Name: Whipped Shortbread Cookies That Taste Like Homemade Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup salted butter, softened; 1/2 cup powdered sugar; 1 1/2 cups all-purpose flour; Sprinkles or maraschino cherries (optional, for topping)

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Let me take you back to my childhood kitchen—where a worn-down hand mixer and four ingredients could whip up the best homemade cookies you’ve ever tasted. These whipped shortbread cookies are airy little bites of joy that somehow melt before you’ve finished chewing. You don’t need a holiday or a reason. Just a bowl, a little butter, and maybe a craving for something sweet and simple. We all need a little recipe for cookies in our back pocket, right? What I love most about this recipe (besides the low-effort magic of it all) is how it brings people together. These cookies have made their way into my summer cookies stash, my winter baking sessions, and yes, even into my midnight snack routine. I’ve added them to my list of Incredible Recipes because they never let me down. Whether you’re diving into baking recipes cookies for the first time or scrolling through My recipes for a classic standby, this one’s a keeper. Four ingredients. One bowl. Countless smiles. That’s a win in any cookie book.

1) Key Takeaways
2) Easy Whipped Shortbread Cookies Recipe
3) Ingredients for Whipped Shortbread Cookies
4) How to Make Whipped Shortbread Cookies
5) Tips for Making Whipped Shortbread Cookies
6) Making Whipped Shortbread Cookies Ahead of Time
7) Storing Leftover Whipped Shortbread Cookies
8) Try these Dessert Recipes next!
9) Whipped Shortbread Cookies
10) Nutrition

1) Key Takeaways

These whipped shortbread cookies use just four ingredients and require no chilling time.
They bake into light, buttery bites that melt in your mouth.
The dough comes together quickly and is perfect for beginners and experienced bakers alike.
You can top them with sprinkles or cherries for a pop of color and flavor.

2) Easy Whipped Shortbread Cookies Recipe

I remember the first time I made these homemade cookies. I was standing in my kitchen on a random Tuesday, half-distracted, craving something sweet that didn’t involve a full grocery list. Out came the butter, flour, powdered sugar, and a whole lot of hope. Fifteen minutes later, I had a tray of whipped shortbread cookies that basically disappeared before they cooled. That’s when I knew I’d found my new favorite recipe.

The best part? No mixers with complicated attachments. No chilling the dough. No fussy steps. Just you, a wooden spoon (or your trusty hand mixer), and the kind of calm that comes with baking something simple. These are homemade cookies through and through, no shortcuts in taste, even though the recipe itself couldn’t be easier. This is one of those recipes for cookies that stays in your memory long after the last crumb.

So whether you’re baking for a summer get-together or just craving something classic, these cookies fit the moment. They’re now part of my Incredible Recipes collection, and I hope they earn a spot in yours too. They’re also great if you’re thumbing through My recipes binder or digging into baking recipes cookies for the first time.

3) Ingredients for Whipped Shortbread Cookies

Salted Butter: You want this soft, but not melted. Room temperature is key here. The butter is the soul of this recipe and gives these homemade cookies their buttery snap and tender bite.

Powdered Sugar: This gives the cookies a delicate sweetness and helps keep them light instead of dense. Don’t substitute with granulated sugar, or you’ll lose that melt-in-your-mouth magic.

All-Purpose Flour: This is your structure. No need to sift, but make sure you measure it right. A heavy hand here can weigh the dough down and make it crumbly.

Sprinkles or Cherries (Optional): These don’t change the texture, but they’re fun. I usually do half with colorful sprinkles and half with a cherry pressed into the center. People always go for the ones with cherries first.

4) How to Make Whipped Shortbread Cookies

Step 1. Set your oven to 300°F. Line your cookie sheet with parchment paper, not foil. These cookies are delicate and need a soft surface to bake on.

Step 2. Grab a mixing bowl. Beat your butter with a hand mixer (or stand mixer) for 4 to 5 minutes until fluffy. Don’t skimp on this part—it’s what gives your cookies that lift.

Step 3. Add powdered sugar and keep beating until it looks smooth and creamy. You’ll notice the mixture getting softer and lighter.

Step 4. Slowly mix in the flour. You can switch to a spatula once it thickens. The dough should be soft, a little sticky, and hold its shape when scooped.

Step 5. Roll the dough into small 1-inch balls and place them a couple of inches apart on your tray. You can press them gently with a fork or spoon.

Step 6. Top with a cherry or some sprinkles if you like. These aren’t just decorations—they help the cookies stand out and add a nostalgic touch.

Step 7. Bake for 18 to 20 minutes. Keep an eye on them—the bottoms should be light golden, but the tops stay pale. Don’t overbake.

Step 8. Let them cool for 5 minutes on the tray before moving them. They’re fragile when hot, but they firm up beautifully once cool.

5) Tips for Making Whipped Shortbread Cookies

Soft butter makes all the difference. Don’t microwave it—leave it on the counter for a bit. It should give slightly when you press it but still hold its shape.

Whipping time matters. Don’t rush that butter. I know it feels like forever, but five minutes gives you that fluffy texture that defines good whipped shortbread.

If the dough feels too soft, pop it in the fridge for 10 minutes. Sometimes room temps vary, and a quick chill helps the cookies hold their shape better during baking.

6) Making Whipped Shortbread Cookies Ahead of Time

Yes, you can prep these ahead. The dough holds up well in the fridge for two days or the freezer for up to a month. Just let it thaw slightly before shaping and baking.

Want to freeze the cookies after baking? Let them cool completely and store them in a sealed container with parchment between the layers. They stay buttery and crisp for weeks.

I usually make a double batch and freeze half the dough. That way, I’ve always got homemade cookies on hand when the mood hits or when someone swings by unexpectedly.

7) Storing Leftover Whipped Shortbread Cookies

Once baked and cooled, store them in a cookie tin or airtight container at room temperature. They’ll keep for up to a week—if they last that long.

Don’t store them in the fridge unless you want them to dry out. Room temp is best for maintaining that melt-in-your-mouth bite we’re after.

If they start to feel a little stale after a few days, pop one in the microwave for five seconds. It softens it up just enough to bring the magic back.

8) Try these Dessert Recipes next!

9) Whipped Shortbread Cookies