Passionfruit Shortbread Cookies
Indulge in the tropical sweetness of Passionfruit Shortbread Cookies, a melt-in-your-mouth treat that’s as visually stunning as it is delicious. These buttery, crumbly cookies are elevated with vibrant passionfruit pulp, giving them a tart, fruity twist that perfectly balances their richness. Finished with a glossy passionfruit glaze, each bite bursts with summery flavors that evoke a sense of warm island breezes. With just 20 minutes of prep and a handful of pantry staples, these cookies are simple to make yet utterly decadent. Ideal for afternoon tea, holiday cookie platters, or anytime you crave a tropical-inspired indulgence, this recipe is your new go-to for standout desserts.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 30 grams Cornstarch
- 0.5 teaspoon Salt
- 60 milliliters Passionfruit pulp (fresh or canned)
- 120 grams Powdered sugar (for glaze)
- 15 grams Unsalted butter (melted for glaze)
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a mixing bowl, cream the unsalted butter (227 grams) and powdered sugar (75 grams) together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract (1 teaspoon) until combined.
In a separate bowl, whisk together the all-purpose flour (260 grams), cornstarch (30 grams), and salt (0.5 teaspoon).
Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together. Avoid overmixing.
Divide the dough in half and shape each portion into a log approximately 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for 30 minutes or until firm.
Once the dough is chilled, slice the logs into 1/4-inch-thick rounds and place them on the prepared baking trays, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges just begin to turn a light golden color. Remove from the oven and allow the cookies to cool completely on a wire rack.
To make the passionfruit glaze, whisk together the passionfruit pulp (60 milliliters), powdered sugar (120 grams), and melted butter (15 grams) until smooth and slightly thickened.
Once the cookies are completely cooled, drizzle or spread the passionfruit glaze over the tops of the cookies. Allow the glaze to set for 15-20 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 197.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
