Butter Cookies with Crisp Piped Ridges
Make piped butter cookies with clear ridges. Get tips for butter temperature, piping consistency and controlling spread in a rich, buttery dough.
Servings 24 cookies
Calories 100kcal
Equipment
- Stand mixer
- Piping bag
- Large star tip
- Baking Sheet
- Parchment paper
Ingredients
Butter and sugars
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
Dry ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Wet ingredients
- 1 large egg
- 1 teaspoon alcohol-free vanilla bean paste
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars until pale and fluffy, about 2-3 minutes.
- Add the flour, salt, and mix until just combined, being careful not to overmix.
- Beat in the egg and vanilla bean paste until smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Once chilled, scoop the dough into balls, about 1 tablespoon each. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 8-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional information:
- Calories: 100
- Protein: 1g
- Carbohydrates: 12g
- Fat: 6g
- Saturated fat: 4g
- Cholesterol: 10mg
- Sodium: 50mg
- Potassium: 20mg
- Fiber: 0g
- Sugar: 6g
- Vitamin A: 0 IU
- Vitamin C: 0mg
- Calcium: 2mg
- Iron: 1mg