Whipped Shortbread Cookies


Follow this easy whipped shortbread cookie recipe for light, buttery cookies that melt in your mouth. Cookies can be stored in an airtight container, with each layer separated by waxed paper.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
40 mins
3 dozen


  • 1 ½ cups all-purpose flour

  • 1 cup unsalted butter, softened

  • ½ cup confectioners' sugar

  • 5 red maraschino cherries, quartered, or as needed

  • 5 green maraschino cherries, quartered, or as needed


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat flour, butter, and confectioners' sugar with an electric mixer in a large bowl until light and fluffy, about 10 minutes. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Place a red or green maraschino cherry quarter onto the middle of each cookie.

  3. Bake in the preheated oven until light brown on the bottom, 15 to 17 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts (per serving)

75 Calories
5g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 75
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 14mg 5%
Sodium 37mg 2%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 1g
Calcium 3mg 0%
Iron 0mg 1%
Potassium 9mg 0%

* 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.

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