Those People And Whipped Shortbread Cookies

whipped_shortbread_cookies_1_mfbChristmas is on the way.  The date never changes, it’s always the same, and yet, it seems to creep up on me every year.  Like it’s a surprise or something.

Every year I say I’m going to be prepared.  I’m going to get my shopping done early, because I’m always so envious of “those people.” You know, those people who have their shit together by November 1st.

whipped_shortbread_cookies_6_mfbThose people who never leave their pumpkins on the front step until it freezes to the concrete. Those people who shopped for this Christmas last January when everything was on sale.  Those people who can transform their homes into a winter wonderland in the blink of an eye. Those people.


Those people who have all of their holiday parties planned out on their calendars, and have already decided which outfits they are going to wear. Those people whose lights along their rooftops are always straight, and if ever a bulb goes out, it doesn’t stay out for the next four years, it gets changed before you can say “Santa Claus.”. Those people who have already finished their Christmas baking and it is carefully nestled in their freezer.  Those people.

whipped_shortbread_cookies_4_mfbI’m not one of those people.  But these tender, melt-in-your-mouth whipped shortbread cookies are a start. And you have to start somewhere if you want to be one of “those people.”

Whipped Shortbread Cookies

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: about 6 dozen cookies

These cookies graced our holiday table for as long as I can remember. They simply melt in your mouth and I dare you to eat just one!


  • 2 cups butter, slightly cooler than room temperature
  • 1 cup icing (powdered/confectioners) sugar
  • 3 cups all-purpose flour
  • red and green glace cherries or assorted dragées,


Preheat the oven to 325 F.

In the bowl of your stand mixer, combine butter, icing sugar, and flour. Using the whisk attachment, mix on medium-high speed for several minutes until fully incorporated. Turn the mixer to high speed and whip the batter for 8 to 10 minutes until it is very, very light and fluffy, scraping down the sides of the bowl every minute.

*NOTE - It's difficult to explain the correct texture of the dough but check the dough at around the 8 minute mark. It should be the consistency of a really thick buttercream frosting. It should be soft, fluffy, and easy enough to put through the pastry bag and tip, but not too easy or the cookies will flatten too much when baking.

Using a pastry bag fitted with a #1M star tip, or a cookie press, pipe cookies (about 1-1/2" diameter) on a parchment lined baking sheet. When piping the cookies, do not press the tip down to make the cookies flat. The cookies should be about 1"high when piped. They will bake down and flatten slightly, but you want them to retain their flower shape and don't want them to flatten completely.

Cut the cherries in half and place half of the cherry in the center of a cookie so it resembles a flower. If you are using candy dragées, drop 3 to 5 in the center of each cookie.

Bake for 13 - 16 minutes, or until the bottom begins to brown slightly around the edges. Remove from the oven and place the baking sheet on a wire rack to cool completely. Pack carefully to freeze. Freezes well.


Original Recipe by My Friend's Bakery 2013

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peppermint_meringues_6_mfb coconut_balls_7_mfbVanilla Sugary Shortbread Cookies / My Friend's Bakery

Whipped Shortbread Cookies have been featured on The Best Dessert Recipes


  1. Sue says:

    Thank you I had lost my recipe, which my family and friends loved, I dip them in melted Cadbury’s chocolate 🙂 I can’t wait to make them again! Thanks so much for posting this and I love your photos too

  2. shyla says:

    I made these and they taste amazing but you can barely look at them and they are falling apart. Are they better after they are frozen and then thawed or did I do something wrong

    • My Friend's Bakery says:

      Hi. Yes, they are very, very delicate. Sometimes, letting them sit for a day or so, or freezing them as you did, will help them hold together a little better. You could also try baking them for an extra minute.

    • Candice says:

      I had same problem. They fell apart like moon sand. I did half my recipe so i thought perhaps i had use to little flour. They were delicious of i was careful enough tonget them to my mouth 🙂

      • My Friend's Bakery says:

        It is very important to let the cookies cool completely on the cookie sheet before you even attempt to move them. If they are the least bit warm, they will crumble. Once cooled, they will transfer no problem.

    • My Friend's Bakery says:

      These cookies will spread a little bit so when you’re piping them, do not push the tip too far down. Pipe your star so it is about 1/2″ to 3/4″ tall. Then when they spread slightly (they shouldn’t spread too much) then they should be the correct height.
      Another tip would be to make sure your butter is not too soft when you begin the whipping process. It must be cooler than room temperature, but slightly warmer than fridge temperature.
      I hope this helps.

      • joshandteo says:

        Thanks! I’m going to try to make these again. Could you please describe how you piped these? I like the pattern that you made. Also, what kind of pastry bag do you use? Thanks muchly!

