🍪 BUTTER COOKIES
Soft, melt-in-your-mouth cookies with a delicate crunch.
Reactions: 6.5K ❤️
🛒 Ingredients
3 cups all-purpose (plain) flour
185g unsalted butter, at room temperature
1½ cups icing sugar (powdered sugar)
¼ cup milk
1 egg
2 teaspoons vanilla extract
¼ teaspoon salt
👩🍳 Steps
Sift Dry Ingredients:
In a large bowl, sift together flour and salt. Set aside.
Cream Butter & Sugar:
In a separate bowl, beat the butter and icing sugar until pale and creamy (about 3–5 minutes with an electric mixer).
Add Egg:
Add the egg and beat for about 3 minutes, until light and smooth.
Add Milk & Vanilla:
Mix in the milk and vanilla extract until fully incorporated.
Combine with Flour:
Gradually add the flour mixture to the wet ingredients. Mix until a soft, pipeable dough forms (do not overmix).
Pipe the Dough:
Transfer dough into piping bags fitted with decorative nozzles.
Pipe onto a greased and lined baking tray into desired shapes (rosettes, rings, etc.).
Chill:
Refrigerate the tray for 30 minutes to help the cookies hold their shape during baking.
Bake:
Bake in a preheated oven at 180°C (350°F) for about 10–12 minutes, or until the edges are just golden brown.
Cool:
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips
Add a touch of almond extract for a flavor twist.
For festive flair, dip one end in melted chocolate and sprinkle with crushed nuts or sprinkles.
Dough can be refrigerated for up to 2 days or frozen for up to 2 months.
These butter cookies are a timeless favorite—perfect for holidays, gifts, or tea time! 🍪💛 Would you like a chocolate version or printable card for this recipe?