Butter Cookies

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  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tbsp cornstarch
  • 1/4 tsp salt

Instructions

1. Prepare the Dough

  1. Preheat oven to 350°F (175°C).
  2. Line a baking tray with parchment paper.
  3. Beat butter and sugar until light and fluffy.
  4. Add egg and vanilla; mix well.
  5. Sift in flour, cornstarch, and salt.
  6. Mix until a soft dough forms.

2. Pipe the Cookies

  1. Transfer dough into a piping bag fitted with a large star tip.
  2. Pipe spiral/swirl shapes onto the tray.

3. Bake

  1. Bake for 12–15 minutes or until edges turn light golden.
  2. Cool on tray for 5 minutes, then transfer to a rack.

Tips

  • If dough is too thick to pipe, let it warm slightly or add 1–2 tsp milk.
  • Chill piped cookies for 10 minutes before baking for sharper shapes.
  • Store in an airtight container for up to 1 week.

Optional Variations

  • Dip half in melted chocolate.
  • Add lemon zest or almond extract.
  • Sprinkle sugar on top before baking.

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