Whipped Shortbread Cookies

After devouring the last whipped shortbread cookie at my Christmas party, my best friend asked me for the recipe. I know her long and well enough to be certain that she would never bake anything, no matter how easy it is.

Yet, I told her to search for it on this site in a few months. So my friend, this is for you!


Unsalted butter 1 cup
All purpose flour 1½ cup
Confectioners’ sugar ½ cup
Colored sugar or red/green
maraschino cherries,
cut into pieces, for garnish

ingredients for whipped shortbread cookies

  • Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.

    Preparing cookies

  • Combine all ingredients in a bowl and mix well. I have a bad habit of using my natural utensils, fingers, to work the butter into flour and sugar, before moving on to the next step.

  • Beat the mixture using an electric mixer until very light and fluffy, about 5 – 10 minutes.


    Ready for baking

  • Drop dough onto prepared cookie sheets using a teaspoon-sized scoop, spacing about 2-inches apart. Sprinkle colored sugar on top or press a piece of maraschino cherries in the middle.


    Whipped shortbread cookies

  • Bake for about 10 – 12 minutes or until bottoms are lightly browned. Transfer shortbreads to wire racks to cool thoroughly, and store in an airtight container.

    You can count on these delicious whipped shortbread cookies to stay fresh in an airtight container for at least several months. That is if they last that long. 🙂


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