Whipped Shortbread Spritz Cookies

Prep 20 min
Total 1 hour
Makes 20 minutes



1 2/3 cups
all-purpose flour
1 tbsp
1/2 tsp
1 cup
unsalted butter, softened
1 cup
2 tbsp
1 tbsp
1 tsp
1/3 cup
finely chopped dried cranberries


1. Position rack in centre of oven, then preheat to 325F. Line 2 baking sheets with parchment.

2. Sift flour with cornstarch and salt in a medium bowl. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until very pale and fluffy, 4 to 5 min. Add milk, zest and vanilla and beat for 1 min.

3. Reduce speed to low and beat in flour until just combined. Stir in cranberries. Spoon half of batter into a piping bag fitted with a large, open star tip. Squeeze bag and pipe batter into an ‘S’ shape (about 2 in. long and 1 in. wide), 1 in. apart, on a prepared sheet. (Cookies will spread as they bake.)

4. Bake until edges are dark golden, 15 to 17 min. Let stand on sheet for 3 min, then transfer to a rack to cool completely. Repeat with remaining dough.

Kitchen Tip:
For the large, open star piping tip, we used Ateco #8.

Storage Tip:
Cookies will keep well stored in an airtight container up to 5 days.


Calories 146, Protein 1 g, Carbohydrates 15 g, Fat 9 g, Sodium 56 mg.
Recipe Collections
Latest Recipes