Piped Butter Cookies

These cookies are perhaps one of the easiest baked treats I know. They require very few basic ingredients which are almost always available in my pantry. The only reason I don’t make them more often is that I end up eating half of them even before they have had the chance to cool down completely. They have a rich buttery flavor and a lovely crumbly texture.

Traditionally, they are shaped with a cookie press but since I don’t have one I use a pastry bag with a large star tip (Wilton 1M) to shape them into bite sized stars and bigger rosettes. I also add some sprinkles since my daughters (like most kids) love them. They also love “helping” me in sprinkling the colorful sprinkles on the unbaked cookies so that they can sneakily pop a few in their mouth when I’m not looking. I get about 4 dozen bite sized stars and about 1 dozen rosettes from this recipe.

The last time I made them, I made the mistake of putting both stars and rosettes on the same baking sheet. The stars baked faster since they were smaller , leaving me with slightly under baked rosettes. So this time I remembered to bake them in separate batches.

1 cup  unsalted butter ( room temperature )
1/2 cup (100 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
2 large egg yolks
2  cups (260 grams) all purpose flour
1/4 teaspoon salt
Colored sprinkles

 1) Preheat oven to 350 degrees F
2) Beat the butter and sugar until pale and fluffy (3-4 minutes). Add the egg and vanilla extract and beat until incorporated. On low speed, gradually add the flour and salt and mix until incorporated.

4) Fill the dough into a pastry bag fitted with a large star tip . Hold the pastry bag perpendicular to an ungreased baking sheet
and  pipe stars or rosettes, with the tip almost touching the sheet. If the dough appears to be too soft to pipe add a few more tablespoons of flour and mix thoroughly. Space the unbaked cookies about 1 inch apart. On a large cookie sheet they can be baked in two batches.
5) The stars take about 10 minutes to bake while the rosettes take a couple of minutes longer.When the edges  of  the cookies  are barely tinged with brown remove the cookie sheet from the oven and place the it on a wire rack for a few minutes to cool. Then gently transfer the cookies to a wire rack to cool completely.
This recipe has been linked to Bake Fest



22 comments on “Piped Butter Cookies

  1. Looks great! So creative with the piping bag to make the cookies! I have the same problem..i ended up eating most of what i bake.. 🙂

  2. Thanks for trying the recipe.Do let me know how they turn out. You can also post a picture of your cookies on my Facebook page or email them to me and I will be glad to add them to the Members’ Pics section of my blog and Facebook page.

  3. Assalamo alaikum
    Thanks for sharing this recipe it really good,I just felt ithat batter needed some more sugar so i added some brown sugar may be 2 tbsp and I used only 2 cups of flour as I felt that wont be able to use it in my cookie press.My cookies my came out really good and were gone real quick:))

  4. What should the end consistency look like? When I was done mixing, I ended up with a ball of dough. Should it be softer?
    Thanks – would love to see a step by step with pictures!

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