Whipped shortbread cookies, also known as meneghini, are a simple and timeless recipe that smells of butter and tradition. Crispy on the outside and soft inside, they melt in your mouth at the first bite, and with just a few ingredients, they become perfect for everyday snacks or a sweet homemade gift.
Their origin is Milanese, but today they are made in many kitchens because they require only ingredients we almost always have on hand: flour, powdered sugar, eggs, and butter. On the blog, you can also find the gluten-free version, ideal for those with intolerances or who want a more suitable alternative for everyone. And if you want to make them even more special, you can shape them into hearts to serve on Valentine’s Day or any occasion when you want to say “I love you” with a cookie.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup butter
- 1 1/4 cups powdered sugar
- 2 1/2 cups all-purpose flour (can be increased to 2 3/4 cups depending on egg size)
- 3.5 oz dark chocolate (for coating)
- 1 tbsp sugar sprinkles (for decoration)
- vanilla extract
Tools
- 1 Stand Mixer
- 1 Pastry Bag
- 1 Star Tip
Steps
1⃣ Whip butter and sugar
Place softened butter and powdered sugar in the mixing bowl of a stand mixer (or a large bowl).
Mix with beaters until you obtain a light, fluffy, and airy cream. This step is crucial for light and crumbly cookies.
2⃣ Add the eggs
Add the eggs one at a time, waiting for the first to be fully absorbed before adding the second. Continue mixing until a smooth and homogeneous mixture is achieved.
3⃣ Incorporate flour and vanilla
Add the flour gradually and, lastly, the vanilla extract.
The dough should be soft, creamy, and easy to squeeze through the pastry bag.
If the dough is too stiff, add a few drops of milk and mix until the right consistency is achieved.
4⃣ Shape the cookies
Transfer the dough into a pastry bag fitted with a star tip and shape the cookies directly onto a baking sheet lined with parchment paper.
If you like, decorate some cookies with sugar sprinkles before baking.
With the same dough, you can create a special version: take small portions with your hands or two teaspoons and gently shape into a heart.
Place the cookies on the tray and decorate with sprinkles.
A small gesture that transforms these whipped shortbread cookies into a sweet homemade gift, perfect for Valentine’s Day or any special occasion.
5⃣ Baking
Bake in a static oven at 350°F for about 12 minutes.
The cookies should remain light, just slightly golden underneath.
Let them cool completely before moving them: they are very delicate when warm.6⃣ Chocolate Decoration
Melt the dark chocolate in a double boiler or microwave.
When the cookies are cool, dip half of them in the melted chocolate and place on parchment paper until completely dry.
Final Notes from Aunt Debby
Dough consistency: if you struggle to squeeze the dough through the pastry bag, add a few drops of milk and mix until you achieve a soft and workable cream.
Flour: the amount can vary slightly based on the size of the eggs and flour type. Stop when the dough is soft and not too compact.
Baking: these cookies should remain light, just slightly golden underneath. If they darken too much, they lose their typical softness.
Decoration: for an even more elegant version, you can alternate dark chocolate and white chocolate.
Homemade gift: the heart-shaped cookies are perfect to place in a box with parchment paper and a ribbon — a simple gesture that always makes an impact.
Storage: they remain soft for 4–5 days in an airtight container or tin box, away from heat sources.
Sometimes all it takes is a homemade cookie to say “I love you”: these whipped shortbread cookies, especially in heart shape, are the sweetest way to do it.
FAQ
Can I make whipped shortbread cookies in advance?
Yes, these cookies keep very well. You can make them 2–3 days in advance and store them in a tin box or airtight container: they will remain soft and fragrant as if freshly made.
Why is the dough too hard to squeeze through the pastry bag?
It depends on the flour or egg size. If the dough is too compact, add a few drops of milk and mix until a soft and creamy consistency is obtained, easy to work with.
