Melt-in-Your-Mouth Butter Cookies
Delicate crumb and buttery richness make these cookies irresistible! Perfectly tested for home bakers.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 22 Cookies
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Ingredients
125g Cake Flour
15g Cornstarch
110g Unsalted Butter (Softened)
60g Caster Sugar
1 Tsp Vanilla Extract
1 Tbsp Heavy Cream
1/4 tsp Salt
Instructions
1. Preheat the oven to 170°C (340°F) and line two baking trays with parchment paper.
2. In a large bowl, beat the softened butter, caster sugar, and salt using a handheld beater until pale and creamy. Scrape down the sides of the bowl as needed.
3. Add the vanilla extract and heavy cream, then beat again briefly to combine.
4. Sift the cake flour and cornstarch into your butter mixture. Using a rubber spatula, fold together gently until just combined, forming a soft cookie dough. Be careful not to overmix.
5. Transfer about half of the cookie dough into a piping bag with a 13mm star nozzle tip. (Feel free to choose any size nozzle that suits your cookie size preference, as it will ultimately determine the final look of your baked treats.)
6. To help keep your parchment paper from shifting while you pipe the cookies, pipe a little bit of mixture in each corner of the tray, then place your parchment paper over the top, sticking it in place. Pipe 1-2 inch round swirl cookies onto the prepared sheets.
7. Repeat the process with the remaining cookie batter.
8. Bake for 15-18 minutes, or until the edges turn a beautiful golden brown color.
9. Set aside on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
10. Enjoy!
Notes
You don’t have to pipe these cookies: You can skip the piping step and opt for an easier method by dividing the dough into small sections, rolling them out, and then using a fork to press them down. This simplifies the process and yields similar results.
Piping nozzle size: I suggest opting for a 13mm star nozzle size when piping your cookies; of course, feel free to choose any size that suits your cookie size preference, as it will ultimately determine the final look of your baked treats.
Parchment paper: To prevent the parchment paper from shifting on your baking trays as you pipe your cookies, a helpful tip is to pipe a small amount of batter onto the corners of the tray before placing the parchment paper over it. This simple trick ensures that the paper stays securely in place during the piping process.
Don’t over fill piping bag: I highly recommend not overfilling the piping bag with the cookie dough. It’s best to divide the dough in half before piping to ensure better control and precision in your decorating process. This simple step will make the piping much easier to manage and give you more consistent results.
Don’t over bake: Only bake these cookies until the edges turn a beautiful golden brown colour, ensuring that they are perfectly crisp on the outside while remaining delightfully soft and chewy on the inside.