Welcome to a recipe that might just surprise you: Shortbread Cookies made with mayonnaise! While it may sound unusual, mayonnaise is a classic secret ingredient in many Eastern European kitchens, cherished for its ability to make baked goods incredibly moist and tender. The oil and eggs in the mayonnaise enrich the dough, resulting in a wonderfully crumbly, melt-in-your-mouth texture that's simply irresistible. Paired with sweet chocolate chips, these cookies are a delightful treat that's both easy to make and guaranteed to impress. Get ready to discover a new baking hack you'll want to use again and again!
Shortbread Cookies with Mayonnaise and Chocolate Chips
Ingredients for Shortbread Cookies with Mayonnaise and Chocolate Chips
- 200 g butter
- 200 g mayonnaise
- 1 large egg
- 170 g powdered sugar
- 550-600 g all-purpose flour
- 1.5 teaspoons baking powder
- a pinch of vanillin (a potent vanilla powder; can be substituted with 1 tsp vanilla extract)
- heat-stable chocolate chips
- salt
How to Make Shortbread Cookies with Mayonnaise and Chocolate Chips
Beat the butter, softened to room temperature, for a few minutes until it lightens in color. Add the powdered sugar one tablespoon at a time, beating the butter and sugar mixture until fluffy. Then, crack a large egg into the bowl, add a pinch of fine salt, and beat everything together for 2-3 minutes.
Next, add the mayonnaise and a pinch of vanillin (a concentrated vanilla powder common in Eastern Europe; you can substitute with 1 teaspoon of vanilla extract), and mix everything thoroughly once more. During the holiday season, don’t skimp on fats—use the highest-fat mayonnaise you can find to make the cookies extra delicious!
Now, gradually mix the whipped mixture with all-purpose wheat flour. You will get a rather thick, sticky dough for the mayonnaise shortbread cookies. Cover the bowl and refrigerate for 30-40 minutes, or longer.
Beat the butter with powdered sugar until fluffy, add the egg, and a pinch of salt. Beat everything together.
Add the mayonnaise and vanillin, and mix everything thoroughly again.
Combine the whipped mixture with flour. Cover the bowl and place it in the refrigerator.
Fit a large star tip into a piping bag, fill the bag with the dough, and tie off the end.
Fill a piping bag with the dough.
Grease a sheet of baking paper with butter and place it on a baking sheet. Pipe small cookies, leaving a small space between them. Meanwhile, preheat the oven to 185°C (365°F).
Pipe small cookies.
Place 3-4 heat-stable chocolate chips on each cookie, pressing them in slightly so the chocolate doesn’t spread during baking.
Place 3-4 heat-stable chocolate chips on each cookie.
Place the baking sheet with the mayonnaise shortbread cookies on the middle rack of the preheated oven. Bake for about 10 minutes. The exact baking time will depend on your oven model and its features, as well as the size of the cookies. Generally, once they have risen, puffed up slightly, and turned a light golden color, you can take them out. Since the baking time is short, don’t leave the oven unattended.
Bake the cookies in the oven for about 10 minutes.
The shortbread cookies with mayonnaise and chocolate chips are ready. Transfer the cookies to a board or a wire rack. Once they have cooled slightly, sprinkle with powdered sugar—it’s the simplest and most accessible decoration for holiday baking.
The shortbread cookies with mayonnaise and chocolate chips are ready.
To add variety, you can use white chocolate instead of dark chocolate chips, or make a small indentation in each cookie with a coffee spoon and fill it with a drop of thick jam, like strawberry or raspberry.
And there you have it—perfectly golden, unbelievably tender shortbread cookies with a secret twist! We hope you enjoyed this journey into the creative world of baking. These cookies are wonderful for sharing during the holidays, packing in lunchboxes, or simply enjoying with a warm cup of tea or coffee. Don't hesitate to experiment with different additions like nuts, dried fruit, or a drizzle of melted chocolate. Store them in an airtight container, and they'll stay fresh and delicious for days. Happy baking, and enjoy every crumbly bite!
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