Whipped Shortbread Cookies – 3-Ingredient Christmas Shortbread

These whipped shortbread cookies are buttery, light and truly melt-in-your-mouth. Made with just 3 simple ingredients (butter, powdered sugar and flour), this easy Christmas shortbread recipe is whipped until fluffy, then topped with festive sprinkles. They are perfect for Christmas cookie trays, cookie exchanges and homemade holiday gifts.

Prep Time: 15 minutes | Bake Time: 12–15 minutes | Total Time: 30 minutes | Makes: about 36 cookies

Why You’ll Love These Whipped Shortbread Cookies

• Only 3 ingredients. Butter, powdered sugar and flour, plus sprinkles if you like.
• Melt-in-your-mouth texture. Whipping the butter makes them extra light and tender.
• No chilling needed. Mix, scoop and bake in about 30 minutes.
• Festive and pretty. Christmas sprinkles make them perfect for holiday trays.

Ingredients for Whipped Shortbread Cookies

• 1 1/2 cups (3 sticks / 340 g) salted butter, softened to room temperature
• 3/4 cup (90 g) confectioners’ sugar (powdered sugar)
• 2 1/4 cups (280 g) all-purpose flour
• Christmas sprinkles (optional)

How to Make Whipped Shortbread Cookies

1. Preheat the oven. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whip the butter and sugar. In a large bowl, beat the softened butter and confectioners’ sugar until very light, fluffy and creamy, about 3 to 5 minutes.
3. Add the flour. Gradually add the flour and mix on low speed just until a soft dough forms.
4. Shape the cookies. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Gently flatten each one with a fork.
5. Add sprinkles. Top with Christmas sprinkles if desired, pressing them in lightly.
6. Bake. Bake for 12 to 15 minutes, until the edges are just lightly golden.
7. Cool. Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely.

Tips for the Best Whipped Shortbread

• Whip longer than you think. Beating the butter and sugar for several minutes is the secret to the light, airy texture.
• Use real butter. The flavor of shortbread comes almost entirely from the butter, so use a good-quality one.
• Do not overmix the flour. Mix just until combined to keep the cookies tender.
• Chill if the dough is too soft. If your kitchen is warm, refrigerate the dough for 15 minutes before shaping.
• Bake until pale. Shortbread should stay light with only lightly golden edges.

Easy Variations

• Extra tender: Replace 1/4 cup of the flour with cornstarch.
• Vanilla or almond: Add 1 teaspoon of vanilla or 1/2 teaspoon of almond extract with the butter.
• Cherry topping: Press half a maraschino or candied cherry on top of each cookie instead of sprinkles.
• Chocolate dipped: Dip half of each cooled cookie in melted chocolate.

How to Store and Freeze

Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully for up to 3 months, which makes them a great make-ahead Christmas cookie.

Frequently Asked Questions

What makes whipped shortbread different from regular shortbread?

Whipped shortbread uses powdered sugar and is beaten until fluffy, so it is softer, lighter and melts in your mouth. Classic shortbread is denser and crumblier.

Can I use unsalted butter?

Yes. Add 1/4 teaspoon of salt to the flour to balance the sweetness.

Why did my cookies spread?

The butter was too soft or the kitchen too warm. Chill the shaped dough for 15 minutes before baking.

More Christmas Cookies to Try

• Santa’s Whiskers Cookies
• Cream Cheese Sugar Cookies
• Snowball Cookies
• Italian Fig Cookies (Cucidati)
• 3-Ingredient Butter Cookies