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!”
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.
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.
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!
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. 😉
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.)
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.
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.
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
- Snowball Cookies
- Chocolate Peppermint Cookies
- Gingerbread Martini
- Candied Walnuts
- How to Toast Slivered Almonds
- Peanut Butter Blossoms
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 ❤️Print
😋 📸 ⭐️
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