Eggless Swirl Shortbread Cookies Cherry Topped Swirl Cookies

Bake these cuties today to pair up with your evening tea, and I promise, you’ll fall in love with these shortbread cookies.

All I can think of is a sweet and delicious cookie that sort of melts in your mouth and tastes incredibly delicious. So, to kick-off my valentine’s day preparations, I am baking these eggless swirl shortbread cookies. Seriously, these are the easiest eggless shortbread cookies I’ve ever made. These delights are hard to resist and perfect for any occasion. Since it’s Valentine’s, I thought it would be a fun idea to bake a box full of delicious cookies for my kid’s school teachers – a great way to show our gratitude for teachers: a box of homemade cookies + a personalized handwritten ‘Thank you’ card. Oh, what fun.. isn’t it?

Ingredients that make this eggless swirl shortbread cookies so delicious!

» All-purpose flour – this flour is best for these cookies. » Unsalted Butter – This is an important step; therefore, make sure the butter is at room temperature and softened. » Powdered/confectioner’s Sugar – I like to use powdered sugar in these eggless swirl shortbread cookies as it lends that extra soft and light texture. » Salt – just a pinch as it does help to balance out the sweetness. » Cornstarch/Cornflour – cornstarch + powdered sugar helps create a beautiful cookie crumb. » Almond Extract – Almond extract makes a huge difference and gives these cookies a distinctive flavor. Feel free to use vanilla as a substitute. » Canned Cherries and sprinkles – for garnish.

How to make these eggless swirl shortbread cookies?

These Cherry topped fun cookies, or eggless swirl shortbread cookies are fun to make. Simply – That’s it! Nothing fancy, and you don’t require any cookie cutters.

Preheat the oven @350 degrees F. Transfer the softened butter and sugar to a mixing bowl.
On medium speed, cream butter and sugar until they are light in color. While the butter+sugar is creaming, add in almond extract.
Meanwhile, sift the dry ingredients in a separate bowl.
Lower the speed setting to low and slowly spoon the dry ingredients into the butter+sugar mixture. Mix until fully incorporated. Do not over-mix the dough.
The finished dough should look like a stiff frosting.
Scrape down the sides of the stand mixer bowl to ensure even mixing of the ingredients.
Transfer the dough to a pastry bag. I have used a star nozzle to make these cookies.
Pipe the dough like rosettes. PROTIP – For the rosettes, the best practice is to pipe a few on some parchment first. This will release any trapped air, and you will end up with perfect rosettes.

Chill the tray in the refrigerator for 20 mins before baking. Chilling the dough will prevent the cookies from being flat. 10. Transfer the swirl shortbread butter cookies to the hot oven and bake for 10-12 minutes or until very lightly browned on the edges.

Once done, remove from the oven. Allow the spritz cookies to cool on the baking sheet for 4-5 minutes before transferring them to a wire rack. The eggless butter cookies will still be soft when out of the oven. Allow them to cool completely, and they will become firm.

Top with cherry halves or add sprinkles of your choice, and enjoy. Now, who can resist these gorgeous looking cookies? They are my go-to recipe for any occasion! A perfect treat without being overly sweet.

Tips to make the best eggless swirl shortbread cookies!

» For best results, start with softened butter. Softened butter and sugar, when creamed together, will create a smooth dough and lighter cookie. » Do not over mix the dough. Overmixing activates the gluten, which results in dense cookies. » Pipe the dough quickly. If the filled piping bag is in your hands for too long, the butter will start to melt from the warmth of your hand, and the cookies will not hold its swirl shape. Therefore, pipe the cookies quickly.

Allow the swirl butter cookies to cool on the baking tray for 3-5 minutes then transfer them onto a wire rack to cool completely. In a span of a few minutes, these shortbread cookies will become crispy and firm and lose their soft texture. » Can you make this cookie dough in advance? Absolutely! You can prepare the dough in advance and store it in the fridge for up to 2 days. » How to store baked cookies? Allow the shortbread cookies to cool completely. Once they are set and firm, place them into an airtight container and refrigerator for a week. » Are Cornstarch and Cornflour the same? Yes, cornflour and cornstarch are the same and can be used interchangeably as a thickening agent in soups and gravies. In the US, it is referred to as corn starch, and the rest of the world calls it cornflour. So whenever a recipe calls for cornstarch, you can use cornflour. Just make sure its smooth in texture and very finely milled to a powder.