Whipped Shortbread Spritz Cookies



20 min


1 h


20 minutes

Whipped Shortbread Spritz Cookies

Photo, Erik Putz. Food styling, Irene Ngo.

As beautiful as they are tasty, these cookies add cranberries to whipped shortbread.


  • 1 2/3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup unsalted butter , softened
  • 1 cup icing sugar
  • 2 tbsp milk
  • 1 tbsp orange zest
  • 1 tsp vanilla
  • 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.

Nutrition (per serving)

  • Calories
  • 146,
  • Protein
  • 1 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 9 g,
  • Sodium
  • 56 mg.

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.