Whipped Shortbread Cookies

This post may contain affiliate sales links. Please read my disclosure policy.

Made with just 5 ingredients, these Whipped Shortbread Cookies are so tender and buttery that they almost melt in your mouth. Quick and easy to make, these cookies are a must-make this holiday season.

Why You’ll Love This Whipped Shortbread Cookies Recipe

• Great flavor & texture. These are so tender and buttery and they stay that way for days! The powdered sugar and butter really give these a melt-in-your-mouth texture. They’re simple but so good!
• Quick & easy. One of the reasons I love these whipped shortbread cookies is how simple and easy they are to make. The dough takes just a few minutes to prepare and they bake in just 11 minutes or so. They need to chill but only for 30-60 minutes.
• Only 5 ingredients. You need just 5 very basic ingredients to make these cookies – think butter, powdered sugar, salt, flour, and vanilla. These are cookies you can make pretty much anytime because it’s all but guaranteed those ingredients are already in the cupboard.
• Great for making ahead. These thick little cookies stay soft for a while, which makes them great for making ahead during the busy holidays. They’re usually one of the first cookies I make because I don’t need to worry about them going stale in two days.

If you love these, be sure to check out my classic shortbread cookies and butter cookies recipe too.

What You’ll Need

These classic cookies are made with just 5 ingredients, plus optional sprinkles. You can find the exact measurements for each ingredient in the recipe card below.

• Butter – I always recommend using unsalted butter to make cookies, including these. Different brands of salted butter have different amounts of salt and using unsalted butter gives you full control. If you use salted butter, you’ll want to omit or reduce the added salt. Make sure the butter is at room temperature.
• Powdered sugar – Sweetens the cookies and gives them that melt-in-your-mouth texture.
• Vanilla extract – Almond extract works too, depending on what you have on hand and your preferred flavor.
• All-purpose flour – Be sure to measure the flour correctly by weighing it with a food scale or using the spoon and level method.
• Salt – Enhances all of the flavors in the cookies. Don’t skip it! (Unless you used salted butter.)
• Sprinkles – Optional but they add a fun festive touch to the cookies. Change them up for different holidays or celebrations.

How To Make Whipped Shortbread Cookies

This whipped shortbread cookie recipe is quick and easy to make, though it is important to chill the dough for at least 30 minutes. You can find the printable version of the instructions in the recipe card below.

• Cream the butter and sugar. Beat the butter and powdered sugar on medium-high until the mixture is light in color and fluffy. Scrape down the sides at least once or twice to make sure everything is being incorporated.
• Add the other ingredients. Mix in the vanilla extract until well combined. Add the flour and salt, mixing until the dough is just combined.

• Form the cookies. Scoop tablespoon-sized balls of dough and roll each one into a ball. Place it on a cookie sheet and lightly press down with a fork. Add the sprinkles.
• Chill. Refrigerate the cookies for an hour or freeze for about 30 minutes.
• Bake. Preheat the oven to 300F. Transfer the cookies to a cookie sheet lined with a baking mat. Bake for 11-13 minutes, just until the cookies are no longer glossy on top.
• Cool. Let the cookies cool on the baking sheet for 3-5 minutes then transfer to a cooling rack to cool completely.

Tips for Success

• Cream the butter and sugar well. Be sure to beat the butter and sugar until you notice a change in both the color and texture. The mixture should be light and fluffy. Be sure to scrape the sides a few times during the creaming, to make sure everything is being incorporated.
• Don’t over mix. Once you add the dry ingredients to the mixture, mix just until the ingredients are combined and there are no streaks of flour. Over mixing can lead to tough, dense cookies.
• Add sprinkles first. Right after rolling the cookie dough balls and before chilling the cookie dough, add the sprinkles. After the cookie dough sits, it’s not as sticky and the sprinkles may not stick as well.
• Use light-colored trays. Cookies bake a lot more evenly and will keep their soft and chewy center better if the baking tray is a light color.
• Use a silicone baking mat. Avoid throwing out endless sheets of parchment paper by using a silicone baking mat instead. The cookies also won’t stick!
• Avoid overbaking. Whipped shortbread cookies bake quickly, in just 11-13 minutes. The tops should no longer be glossy but shouldn’t be browning. They will continue to cook as they cool on the baking sheet.

Proper Storage

• Room temperature. Whipped shortbread cookies can be stored in an airtight container at room temperature. They are best if enjoyed within 5-7 days or so.
• Freezer. These cookies can also be frozen. Once they’ve cooled completely, transfer them to a freezer-safe container or ziploc bag. Freeze for up to 3 months. Thaw on the counter before enjoying.

More Christmas Cookie Recipes To Try

• Soft and Chewy Sugar Cookies
• Linzer Cookies
• Cut Out Sugar Cookies
• Peanut Butter Blossoms
• Soft Gingerbread Cookies
• Buttery Classic Spritz Cookies

Watch How To Make Them

Read Transcript

Print