Vanilla Butter Cookies 

    Serves 15
    15 mins prep
    15 mins cook
    30 mins total

    These Vanilla Butter Cookies are delicate, buttery, and subtly sweet, featuring a crisp edge and tender center that melts in your mouth! This eggless recipe can easily be made dairy-free, making it perfect for sharing with everyone at your next holiday gathering. With just a few pantry staples, you’ll have a batch ready before you know it. 

    2 servings

    1. Cream the butter until it’s very soft and smooth.

    2. Add powdered sugar and mix until you achieve a soft, creamy consistency.

    3. Add the flour, cornstarch, salt, and vanilla, mixing until just combined.

    4. Add milk to soften the dough until it’s easily pipeable.

    5. Prepare a sturdy piping bag with a star tip ( ateco 826) and fill it with the cookie dough.

    6. Line a baking tray with parchment paper (avoid using a Silpat mat).

    7. Pipe the dough in circles or follow the design shown in the photos. If the dough feels firm, use your hands or a spatula to soften it slightly.

    8. Chill the piped cookies in the fridge for 1 hour. Dont skip this step.

    9. Bake at 350°F (175°C) for 12–15 minutes, or until the cookies are golden brown around the edges. Bake a bit longer if you prefer extra-crispy cookies. Cool completely.

    10. Dip in melted chocolate, and enjoy your crisp, buttery cookies with golden edges.

    11. Store in an airtight container for up to 7 days at room temperature.

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