This Whipped Shortbread is amazing! It’s super simple, only a few ingredients and has a delicious meltaway texture!
The texture is velvety and smooth and loaded with buttery goodness!
You could even top these cookies with nuts or even jam. Don’t try toffee bits, though. I tried them and they end up getting a little hard when they bake, and the 2 textures don’t really work together. Just a tip!
Whipped Shortbread Cookies
Serves: 30 cookies
- 2 cups butter, room temperature (I used salted)
- 1 cup powdered sugar
- ½ tsp kosher salt
- 3 cups flour
- Preheat oven to 325°
Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer fitted with paddle attachment best butter for 3 minutes on high speed, scraping down the sides of the bowl periodically. When thoroughly whipped, turn mixer to low and add in add in powdered sugar, salt and flour slowly. Once incorporated turn mixer to medium and beat for 20 seconds.
- Using a 2 tablespoon sized cookie scoop, scoop the dough onto the prepared baking sheet. I like tall puffy cookies, but if you prefer flatter ones, press them down slightly.
Bake cookies for 12-15 minutes until edges are slightly golden.
- Allow to cool on wire rack.
I topped some of my cookies with chocolate chips. I pressed the dough down with the back of a spoon prior to baking and baked the cookies for 10 minutes, removed from oven, sprinkled with mini chocolate chips and placed back in the oven for an additional 3-5 minutes, until edges were golden.
You can do the same with nuts, or even jam.
Recipe lightly adapted from Baked Occasions