Preparing over 100 cookies in just 30 minutes is not a dream, but a clever recipe that truly works.
These whipped shortbread cookies, made with a stand mixer and cookie press, are crumbly, buttery, and perfect in both vanilla and cocoa versions. No need for chilling in the fridge, and the dough is ready to be pressed immediately: the result is a tray full of cookies, each one more delicious than the last, ideal for gifts or to keep ready in the pantry.
These two-toned whipped shortbread cookies are yeast-free: their crumbliness does not depend on leavening agents, but on the process of whipping butter with powdered sugar.
A clever, super-fast, eye-catching recipe with high yield, perfect for Christmas, New Year’s, Easter, parties, buffets, and homemade cookies to share.
If you are looking for other delicious recipes, check here:
- Two-Toned Shortbread Cookies: A Delicious and Irresistible Gift Idea for Christmas
- Soft Decorated Gingerbread Cookies – Easy Christmas Gingerbread
- Fragrant and Soft: Orange-Flavored Spoon Cookies with Chocolate Chips Ready in 5 Minutes
- Two-Toned Mini Breakfast Cookies – Crumbly Cookies, Perfect for Dunking in Milk
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 100Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 6.5 oz powdered sugar
- 1.1 cups butter (soft)
- 3 egg yolks
- 1 pinch salt
- 2 egg whites
- 3 cups all-purpose flour
- 1 packet vanillin
- 1 oz potato starch
- 1 oz unsweetened cocoa powder
- as needed dark chocolate
- as needed white chocolate
- as needed colored sprinkles
Tools
- Stand Mixer
- Cookie Press
- Non-stick Baking Sheets
- Cooling Racks
Steps
Place the soft butter with the powdered sugar, vanillin, and pinch of salt in the stand mixer bowl. Whip with the whisk on medium-high speed until you obtain a light, fluffy, and well-aerated cream.
Add the egg yolks (about 55 grams) one at a time, continuing to whip. Add the egg whites (about 50 grams), pouring them in a stream, and work until you obtain a smooth and homogeneous mixture.
Sift the all-purpose flour and incorporate it gradually, working as little as possible: the dough should remain soft and whipped, not compact.Now divide the dough into two portions of about 14.8 oz each:
into one, incorporate the potato starch (1 oz);
into the other, incorporate the sifted unsweetened cocoa (1 oz).Transfer the two doughs into the cookie press, alternating them or using them separately, and form the cookies directly on non-stick baking sheets (1 click per cookie).
Bake in a preheated static oven at 356°F for 11 minutes. The cookies should remain light and crumbly, without darkening too much.
Let cool completely on a cooling rack, then decorate as desired with dark chocolate, white chocolate, and sprinkles.
Storage
The whipped shortbread cookies can be stored up to 10 days in a tin box or airtight container, away from moisture. Once decorated with chocolate, let them dry well before storing!
Tips
The butter should be soft but not melted, otherwise the dough will lose structure.
Do not overwork the flour to keep the whipped shortbread light.
If the dough is too stiff, add a tablespoon of egg white.
They are perfect for including in Christmas gift bags!
FAQ (Questions and Answers)
Can I make them without a cookie press?
Yes, it is possible to use a piping bag, but you won’t get the same result. With the piping bag, the cookies will still be tasty, but they will be less defined in shape and slightly denser.
