These whipped shortbread cookies are my new favorite cookies! Using a piping bag with or without a piping tip or a cookie press, shape this buttery cookie dough into fun designs and decorate them anyhow you prefer.
This cookie dough does not require chilling or rolling and is very easy to make. You can make a lot and freeze or ship some to your loved ones this holiday season.
This year, I’m trying to start a new baking tradition as part of my 10-day Christmas cookie countdown, where I will share cookie recipes from around the African continent. This year I’m focusing on South African biscuits or cookies. I hope you give this recipe and the other ones a try.
These are my new quick and easy whipped shortbread cookies. For the past 3 days, I have shared recipes such as South African Crunchies, Lepelsteeltjies, and Romany Creams recipe. today’s recipe is whipped shortbread cookies, which the favorite of the family.
Why you will Love this Whipped Shortbread
- Quick and easy to make
- No cookie dough chilling is required
- Made with very few essential ingredients
- Recipes can be made ahead of time since they freeze well and ship well.
What are Whipped Shortbread Cookies?
The base dough is like regular shortbread cookies, but this whipped one is lighter. They can be shaped differently, and these whipped shortbread cookies are shaped using a piping bag, a pipping tip, or a cookie press. These whipped cookies are buttery, and they melt in your mouth. Whipped shortbread cookies are similar to spritz cookies, but shortbread cookies do not contain eggs, making them perfect for people allergic to eggs.
Ingredients for makconfectioners’rtbread
- Butter: use room temperature softened butter
- Icing sugar/ confectioners’ sugar makes mixing easy and makes the dough melt in your mouth.
- Corn flour: this makes the cookie dough light and rich.
- Flour: all-purpose flour is used. You can also use cake flour with the same quantity for a finer texture.
- Vanilla extract and a bit of lemon zest are optional but recommended.
How to Make Whipped Butter Cookies
- Preheat oven to 360 F (180 C). Line a large bakingconfectioners’rchment paper or a silicone baking mat.
- Cream butter and icing or confectioners’ sugar until light and fluffy.
- Add the dry ingredients and mix to incorporate.
- Scrape dough into a piping bag and seal.
- Pipe the cookies onto a baking tray or sheet, and add sprinkles.
- Bake until the edges are slightly golden brown
Expert tips for making the recipe
- The butter should be softened but not melted. The cookies can spread and burn on the edges if the butter has melted.
- Make sure to whip the ingredients – beat for at least 5 minutes to incorporate more air into the creamed mixture, which produces light cookies.
- The cornstarch listed should not be omitted; this is the secret to perfect light and delicate cookie texture.
- These piped-whipped cookies are light, so they should not be overbaked.
How to Store the Whipped cookies
Baked cookies can be stored in an air-tight container for up to a week on a countertop. For more extended storage, you can freeze the baked cookies for up to 3 months; thaw before serving.
Make Ahead Instructions
You can chill the cookie dough in the refrigerator for up to 4 days before pipping the dough through the piping bag with a large piping tip. You can also freeze the cookie dough for up to 3 months; allow it to thaw overnight in the refyou’lltor, then bring it to room temperature before piping your design.
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Thanks for reading. As always, know that God loves you, and stay blessed!
Whipped Shortbread Cookies
- 1 cup (226g) unsalted butter
- ½ cup (65g) icing or confectioner sugar
- ¼ cup (30g) corn flour/ cornstarch
- 1 ½ cups (210g) all-purpose flour
- ½ teaspoon vanilla extract
- Dash of lemon zest optional
- ½ teaspoon salt
- Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until fluffy and light. Add vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the flour, salt and cornstarch to the creamed butter mixture until combined. When using a stand mixer, mix the mixture on low speed until combined. Use a pastry or piping bag fitted with a 1/2-inch (13 mm) open star tip and fill it with the cookie dough. Pipe swirls and other designs as well onto the baking sheet.
- Bake the cookies for 7-9 minutes or until the edges and bottom are lightly brown.
- Remove from the oven and allow to cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
- These cookies will stay fresh in an airtight container at room temperature for up to a week.
- These cookies bake fast, so check on them from the 7 minutes mark since every oven is different.
- You can add a dash of almond extract for extra taste and flavor.
- You can also use gel food color to tint the cookie dough to depict the occasion you are serving the cookies.
- The cookie dough can be used with a cookie press to shape the cookies.