Step 1: Cream the Butter
In a large bowl:
- Beat softened butter for 2 minutes until creamy and smooth.
- Add powdered sugar and beat for 3–4 minutes until light and fluffy.
✔ This step ensures soft, tender cookies.
Step 2: Add Egg & Flavor
- Add the egg and vanilla extract.
- Beat until fully incorporated.
The mixture should look smooth and silky.
Step 3: Add Dry Ingredients
- Sift flour and salt together.
- Gradually mix into the butter mixture.
If the dough feels too thick for piping, add 1 tablespoon milk at a time until smooth but not runny.
The dough should be soft and pipeable
Step 4: Pipe the Cookies
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe small swirls onto a parchment-lined baking sheet.
- Leave slight space between cookies.
For best shape retention, chill the tray for 15 minutes before baking.
Step 5: Bake
- Preheat oven to 350°F (175°C).
- Bake for 10–12 minutes until edges are lightly golden.
Do not overbake — mini cookies bake quickly!
Step 6: Cool & Decorate
Let cool completely before dipping half in melted chocolate or adding sprinkles.
💡 Pro Tips for Perfect Piped Cookies
✨ Use powdered sugar for smoother texture.
✨ Butter must be soft but not melted.
✨ If dough is too stiff, add a little milk.
✨ Chill piped cookies to keep sharp swirl design.
🍪 Flavor Variations
- Add lemon zest
- Replace vanilla with almond extract
- Mix in cocoa powder (replace 2 tbsp flour) for chocolate version
- Sandwich two cookies with jam