Today, we’re diving into a delightfully easy and irresistibly buttery adventure with our Whipped Shortbread Cookies. This recipe promises to fill your kitchen with warmth and your cookie jar with some of the most scrumptious treats. Perfect for holiday gatherings or a cozy afternoon snack, these cookies are not just a dessert, they’re a heartwarming experience.

Why You’ll Love this Recipe
Whipped Shortbread Cookies Ingredients
How to Make Whipped Shortbread Cookies
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Holiday Recipes

Why You’ll Love this Recipe

These Whipped Shortbread Cookies aren’t just cookies; they’re little bites of joy! They’re incredibly buttery, melt-in-your-mouth delicious, and so easy to make. Whether you’re a baking newbie or a seasoned pro, this recipe is a no-fuss, all-fun adventure into the world of delightful desserts.

Whipped Shortbread Cookies Ingredients

Unsalted Butter
Flour
Powdered Sugar
Optional: Christmas Sprinkles and/or Preserves for Thumbprint cookies

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Whipped Shortbread Cookies

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 15

In a large bowl or standing mixer cream softened butter until fluffy, about one minute.
Add the flour and powdered sugar to the bowl and beat on low-medium, with a paddle attachment, for 10 minutes. This is important because it gives the cookie dough a whipped consistency.
Chill the dough in the refrigerator for 30 minutes to an hour so it’s workable and not too sticky.
Take the dough out and slightly knead it to form a ball. From here you can pinch off and make 1-inch cookie dough balls or roll out the dough to cut cookies.
- To make Shortbread Cookies: Flatten each round dough ball slightly and press a fork into the top to create lines and add sprinkles.
- To make Thumbprint Cookies: Keep the ball shape and press a dome (using your thumb or a ½ tsp measuring spoon) into the center and fill with thick preserves.
Place them on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350 degrees F until set and golden around the edges. Let cookies sit on the pan 2-3 minutes and then carefully transfer them to a cooling rack.
This recipe will yield 15-20 cookies depending on how large you make the cookies!

Storage and Reheating Instructions

How to Store Whipped Shortbread Cookies:

Keeping these cookies as fresh as the day you baked them is easy. Store them in an airtight container at room temperature for up to a week.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! Freeze these cookies for up to three months. Just make sure to wrap them well or store them in a freezer-safe container. Thaw at room temperature before serving – they’ll taste just as great!

Can This Be Made Ahead of Time?

Definitely! You can make the dough ahead and store it in the refrigerator for up to 3 days. Just take it out, let it come to room temperature, and you’re ready to bake!

Substitutions & Variations:

Looking to mix things up?

Try almond extract instead of vanilla
Add a dash of lemon zest for a citrusy twist
For a gluten-free version, use your favorite GF flour blend.

Helpful Cooking Notes

Remember, the key to perfect shortbread is in the whipping – the longer, the better. Also, keep an eye on the oven, as these cookies can go from perfect to overdone quickly.

Try Some of our Other Favorite Holiday Recipes

Whipped Shortbread Cookies

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Prep Time 20

Cook Time 15

Chill Time 30

Total Time 1 5

Servings

Calories 170 kcal

Whipped Shortbread Cookies are melt-in-your-mouth cookies that are simple to make and a joy to share. Perfect for any occasion!

INGREDIENTS

1 cup Unsalted Butter, softened to room temperature
1 ½ cups Flour
½ cups Powdered Sugar
Optional: Christmas Sprinkles and/or Preserves for Thumbprint cookies

INSTRUCTIONS

In a large bowl or standing mixer cream softened butter until fluffy, about one minute.
Add the flour and powdered sugar to the bowl and beat on low-medium, with a paddle attachment, for 10 minutes. This is important because it gives the cookie dough a whipped consistency.
Chill the dough in the refrigerator for 30 minutes to an hour so it’s workable and not too sticky.
Take the dough out and slightly knead it to form a ball. From here you can pinch off and make 1-inch cookie dough balls or roll out the dough to cut cookies.
To make Shortbread Cookies: Flatten each round dough ball slightly and press a fork into the top to create lines and add sprinkles.
To make Thumbprint Cookies: Keep the ball shape and press a dome (using your thumb or a ½ tsp measuring spoon) into the center and fill with thick preserves.
Place them on a baking sheet lined with parchment paper and bake for 10-15 minutes at 350 degrees F until set and golden around the edges. Let cookies sit on the pan 2-3 minutes and then carefully transfer them to a cooling rack.
This recipe will yield 15-20 cookies depending on how large you make the cookies!

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