Butter Piped Cookies

Unsalted Butter (1 cup, or 226g)

Softened to the right consistency for a melt-in-your-mouth texture.

Granulated Sugar (2/3 cup/140 g)

Sweetness that balances the rich, buttery goodness.

Salt (1/4 tsp)

A pinch of salt will enhance the flavors.

Large Egg Yolks (2)

Adds richness and a velvety texture to the dough.

Vanilla Extract (1 1/2 tsp)

Aromatic essence for that classic vanilla flavor.

All-Purpose Flour (2 cups or 283g)

The foundation of the cookie, ensuring perfect consistency.

Milk (2–4 tsp)

Adjust for desired pipe-ability, keeping the dough thick for ideal results.

Chocolate or Candy Melts (Optional)

Elevate your cookies with a decadent chocolate touch.

Let’s dive into the step-by-step process of creating these delectable vanilla butter cookies:

Set the oven to a toasty 350 degrees, creating the perfect environment for baking perfection.

In the bowl of an electric stand mixer, blend together softened butter, granulated sugar, and a pinch of salt until heavenly combined.

Introduce the large egg yolks and vanilla extract to the creamy mixture, creating a symphony of flavors.

Gradually add all-purpose flour, mixing until the dough reaches a delightful crumbly consistency.

Pour in 2 tsp of milk initially, adjusting as needed for a pipe-able consistency. Be cautious not to overdo it to prevent excessive spreading.

Transfer the divine dough into a 16-inch piping bag with a large open star tip, ensuring a consistent and appealing shape.

Pipe the dough onto ungreased baking sheets and bake one sheet at a time until the bottoms turn a golden brown, typically 12 – 16 minutes of baking perfection.

Let the cookies cool on the baking sheet for 5 minutes before gracefully transferring them to a wire rack for complete coolness. Store these delights in an airtight container to preserve their freshness.