Description
Classic buttery cookies with a tender crumb and a delicate vanilla flavor, perfect for any occasion. These cookies are piped for a beautiful shape and baked to golden perfection, with tips for preventing spreading and maximizing flavor.
Ingredients
Scale
Cookies
- 1 cup Unsalted butter softened (use high-quality, name brand butter)
- 1 cup Granulated sugar
- 1 Large egg
- 2 teaspoons vanilla extract
- 2 cups All purpose flour
- ½ teaspoon Salt
- 1-2 tablespoons Milk or more if needed (any kind)
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside for later use.
- Cream butter and sugar. In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium low speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add egg and vanilla. Incorporate the large egg and vanilla extract into the butter and sugar mixture, continuing to beat on medium low speed until smooth and well combined.
- Add flour and salt. Gradually add the all-purpose flour and salt to the wet ingredients and mix just until fully combined. Avoid overmixing to keep the cookies tender.
- Adjust consistency with milk. Add milk one tablespoon at a time, using the minimum needed to achieve a piping consistency that holds shape but is easy to pipe.
- Pipe the dough. Transfer the dough into a piping bag and pipe small circles onto the prepared baking sheet. Optionally, decorate with sprinkles.
- Chill the dough. Place the baking sheets with piped dough into the refrigerator and chill for at least 20-30 minutes to help the cookies hold their shape while baking.
- Bake the cookies. Bake in the preheated oven for 10 minutes, or until the edges of the cookies start to turn golden brown.
- Cool and serve. Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving or storing.
Notes
- Store cookies at room temperature for 5-7 days or freeze for up to 6-8 months.
- Chilling the dough after piping and before baking is essential to maintain cookie shape and prevent spreading.
- Environmental factors like weather and altitude may affect baking; add a few tablespoons more flour if cookies spread too much.
- Use high-quality, name-brand butter such as Challenge, Kerrygold, or Tillamook to avoid excess moisture that causes spreading.
- If cookies spread excessively, consider adding more flour to compensate for higher moisture content in butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
