Whipped Shortbread
This Whipped Shortbread is one of those delightfully simple cookie recipes that feels a little bit magic. With just three core ingredients, a mixer, and a few minutes of beating, you get the lightest, melt-in-your-mouth shortbread. We often make these at Christmas with sprinkles on top, but honestly… they’re so quick and buttery that we bake them year-round.
They’re soft, tender, and crumbly in the best way—perfect with a cup of tea, great for gifting, and simple enough for kids to help make.
Why This Recipe
- Just three pantry ingredients (plus optional vanilla).
- Melt-away texture thanks to the long whip time.
- Fab for little helpers—easy dough, no chill required.
- Dress them up for Christmas or keep them plain for everyday baking.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Unsalted butter: The star of the recipe. Softened butter is essential for that whipped texture. To be honest, I always use salted butter. I actually prefer the taste of shortbread with a little salt, but I will leave that up to you.
- Icing sugar / powdered sugar: Gives a super-fine crumb and melt-in-the-mouth feel.
- All-purpose flour: Standard flour works beautifully here.
- For a gluten-free alternative, check out my melt-away cookie recipe; they are similar in texture but made with cornflour/corn starch.
- Vanilla extract (optional): Adds a gentle sweetness.
- Sprinkles: Christmas sprinkles if you’re making them festive, or skip for an everyday shortbread.
Whipped Shortbread - Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Whipped Shortbread recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Heat your oven to 300°F (150°C) and line a baking tray with baking paper.
Step two: Using a hand mixer or stand mixer, beat the softened butter on medium-high for 3–4 minutes.
You want it very pale, light, and fluffy—this is what gives you that melt-away texture.
Step three: Add the powdered sugar and keep beating for another minute until everything is soft and fluffy again.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step four: Tip in your flour and mix on low until just combined.
The dough will be soft and buttery but should still hold shape when scooped.
Step five: Scoop then roll Tablespoon portions onto your lined tray. (I use a small cookie scoop for this)
Step six: Gently flatten with a fork or your fingers for that classic shortbread look.
Step seven: (Optional) Add sprinkles on top. Press them lightly so they stick.
Step eight: Bake for 12–15 minutes, until the bottoms are very lightly golden.
The tops should stay pale—classic whipped shortbread.
Let the cookies cool on the tray for 5 minutes, then move to a rack.
They’ll firm up as they cool.
Top Tips
Here is how you can make these Whipped Shortbread Cookies perfectly every time!
- Whipping the butter long enough is key—you’re adding air, which gives the cookies their melt-away texture.
- Don’t overmix once the flour goes in. Too much mixing tightens the dough and reduces the softness.
- Keep the oven low and slow—shortbread should stay pale on top.
- If baking with kids, sprinkles are optional but always fun, and of course the sprinkles can be any color!
- These cookies are delicate straight from the oven; let them cool fully to firm up.
Whipped Shortbread
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 1 cup unsalted butter 225 grams
- ½ cup powdered sugar
- 1½ cup all purpose flour
Optional
- ½ teaspoon vanilla extract
- Christmas sprinkles for decorating
Instructions
- Heat oven to 300°F (150°C). Line a baking tray with baking paper.
- Using a hand mixer or stand mixer, beat the softened butter on medium-high for 3–4 minutes, until pale, light, and fluffy.This step is key for the melt-away texture.
- Add the icing sugar and beat for another 1 minute until well combined and fluffy.
- Add the flour and mix on low until just combined. The dough will be soft and buttery but should hold shape.
- Scoop 1 tablespoon portions and place onto the baking tray.Lightly press a fork on top or gently flatten with your fingers.
- Sprinkle with Christmas sprinkles. Press very lightly so they stick.
- Bake for 12–15 minutes, or until the bottoms are just lightly golden. The tops should stay pale.
- Allow to cool on the tray for 5 minutes before transferring to a cooling rack. Cookies will firm up as they cool.
Notes
- Whipping the butter long enough is key—you’re adding air, which gives the cookies their melt-away texture.
- Don’t overmix once the flour goes in. Too much mixing tightens the dough and reduces the softness.
- Keep the oven low and slow—shortbread should stay pale on top.
- If baking with kids, sprinkles are optional but always fun, and of course the sprinkles can be any color!
- These cookies are delicate straight from the oven; let them cool fully to firm up.
- Unsalted butter: The star of the recipe. Softened butter is essential for that whipped texture. To be honest, I always use salted butter. I actually prefer the taste of shortbread with a little salt, but I will leave that up to you.
- Icing sugar / powdered sugar: Gives a super-fine crumb and melt-in-the-mouth feel.
- All-purpose flour: Standard flour works beautifully here.
- For a gluten-free alternative, check out my melt-away cookie recipe; they are similar in texture but made with cornflour/corn starch.
- Vanilla extract (optional): Adds a gentle sweetness.
- Sprinkles: Christmas sprinkles if you’re making them festive, or skip for an everyday shortbread.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.