Whipped shortcrust cookies are one of those treats that win you over even before you taste them.
Elegant in shape, fragrant and incredibly crumbly, jam-filled cookies are the perfect little indulgence for any time of the day.
This cookie recipe is made with a few ingredients: a simple cookie recipe that delivers patisserie-level results.
Whipped shortcrust cookies come from a soft, light dough, easy to work with and perfect for creating decorative shapes. Once baked, they become truly melt-in-your-mouth whipped shortcrust cookies.
They are simple, customizable with the jam you love most, perfect to share and ideal as a heartfelt gift. A recipe that pleases everyone and rarely lasts long in the jar.
Remember that homemade cookies let you control ingredients and sugars, avoiding additives and worse fats found in industrial products.
You might also be interested in:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for whipped shortcrust cookies
- 1 egg
- 200 g type 00 flour
- 140 g butter (about 5 oz / 10 tbsp — approx. 5/8 cup)
- 80 g powdered sugar (about 2/3 cup)
- 1 orange
- 1 pinch fine salt
- 20 g cornstarch (about 2 1/2 tbsp)
- as needed jam
Tools
- 1 Planetary mixer
- 1 Bowl
- 1 Baking tray
- Parchment paper
- 1 Hand mixer
- 1 Piping bag
- 1 Spatula
Steps for whipped shortcrust cookies
To prepare whipped shortcrust cookies, you can use a stand mixer or mix them by hand in a bowl.
Place the butter at room temperature (take it out of the fridge at least one hour in advance — it should be soft but not liquid) in a bowl or in the stand mixer, together with the powdered sugar and a pinch of salt. Whip the ingredients for 5–6 minutes; the more air you incorporate, the lighter and softer the dough will be, until you obtain a frothy mixture. If you are not using a stand mixer, use an electric mixer.
Add the egg and continue whipping for a couple of minutes. Gradually add the flour and cornstarch, which will make the cookies more tender, folding with a spatula from top to bottom until you obtain a homogeneous mixture. The shortcrust dough is now ready.
Transfer it into a piping bag fitted with a star tip. Pipe the cookies in the shapes you prefer. I made them medium-small. I created a small hole in the center with a damp finger and added blueberry jam using a nozzle dispenser.
Place them spaced apart on a baking tray lined with parchment paper and bake at 356°F for about 15–17 minutes, until the edges begin to brown. Remove from the oven, let cool and serve.
Storage
After they have completely cooled, place them in an airtight jar or in a tin box.
They keep for about 5–7 days.
You can freeze them raw: shape the cookies on the tray, freeze for 1–2 hours, then transfer to freezer bags.
Bake directly from frozen, adding 1–2 minutes to the baking time.
Or freeze them already baked: wrap individually in plastic wrap and place in a bag.
Storage duration: up to 2 months.
To not miss my recipes I WAIT for you on my pages on
INSTAGRAM with 100 THOUSAND FOLLOWERS and on
FACEBOOK with 60 thousand FOLLOWERS
To always stay updated on my new recipes you can ENABLE PUSH NOTIFICATIONS ON MY BLOG
FAQ (Questions and Answers)
What if the dough remains too stiff?
If the dough remains too stiff, add a little milk.
