Whipped Shortbread Cookies

Whipped Shortbread Cookies

William Anatooskin 10

"A festive melt in your mouth cookie, and very easy to make."

Ingredients 35 m {{adjustedServings}} servings 75 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.
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Reviews 446

  1. 536 Ratings


I have found that there are 2 secrets to this recipe that have to be followed or disaster strikes as so many have noted. First, it has to be BUTTER... and nothing but butter. Margarine cannot be substituted for butter. :) The second is the beating time. Personally I abide by the following method: Beat butter by itself for 5 mins. Add icing sugar and beat another 5 mins. add flour in 3 equal portions (1/2 C at a time) beating for 2 minutes after additions 1 & 2 and then 10 mins after the last addition. So thats 14 more minutes than this author says but thats what works for me every time! As well I bake at 300F for 5-7 mins. These are absolutely fabulous cookies... they usually never make it to the serving plate! Yummy!

Michael F. Lowery

I make shortbread frequently, and I will say that these cookies are definitely -not- shortbread cookies. They taste like shortbread, but the butter to flour ratio leans on the butter side, they act much more like a drop cookie than a shortbread. If you're planning to make festive prints or patterns with your press or cutters, try a different recipe. They are a good, no fuss alternative to traditional shortbread. My experience with the procedure: The dough forms crumbles at the beginning like shortbread. The color lightens and it becomes more "fluid" when enough air has been introduced. Just keep whipping, you'll be hard pressed to hurt them. Slow/stop your mixer every minute or so and scrape down the bowl with a spatula to make sure the air-introduction is relatively uniform. When it's done, it will be about the consistency of a nice buttercream frosting. You can get fancy with your piping tools instead of cutters or a press. Shortbread cookies, in my experience, are always a little delicate. I've made big ones before and you always get a few breaks, but there are generally enough people around the house to dispose of them. Someone mentioned the "puffy" cookies in the picture. I think those are either a different recipe, or the person who made them tweaked this recipe by added flour to bring the ratio closer to traditional shortbread (generally 3-4 cups flour per cup of butter). I don't think this recipe cannot produce cookies like that.


Wow. When other reviewers said "melt in your mouth", they weren't kidding. These little buttery gems really DO melt in your mouth...almost disintegrate. The flavor is wonderful, but a warning: they are VERY delicate. I followed the recipe to a tee, but baked them for about 14 min (which was perfect for my oven), used parchment paper (helped with easy removal), and added chocolate chips to half the batch. Definitely wouldn't recommend traveling with these cookies, but they'd be great with tea or milk! *EDIT* I made these cookies again and again, and after a lot of experimenting I found that, in order to make it look like the picture, you have to add an extra 1/2 to 3/4 c. of flour to your mix (still beating it in 1/2 c. per 2 min intervals). I tried it first with 3/4 c., but they were a little drier than I would have preferred. I believe a 1/2 c. extra will give just the right consistency with them still keeping their shape. Hope this helps!