Butter Cookies
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 24 servings
- Ingredients
- 5
About this dish
Only yolks and only powdered sugar go into the dough, so it is fine-textured and the butter comes through first.
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They are baked pale, just until the tips of the piped star ridges turn light gold.
Ingredients
Instructions
- 1
Leave 200g unsalted butter at room temperature for at least 30 minutes, until a finger leaves a clear dent.
Do not let it melt or turn greasy, because melted butter makes the cookies spread too much.
- 2
Add 100g powdered sugar to the softened butter and cream on medium speed for 3 to 4 minutes.
Stop when the mixture looks paler, lighter, and slightly increased in volume, scraping the bowl once if needed.
- 3
Add 2 egg yolks and 1 teaspoon vanilla extract, then mix briefly on low speed.
Stop as soon as the mixture looks even and glossy, before it separates or becomes loose from unnecessary mixing.
- 4
Sift in 250g cake flour and fold with a rubber spatula, scraping up from the bottom of the bowl.
Stop the moment no dry flour is visible, because overmixing makes the finished cookies tougher.
- 5
Transfer the dough to a piping bag fitted with a star tip and pipe shapes onto a parchment-lined tray, leaving space between them.
Chill the piped cookies for 15 to 20 minutes so the ridges stay defined while baking.
- 6
Preheat the oven to 175°C and bake the cookies for about 12 minutes.
Remove them when the edges are lightly golden, cool briefly on the tray so they firm up, then store airtight after cooling completely.
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