Light, buttery cookies made with flour, sugar, butter, and cherries. These whipped shortbread cookies melt in your mouth and feel like home.
You know those cookies that basically disappear the second you put them on the holiday table? Yep, these are them. These whipped shortbread cookies aren’t just cookies—they’re pure nostalgia, wrapped in a crumbly, buttery hug. I can’t even count how many times I’ve made these. It started with my grandma, actually. She made them every December without fail, always with those bright red and green cherries on top. (And always while humming Bing Crosby in the background.) It was her thing.
Now it’s my thing too. Only I blast Mariah Carey instead of Bing. Gotta keep it festive, right?
These cookies are the kind you make once and then suddenly find yourself making for every cookie swap, office party, or random Tuesday when life calls for something sweet and simple. So, if you’re here looking for a sign to try them—this is it.
Why You’ll Love This Whipped Shortbread Cookies Recipe?
Let me break it down: they’re ridiculously soft. Like, melt-the-second-they-hit-your-tongue soft. The secret? It’s all about beating the heck out of the dough. Ten full minutes. Sounds like a lot? It kinda is—but it’s worth it.
Plus, there’s zero chill time. No rolling pins. No cookie cutters. Just mix, scoop, and bake. And did I mention they’re gorgeous with those bright cherry centers? They look like little ornaments. Or buttery snowflakes. Whichever you prefer.
Ingredient Notes:
Okay, these whipped shortbread cookies are beautifully simple, but every ingredient pulls its weight. Here’s why:
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All-Purpose Flour – Just enough to hold the whole dreamy thing together. Nothing fancy. Just dependable.
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Unsalted Butter – And a lot of it. Softened, of course. This is the heart and soul of the cookie, so use the good stuff if you can.
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Confectioners’ Sugar – Powdered sugar keeps things tender and smooth. No gritty texture here, thank you very much.
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Maraschino Cherries – Listen, you can leave them off… but why would you? They’re cute, colorful, and give that sweet holiday wink we all love.
How To Make Whipped Shortbread Cookies?
Step 1: Preheat and Prep
Fire up the oven to 350°F (175°C). No parchment needed. These cookies don’t spread much, so a bare baking sheet works fine.
Step 2: Beat It (and then beat it some more)
Toss your flour, softened butter, and powdered sugar into a big mixing bowl. Use an electric mixer and beat for at least 10 minutes. Yes, your arm might get tired. Take turns with your kids or your partner. Dance in between. Whatever it takes.
Step 3: Drop It Like It’s Hot (but not really)
Scoop little spoonfuls of dough and drop them on your baking sheet about 2 inches apart. They don’t need to be perfect—we’re going for cozy, not couture.
Step 4: Add That Cherry Bling
Top each cookie with a quartered maraschino cherry. You can do red, green, both, or go rogue and use sprinkles instead.
Step 5: Bake and Wait
Pop them in the oven for 15 to 17 minutes. You’re not looking for golden brown, just a soft tan on the bottoms. Like they went on a winter vacation somewhere warm.
Step 6: Cool (and Try Not to Eat 6 Immediately)
Let them cool on the pan for 5 minutes, then move to a wire rack. Or your mouth. I’m not judging.
Want To Save This Recipe?
Storage Options:
Keep them in an airtight container at room temperature. Separate layers with wax paper so they don’t stick. They’ll stay fresh for 4–5 days, but good luck getting them to last that long. You can also freeze them—either baked or unbaked (just freeze the dough balls and bake when needed).
Variations and Substitutions:
Feeling adventurous? Here are a few twists:
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Add a Splash of Almond Extract – Just a drop. It changes everything in the best way.
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Chocolate Dipped – Half-dip them in dark or white chocolate once they’re cooled. Fancy but easy.
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Swap the Cherries – Sprinkles, chocolate chips, candied ginger… go wild.
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Make it Gluten-Free – Use a 1:1 gluten-free flour blend. I’ve done it, and they’re still dreamy.
What to Serve with Whipped Shortbread Cookies?
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A big ol’ mug of hot cocoa
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A glass of cold milk (classic, obviously)
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Coffee or espresso for that cozy winter afternoon pick-me-up
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Or just… by themselves. Late at night. While you binge holiday movies. No shame here.
Frequently Asked Questions:
Can I freeze the dough?
Yes! Scoop it out, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen—just add 1-2 extra minutes.
Why didn’t my cookies hold their shape?
Could be your butter was too soft or you didn’t beat the dough long enough. These cookies thrive on air whipped into the mix.
Do I have to use maraschino cherries?
Absolutely not. But would Grandma approve if you didn’t? That’s the real question.
Honestly, these whipped shortbread cookies are a total vibe. They’re nostalgic, cozy, and just the kind of cookie you want when your house smells like pine needles and you’re wearing socks with snowflakes on them.
Give them a try—and if you have a holiday baking memory or tip, drop it in the comments. I’d love to hear how you make them your own.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Whipped Shortbread Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup unsalted butter softened to room temperature
- ½ cup confectioners' sugar powdered sugar
- 5 red maraschino cherries quartered (or as needed)
- 5 green maraschino cherries quartered (or as needed)
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). No parchment or greasing is required as the cookies retain their shape and do not spread excessively.
Prepare the Dough:
- In a large mixing bowl, combine the softened unsalted butter, all-purpose flour, and confectioners’ sugar. Using an electric mixer, beat the mixture on medium to high speed for approximately 10 minutes, or until the dough appears light, fluffy, and well-incorporated. This step is critical for achieving the soft, airy texture associated with whipped shortbread.
Shape the Cookies:
- Using a spoon or small cookie scoop, drop rounded spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Garnish:
- Place one quartered maraschino cherry (red or green) gently in the center of each dough mound, pressing slightly to adhere without flattening the dough.
Bake:
- Transfer the baking sheet to the preheated oven and bake for 15 to 17 minutes, or until the bottoms of the cookies are lightly golden. The tops should remain pale.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies set properly without crumbling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
