These are a light, crispy, crumbly, and melt in your mouth cookies that are greater at any time of the year. I absolutely love these cookies and you are going to love how easy they are, to get started preheat your oven top 375 degrees Fahrenheit. For the butter, you will want them to be softened but not melty, you can take them out of the fridge an hour before you intend to use them. Regular unsalted butter will work out perfectly for this recipe, add the butter to a large bowl, and along with the butter, you will add granulated white sugar.
You can absolutely make these cookies in your stand mixer or an electric hand mixer. Crean together the butter and sugar until nice and creamy and well combined. Add twp teaspoons of vanilla extract, salt, and one large egg yolk then mix everything until completely combined. Gradually add and stir in the flour into the butter mixture until everything is mixed in and there is no flour that has been nicely combined into the dough.
Pour the batter into a piping bag that has been fitted with an 827 Ateco tip, you can use others that you can find but this tip is the easiest to use and pipes the nicest cookies. Fill the bag with half of the dough at a time and it will make it easier to pipe the dough and your bag will not burst due to strain.
Pipe the cookies directly onto an ungreased baking sheet then transfer the cookies to the preheated oven and bake them for about 10 to 12 minutes then let them cool for about 5 minutes then use a spatula to gently move them so they are not sticking to the pan. Let them sit on the baking sheet until they are off cooled completely.
Once they are completely cooled, they are ready to enjoy of you can go a step further and melt chocolate then dip in the cookies halfway. Try this simple cookies recipe out, and enjoy them.
- 1 cup unsalted butter softened (226g)
- 3/4 cup granulated sugar 150g
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups + 2 Tablespoons all-purpose flour¹ 265g (“plain flour” in the UK)
For Chocolate (optional);
- 1 cup dark chocolate chips 170g
- 1/2 teaspoon vegetable shortening I use Crisco
- Preheat oven 375F (190C)
- In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined.
- Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.
- With the mixer on low speed, gradually add flour until the flour is completely combined. Again you should pause to scrape the sides and bottom of the bowl.
- Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag².
- Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
- Allow cookies to cool for 10 minutes on cookie sheet before transferring to a cooling rack to cool completely.
- Do not pipe cookie dough onto a hot or warm cookie sheet.
- Once cookies have cooled completely, dip in chocolate (if desired).
- Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20-second increments, stirring well in between until chocolate is completely melted and smooth.
- Dip cookies in chocolate and transfer to a wax paper-lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
- Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.