Butter Cookies
User Reviews
4.7
Butter Cookies
Description
This Butter Cookies recipe uses softened unsalted butter creamed with sugar and salt as a base, incorporating egg yolks and vanilla extract for richness and flavor. The addition of flour and a small amount of milk adjusts the dough’s consistency to be pipe-able, enabling shaping through a large star piping tip. Baking at 350°F until golden brown on the underside produces cookies with a tender crumb and subtle caramelized undertones.
The cookies' crisp bottoms contrast with their soft, melt-in-the-mouth centers, achieved by controlling dough moisture and baking time. Chilling the piped dough before baking can reduce spreading and keep shapes defined. An optional step includes dipping half of each cookie in melted chocolate or candy melts and adding sprinkles immediately for a festive finish.
Storing the cookies in an airtight container preserves their texture. Using room temperature egg yolks may ease piping consistency. The recipe notes provide guidance for achieving a funfetti-style variant with almond extract and for melting chocolate safely in a microwave. The dough's pipe-ability with a large star tip shapes the cookies uniquely compared to rolled dough methods.
Ingredients
- 1 cup (226g) unsalted butter softened
- 2/3 cup (140g) granulated sugar
- 1/4 tsp salt
- 2 egg yolk, large
- 1 1/2 tsp vanilla extract
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 2 - 4 tsp milk
- chocolate optional (see notes, or candy melts
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
- Mix in egg yolks and vanilla.
- Add flour and mix until crumbly then add in 2 tsp milk, if needed add in another 1 - 2 tsp milk for a more pipe-able consistency - add as little as possible for less spreading though.
- Transfer to a 16-inch piping bag fitted with a very large open star tip (I like the Ateco 826 or 827 here, smaller tips won't work for piping this thick batter don't attempt it).
- Pipe dough into rounds onto two ungreased baking sheets (if you normally have issues with cookies spreading chill them for 30 minutes on baking sheet before baking).
- Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 - 16 minutes.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
- Use room temperature egg yolks to improve dough pipeability.
- Chill piped dough on the baking sheet for 30 minutes if cookies tend to spread while baking.
- To create funfetti cookies, add half a teaspoon of almond extract along with vanilla extract.
- For chocolate dipping, melt 10 oz of chocolate or candy melts in 20-second intervals at 50% microwave power, stirring until smooth.
- After dipping in chocolate, add sprinkles immediately and let the cookies set on parchment paper.
- Store cookies in an airtight container to maintain freshness.
User Reviews
Overall Rating
4.7
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