Ingredients (~1.5 – 2 dozen cookies)
- 100g salted butter, room temperature
- 35g powdered sugar
- 1/4 tsp vanilla bean paste or vanilla extract
- 105g all-purpose flour
- 8g cornstarch
- 8g milk powder (optional, but recommended)
- 10g heavy cream or milk, room temperature
Make the Dough
In a large bowl, beat the room-temperature butter, powdered sugar, and vanilla with a hand mixer until light and fluffy.
Add the room-temperature cream and mix until well combined.
In a separate bowl, whisk together the flour, cornstarch, and optional milk powder. Add this to the butter mixture and mix on low speed just until combined. Do not overmix.
Pipe and Bake
Preheat your oven to ~325°F. Line a baking sheet with parchment paper.
Fit a piping bag with a medium open-star tip (like a Wilton 22 or 32). Transfer the dough to the piping bag.
The dough will be very stiff. You may need to warm the bag with your hands for a few seconds to make it more workable.
Pipe the cookies into your desired shapes (see variations below) on the prepared baking sheet.
Bake for ~10–12 minutes, or until the edges are just beginning to turn lightly golden.
Let cool on the pan for a few minutes before transferring to a wire rack.
Variation 1: Churro Shortbread
- 25g granulated sugar
- 1.5g cinnamon (about 1/2 tsp)
Combine the sugar and cinnamon in a small bowl.
Pipe the dough into straight lines, about 2-3 inches long.
Bake as directed. Let the cookies cool slightly on the pan until they are set but still warm.
Gently roll each warm cookie in the cinnamon-sugar mixture.
Variation 2: Strawberry Heart Cookies
- 10g freeze-dried strawberries
- 10g powdered sugar
In a spice grinder or blender, pulse the freeze-dried strawberries into a fine powder. Add the powdered sugar and pulse a few times to combine.
To pipe the heart shape, pipe one small “shell,” then another right beside it, dragging the dough downward to create a soft point at the bottom.
Bake as directed and let the cookies cool completely.
Once cool, sift the strawberry-sugar mixture over the top.
Variation 3: Ribbon Cookies
- Silver dragees or sprinkles
To pipe the ribbon, start by piping an “S” shape, then pipe another “S” shape mirrored against it to create an infinity symbol or bow.
Bake as directed. As soon as the cookies come out of the oven, while they are still hot, gently press the silver dragees into the center.
Piped Shortbread Cookies
Ingredients
Ingredients (~1.5 – 2 dozen cookies)
- 100g salted butter room temperature
- 35g powdered sugar
- 1/4 tsp vanilla bean paste or vanilla extract
- 105g all-purpose flour
- 8g cornstarch
- 8g milk powder optional, but recommended
- 10g heavy cream or milk room temperature
Variation 1: Churro Shortbread
- 25g granulated sugar
- 1.5g cinnamon about 1/2 tsp
Variation 2: Strawberry Heart Cookies
- 10g freeze-dried strawberries
- 10g powdered sugar
Variation 3: Ribbon Cookies
- Silver dragees or sprinkles
Instructions
- Cream butter, powdered sugar, and vanilla until fluffy.
- Mix in cream until combined.
- Whisk flour, cornstarch, and milk powder separately.
- Add dry ingredients to butter mixture and mix on low until just combined.
- Preheat oven to 325°F and line baking sheet with parchment.
- Transfer dough to piping bag with star tip.
- Pipe cookies onto prepared baking sheet.
- Bake 10-12 minutes until edges are lightly golden.
- Cool on pan briefly before transferring to wire rack.
