Vanilla Butter Cookies
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.
Yield: 15 cookies
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Equipment
- 1-2 Baking Sheets
- Star Piping Tip
Ingredients
- 110 g Butter* super soft
- 90 g Powdered Sugar or Icing Sugar
- 150 g All Purpose Flour
- 3 tsp Cornstarch
- ½ tsp Salt
- 30 ml Milk* add more if needed
- 2 tsp Vanilla Extract
Instructions
- Cream the butter until it’s very soft and smooth.
- Add powdered sugar and mix until you achieve a soft, creamy consistency.
- Add the flour, cornstarch, salt, and vanilla, mixing until just combined.
- Add milk to soften the dough until it’s easily pipeable.
- Prepare a sturdy piping bag with a star tip ( ateco 826) and fill it with the cookie dough.
- Line a baking tray with parchment paper (avoid using a Silpat mat).
- 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.
- Chill the piped cookies in the fridge for 1 hour. Dont skip this step.
- 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.
- Dip in melted chocolate, and enjoy your crisp, buttery cookies with golden edges.
- Store in an airtight container for up to 7 days at room temperature.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Butter: Dairy-free butter sticks or any butter of your choice
- Chocolate: Use dark or semi-sweet chocolate chunks / a good quality chocolate bar cut in chunks. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.