Tender, buttery and delicious is the only way to describe Whipped shortbread Drop Cookies.
Whipped Shortbread Drop Cookies
Tender, buttery and delicious shortbread with an ever so slight crisp when it hits your mouth. These cookies are whipped with your mixer, not pressed into a baking pan, measured out with a tablespoon and baked on a parchment lined baking sheet. I had them mixed, baked and the dishes were done in an hour.
Shortbread Flavor and Decoration Options for Drop Cookies:
The recipe yields two dozen delicious buttery cookies that didn’t last long around here. One of the things I love about cookies like these, are the options you have when making and baking them. Here are just a few options to think about when making them:
When Making Drop Cookies:
- Use a flavored extract of your choice in the shortbread dough when mixing it together
- Decorate the top of the shortbread with your favorite flavored glaze
- Place a half pecan or walnut piece in the center of the shortbread dough before baking
- Sandwiches the shortbread together with a little fruit preserve in the middle after they’re baked
- Dip half the baked shortbread cookie in melted chocolate
- Place 2 chocolate chips in the center of the dough before baking
Whipped Shortbread Drop Cookies can have a different flavor and appearance every time you make them. The possibilities are endless, and simply delicious.
The Steps for the Drop Cookies:
We start our Whipped Shortbread Drop Cookies by placing 1 cup of softened butter into a large mixing bowl.
Beat the butter until it’s smooth and creamy.
Add the flour, vanilla, and powdered sugar to the bowl. Mix until the shortbread dough is smooth and the butter is incorporated into the dough evenly.
Measure the dough out with a one Tablespoon measuring spoon and place on a parchment paper lined cookie sheet 2 inches apart. You can decorate the shortbread dough with a couple of nuts or chocolate chips if you want to at this time by placing them in the center of the dough.
Baking the Drop Cookies
Place the cookie sheet in a preheated 350-degree oven and bake approximately 13 – 15 minutes or until the edges of the cookies are light brown. Remove the shortbread from the oven and let cool on the cookie sheet five minutes then transfer to a cooling rack to cool completely.
After the shortbread has cooled you can glaze them, dip half the cookie in melted chocolate, sandwich them together with a fruit jam in the middle or enjoy these cookies just the way they are.
Whipped Shortbread Drop Cookies are incredibly tender and delicious.
This shortbread cookie recipe is so easy to make that you’ll find yourself making them often.
Whipped Shortbread Drop Cookies would be perfect for holiday cookie trays, as gifts during the holidays for the mailman, paper boy or your child’s teacher, any bake sale your favorite organization would have during the year and office parties. Make them and …ENJOY!
PIN IT FOR LATER
LOOKING FOR MORE DELICIOUS RECIPES FROM BUNNY’S WARM OVEN, TRY THESE!
Whipped Shortbread Drop Cookies
Ingredients
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- 1 cup butter 2 sticks, softened
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract or the extract flavor of your choice
Instructions
- In the bowl of an electric stand mixer, beat the butter until smooth, add the flour, powdered sugar and vanilla. Mix until dough is smooth and butter is incorporated into the mix evenly.
- Measure the dough by Tablespoons and place on the parchment lined cookie sheet 2 inches a part. You can decorate with nuts or chocolate chips at this time by placing them in the center of the dough.
- Place cookie sheet in your preheated 350 degree oven and bake for approximately 13 - 15 minutes or until the edges are light brown. Being careful not to over bake them and have the edges too brown. Remove from oven and let cool on cookie sheet 5 minutes, transfer to a cooling rack.
- After cookies have cooled you can glaze them, dip half of the cookie in melted chocolate or sandwich them together with a fruit preserve in the middle or enjoy their buttery goodness without embellishments.
Looking for more cookie recipes, try these from other bloggers.
Chocolate Chip Shortbread Cookies
Peanut Butter Chocolate Chip Shortbread Cookies
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Can’t believe all those ingredients only yield 2 cookies.
The recipe yields 2 dozen cookies g.smith.
Saw these on Wonderful Wednesday and had to pop over because I love shortbread! These look fantastic.
Thank you Audrey!!
Thank you so much for attending week 8 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
Hello sweet lady! This looks incredible. Pinned. We appreciate you taking the time to party with us. We hope to see you on Monday at 7 pm. We love partying with you! http://loulougirls.blogspot.com/
Happy Saturday! Lou Lou Girls
Shortbread is one of my absolute favourite things, I’ve never made it this way before! Absolutely have to try this. Pinning and sharing on twitter!
They were delicious cookies Michelle and so easy to make! Thanks for stopping by!
Thanks for linking up these delicious cookies to the party!! They sound amazing. xo
This will be one of the cookies I will be making for our Church Craft Fair. Thank You.
Your welcome mAR!!
Thank you for the nice recipe.
My pleasure Liz!
Thank you so much for sharing this recipe is it similar to a open tea cake cookies? Shortbread cookies are one of my favorite. Thank you from Georgia.
Love that they aren’t overly sweet. Thanks for linking up at Show Me Saturday!
I would weigh a TON if I lived in your house, you are an awesome baker! Your recipes make me drool 🙂
You’re welcome and thank you Josie!
I’m not a fan of shortbread cookies, & it’s my daughters favorite. I only made one batch, tasted them! Now I’m sorry I didn’t double it. Best shortbread cookies I’ve ever tasted! Sure she’ll be requesting more
I know Scarlet they are so GOOD!! Thanks for coming back to say you made them!!
Could you pipe these cookies using a large star tip? I’m just looking for a nice presentation when I donate these to our church’s Lawn Fete. I’ll also be making the Bakery Style Chocolate Chip cookies. They were a big hit last year.
Thanks.
Boy that’s a tough one for me to answer Nata. I don’t ever recall making piped cookies so I don’t know what the texture of piped cookie dough would be like and if you could actually pipe them. The dough for these cookies holds it’s shape well as you can see from the pictures. Just not sure if you would be able to pipe them.
Hi Bunny,
Do you have a cookbook that I could purchase? I have made several of your recipes that I got from facebook and everything has been so good. Your recipes are easy to follow and made with ingredients that I have on hand or can get easily. I enjoy the wonderful recipes and great pics and if there isn’t a Bunny book, then why not? 🙂 Thank you and God Bless.
Sincerely, Cat
Thanks for asking Cathy! I don’t have one yet, but I’ll certainly look into how to make one. I do have a newsletter I put out every week with recipes in it. If you’d like to sign up for that, the subscription is along the left side of my blog.
I don’t see the measurements and ingredients in this post
Marie the recipe card is down at the bottom of the post. I hope you try it, it’s a wonderful recipe!
I made these tonight and they are amazing! Simple to make and delicious.
Can’t wait to share them with my family & friends.
Thanks for sharing your recipe. 🙂
Thank you Donna!
These cookies are divine. This is my go-to recipe for shortbread. I like to mix the ingredients together for 5 minutes or so to get that whipped consistency. It truly makes the cookies melt in your mouth!
Thank you Nina
Delish! Light, fluffy and fast to make. We decorated with red and green sugar for Christmas, The whole plate eaten by end of the party!
I took these to a club event and they disappeared. Delicious and easy.
Just made these cookies and now wishing i had made a double batch! Thet are fantastic and melt in your mouth! Thanks for the recipe, its a definite keeper.