Piped butter cookies



These cookies are the result of a bout of procrastination.

When I don't feel like doing something, I'll skirt the duty and bake instead.

I made these piped butter cookies last weekend when I was supposed to be doing something else. Inspired by the bag of Pepperidge Farm Milano cookies I had been eating all week, I decided to make my own.

The dough is simple to make, but the it is a major pain in the butt to pipe out because it's so stiff. Use a heavy-duty piping bag for this because my Zip-Lock bag busted half way though.


I made "S" shaped swirl cookies with a small star tip, as well as rosettes with a 1M tip. Remember, the larger the piping tip, the easier it will be to pipe out.

You can leave them plain after baking, spread the bottom with melted chocolate, or you double them up and sandwich them together with some melted chocolate.




Piped Butter Cookies


140g unsalted butter, softened

90g powdered sugar

1 egg

1/2 tbsp whole milk

1 tsp vanilla extract

205g all purpose flour, sifted


1. Beat butter on low speed until soft and creamy. Add sugar and beat until fluffy, feathered and pale colored.

2. Mix together egg, milk, and vanilla extract. Add in 3 different times into the butter mixture until smooth.

3. Sift in the flour and lightly fold with rubber spatula. (Don't overmix or it will be hard to squeeze.)

4. Prepare your piping bag and large star tip. Spoon in the dough and spiral out the cookies on a ungreased cookie sheet about a few inches apart.

5. Preheat oven 375°F and bake about 15 min. Then immediately remove from trays and onto a cooling rack.

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