Classic Piped Butter Cookies: A Timeless Treat

Ingredients

BUTTER, SOFTENED 140g (⅔ cup)
POWDERED SUGAR 60g (½ cup)
A PINCH OF SALT BEATEN EGG ½
VANILLA EXTRACT ½ tsp
ALL-PURPOSE FLOUR 175g (1 cup + 2 tbsp)
CORNSTARCH 5g (½ tbsp)

Directions

Instructions

Set your oven to 340°F (170°C). Line a baking sheet with parchment paper.

Step 1
In a medium bowl, whip the softened butter for 1 minute. Add the powdered sugar and whip for another minute until light and fluffy.

Step 2
Mix in the vanilla extract and half of the beaten egg, whipping until fully incorporated.

Step 3
Sift together the flour, salt, and cornstarch.

Step 4
Gradually fold the dry ingredients into the butter mixture using a spatula until smooth.

Step 5
Transfer the cookie dough into a piping bag fitted with a star nozzle. Pipe cookie shapes onto the prepared baking sheet, spacing them evenly.

Step 6
Bake in the preheated oven for 15 minutes, or until the edges are lightly golden.

Step 7
Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.