Description
This simple butter cookies recipe yields the most tender, melt-in-your-mouth cookies with crisp, golden edges. The rich, thick batter is perfect for piping into beautiful swirls. These are the classic, elegant butter cookies you’ve been searching for, and they come together with no chilling required!
Ingredients
Units
Scale
- 1 cup (2 sticks / 227 g) Unsalted Butter, softened to room temperature
- 2/3 cup (133 g) Granulated Sugar
- 2 Large Egg Yolks, room temperature
- 1 teaspoon Pure Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Kosher Salt
- 2-3 tablespoons Whole Milk, room temperature
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line one or two large baking sheets with parchment paper.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 2-3 minutes, until light, pale, and fluffy.
- Add Egg Yolks and Vanilla: Add the room-temperature egg yolks and vanilla extract. Mix on medium speed until fully combined and the batter is smooth. Scrape down the sides of the bowl as needed.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and kosher salt to ensure they are evenly distributed.
- Mix the Final Cookie Dough: On low speed, slowly add the flour mixture to the butter mixture in 2-3 batches. Mix only until the flour is just combined. The dough will be very thick and look a bit crumbly.
- Add Milk for Piping: Working one tablespoon at a time, add the room-temperature milk (start with 2 tablespoons). Mix on low speed until the batter is thick, sticky, and soft enough to pipe, but still holds its shape. You may need up to 3 tablespoons.
- Prepare Your Piping Bag: This is a very thick batter, so a heavy-duty piping bag is recommended. Fit your bag with a large star tip (like a Wilton 1M or 2D).
- Pipe the Cookies: Hold the piping bag straight up (90-degree angle) above the parchment-lined baking sheet. Squeeze with firm, steady pressure to pipe the batter into a circular, rosette pattern. Leave about 1-2 inches of space between each cookie.
- Bake to Golden Perfection: Place the baking sheet on the center rack. Bake for 13-15 minutes, until the edges and ridges of the swirls are a beautiful golden brown. The centers will still look pale.
- Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes. This is crucial as they are very delicate. After 10 minutes, carefully transfer them to a wire cooling rack to cool completely.
Notes
- Creaming is Key: You’re looking for the butter/sugar mixture to become visibly lighter and fluffy. This whips air into the dough for a light, tender cookie.
- Do Not Overmix: When adding the flour, stop mixing as soon as the flour disappears. Overmixing will make the cookies tough instead of tender.
- Room Temp Ingredients: Using room temperature egg yolks and milk is essential for a smooth batter that doesn’t curdle or seize.
- Piping Tip: For the “Double Bag Method” if you’re worried your bag might split: Transfer the batter to an uncut piping bag, snip the end, and place this bag inside a second bag that is fitted with the star tip.
- Cooling is Crucial: The 10-minute cooling time on the pan is essential. The cookies are very delicate when hot and need this time to set up before being moved.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies, Holiday
- Method: Baking, Piping
- Cuisine: American, European
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 25 mg
