Swirl Shortbread Cookies are crispy, buttery and oh-so delicious. Great to pack as an edible gift for the holidays.
These swirl shortbread cookies were the first to be added to my holiday baking list. I saw them on Martha Stewart site and loved the ombré colored cookies. But I went with plain vanilla flavor.
I love baking shortbread cookies. They are easy to put together with just a few ingredients and taste buttery and amazing. I have tried quite a few shortbread cookie recipes like this chocolate chip toffee cookies or these fruit-nut cookies.
Endless Possibilities with Shortbread dough:
Shortbread dough can be used to made drop cookies without any refrigeration. This makes making cookies at short notice a breeze.
If you prefer to make cut cookies, then the dough can be chilled and made into cut cookies. So the possibilities are endless with this one cookie dough recipe.
Coming back to these swirl shortbread cookies, they can be made using a big star tip or a cookie press. One thing to keep in mind is the thickness of the dough. If it is very thick, it will be very hard to pipe the cookies. Add enough milk to loosen the dough.Once you have the right consistency, then you are good to go. These swirl shortbread cookies can be made into either round wreath shape or ‘S’ shape. They are cute either way. I hung up a few round ones on the tree too. Dip half of the cookies in melted chocolate for extra something special. Check out the other bloggers doing this Bake-a-thon.
Easy Swirl Cookies
- 1 cup (2 sticks) Unsalted Butter, at room temperature
- 1 cup Confectioners Sugar
- ½ tsp salt
- 1 tsp Vanilla extract (I used ½tsp ground vanilla)
- 2 cups all purpose flour
- 2~3 tbsp milk
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Beat butter and sugar together until light and fluffy. Add the salt and vanilla extract, beat for 1 more minute.
- Add the flour and beat until it comes together as a dough. Add 2tbsp milk and beat until mixed. Dough has to be like thick frosting - if it is too thick, then it will be very difficult to pipe them out. So make sure that the dough is not too thick and not too runny.
- Fill a piping bag fitted with a large start tip with the dough. Pipe out circles or 'S' shapes onto the prepared baking pans.
- Bake for 12~15 minutes or until the cookies are firm and very lightly golden. Remove onto a wire rack to cool completely.