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    Home » Recipes » Cookies Bars and Squares

    Mom's Whipped Shortbread

    Nov 22, 2020 by Laureen King

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    My recipe for Mom's Whipped Shortbread cookies are the kind that will melt in your mouth. Decorate with maraschino cherries, jelly candies, or any of your favorites. via @artandthekitchMy recipe for Moms Whipped Shortbread cookies are the kind that will melt in your mouth. Decorate with maraschino cherries, jelly candies, or any of your favorites. via @artandthekitch
    My recipe for Mom's Whipped Shortbread cookies are the kind that will melt in your mouth. Decorate with maraschino cherries, jelly candies, or any of your favorites.
    Decorative plate filled with shortbread cookies topped with maraschino cherries.
    If you like shortbread cookies, my Mom's whipped cookie recipe is a must try for your Christmas cookie baking. This best ever shortbread cookie recipe does not use cornstarch. Just flour, butter, and confectioners sugar that is piped into perfectly sized shortbread cookies.  I then topped each with a maraschino cherry. Make sure you use a paper towel to pat-dry the cherries or the cherry juice will seep into the cookies. These cookies can also be topped with jam, jelly beans, or jube jubes.

    Baking rack filled with fluffy shortbread cookies topped with maraschino cherries.

    I love all kinds of shortbread, but my favorite is the kind that melt in your mouth like this traditional recipe for Mom's Whipped Shortbread Cookies. If you prefer a firmer shortbread cookie try this recipe Old Fashioned Shortbread Cookies.

    Decorative plate filled with shortbread cookies topped with maraschino cherries.

    As a kid, I have many fond memories of my Mom doing a ton of Christmas baking for our large family. She would bake all kinds of goodies, then put them in the freezer to keep until Christmas celebrations began. Like many, I discovered at a very young age that frozen baked stuff tasted awesome! How many of you, even today, take one little bite of your baking out of the freezer to nibble on.

    Decorative plate filled with shortbread cookies topped with maraschino cherries.

    Mom's Whipped Shortbread

    Laureen King
    My favourite shortbread cookie recipe. These kind are melt in your mouth delicious.
    3.89 from 43 votes
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    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course cookies, Dessert
    Cuisine American
    Servings 24
    Calories 114 kcal

    Ingredients
      

    • 1 cup butter (room temperature)
    • ½ cup confectioners sugar
    • 1 ½ cups all purpose flour
    • 24 maraschino cherries pat dry

    Instructions
     

    • Whip butter and sugar together with electric mixer until creamy.
    • On low gradually add flour. When all flour is added, turn speed to high and whip for 8 minutes.
    • Fill piping bag with batter, use extra large star or circle tip.
    • Pipe dollop of batter on cookie sheet lined with parchment paper.
    • Top each cookie with maraschino cherry.
    • Bake 325 for 15- 17 minutes. Cool completely.
    • Store in refrigerator ( this will also firm cookies if you find they are too crumbly)

    Nutrition

    Calories: 114kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 68mgPotassium: 11mgFiber: 1gSugar: 4gVitamin A: 240IUCalcium: 6mgIron: 0.4mg
    Keyword shortbread, cookies, whipped shortbread
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!

    More amazing cookie recipes to try.

    • Best Ever Sugar Cookies - The only recipe I use to make perfect cutout cookies.
    • Springerle Cookies - These cookies are so pretty, made using a decorative wood cookie mold.
    • Candy Cane Sugar Cookies - Delicious tasting sugar cookie that uses candy cane sugar.
    • Gingerbread Cookies - My go-to recipe for sensation cutout gingerbread cookies.
    • Peanut Butter Cookies - Always a favorite cookie, I topped these with a whipped ganache.
    • Eggnog White Chocolate Cranberry Cookies - These soft cake-like cookies are a must for Holiday baking.

    Antique teacup and sauce filled with tea. Short bread cookies on side of plate.

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    My recipe for Moms Whipped Shortbread cookies are the kind that will melt in your mouth. Decorate with maraschino cherries, jelly candies, or any of your favorites. via @artandthekitch

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    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. Laureen King

      December 12, 2013 at 4:30 am

      thanks Melissa, hope you are having a wonderful time during this very special time of year!

