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.
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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
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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.
Delicious and so much easier than my usual shortbread recipe, thanks!