Piped shortbread cookies

Piped shortbread cookies

These Christmas shortbread cookies are quick to make and require just a few basic ingredients. You’ll love their very buttery taste and light crunch, they melts in your mouth!

How To Make Piped Christmas Shortbread Cookies

The main thing is to have the butter at room temperature. Whip it with the icing sugar using a stand mixer with the paddle attachment if you have one, or by hand with a spatula. Once the texture is light and fluffy, incorporate the flour and cornstarch.

Use a piping bag to shape small cookies on a baking tray lined with parchment paper. The cookies are going to spread so try not to make them too big and leave some space between each of them.

Piped shortbread cookies before baking

Put a half glazed cherry in the center of each cookie and bake for 12 to 14 minutes at 320°F – 160°C. The cookies should stay pretty white.

Allow to cool down before storing in a metal tin container with paper towel or parchment paper in the bottom.

You can give these cookies many shapes. One common way is to make a “S” shape, and dip half of the cookie in chocolate.

Piped shortbread cookies in a metal tin container

More Christmas Recipes…

Chocolate Pinwheel Cookies

Vanilla Kipferl

Cinnamon Stars

Christmas Market Mulled Wine

Piped shortbread cookies on parchment paper

Piped Shortbread Cookies

Recipe for 18 cookies.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Snack
Cuisine German
Servings 6 people
Calories 353 kcal

Ingredients
  

  • ¾ cup butter room temperature – (170 g)
  • ½ cup icing sugar (50 g)
  • 1 cup flour (140 g)
  • cup cornstarch (40 g)
  • 10 glazed cherries

Instructions
 

  • Preheat the oven to 320°F – 160°C.
  • In a bowl, cream the butter and icing sugar until light and fluffy.
  • In another bowl, mix together the flour and cornstarch, and add to the butter and icing sugar. Mix until combined.
  • Pipe small cookies on a baking tray lined with parchment paper, leaving a bit of space between each cookie as they are going to spread.
  • Place a half glazed cherry in the center of each cookie, and bake for 12 to 14 minutes.
  • Once cooled, put the cookies in a metal tin container with some paper towel in the bottom.

Notes

  • If you have one, use a stand mixer with the paddle attachment, it will be easier to cream the butter and icing sugar.
  • You can give these cookies many shapes. One common way is to make a “S” shape, and dip half of the cookie in chocolate.
  • Calories are for 3 cookies (total calories for this recipe : 2,119).
Keyword Glazed cherries, Piped shortbread cookies

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