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.
3 Ingredient Whipped Shortbread Cookies
Welcome to my favorite Christmas cookie of all time! Scratch that, this is my favorite holiday cookie of all time. The best whipped shortbread cookies recipe 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! And, if you’re in the mood for more, try my Chocolate Peppermint Cookies, Peanut Butter Blossoms, and Crispy Gingersnaps.
Easy Whipped Shortbread Cookies Ingredients
- 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
Optional, but recommended is salt. One of two secrets to making 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. 😉
#1 Trick for Fast, Easy Whipped Shortbread Cookies
My secret for quick ‘n easy whipped shortbread cookies? Make sure the butter is softened more than usual (more than room temperature, but still solid)–you want it to be greasy to the touch and easy for you to press a finger into. This allows you to skip the usual 5+ minutes of whipping usually required to make the best whipped shortbread cookies. Phew!
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!
Tip: 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. 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.
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.
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.
Again, reduce the mixer speed to low. Slowly add the flour in thirds until you get a pale, whipped-looking dough. Next, fold together to create a cohesive dough. You’ve just made your 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. 😉
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.)
Thick ‘n Fluffy vs. Crispy Shortbread Cookies
For flatter, crispier cookies: use a fork to press and flatten the rounded tops of cookie dough down. The result? Crispier, thinner 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.
Q&A
How do I know when my butter is softened? It’s ready 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. It should be 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.
Do I really need a mixer to make this buttery 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 they’re done baking? The 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 your oven.
Storing the Best Buttery Whipped Shortbread Cookies
These 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 this whipped shortbread cookies recipe completely. Then, store cookies in an airtight container in a cool, dark environment like a well-ventilated pantry. Keep for up to 1 month.
- Freezer: After cooling completely, store in a freezer-friendly container in the freezer for 1-3 months.
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 ❤️
Holiday Cookie Recipes & More
Description
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.
- 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. 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.
- Preheat the oven to 350°F. Set aside a nonstick cookie sheet, or a cookie sheet lined with lightly greased foil or parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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 with a pretty pattern on top. 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. 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!
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Notes
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.
- Prep Time: 20 minuts
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Festive Recipes
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