How to make perfect whipped shortbread! This is my Grandma’s shortbread recipe that we have been using for decades now and this is the only shortbread that we ever make at Christmas! It makes great gifts and is perfect for your holiday dessert table.
Perfecting Whipped Shortbread
Over the years I have finally perfected my Whipped Shortbread Recipe to the point where I won’t fiddle around with it anymore. Usually when someone asks me about my treasured Christmas recipe, it’s all about my Grandma’s Christmas Pudding. While that is one hundred percent a family favorite, whipped shortbread has always and I do mean always been something that my family bakes at Christmas.
It seems to be something that a lot of Canadian Prairie folk make at Christmas as well. It’s never any other shortbread than whipped. Ever. This is all that graces our dessert tables at Christmas for shortbread.
That might change with my perfecting my Scottish Shortbread recipe however, as those are crispy, buttery perfection! Give those a try if you are looking for a harder shortbread.
Can I use margarine for this recipe?
Over the years, we’ve had to change from a 50/50 split of butter and margarine to all butter. Margarine lately has been declining in quality and lots of brands, specifically Imperial, just do not work with this recipe. It’s better with all butter anyway but if you are curious if you can use margarine, I do not recommend it any longer.
How to Make Whipped Shortbread
To make this whipped shortbread, you’ll need the following ingredients:
- 1 cup salted butter
- 1/2 cup icing sugar
- 1 1/2 cups flour
- candied cherries
- sprinkles
Directions
- Whip the butter and icing sugar together well. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
- Start the mixer and slowly add in the flour, until it has all been added in. Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes. You are wanting lighter than air shortbread here.
- Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet or alternatively, use a piping bag and pipe it out. You can also use a cookie press to make shapes.
- Top with sprinkles or a piece of Christmas cherry.
- Bake them in a 275-degree oven for about 30-35 minutes; you want to dry out the shortbread in essence, not bake it, thus the low temperature. (If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won’t flatten out).
How to Store Whipped Shortbread
Whipped Shortbread freezes very easily but also breaks easily so my recommendation is to store in an airtight container in layers between sheets of wax or parchment paper. You can store it in the freezer for a few months easily so if you make them a couple of months prior to Christmas, you can easily thaw them out in time for the holidays and they will taste amazing as always!
Whipped Shortbread Tips and Tricks
- Whipped shortbread is notoriously fragile and while using cookie presses are so much fun, when I gifted the shortbread I wanted it to stay together a bit more. After experimenting, I found that the best way to make it for gifting is using a cookie scoop or piping bag. The rounded dome and thickness helps these airy bites of buttery delight stay together much better than being dropped by the teaspoonful or shapes from a cookie press.
- You can use a cookie press like I did, but they are more fragile and finicky
- Whipping it for at least 6 minutes is also mandatory; most people don’t whip it long enough and then it’s just not as airy as it should be. These cookies should literally melt in your mouth.
- We never have used cornstarch and never will. I find it gives a weird mouth feel to it that I don’t like.
- Baking it a low temperature is the way my family has always made it. We dry it out, like a meringue, and don’t bake it so much. Most recipes are 350 degrees, but we always bake it at 250. However, over the years, I have found that 275 works the best. This also helps the shortbread melt in your mouth instead of baking up a little bit harder which is what baking it at 350 will do.
Happy Baking everyone!
Love,
Karlynn
How To Make Perfect Whipped Shortbread
Ingredients
- 1 cup salted butter
- 1/2 cup icing sugar
- 1 1/2 cups flour
- sprinkles for topping if desired
- candied cherries for topping if desired
Instructions
- Whip the butter and icing sugar together well. Once it looks all deliciously creamy, resist from eating it by the spoonful, and get your flour ready.
- Start the mixer and slowly add in the flour, until it has all been added in. Then you can proceed to let your mixer do all the work for you and whip it for 6 minutes. You are wanting lighter than air shortbread here.
- Using a small cookie scoop, scoop the dough out onto an ungreased baking sheet. You can also use a cookie press and make shaped cookies!
- Top with sprinkles or a piece of Christmas cherry.
- Bake them in a 275 degree oven for about 30-35 minutes; you want to dry out the shortbread in essence, not bake it, thus the low temperature. (If you have a warm kitchen or live in a warm climate, cool the cookies in the fridge then bake. They won’t flatten out).
Video
Notes
Nutrition
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The Real Person!
The Real Person!
Delicious and so easy!
I piped the cookies then put them in the fridge for 15 minutes.
This will become a yearly tradition!
Christie R. says
These are the best shortbread I’ve ever made… melt in your mouth yumminess! Not sure where the other reviewers had issues, make sure to use powdered/icing/confectioners sugar and must whip using stand mixer for 6 minutes. The only problem is how quickly they disappear after making them!
Andy says
Flavour was good, but were cooked by minute 18. Started to spread, and I had them in the fridge before baking.
Glenda Ducharme says
I followed this recipe to the letter, and I got cookies that spread flat, and were definitely not fluffy. They were crispy, not soft. I measured carefully so not sure what I did wrong. Will not be using this recipe again, as it just does not work for me.
Sheryl says
You must chill the dough until it is stiff, maybe half an hour. If my kitchen is hot I will put cookie sheets in the freezer while dough chills. Don’t give up on this recipe, it is superb!
Brie says
Can you store them in a container? How long do they stay fresh after baking?
Diane Kuroda says
I have never heard of ” icing sugar” . Have been baking and reading cookbooks over 50 years. Is this the same thing as powdered sugar ?
Mr. Kitchen Magpie says
It’s also known as confectioners sugar.
Ida says
😂 seriously??
The Real Person!
The Real Person!
Diane; powdered sugar, icing sugar and confectioners sugar are all the same thing and what is referred to as may be dependent on where you are in the world. A quick google search of icing sugar will provide very clear information if you’re still confused.
Joyce villeneuve says
I love your recipes and have enjoyed your books the little stories of your family make it seem like I was there
Linda says
So good…melt in your mouth! Great recipe! Thank you!