      Reply
    2. Laureen King

      December 16, 2013 at 8:16 pm

      Thanks, I don't add any flavoring to mine, but I think adding flavoring would be a great idea. I would only use vanilla bean or lemon zest, as not sure how something liquid would affect the recipe.

      Reply
    3. Laureen King

      December 17, 2013 at 5:34 pm

      Thank you Memory. They are very easy to make, I had to bring my last batch to Garrett in Calgary, so it looks like more baking for me. Hope you have a wonderful Christmas.

      Reply
    4. JC Ethier

      December 03, 2015 at 12:21 pm

      Hi Laureen,
      Instead of adding a cherry on top, do you have any other suggestions? And should they be added before or after baking? Thanks and Happy Holidays !!!

      Reply
      • Laureen King

        December 03, 2015 at 8:02 pm

        Hi JC, my Mom also put jube jubes (soft jelly candies) on top. Add after baking while still warm. or a hershey kiss would work, but make sure cool enough so they don't melt.

        Reply
      • shelley

        December 18, 2016 at 10:27 am

        I also use mini hersheys kisses. once baked and out of the oven I put in the kiss

        Reply
        • Laureen King

          December 18, 2016 at 2:32 pm

          Hershey kisses would taste awesome Shelley

          Reply
      • Becky Sanchez

        December 20, 2021 at 6:00 pm

        5 stars
        I've been making this recipe for years now! It turns out great each time. For those who've had trouble with them crumbling, refrigeration is essential. In fact, I typically freeze mine and take them out when I'm ready to put them on a tray. This year I've added vanilla and a little almond extract. They're even better!!

        Reply
    5. Brooke

      December 07, 2015 at 1:09 pm

      5 stars
      I just made these for Christmas and they turned out beautifully. The texture is unlike any other; literally melts in your mouth! Thanks for posting xo

      Reply
      • Laureen King

        December 07, 2015 at 9:09 pm

        That is wonderful Brooke, so glad you enjoyed the recipe.

        Reply
    6. Caroline

      December 20, 2015 at 12:00 pm

      The best!

      Reply
      • Laureen King

        December 20, 2015 at 4:36 pm

        Thank you Caroline, have a very Merry Christmas!

        Reply
    7. Mere

      December 20, 2015 at 4:44 pm

      4 stars
      Mine did that as well! And I had everything measured out and whipped to the nines. I'm blaming the extreme dryness of where I live. Despite the fact that they did that, they are FANTASTIC!

      Reply
    8. William

      January 31, 2016 at 8:34 pm

      Ok I think I can answer this one. I just did a batch and baked part of it in a glass pan and part of it in a metal pan. The ones in the metal pan hardened up and the bottoms were a little more brown. The ones in the glass pan are crumbly and didn't turn out.

      Reply
    9. Brenda

      May 28, 2017 at 1:52 pm

      1 star
      oh my what a crumbly mess. Could it possible be he 8 min of whipping breaks down the butter too much. Do you use the thisk attachment or paddle? Hand or stand mixer. Flavor is good other than that a bust.

      Reply
      • Laureen King

        May 28, 2017 at 4:02 pm

        Hi Brenda, I use a standing mixer with the paddle attachment. I've made this recipe often so I'm not sure what went wrong for you. Oven temperatures can sometimes be off and affect baking, possibly they were baked too long. I am sorry the recipe did not turn out for you.

        Reply
    10. Natasha

      September 29, 2017 at 12:00 pm

      5 stars
      I added a cap of vanilla extract n they turned out great 👍🏼

      Reply
    11. Rebecca

      October 13, 2018 at 5:39 pm

      5 stars
      I used cake and pastry flour and added a capful of almond extract. Perfect cookies. This recipe is awesome because I can play around with it and get exellent results everytime.

      Reply
      • Laureen King

        October 14, 2018 at 4:14 pm

        Thanks Rebecca

        Reply
    12. Brenda Walsh

      February 05, 2019 at 2:04 pm

      I just made these used silicone flat tray from tupperware as im a consultant came out awesome i didnt have the parchment paper .. so yummy...

      Reply

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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