Piped Shortbread Cookies
These are classic, buttery, melt-in-your-mouth piped shortbread cookies. The key to the texture is cornstarch and optional milk powder, which adds a richer, toastier flavor. Be aware that the dough is very thick and will be difficult to pipe. This base recipe can be finished in several ways.
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.
Notes
Choose one variation if desired. Churro version: Roll warm cookies in cinnamon-sugar. Strawberry version: Dust with strawberry powder. Ribbon version: Add dragees immediately after baking.