This recipe for Vanilla Spritz Shortbread Cookies makes a sweet and buttery cookie with beautifully crisp edges.
October is almost over so I thought this would be a good time to start an assortment of cookies that can be added to your holiday cookie collection.
I’m going to do a few a month until Christmas. I have my eye on a beautiful snowflake cookie stamp that I need to buy!
This recipe has been a work in progress for a couple of weeks now. I’ve been trying to create a recipe that’s soft enough to be piped, but also hold their shape enough when baked to create a decorative cookie. This was not an easy task!
Many batches ended up flat, but I got there in the end. I’ll be honest, I was going for less of a spread, but these really turned out beautiful and although they are more crisp than a traditional shortbread cookie, they really are scrumptious!
I tried it with a large star tip, but when they spread, the design didn’t look as nice. I have to say that the 2D tip is probably my favorite tip. I always go back to it for decorating cupcakes because I just think it has the best finish so it’s worth the investment if you enjoy decorating cakes and cupcakes.
If you don’t have the tip or don’t want to but one, this dough can easily be refrigerated and rolled to make cut out cookies. Just refrigerate the dough for 30 minutes and roll it out.
The dough is simple. Just cream the butter and sugar for a good few minutes until light and fluffy.
Sift the dry ingredients together.
Add it to the butter mixture and mix until until evenly blended.
Line a cookie sheet with parchment paper. To keep the paper from shifting. put a bit of the dough under the paper in all four corners of the cookie sheet and press it down flat.
Pipe the cookies onto the cookie sheet, chill for at least 20 minutes and bake for 20 minutes.
- 1 cup butter at room temperature
- 1/2 cup super fine or granulated sugar
- 1/2 cup powdered sugar sifted
- 2 teaspoons vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/8 cup cornstarch
- 1/2 teaspoon salt
Preheat the oven to 325F/165C and line 2 cookie sheets with parchment paper.
Beat the butter and sugars until light and fluffy, about 3 minutes.
Beat in the vanilla extract.
In a separate bowl, sift the flour, cornstarch and salt and add it to the butter, mixing until blended and soft.
Spoon the dough into a piping bag fitted with a 2D piping tip. Pipe the cookies about 1 1/4 inches across onto the prepared cookie sheets leaving about 2 inches between them.
Chill the piped, unbaked cookies for 20 minutes before baking. Bake for 20 minutes or until the cookies just begin to brown lightly on the edges. Cool the cookies on the trays before storing in an airtight container.
The cookies will keep up to a week.