Name: Whipped Shortbread Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 1 1/2 cups all-purpose flour; Optional: maraschino cherries, sprinkles, or chocolate for topping

Jump to Recipe·Print Recipe

Buttery, melt-in-your-mouth Whipped Shortbread Cookies made with just three ingredients. These delicate holiday classics are incredibly easy to make and perfect for gifting or enjoying with a warm cup of tea. I always find myself reaching for these during the holiday season—they’re light, tender, and a total crowd-pleaser.

Whipped Shortbread Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

1 ½ cups all-purpose flour

Optional: maraschino cherries, sprinkles, or chocolate for topping

Directions

I start by preheating the oven to 300°F (150°C) and lining a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, I cream together the softened butter and powdered sugar for about 3-4 minutes until it’s light and fluffy.

Then, I gradually add the flour, mixing just until the dough is combined. It should feel soft but not sticky.

Using a small scoop or spoon, I form 1-inch balls of dough and place them on the baking sheet, leaving about 2 inches between each.

Sometimes I press them gently with a fork for a classic look, or I leave them rounded for a more delicate shape.

If I’m adding toppings, I place a small cherry piece or a few sprinkles on top before baking.

I bake them for 18–20 minutes until the bottoms are lightly golden. The tops should stay pale.

After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookies.

Prep time: 10 minutes

Bake time: 20 minutes

Total time: 30 minutes

Each cookie has around 120 kcal.

Variations

I like to dip the cooled cookies in melted chocolate for a richer finish.

Sometimes I add a touch of almond or vanilla extract for a subtle flavor boost.

For a festive look, I use red and green sprinkles during the holidays.

I’ve even added crushed peppermint for a seasonal twist.

Using a cookie press gives them a pretty, bakery-style shape if I’m feeling fancy.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I’m making them in advance, I freeze them in a single layer, then transfer to a freezer-safe container with parchment between layers. They thaw beautifully at room temp in about 15–20 minutes. I don’t usually reheat these, since they’re best enjoyed at room temperature.

FAQs

How do I know when the cookies are done baking?

I look for lightly golden bottoms while the tops remain pale. That’s the key to keeping the texture soft and delicate.

Can I use salted butter instead?

Yes, I can use salted butter if that’s what I have, but I usually reduce or skip any added salt in the recipe to balance the flavor.

Why is my dough too crumbly?

If my dough feels too dry, I check that the butter was fully softened. A quick mix or a teaspoon of milk can help bring it together if needed.

Can I freeze the cookie dough?

Absolutely—I often scoop the dough into balls and freeze them on a tray. Once frozen, I store them in a bag and bake from frozen, adding a couple of extra minutes to the baking time.

What’s the best way to make them extra light?

Whipping the butter and sugar really well (at least 3-4 minutes) adds air to the dough, which makes the cookies light and airy.

Conclusion

These whipped shortbread cookies are one of the easiest and most delightful treats I make during the holidays—or anytime I want something buttery and sweet. With just a few ingredients and simple steps, I end up with a batch of cookies that feel elegant, nostalgic, and totally irresistible. Whether I’m sharing them with friends or sneaking one with my afternoon tea, they always bring joy.

📖 Recipe:

Whipped Shortbread Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Buttery, melt-in-your-mouth whipped shortbread cookies made with just three ingredients. Perfect for the holidays or as a light, sweet treat with tea.

Ingredients

1 cup (2 sticks) unsalted butter, softened

½ cup powdered sugar

1 ½ cups all-purpose flour

Optional: maraschino cherries, sprinkles, or chocolate for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and powdered sugar for about 3–4 minutes until light and fluffy.
Gradually add the flour, mixing just until the dough is combined. The dough should be soft but not sticky.
Using a small scoop or spoon, form 1-inch balls of dough and place them on the baking sheet, leaving about 2 inches between each.
Optional: Press the tops gently with a fork or leave them rounded. Add desired toppings like sprinkles or a small piece of cherry.
Bake for 18–20 minutes until the bottoms are lightly golden while the tops remain pale.
Remove from the oven and let the cookies cool on the sheet for 5 minutes.
Transfer the cookies to a wire rack to cool completely before serving or storing.