Easy Whipped Shortbread Cookies Recipe, Melt in Your Mouth
Every holiday tray needs a little color. These whipped shortbread cookies bring it, with a tiny red or green cherry on top of each one. They look so cute and they take almost no work.
The dough is only butter, flour and sugar. You beat it for a good long while until it turns pale and airy. That’s what makes these buttery shortbread cookies so soft. They really do melt in your mouth.
If you love simple holiday baking, you might also like my cranberry cookies or these bright lemon sugar cookies. But start here. This shortbread cookies recipe only needs 5 ingredients, and 3 are in the dough.
Why You’ll Love This Recipe
- Only 5 simple ingredients
- Soft, light and buttery, not hard or crumbly
- Melt in your mouth texture
- Red and green cherries make them pretty for holiday cookie boxes and cookie exchanges
- No rolling pin, no cutters, no chilling
- Just drop the dough and bake
Ingredients
- All-purpose flour: 1 3/4 cups (220g)
- Unsalted butter: 1 cup (227g), softened
- Confectioners’ sugar: 1/2 cup (60g)
- Red maraschino cherries: 5, quartered, or as needed
- Green maraschino cherries: 5, quartered, or as needed
Ingredient Notes and Substitutions
- Butter: It’s the main flavor here, so use a good one. It should be soft and dent easily, but not melty.
- Confectioners’ sugar: This keeps the cookies smooth and tender. Granulated sugar will make them grainy.
- Flour: Spoon it into your cup and level it off. Too much flour makes dry cookies.
- Cherries: Drain them and pat dry on a paper towel first. This stops the color from bleeding into the dough.
- No cherries? Use a little jam, a pecan half or a few sprinkles instead.
Step-by-Step Instructions
Step 1: Heat the Oven
Heat your oven to 325°F (165°C). Line your baking sheets with parchment paper.
Step 2: Whip the Dough
Add the flour, butter and confectioners’ sugar to a large bowl. Beat with an electric mixer on medium speed for 8 to 10 minutes. Don’t rush it. The dough should look pale, soft and airy.
Step 3: Drop the Dough
Drop tablespoonfuls of dough onto the baking sheets. Leave about 2 inches between each cookie.
Step 4: Add the Cherries
Press one cherry quarter on top of each cookie. Mix the red and green ones for a festive look.
Step 5: Bake
Bake for 18 to 20 minutes, until the bottoms are light golden. The tops stay pale, and that’s just right.
Step 6: Cool
Let the cookies rest on the baking sheets for 5 minutes. They are very soft right out of the oven. Then move them to a wire rack to cool all the way.
Tips for the Best Results
- Beat the dough the full 8 to 10 minutes. This is what makes them light and soft.
- Check the bottoms, not the tops. Light golden bottoms mean they are done.
- Use a cookie scoop so all the cookies bake evenly.
- Pat the cherries dry so the colors stay bright.
- Let them cool fully before you stack or store them.
- Keep them in an airtight container so they stay soft and buttery.
Variations and Add-ins
- Use only red cherries for a Valentine’s twist
- Press a little raspberry or strawberry jam into the center instead
- Top with a pecan half or a pistachio
- Add 1 tsp lemon zest to the dough for a fresh citrus flavor
- Dip the baked cookies halfway in melted white chocolate
- Add holiday sprinkles on top before baking
What to Serve With It
- A hot cup of tea or coffee
- Hot chocolate with marshmallows
- A holiday cookie tray with other favorites
- Fresh berries and whipped cream
- A scoop of vanilla ice cream
- Cozy spiced apple cider
Easy Whipped Shortbread Cookies
Ingredients
Method
- Heat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- Beat the flour, butter and confectioners’ sugar in a large bowl with an electric mixer on medium speed for 8 to 10 minutes, until the dough is pale, soft and airy.
- Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Top each cookie with a cherry quarter.
- Bake for 18 to 20 minutes, until the bottoms are light golden.
- Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.
Notes
- Beating the dough the full 8 to 10 minutes is what makes these cookies light.
- Pat the cherries dry so the color doesn’t bleed into the dough.
- Store in an airtight container at room temperature for up to 5 days.
That’s it. These whipped shortbread cookies are soft, buttery and so easy to make. And those little cherry tops make every cookie feel like a tiny gift.
Pack a few in a tin for a neighbor, or bring a plate to your next cookie swap. They are the first to go, every time. You can also freeze the baked cookies for up to 2 months.
For more holiday cookie recipes you will love:
