Vanilla Butter Cookies
Serves 1515 mins prep15 mins cook
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.
0 servings
What you need
Instructions
0 Cream the butter until it’s very soft and smooth. 1 Add powdered sugar and mix until you achieve a soft, creamy consistency. 2 Add the flour, cornstarch, salt, and vanilla, mixing until just combined. 3 Add milk to soften the dough until it’s easily pipeable. 4 Prepare a sturdy piping bag with a star tip ( ateco 826) and fill it with the cookie dough. 5 Line a baking tray with parchment paper (avoid using a Silpat mat). 6 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. 7 Chill the piped cookies in the fridge for 1 hour. Dont skip this step. 8 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. 9 Dip in melted chocolate, and enjoy your crisp, buttery cookies with golden edges. 10 Store in an airtight container for up to 7 days at room temperature.View original recipe