Description
Delicious piped cookies that are easy to make and fun to decorate.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (290g) all-purpose flour, spooned and leveled
- 1/4 cup (30g) cornstarch
- 2 tablespoons dry milk powder
- 1/4 teaspoon salt
- 1–3 tablespoons milk
Instructions
- Preheat your oven to 325F.
- Before you start: To ensure the cookies spread perfectly, it’s important to measure the flour carefully to make sure you have the right amount. Using a food scale is always the most accurate choice, but if you’re using cups, don’t scoop the measuring cup directly into the bag of flour or this will pack it in and lead to a dry cookie dough. Instead, use a spoon to lightly fluff the flour in the bag then use that spoon to scoop the flour into your measuring cup. Also make sure the fridge ingredients are at room temperature to ensure the cookies don’t overspread.
- In a large mixing bowl, combine butter and sugar. Use an electric mixer fitted with the paddle attachment to cream on high speed for a FULL 2 minutes or until light and fluffy.
- Scrape down the bottom and sides of the bowl then add in the egg and vanilla. Mix again on medium speed for about 1 minute or until smooth. It will separate at first but should come together into a smoother mixture after about 1 minute of mixing.
- Add about half of the flour along with all of the cornstarch, milk powder, and salt.
- Mix on low speed to combine then mix in the remaining half of the flour followed by 1 tablespoon of milk.
- Transfer a bit of the cookie dough into a piping bag fitted with any tip you’d like. Test pipe a little bit of the dough – it should take a good amount of pressure to come out but it should flow smoothly without breaking. If the dough breaks when you try to pipe it out, add a bit more milk and try again. The key is to add as little milk as possible so the cookies keep their shape.
- Once the dough is the right consistency, fill the piping bag with as much dough as it can fit.
- Smear a tiny blob of cookie dough into the corners of a large baking sheet then lay a piece of parchment paper on top and press to stick it to the cookie dough in the corners. This helps hold the parchment paper in place so it doesn’t lift up as you pipe!
- Pipe whatever design you’d like with the cookie dough onto the parchment paper – some popular options are Christmas trees, swirls, rings, S shape, or polar bears! Leave at least 2 inches of space between each cookie on the baking sheet.
- Bake the cookies in the center of your preheated oven for 15-20 minutes or until lightly browned around the bottom edges. Larger cookies will need to bake closer to 20 minutes and smaller cookies will need around 15 minutes.
- Cool the cookies for 10 minutes on the baking sheet then carefully transfer them onto a wire rack to finish cooling.
Notes
- Dry milk powder helps to create a better texture in the cookies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg