Piped Butter Cookies
Ingredients
• 250g unsalted butter, softened
• 100g icing sugar
• 1 large egg
• 1 tsp vanilla extract
• 300g all-purpose flour
• 30g cornstarch
• ¼ tsp salt
• 1–2 tbsp milk, only if needed
Method
1. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
2. Beat the softened butter and icing sugar for 3–5 minutes, until very light and fluffy.
3. Add the egg and vanilla and beat until fully incorporated.
4. Sift together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix until a smooth, soft, pipeable dough forms. If the dough is too stiff, add milk 1 tablespoon at a time.
6. Transfer the dough into a piping bag fitted with a large star nozzle.
7. Pipe the cookies into rosettes, swirls, or small flower shapes onto the prepared tray.
8. Chill the piped cookies for 10–15 minutes to help them hold their shape while baking.
9. Bake for 10–14 minutes, until the edges are lightly golden.
10. Let them cool on the tray for 5 minutes, then transfer to a wire rack.
11. Cool completely before storing in an airtight container.
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