Butter Cookies
My 11-year-old tells me these are the best Butter Cookies ever, I will take that. These cookies are buttery, crumbly and melt-in-your-mouth.
Ingredients for the Cookies
I have been making these cookies for a while, it’s the only recipe I have ever used for my Butter Cookies. However, they were not the easiest to pipe.
I saw a few recipes where milk was added to the cookie dough and if you are really struggling maybe you can add a few drops.
The great thing about these cookies is that you only need 4 ingredients, butter, icing sugar, vanilla essence and flour.
Two Ways to make these Cookies
If you use the right piping bag and the right nozzle you can pipe these cookies without any hassles. You will need a strong piping bag and a large nozzle.
The other way to do it is to roll out the dough and cut into shapes, there are some really pretty shapes you can make too. If you are creative the possibilities are endless. Me creative??? Not so much.
The dough
What I love about this Butter Cookie dough is that it is so versatile. You can just about add any flavoring to it or you can add nuts, chocolate, caramel, whatever you fancy.
I have used this dough to make several different cookies in the past and they worked great.
Butter
Always ensure your butter is at room temperature. Your butter has to be really soft so that when you beat the butter and sugar it should be light and creamy.
Here’s the burning question, salted or unsalted butter? I guess this is a matter of personal preference. For me using salted butter or unsalted butter (with the addition of salt) doesn’t make such a huge difference.
If it was a matter of edible or unedible then yes I will definitely stress over which butter I use. You have to add salt if you use unsalted butter anyway. So the difference is really so subtle you won’t even notice.
Unless you are a gourmet chef that’s finicky about every scientific detail in terms of your bakes. When buying salted butter and you really concerned about the salt you can look at the sodium content and buy one that’s low in sodium.
If you do try these cookies please drop me a comment and leave a star rating, your feedback is always appreciated.
More Cookie Recipes to try:
Rose Pistachio Shortbread Cookies
Butter Cookies
Ingredients
- 250 gram butter room temperature
- 1/2 cup icing sugar
- 1/2 cup cornflour
- 1 tsp vanilla essence
- 1&1/2 cups cake wheat flour you may not need all of it
- 100 gram chocolate for decorating
- sprinkles for decorating
Instructions
- Beat butter and icing sugar until light and creamy
- Mix in the vanilla essence
- Add flour, a little at a time and mix until you have a soft, pliable dough. Do not add all the flour. You may not require all of it or you may need just a little more
- Pipe out the cookies using an open star nozzle and a thick piping bag. Once the cookies are piped out or cut out place on a baking sheet and refrigerate for 30 minutes
- Bake at 160 degrees Celsius for 15-20 minutes. The edges will be slightly brown and cookies will be a little soft
- Cool on a cooling rack
- Melt the chocolate, at 20 second intervals, in the microwave. Dip one end of the cookie in the chocolate and add sprinkles on top
Notes
- Depending on the weather there are times I have used close to two cups flour and other times I have used only 1&1/2 cups of flour. Please do not be tempted to add all the flour, your dough will be a mess and impossible to work with. Your dough has to be super soft
- If you are using unsalted butter you will need to add about 1/2 teaspoon of salt
- Ensure that your butter is super soft when beating the butter and sugar
- You will need to use a strong piping bag, if you use a flimsy piping bag it won't work as I have tried that
This was the best butter biscuit recipe that I have ever tried ,melt in the mouth .
Thank you so much.