Easy Whipped Shortbread Cookies
This 3 Ingredient Whipped Shortbread Cookies recipe makes melt-in-your-mouth buttery cookies with crisp edges. There's no chilling, no long-winded whipping! A festive holiday & Christmas cookie recipe.
Servings: 17 cookies
Equipment
Ingredients
Whipped Shortbread Cookies
- 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 and softened—a bit greasy and very easy to press your finger into
- 6 tablespoons sugar
Instructions
- First, ensure that your butter is the right consistency. Important: It should be very soft, warmer than room temperature and a bit greasy—a tiny bit melted but still solid.1 Then, cut into cubes.
- Preheat the oven to 350°F. Set aside a nonstick cookie sheet. Whisk together flour and salt in a medium bowl. Set aside.
- 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.2
- Reduce the mixer speed to medium. Slowly add sugar to the mixer. Beat until fluffy and pale, and somewhat whipped like frosting, about 2 minutes. Scrape down the sides about halfway through to mix in any sugar left.
- Setting the mixer to low speed, add the flour mixture in thirds, until well incorporated, about 2 minutes. Scrape down the sides of the bowl to incorporate all the flour. The dough will look whipped, not like traditional heavy, dry, and darker cookie dough.
- Once the flour is well mixed in, fold it altogether into a cohesive dough.
- 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. Optionally, use a fork to flatten cookies about halfway for thinner, crispier cookies or leave as is for fluffier, thicker and rounder cookies.
- Bake 12-16 minutes, until golden at the very bottom of each cookie—the tops with still be pale. Mine took 14 minutes.
- Place cookie sheet onto a cooling rack to cool for 5 minutes. Using a heatproof spatula, gently transfer cookies directly onto the cooling rack to cool completely. Enjoy!
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Notes
- 1: If your butter is too firm, heat whole sticks in the microwave in 5 second increments until softened, being careful not to overheat.
- 2: 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.
- 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.