Butter Cookies
Classic piped Butter Cookies with a tender, melt-in-your-mouth texture and golden edges. Simple ingredients come together for a buttery, aromatic treat.
Ingredients
Wet Ingredients
- 250 g unsalted butter softened
- 90 g icing sugar
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 300 g cake flour
- 1 pinch salt
Instructions
Wet Ingredients
- Preheat your oven to 160℃ (320℉). Line two baking trays with parchment paper.
- In a mixing bowl, cream 250g softened butter with 90g icing sugar and 2 Tbsp granulated sugar on medium speed for 4–5 minutes until pale and fluffy.250 g unsalted butter, 90 g icing sugar, 2 Tbsp granulated sugar
- Add 1 tsp vanilla extract and mix until just incorporated, scraping down the bowl once.1 tsp vanilla extract
Dry Ingredients
- On low speed, gradually sift in 300g cake flour and a pinch of salt. Mix until a soft dough forms—avoid overworking.300 g cake flour
- Transfer dough to a piping bag fitted with a 1 cm star tip. Pipe 3–5 cm shapes, spacing 2 cm apart.
- Place trays in the preheated oven and bake for 20–25 minutes, rotating halfway, until edges are barely turning golden.
- Remove trays and let cookies rest for 5 minutes. They’ll firm up as they cool.
- Transfer to a wire rack and cool completely before storing.
Notes
Be sure to chill the dough for at least 30 minutes before piping to maintain clean, defined shapes.
Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze up to 1 month. Thaw at room temperature before serving.