1. Cream the butter
Place the softened butter in a large mixing bowl. Beat for 2–3 minutes until smooth, light, and creamy.
2. Add the sugar
Gradually add the powdered sugar and beat until the mixture becomes fluffy and pale.
3. Add the wet ingredients
Beat in the egg and vanilla extract until fully combined.
4. Add the dry ingredients
Sift together the flour, cornstarch, and salt. Add them gradually to the butter mixture, mixing just until a soft, smooth dough forms. Do not overmix.
5. Fill the piping bag
Transfer the dough into a piping bag fitted with a star-shaped nozzle.
6. Pipe the cookies
Line a baking tray with parchment paper. Pipe small rosettes, swirls, or other shapes onto the tray, leaving a little space between each cookie.
7. Chill
For sharper shapes, place the tray in the refrigerator for 15–20 minutes before baking.
8. Bake
Preheat the oven to 175°C (350°F). Bake for approximately 10–14 minutes, or until the edges are lightly golden.
9. Cool
Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
🍪 Storage
Keep the cooled butter cookies in an airtight container at room temperature for up to 1 week.
Tip: Make sure the butter is softened but not melted. If the dough is too stiff to pipe, let it sit at room temperature for a few minutes before piping.
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