Whipped Shortbread

Whipped shortbread on a white tray with Christmas decorations.

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5 from 1 vote

Super-light, melt-in-your-mouth whipped shortbread made with just three ingredients and no chilling.

Prep Time12

Cook Time12

Total Time24

Course: Baking, Cookies

Cuisine: New Zealand, Western

Keyword: Whipped Shortbread, Whipped Shortbread Cookies

Servings: cookies

Calories: 106kcal

Author: Stacey

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.

Nutrition

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