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.
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.
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.
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.
Mom's Whipped Shortbread
My favourite shortbread cookie recipe. These kind are melt in your mouth delicious.
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
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.
Laureen King
thanks Melissa, hope you are having a wonderful time during this very special time of year!
Laureen King
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.
Laureen King
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.
JC Ethier
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 !!!
Laureen King
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.
shelley
I also use mini hersheys kisses. once baked and out of the oven I put in the kiss
Laureen King
Hershey kisses would taste awesome Shelley
Becky Sanchez
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!!
Brooke
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
Laureen King
That is wonderful Brooke, so glad you enjoyed the recipe.
Caroline
The best!
Laureen King
Thank you Caroline, have a very Merry Christmas!
Mere
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!
William
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.
Brenda
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.
Laureen King
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.
Natasha
I added a cap of vanilla extract n they turned out great 👍🏼
Rebecca
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.
Laureen King
Thanks Rebecca
Brenda Walsh
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...