Comments on: Whipped Shortbread Cookies

By: Carla

Carla — Fri, 10 Apr 2026 17:42:50 +0000

This is such a great shortbread recipe! Wonderful texture, easy to make, and SO yummy! Recently, I used this recipe to make thumbprint cookies, filled with chocolate ganache. The flavor combination was perfect. Thank you!

By: Laurie

Laurie — Sun, 22 Feb 2026 04:44:25 +0000

These were just ok to me. Not sweet enough for my tastes. If they were a little sweeter and had some almond flavoring, they would be better. I liked the texture of them, though.

By: Ashley

Ashley — Mon, 12 Jan 2026 15:07:11 +0000

The tastiest and easiest recipe!!! Always a crowd favorite! I also add just a drop of almond extract!

By: Brenda

Brenda — Mon, 05 Jan 2026 00:13:30 +0000

I made 2 double batches for Christmas another double batch for Church. They turned out great. My 2 sons and daughter in-laws loved them. They were the right consistency and didn’t all crumble when they were eaten.

By: Meg

Meg — Sun, 04 Jan 2026 00:23:59 +0000

In reply to Sam Merritt.

I baked this recipe using a scale so maybe it was me – the dough was nice and soft and easy to work with but once we baked them I found them to be kind of dry and pasty, flavor is good but not the texture I was looking

By: Sam Merritt

Sam Merritt — Wed, 24 Dec 2025 02:42:24 +0000

In reply to Ann. These should be firm, but at the same time melt in your mouth. Shortbread should have a bit of a crumble to it, but it shouldn't be dry. I'm not sure how reducing the sugar would work here.

By: Ann

Ann — Tue, 23 Dec 2025 23:07:53 +0000

Hello
Most whipped shortbread cookies are too fragile, fall apart when I take a bite, are too sweet, and taste chalky. Do these have a firmer texture and can I reduce the icing sugar a bit?

By: Sam Merritt

Sam Merritt — Tue, 23 Dec 2025 14:49:11 +0000

In reply to Marissa. Hi Marissa! I don't recommend these for cut outs. I would recommend my regular shortbread cookies instead. :)

By: Marissa

Marissa — Tue, 23 Dec 2025 02:14:05 +0000

Can I use cookie cutters and make shaped cookies with this recipe?

By: Christina

Christina — Tue, 23 Dec 2025 01:04:03 +0000

So good!!!

By: Erin

Erin — Sun, 14 Dec 2025 19:18:38 +0000

Like others have said, the dough seemed a bit dry, but I worked it by hand for maybe a minute and it came together nicely. Mine took 13 minutes, and the turned out perfect- slightly golden on the bottom, and fluffy in the middle. I’ll definitely be adding these to the Christmas cookie rotation.

By: Sam Merritt

Sam Merritt — Sun, 14 Dec 2025 00:29:05 +0000

In reply to Cheryl Moster. Sure thing! :)

By: Cheryl Moster

Cheryl Moster — Sat, 13 Dec 2025 14:13:15 +0000

Can the cookies be frozen after baking?

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 22:00:42 +0000

In reply to Suzi I. Hi Suzi! I have successfully doubled this recipe, but weighing will definitely be your best option. Good luck! :)

By: Suzi I

Suzi I — Wed, 10 Dec 2025 12:23:48 +0000

Can I double the recipe? I live in a very humid and warm area of Qld, Australia so many of my Christmas cookie recipes I brought with me from the States don’t work well here. I have to chill everything. I have had to be much more careful and to weigh rather than measure things. I think the flour is different, even! We do have great sugar as we live in sugar cane country.

By: Sam Merritt

Sam Merritt — Wed, 03 Dec 2025 03:32:35 +0000

In reply to Pamela. Hi Pamela! You could certainly put a frosting on top if you'd like. :)

By: Wynne

Wynne — Wed, 03 Dec 2025 00:14:04 +0000

In reply to K’Lani.

I just made a batch of these and my goodness. I just ate my 5th one. I’m going to spoil my dinner! 😅
Absolutely worth it though!
They absolutely melt in your mouth! 10/10 I will be baking these often!

By: Pamela

Pamela — Sat, 29 Nov 2025 21:17:41 +0000

In reply to Duane Cottrell. Hi Sam, I’m just wondering if these cookies could b3 frosted for Christmas? Thank you for ALL your recipes!

By: Sam Merritt

Sam Merritt — Thu, 27 Nov 2025 18:26:37 +0000

In reply to Kim. That should work just fine. :)

By: Kim

Kim — Thu, 27 Nov 2025 01:43:40 +0000

Can the dough be froze for a week then thawed to bake?

By: karen

karen — Thu, 20 Nov 2025 08:32:51 +0000

Turned out beautifully–thank-you. For reference I whipped with hand beater for six minutes

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 15:33:17 +0000

In reply to Diane. I'm not sure what could have gone wrong if you weighed your flour here and didn't make any substitutions. :( You can see how my dough looks in the video. The cookies should be very soft when done. :)

By: Diane

Diane — Mon, 17 Nov 2025 14:07:02 +0000

In reply to Sam Merritt. No substitutions. Measured exact amounts. Did not overmix. Replaced vanilla with same amount of almond extract. I live in Canada about an hour from Detroit so no high altitude. Did not over bake but cookies are very hard. JMO… too much dry not enough moisture. All good.. just won’t use this recipe again….

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 02:14:09 +0000

In reply to Diane. Hi Diane! Did you make any substitutions/alterations? Are you at a high altitude?

By: Diane

Diane — Sun, 16 Nov 2025 16:20:32 +0000

The dough is so dry! Hard to roll into balls. Not my favorite. Measured perfectly. I see others have had similar problems.