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Melt in your mouth Shortbread Cookies

Bringing in the Christmas season with these brown sugar shortbread cookies. I decided to pick brown sugar over the classic icing sugar shortbread because I love the caramel-ly note that brown sugar brings. These cookies would be wonderful with pure cane sugar or coconut sugar as well!

The recipe contains cornstarch which contributes to a lighter texture in the cookie. After playing around with the quantities of butter, I finally found the perfect balance giving a flaky & crisp cookie that’s not too dry nor too greasy.

The spices I chose for the cookies are super festive. Lemon Zest paired with cardamom brings out a beautiful floral note in cardamom which by itself can be pretty intimidating. Citrus adds this beautiful fresh note and hence my second cookie flavour has orange zest along with cinnamon & clove.

For the Icing, I decided to make a quick royal icing which is traditionally made with egg whites or aquafaba (for the egg-free version). I decided to use light corn syrup instead which gives the desired consistency and shine.

I hope you all enjoy making these cookies, wishing everyone Happy Holiday’s =)

Eggless Spiced Shortbread Cookies

Print Recipe
Serves: 16-18 Cookies Cooking Time: 1 hour


  • Cookies:
  • All Purpose Flour(Maida): 130g / 1 cup flour
  • Cornstarch: 10g /4 teaspoons
  • Butter(Unsalted): 89g/1/3rd cup + 1 tablespoons (at room temperature)
  • Brown Sugar(dark) 42g/1/4th cup brown sugar(packed)
  • Salt: 1/4 teaspoon
  • Vanilla: 1/4 teaspoon
  • Flavorings:
  • 2 lemons zested+ 1/2 teaspoon cardamom powder
  • OR
  • Orange Zest+ 1 teaspoon cinnamon+1/4th teaspoon clove powder
  • Quick Icing:
  • Icing Sugar: 120g/ 1 cup
  • Lemon Juice 2.5g/1/2 teaspoon
  • Corn Syrup: 10g/ 2 teaspoons
  • Orange Juice/ Water 12.5g/2.5 teaspoons





Pre-heat the oven to 325 F/ 160 C


Start by sifting the flour, cornstarch & salt together and set it aside


Add the room temperature butter, sugar, zest & spices to another bowl and cream together using an electric hand blender or stand mixer


Whisk until the mixture is light and well incorporated


Add the sifted dry ingredients and using a wooden spoon/spatula slowly combine


Using your hands to rub the butter into the flour until it resembles a course mealy texture


Bring the crumbly dough together, wrap in plastic wrap and refrigerate for at least 30 minutes


Take out of the fridge(the dough will still be hard) using your hands break it apart and knead it till it softens and becomes malleable (make sure its still cold)


Using 2 large pieces of parchment roll out the dough evenly until it is 1/2 a centimeter thick


Cut out the cookies using your cookie cuter and place the cutouts on a parchment lined baking tray


Bring together all the scraps, re roll till 1/2 cm thick and cut more cookies


Keep doing this till you have no dough left


Place the cookies in the refrigerator for 10 minutes


Bake in a pre-heated oven for a total of 12 minutes (Bake for 6 minutes, turn the tray in the oven and bake for another 6 minutes)


Cool cookies completely before piping the icing




Sift the icing sugar into the bowl


Add the lemon juice, orange juice/water, light corn syrup and using a whisk combine well


The mixture will get thick and glossy, make sure all the sugar is incorporated


Transfer to a piping bag with a super small round tip or cut a small hole at the tip of a piping bag and pipe the icing onto the cooled cookies


Let the icing dry off and enjoy!

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