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Cherry Topped Cookies - Ruchiskitchen
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4.62 from 26 votes

Eggless Swirl Shortbread Cookies

Nothing turns a bad day into a good day like melt-in-your-mouth eggless swirl shortbread cookies. Spritz butter cookies, topped with maraschino cherries, match up for a delicious dessert that will satisfy any sweet tooth.
Prep: 10 minutes
Cook: 10 minutes
Chill Time20 minutes
Total: 40 minutes
Course: Dessert
Cuisine: Egg-free, Vegetarian
Servings: 30
Calories: 109kcal
Author: Ruchi

Ingredients

GARNISHES

US Customary - Metric

Instructions

  • Preheat the oven @350 degrees F. Transfer the softened butter and sugar to a mixing bowl.

    PROTIP – Before you start, allow butter to come to room temperature. Butter and sugar will blend easily if they are at room temperature.
  • 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.
  • Grease your baking tray and pipe the dough onto the cookie sheet. Do not crowd the tray. Allow some space between the cookies, as they will expand a little during baking.
  • Chill the tray in the refrigerator for 20 mins before baking. Chilling the dough will prevent the cookies from being flat. 
  • Transfer the swirl shortbread butter cookies to the hot oven and bake for 12-15 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.

Notes

 
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. 
 
» Do not over-bake the eggless swirl shortbread cookies. Bake until the sides of the cookies are slightly brown and just set.
Allow them 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 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 cookies to cool completely. Once they are set and firm, place them into an airtight container and refrigerator for a week.
 
» Want to feed a large crowd? This recipe can easily be doubled to meet your requirements. 
 
» Are Cornstarch and Cornflour the same? Yes, cornflour and cornstarch are one and 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.
 

Nutrition

Calories: 109kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 3mg | Iron: 1mg