Assorted Butter Cookies Recipe

Assorted Butter Cookies Recipe

Ingredients

For the butter cookie dough

 • All-purpose flour – 2 cups (250g)

 • Butter – 1 cup (227g), softened

 • Icing sugar – ¾ cup (90g)

 • Egg – 1 large (50g without shell)

 • Vanilla extract – 2 teaspoons (10ml)

 • Cornflour – 2 tablespoons (16g)

 • Salt – ¼ teaspoon (1g)

For the chocolate cookie dough

 • Cocoa powder – 2 tablespoons (12g)

 • Prepared butter cookie dough – approximately half of the dough

For decoration

 • Dark chocolate – 200g

 • Strawberry jam – 3 tablespoons (60g)

 • Chopped peanuts or almonds – ½ cup (60g)

Instructions

Prepare the dough

 • Preheat your oven to 170°C. Line your baking trays with parchment paper.

 • Beat the softened butter and icing sugar together until creamy, smooth, and fluffy.

 • Add the egg and vanilla extract, then mix until well combined.

 • Sift the flour, cornflour, and salt into the butter mixture.

 • Mix gently until a soft, pipeable dough forms. Avoid overmixing.

 • Divide the dough into two portions. Leave one portion plain and mix the cocoa powder into the other portion until evenly incorporated. If the chocolate dough becomes too stiff, add a small amount of milk.

Shape the cookies

 • Transfer the dough into piping bags fitted with large star or French star nozzles.

 • Pipe rosettes, stars, long fingers, and other decorative shapes onto the prepared baking trays.

 • For jam-filled cookies, pipe small round cookies and gently make an indentation in the centre.

 • Fill each indentation with a little strawberry jam.

Bake the cookies

 • Bake in the preheated oven at 170°C for approximately 12–18 minutes, depending on the size and thickness.

 • Remove the cookies when the edges are lightly golden. Chocolate cookies may be harder to judge by colour, so check their texture and baking time carefully.

 • Allow the cookies to cool on the tray for about 5 minutes before transferring them to a wire rack to cool completely.

Decorate the cookies

 • Melt the dark chocolate gently using a double boiler or microwave in short intervals.

 • Dip the ends of the plain butter cookies into the melted chocolate.

 • Sprinkle chopped peanuts or almonds over the chocolate before it sets.

 • You can also dip the chocolate cookies in melted chocolate or leave some cookies plain.

 • Allow the chocolate to set completely before serving or packaging.

Storage

 • Store the completely cooled cookies in an airtight container.

 • They can remain fresh for approximately 1–2 weeks when stored in a cool, dry place.

 • Keep the cookies away from moisture and direct sunlight to maintain their crisp texture.

Tips for Perfect Butter Cookies

 • Use softened butter, not melted butter.

 • If the dough is too stiff to pipe, let it soften slightly at room temperature.

 • If the dough is too soft, chill it briefly before piping.

 • Use a large piping nozzle to make piping easier.

 • Do not overbake the cookies, as they will continue to firm up while cooling.

Enjoy your homemade assorted butter cookies! 🍪