Piped shortbread cookies

Piped shortbread cookies

This recipe is the fastest and easiest of all the cookies I bake for Christmas. It’s also one of my favorites because of its very buttery taste and light crunch, it melts in your mouth!

It requires just a few basic ingredients, you can give the cookies different shapes, decorate them with glaze cherries as I did today but also dip half of the cookie in chocolate, sprinkle sugar pearls before baking, etc…

I would say the most difficult part is the piping as the dough is a bit hard, but if you only do a small batch like the recipe I’m giving you here, you should be fine!

Piped shortbread cookies on parchment paper

Piped shortbread cookies

Recipe for about 30 small cookies.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Snack
Cuisine German
Servings 6 people


  • ¾ cup butter 170 g – room temperature
  • ½ cup icing sugar 50 g
  • 1 cup flour 140 g
  • cup cornstarch 40 g
  • glazed cherries
Keyword Glazed cherries, Piped shortbread cookies

In a stand mixer, cream the butter with the icing sugar, mix until light and fluffy.

Cream butter and icing sugar in a stand mixer bowl with a paddle

Add the flour and cornstarch previously mixed together and whip until combined.

Use a piping bag with a star tip to make round cookies. Leave a bit of space between each cookie because they are going to spread.

Piping bag with a star tip filled with shortbread dough
Piped shortbread cookies on a baking sheet with parchment paper, with a piping bag in the background

Place a half glazed cherry in the center of each cookie and bake for 12 to 14 minutes in a preheated oven at 320°F.

Piped shortbread cookie with a glazed cherry on top, before baking
Before baking

Once cold, put the cookies in a metal tin container, using parchment paper between each layer.

Christmas cookies in a metal tin container

Check out my other recipes from my Christmas cookie collection

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