Whipped Shortbread Cookies Recipe (Traditional + Vegan Recipe)
There are certain foods that are just synonymous with Christmas time because you’ll rarely, if ever, eat them at any time of year. Shortbread cookies tend to make that list for most people.
That’s the case for me, anyway. The only time I ever remember eating shortbread while growing up was at Christmas. My great aunt always gifted everyone a repurposed cookie tin full of homemade shortbread cookies (she still does) and there always seemed to be a tray of rum balls and shortbread cookies on the table at every family gathering.
There’s something warm and comforting about shortbread, probably because of the association with family and the holiday season. Naturally, I wanted to be the one to carry on the Christmas shortbread cookie tradition in my own family, so I asked my great aunt for her recipe last year.
The problem is, her recipe uses vegetable shortening (instead of butter), which is highly processed, and also full of trans fats (which are the bad kind that have been linked to heart disease and high cholesterol, in case you didn’t know).
I figured that maybe shortbread got its name from the vegetable shortening, and decided not to make the recipe after all. But after doing a little research, I learned that shortbread is simply a cookie (aka. biscuit) that has a high fat content (the traditional ratio for shortbread cookies is 1 part sugar to 2 parts fat to 3 parts flour), and that fat can be anything from butter to lard to coconut oil, and yes, sadly, vegetable shortening too.
Related: Heart-Shaped Shortbread Cookies with Strawberry Jam
Why is it called shortbread?
Shortbread is thought to have originated in Scotland in the 12th century, and while there’s some debate over where the term “shortbread” came from, the general consensus is that it’s either called so due to the high shortening content (which technically means any type of fat that’s solid at room temperature, including butter, lard and coconut oil), or because of the “short” texture of the dough, which is a term used to describe flaky, buttery pastries.
You see, with bread dough, you want those long strands of gluten to form to give you a moist, chewy finished product that holds together well. But with shortbreads, including pie crust and other pastry doughs that you want to be light and flaky, you want to inhibit the gluten strands from forming to keep the dough from getting to hard or tough.
The best way to do this is with fat (aka. shortening) because fat coats gluten proteins and prevents them from forming long strands. This is why fat (cold fat in particular) is such an important component of a good pie crust.
But by no means do you have to use vegetable shortening. Nor should you.
After all, processed, hydrogenated vegetable shortening is a 20th century invention (by a major pharmaceutical company, by the way, which says a lot about it as a “food” product”), but shortbread has been dated back to the 12th century, so for 800 years people did without the vegetable shortening and made shortbread cookies with natural shortening (mainly butter) which is what this recipe uses.
A modern twist on an old classic
This year for Christmas, I decided I wanted to give shortbread cookies another chance, and my (other) aunt just so happened to mention her whipped shortbread cookies recipe to me when I was visiting. Naturally, my ears perked up and I had to know more.
The secret, she said, is in the whipping. You’ve gotta whip the shortbread cookie dough for 10 whole minutes. The whipping helps to aerate the dough and keep it so light and fluffy and buttery that it practically melts in your mouth.
The best part is, this recipe only uses sugar, flour, a pinch of salt, an optional splash of vanilla and REAL BUTTER! No hydrogenated vegetable shortening. No cornstarch (another popular ingredient in shortbread cookies) and no complicated ingredients to worry about.
And OMG. They are THE BEST shortbread cookies I’ve ever eaten, hands down.
Simple ingredients, outstanding flavour
Now, technically the whipped shortbread cookies recipe that I got from my aunt only has sugar, butter and flour, and as long as you stick to that 1:2:3 part ratio, you’ll get perfect shortbread cookies in the end. But I found that an extra pinch of salt and a teaspoon of vanilla were just what this shortbread recipe needed to take it from good to drool-worthy.
Because while fat is important for flavour, salt is a flavour enhancer that can take food of all kinds to a whole new level.
That being said, I always use salted butter. I know most baking recipes call for unsalted butter, but I like and use the salted stuff, and I still tend to add a little more salt to my recipes to really make the flavours shine.
However, if you’ve got a real salt aversion, you can always use unsalted butter and omit any extra salt. But if you’re looking for that rich, buttery flavour, I have to say my husband and I are both a fan of using salted butter and an extra ¼ teaspoon of salt. I tried 4 different batches with various alterations on the original recipe, and this was the money batch.
I also tested out a coconut oil version too in case you don’t eat dairy (or are looking for a pantry substitution).
The coconut oil batch came out good, but not quite as light and crumbly as the butter cookies. Nor were they quite as flavourful as the butter-based shortbread cookies. In fact, if you use coconut oi, I would recommend increasing the salt to ½ teaspoon. And if you don’t want the subtle coconut flavour of unrefined coconut oil, you can use refined coconut oil instead. But the coconut flavour isn’t overpowering and I actually think it compliments the shortbread cookies nicely:)
Either way, coconut oil is a perfect substitute for anyone who doesn’t eat butter. Definitely better than partially hydrogenated vegetable shortening! *Blech*
How to make whipped shortbread cookies
Whipped shortbread cookies are super easy to make. All you do is cream together 1 cup of room temperature butter of softened coconut oil and ½ cup of icing sugar, as well as 1 teaspoon of vanilla (which is optional but recommended).
