Easy Piped Butter Cookies

Ingredients

• 1 cup butter (250g), softened

• ½ cup icing sugar (60g)

• 1½ cups all-purpose flour (190g)

• 2 tablespoons cornflour (15g)

• 1 teaspoon vanilla extract

• Pinch of salt

Cream the butter and icing sugar together until light, smooth, and fluffy. This step is very important for soft pipable dough.

Add the vanilla extract and mix well.

Sift in the flour, cornflour, and salt. Gently mix until a smooth, soft dough forms. The dough should be soft enough to pipe but not runny.

Transfer the dough into a piping bag fitted with a star nozzle.

Pipe shapes (roses, swirls, or lines) onto a lined baking tray.

Chill the piped cookies in the fridge for about 15–20 minutes. This helps them hold their shape.

Bake in a preheated oven at 170°C for 12–15 minutes or until the edges are lightly golden.

Allow to cool completely before removing from the tray.