Butter cookies Recipe

Ingredients:

1 cup (227g) unsalted butter, softened

⅔ cup (80g) powdered sugar

1½ cups (190g) all-purpose flour

2 tablespoons (15g) cornstarch

1 teaspoon vanilla extract

Cream the softened butter and powdered sugar together until light, fluffy, and pale in color. Add in vanilla extract and mix well.

Sift in the flour and cornstarch, then mix until a soft dough forms. The dough should be soft but not runny—suitable for piping.

Transfer the dough into a piping bag fitted with a star or rosette nozzle. Pipe onto a lined baking tray, spacing each cookie apart.

Chill the piped cookies in the fridge for about 15–20 minutes (this helps them hold their shape while baking).

Bake in a preheated oven at 160°C (320°F) for 12–15 minutes or until the edges are lightly golden. Let cool on the tray before transferring.