Whipped Shortbread Cookies

Whipped Shortbread Cookies

Made  times
William Anatooskin 12

"A festive melt in your mouth cookie, and very easy to make."
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35 m servings 75 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
  3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.


  1. 537 Ratings

Most helpful positive review

I have found that there are 2 secrets to this recipe that have to be followed or disaster strikes as so many have noted. First, it has to be BUTTER... and nothing but butter. Margarine cannot ...

Most helpful critical review

I wish I could say that this recipe worked for me, but it didn't. I added 1/2+tsp of vanilla to this recipe, and beat the butter first, added the conf sugar and beat that in, then the flour and...

Most helpful
Most positive
Least positive

I have found that there are 2 secrets to this recipe that have to be followed or disaster strikes as so many have noted. First, it has to be BUTTER... and nothing but butter. Margarine cannot ...

I make shortbread frequently, and I will say that these cookies are definitely -not- shortbread cookies. They taste like shortbread, but the butter to flour ratio leans on the butter side, they...

Wow. When other reviewers said "melt in your mouth", they weren't kidding. These little buttery gems really DO melt in your mouth...almost disintegrate. The flavor is wonderful, but a warning: t...

The cookies are amazing! But I do tweak the recipe by adding 1 tsp pure vanilla extract, and baking on parchment paper at 325 for 9 minutes (my oven runs a bit hot). Be sure to dry the cherries...

After reading all the other ratings and some trial and error, I finally succeeded! The cookies are great! I whipped the butter on high speed in my kithcen aid seperatly first. Then I slowly a...

Oh, yummy! I added about 1/4 cup more confectioner's sugar -and- a teaspoon of vanilla. I also used butter-flavored crisco instead of butter, due to a milk allergy in our home. After putt...

Well these shortbread cookies turned out excellent... you CAN USE MARGRINE I don't use butter in my house for cooking/backing and I had margrine and it worked great... I added 2 teaspoons of van...

Great recipe! Very easy to make. I used a cookie scoop to put cookies on parchment paper and flattened them slightly with my fingers. After cooling, I dipped 1/2 of each cookie in melted chocola...

Excellent!! I took the advice of someone and whipped the butter alone first for 5 minutes then slowly added the sugar and flour and continued whipping for 5 minutes. I rolled them a little to ma...

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