Piped Butter Cookies

Piped Butter Cookies with Sprinkles

Ingredients

• 250g unsalted butter, softened
• 100g icing sugar
• 1 large egg
• 1 tsp vanilla extract
• 300g all-purpose flour
• 30g cornstarch
• ¼ tsp salt
• 1–2 tbsp milk, only if needed
• 3 tbsp colourful sprinkles

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
2. Beat the softened butter and icing sugar for 3–5 minutes, until pale, light, and fluffy.
3. Add the egg and vanilla extract and beat until fully incorporated.
4. Sift together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix until a soft, smooth, pipeable dough forms. If it feels too stiff, add milk 1 tablespoon at a time.
6. Transfer the dough into a piping bag fitted with a large star nozzle.
7. Pipe rosettes, swirls, or small flower shapes onto the prepared baking tray.
8. Sprinkle the colourful sprinkles gently over the piped cookies, lightly pressing them down so they stick.
9. Bake for 10–14 minutes, until the edges are just lightly golden.
10. Leave the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
11. Store in an airtight container.