Then add in 1½ cups of all-purpose flour and ¼ teaspoon of salt and whip for 10 minutes. It’s easiest to use a stand mixer for this as you can let it run for 10 minutes while you do other things, but it is possible to use a food processor or an electric hand mixer as well.
You may need to stop the mixer and scrape down the bowl a couple times throughout the process. But other than that this part is hands-off if you’re using a stand mixer.
If you haven’t done so yet, while you’re whipping your cookie dough, preheat the oven to 350ºF (176ºC) and lightly grease a baking sheet.
Once the 10 minutes are up and your dough has finished whipping, form it into cookies by either rolling tablespoon-sized chunks into a ball and pressing down slightly with your fingers or a fork, or simply spoon tablespoonfuls directly onto your prepared baking sheet for more rustic looking cookies.
My aunt says she spoons her dough on because it’s too soft to handle, but I tested 4 batches this week and I was able to handle the dough from every batch quite easily. If your dough is too soft to handle or to form into a ball, then you can either spoon it onto our baking sheet or place it in the fridge for a few minutes until it hardens up just a bit.
From here you can either bake your cookies as they are or press your finger into the middle to make a small indent and then place a candied cherry or a dollop of jam inside. Then bake for 10-12 minutes, until the bottom just begins to turn golden brown.
Variations and add-ins to whipped shortbread cookies
Many shortbread recipes call for a maraschino cherry in the middle. If you do choose to add a cherry, keep in mind that there’s usually corn syrup, artificial dyes and all sorts of other garbage in store-bought maraschino cherries.
Instead, I used my homemade amaretto cherries in my cookies and they worked really well! I tried using them straight out of the jar but found that they were still too moist when I put them directly onto the cookie dough and baked them as-is. However when I baked my next batch, I put my cherries on a little parchment paper and dried them in my oven at 200ºF (93ºC) for half an hour and then baked them on top of the cookies and they came out much better.
I’ve also filled these homemade shortbread cookies with dollops of homemade strawberry jam, which is equally delicious.
Or, of course, you can always just enjoy them in all their simple glory. Because regardless what you top them with (or whether you top them at all), these are still the very best shortbread cookies I’ve ever eaten, by far.
But don’t take my word for it. Let me know what you think! Leave a review or let me know in the comments below:)
Whipped Shortbread Cookies (Traditional + Vegan Recipe)
Ingredients
- ½ cup powdered sugar
- 1 cup butter, softened (or coconut oil)
- 1½ cups all-purpose flour
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla (optional)
Instructions
- Preheat the oven to 350ºF (176ºC) and lightly grease a baking tray.
- Cream together powdered sugar and butter (or coconut oil) and vanilla (if using).
- Add flour and salt and whip the dough for a full 10 minutes. Stop to scrape down the bowl a couple times if needed.
- Using your hands or a spoon, either roll cookie dough gently into balls and transfer to your baking sheet, or spoon tablespoonfuls of dough directly onto the baking sheet. Press dough down gently with your fingers or a fork. Alternatively, make an indent in each cookie using your finger and add a Maraschino cherry or a little jam.
- Bake cookies for 10-12 minutes until the edges are just beginning to turn golden. Remove from oven and let cool before serving.
- To gift homemade shortbread cookies, line a cookie tin (preferably a plaid one) with parchment paper and gently layer cookies on top of one another. You can either layer them directly on top of one another or place squares of parchment between each layer to keep them separate.
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!
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Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓
#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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I also always use salted butter in any recipe. 😉 I think I’ll make these with some strawberry-rhubarb pie filling from this year’s rhubarb plants, and surprise my mom for Christmas. She is a huge rhubarb fan.
This recipe looks yummy. I have made my mom’s cream cheese cookie recipe which calls for jam to fill them. I find mixing some flour into the jam helps keep it from running out all over the cookie sheet. The amount varies by the jam texture and how much you need for the prune one needs less than the apricot. This should work in this recipe as well. I usually start with a teaspoon and see how they bake and add more if needed.
Thats a great tip: to add flour to the jam to keep it from running. I’ll have to try that! And OMG, cream cheese cookies?? Those sound delicious!?
Which is the correct amount of flour, 3 cups or one and a half cups?
Hi Tori,
Thanks for catching that! The correct amount is 1½ cups flour. I must have put 3 by accident since I was thinking of the 1:2:3 part ratio of sugar, butter and flour. So for a single batch, ½ cup powdered sugar, 1 cup butter and 1½ cups flour.
definately on my cookie list