These are the most crumbly, buttery, delicious cookies that will melt in your mouth. Add one cup of softened unsalted butter to a large mixing bowl and lightly whisk it until smooth. Add a three-quarters cup of icing sugar and mix the sugar with the butter until soft and well incorporated.

Break one egg in a small bowl and lightly beat it. Add it to the butter mixture along with two teaspoons of vanilla extract and mix until combined. Sift in 2 cups of all-purpose flour and mix the flour in using a spatula until smooth and well incorporated. Transfer the cookie batter into a piping bag or a ziplock bag with a star tip. Lightly grease a baking tray and line it with parchment paper.

Pipe the batter in a rosette pattern in a clockwise motion while spacing the cookies well so that they have room to expand when baking. Bake the cookies in a preheated oven at 350 degrees Fahrenheit (180C) for 12 minutes or until golden brown on the edges. Once baked, remove the cookies from the pan, place them onto a wire rack, and let them cool down completely.

You can serve these cookies plain as they are with a cup of tea or sandwich them with andy cream or chocolate filling of your choice. Enjoy these simple cookies whenever you want a quick snack.


  • One cup salted butter 220g (softened). You can use unsalted butter and add ½ tsp of salt
  • ¾ cup icing sugar (100g)
  • One large egg 55g
  • 2 tsp vanilla extract (10g)
  • 2 cups all-purpose flour (250g)


  1. This recipe yields 40 butter cookies. Bake in a preheated oven at 180°C for 12-15 minutes or until lightly brown on the side.
  2. Baking time may vary depending on oven specifications.