Whipped Shortbread Cookies with Mint Chocolate


The final component of my Christmas baking trio was whipped shortbread cookies. I say “was”, because these didn’t exactly work out the way I had planned. In research when your study gets negative or inconclusive results, the research generally is not published. This is an unfortunate fact because one study’s shortcomings could help other studies avoid making the same mistakes, etc. I imagine that this is quite similar to baking blogs, so I’m going against the grain and post this cookie fail anyways. 


Pre-oven. How will they turn out?!

So the mini-fail that happened, was that these cookies did not hold their shape at all! I was initially disappointed because that meant I dirtied a piping bag for nothing (they are annoying to clean), and that my cookies did look pretty the way I wanted them too. In the end, not a big deal. 


Post-oven. What happened?!

The real tragedy is that when I tried to remove these cookies from the pan, they crumbled! This was super confusing to me because this is the same recipe I used in my Confetti Whipped Shortbread Cookies, and they didn’t flatten out or break. Before making these cookies, I also looked at another recipe from Pinterest. It was basically identical and that blogger’s cookies seemed to work out fine. The only things I could think of that might remedy my troubles with this cookie situation would be to bake them directly on the cookie sheets (ie. no silicone mat), or chill the cookies in the fridge prior to baking. 

Regardless of my cookie failure, these are still being used as cookie crumbles on top of ice cream. Guess it all worked out after all 🙂

Whipped Shortbread Cookies with Mint Chocolate Chips


  • 2 cups butter, softened
  • 3 cups all purpose flour
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla
  • mint chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In the bowl of a stand mixer, combine butter, flour, confectioners’ sugar, and vanilla. Beat for 10 minutes, until light and fluffy.
  3. Spoon into a pastry bag with a medium sized tip (I think I used a Wilton M1 or something like that). Pipe onto cookie sheets (I had silicone baking mats on my sheets) and place three chocolate chips (or however many you want) on to the tops of the cookies.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven and cool on cookie sheet for 5 minutes before transferring cookies on to a wire rack.
  5. Store in an airtight container, separating each layer with waxed paper.

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