gently transfer cookies directly onto the cooling rack to cool completely. Enjoy!


Storing Instructions: Cool cookies completely, then store in an airtight container in a cool, dark environment for 1-3 weeks.

To Freeze: Cool cookies completely, then store in a freezer-friendly container in the freezer for 1-3 months.

How to make Vegan: Use vegan butter and organic cane sugar.

How to make Gluten Free: Use gluten free all purpose flour, bearing in mind that you might need to experiment a bit to get the right texture.

  • Prep Time: 20 minuts
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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  1. Whipped up a batch of these for some holiday treats, and they do not disappoint! Turned out easy and delicious; exactly what I needed to cure my sweet tooth!

  2. I had no idea you could make the most perfect shortbread cookies with just 4 ingredients! These turned out so well – I’ll be making them all season long!

  3. They are melt-in-your-mouth delicious and have the perfect balance of buttery sweetness. Plus, they are so easy to make. I can’t get enough of these heavenly treats!