Pinipig Shortbread Cookies are a delicious twist on the classic cookie! They’re easy to make in 30 minutes and with only five ingredients. Crumbly and buttery with added crunch and flavor from pinipig, they’re delicious with coffee, tea, or your favorite cold refreshment.
This recipe was born one afternoon when I had plenty of free time and plenty of pinipig in my pantry. The bag of pounded toasted rice was a pasalubong from a friend months ago and was nearing the end of freshness, so I decided to dust off my baking apron and do a little experimentation to use it up.
The resulting pinipig shortbread cookies turned out so crisp, buttery, and delicious that I almost sprained my shoulders trying to give myself a pat on the back. But not to rain on my own parade, shortbread made of flour, butter, and sugar is really nothing new in Filipino cuisine, with polvoron as the perfect example.
Still, new concept or not, these cookies need to get on your baking list ASAP!
- They’re easy to make in five simple steps and ready to enjoy in 30 minutes.
- They need only five pantry staples to put together! No running around town looking for fancy ingredients. Don’t have pinipig? Check out the ingredient list below for an easy substitute.
- They’re crisp and buttery with a delicious crunch from pinipig. So good with a hot cup of coffee for breakfast or an icy-cold soda for a midday snack!
- They make a great homemade holiday or hostess gift. Everyone on your list would appreciate this tasty baked treat!
- Salted butter– use high-quality butter with a high butterfat content of at least 82% for a tender texture and richer flavor. If using unsalted, add ¼ teaspoon salt to the flour mixture.
- Powdered sugar– also called icing or confectioner’s sugar. Gives the cookies a soft, melt-in-your-mouth texture.
- Vanilla extract- enhances the flavor. You can also try almond extract for a taste switch up
- Flour- the recipe uses all-purpose flour.
- Pinipig– for added crunch. If unavailable, you can substitute Rice Krispies cereal.
- Prepare a springform or round pan by lightly greasing it with cooking spray or lining with parchment paper.
- Make dough. Cream butter and sugar until fluffy using a hand mixer. Add flour and pinipig and continue to beat. The mixture will be dry initially but continue to beat until a stiff dough forms. If the dough is too dry, add another 1 tablespoon of softened butter or drizzle with about 1 tablespoon of water until it holds together.
- Chill the dough. Wrap it in plastic film and refrigerate for at least 1 hour to firm up the butter and keep the cookies from spreading too much.
- Press dough on the bottom of the prepared baking pan. Using the back of a spoon or a mini rolling pin, gently smooth the surface of the dough. Using a fork, prick the dough all over to allow the steam to escape and keep the shortbread from bubbling during baking.
- Bake in a 300 F oven for about 20 to 30 minutes or until light brown across the top surface and a slightly deeper brown around the edges.
- Remove from oven and immediately turn out onto a flat surface. With a knife or a pizza well, cut the shortbread into 12 wedges while still warm.
Three ways to make
You can shape and bake these cookies in four simple ways! Whatever method you choose, make sure to chill the dough prior to baking.
- Press the dough into a round pan, bake, and cut into segments while still warm from the oven.
- Chill the dough and roll it into a ½-inch thick slab. Slice into “fingers,” or cut with a cookie cutter and bake.
- Roll the dough into a log, cover it with plastic wrap, and chill. Slice into ½-inch thickness and bake.
- Drop by tablespoonful on a baking sheet, chill, and flatten down before baking.
The cookies will be soft and crumbly fresh from the oven but will firm up nicely as they cool.
Enjoy these shortbread cookies with hot tea, coffee, or tsokolate for a delightful snack treat!
These cookies are not only easy to make but store well too!
- Baked– store in between layers of parchment paper to prevent them from sticking together and place in an airtight container. Keep at room temperature for up to one week or freeze for up to 3 months.
- Unbaked– roll the dough into a log, wrap it tightly in plastic film, and place it in a resealable bag. Refrigerate for up to 1 week or freeze for up to 1 month. Thaw the dough in the refrigerator overnight before slicing and baking.