Butter Cookies - Eggless Butter Biscuit - Piped Cookies

These tender, crumbly, and melt-in-your-mouth delicious butter cookies are perfect for any occasion. Serve them with evening coffee or simply as a snack.

Recipe Source Link:https://www.mygingergarlickitchen.com/butter-cookies/

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RECIPE INGREDIENTS

» Butter Cookies:

• 3 tablespoons (25g) cornstarch
• 225 grams (8oz) salted butter at room temperature
• 70 grams powdered sugar
• 1 teaspoon vanilla extract
• 200 grams all purpose flour

RECIPE INSTRUCTIONS

» How to make butter cookies

1. Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl cream butter and powdered sugar using a hand or stand mixer or and beat till creamy, pale and fluffy.
3. Add cornstarch and whip for 2 more minutes.
4. Add vanilla extract and half of the flour.
5. Mix until it is well incorporated completely.
6. Add rest of the flour and mix again until completely combined. (Add 1 tablespoon of milk if mixture is dry like pebbles.) Do not over beat.
7. Transfer the batter into a piping bag fitted with with star tip nozzle.
8. Pipe the cookies onto the lined baking tray, spaced 1 inch apart.
9. Try to leave some gap in between cookies as they will expand a little during baking.
10. Bake for 8-10 minutes or until the base is brown, and edges turn lightly golden.
11. Transfer cookies to wire racks; let cool completely.
12. Serve these cookies with hot cup of tea or coffee.
13. Store them in air-tight container.

RECIPE NOTES

1. For piping, you can either use a cookie press or a piping bag with the nozzle of your choice.
2. If your cookies spread while baking, then you can chill the piped cookies in a freezer for 20-30 minutes. This step would ensure that your cookies retain the shape while baking.
3. You can also use salted baking margarine instead of butter.