Easy Piped Butter Cookies
Ingredients
- Unsalted butter – 1 cup (226g), softened
- Powdered sugar – ½ cup (60g)
- All-purpose flour – 1¾ cups (220g)
- Cornstarch – ¼ cup (30g)
- Vanilla extract – 1 tsp
- Milk – 1 to 2 tbsp (15–30ml), as needed
Instructions
Cream the softened butter and powdered sugar together until pale, light, and fluffy. Add the vanilla extract and mix well. Sift in the flour and cornstarch, then gently fold to combine. If the dough is too thick to pipe, add 1 tablespoon of milk at a time until you get a soft, pipeable consistency.Transfer the dough into a piping bag fitted with a large open star tip. Pipe swirls or rosettes onto a baking tray lined with parchment paper.
Chill the tray in the fridge for about 15 minutes to help the cookies hold their shape. Bake in a preheated oven at 170°C (340°F) for 12–15 minutes or until the edges are lightly golden.
Let them cool on the tray for 5 minutes before transferring to a rack to cool completely.
, softened Powdered sugar – ½ cup (60g) All-purpose flour – 1¾ cups (22…){kind=link}
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