      • My Friend's Bakery says:

        hi – I used the largest star tip and just held the bag upright and pipe straight down. No need for swirling or moving it around. Once you’ve piped to about 1/2″ to 3/4″ high, simply stop squeezing and press down slightly to release the dough. I always use disposable pastry bags because I hate washing out the bags. Good luck.

  3. Krystal says:

    Hi there I made these tonight. I strayed from my usual recipe which has. A couple additional ingredients than yours. I had the cookies baking for 20 minutes and they still have not cooked in the center but the outside of the cookie looks just as it should. I bake very often and have never had an issue.

    • My Friend's Bakery says:

      These cookies are very, very delicate so I’m wondering if the center just seems unbaked? While they are still hot, it may seem like they’re not baked through, but, they will be cooked. And as they cool, cookies will continue to bake. Maybe that’s what is happening. Without seeing your version, I’m not sure what the problem could be.

  4. Sharon says:

    Haha! Love your post. I am so NOT one of those people and always say next year. I am going to try this today. They won’t last til Christmas unless I freeze them, which is still no guarantee .
    Thanks for sharing as I lost my recipe ..

  5. teresa says:

    this whipped shortbread calls for 2 cups butter is that 250g. and I do have a stand mixer but I don’t have the whisk attachment I only have the beaters and the dough hooks so which do I use .please respond a.s.p. I want to make these today. thanks for your time.

    • My Friend's Bakery says:

      Hi – 2 cups is equal to 1 pound or 4 sticks (US) or 454 g
      If you don’t have the whisk attachment, then use the beaters. You may have to beat it longer to get the right consistency. It needs to be light and fluffy. Try it for the time stated in the recipe and then you can go from there. It may be a little more tricky so make sure you scrape down the sides of the bowl more often because the paddle attachment tends to push the dough to the edges of the bowl more.
      I hope that helps. Happy baking!

    • My Friend's Bakery says:

      that’s right – no swirling, just squeeze and release. The cookies will spread on the baking sheet so you don’t want them too big or too thick.

    • My Friend's Bakery says:

      These cookies are delicate but not that delicate. They will not fall apart as soon as you pick them up or anything. They hold their shape well and I have never had trouble packing them or transporting them. But make sure you leave them on the cookie sheets to cool. Do not transfer them until they’re cooled or they will fall apart.
      If you add an egg, it will no longer be shortbread – it will now be a sugar cookie.

  6. Pat says:

    I used to be one of those people then I got custody of my two disabled brothers and two grand kids. I love them dearly but working full time and then taking care of them eats into my time.

    • My Friend's Bakery says:

      You can also do it with an electric hand held mixer, but it whips for a long time, so you’ll have to switch arms every once in awhile or your arms may get tired. You can not mix this one by hand, so some kind of mixer is definitely required.

  7. Diane says:

    I made these cookies tonight and as soon as I touched them they fell apart. I whipped them until they were very fluffy and tried using a press. That did not work, they were too soft so I spooned them onto the cookie sheets. I added some flour and that helped a little. Any suggestions as to what went wrong? I checked the ingredient amounts.

    • My Friend's Bakery says:

      I’m not sure what may have gone wrong for you. I made them myself last week and they worked out fine. Maybe your butter was too soft? Maybe try whipping them for a little less time? I hope they tasted good anyway. 🙂

  8. Susan Johnson says:

    Just finished baking these and have to say I’ve wasted time, flour, sugar, butter and cherries. I followed the recipe exact the way it is written and these are terrible. Touch them and they turn to powder. Spoon up the powder and cherry to eat and they taste like powder. No other taste, just powder. Really disappointed since everyone else seems to think they are a 5 star cookie.

    • My Friend's Bakery says:

      It’s unfortunate you didn’t find them to your liking. My family and friends, and others who have made this recipe, have always enjoyed it. It’s simple and doesn’t have a lot of ingredients to mask the flavor of the butter and flour, so it may not be to everyone’s taste.

  9. orangebarney says:

    Have made these for many years, like your recipe and the fact that there is no cornstarch in it. Which made the cookies seem slightly drier and crumbly and taste sandy. Found an icing sugar without corn starch that has tapioca flour instead. It worked perfectly and the cookies came out with a beautiful delicate texture. I’ve eaten several already, but also blended half the batter with lemon zest and chopped pecans, walnuts and pumpkin seeds and used heated spoons to mound them on the cookie sheets. It could work well also with chocolate chips. Thanks for putting the recipe up.

  10. Neil Mudde says:

    Love your story line, have taken your shortbread recipe as I need to make wee gift bags with a few cookies in them for a Cristmas concert treat…. and since you say they freeze well, that way I can start ahead of schedule…….(I hope) thanks!

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