These are the most accessible cookies you can make with very few ingredients. They have a crispy edge with a melt-in-your-mouth texture in the centre. You will start by beating the butter, so in the bowl of a stand mixer of a large mixing bowl, add half a cup of unsalted butter and beat the butter to cream it until light and fluffy. Once the butter is smooth and creamy, add 115 grams of all-purpose flour, a third cup of powdered sugar, two tablespoons of cornstarch, some vanilla extract and a little milk.
Those are the only ingredients you need for these cookies, so mix until they’re all really nice and well combined. In between, you should also pause the mixing and scrape the sides and bottom as needed so that everything mixes up well and comes together. Once your batter is ready, transfer it to a piping bag fitted with a tip and pipe the cookies on a parchment-lined baking sheet.
Apply a good amount of pressure as you pipe the batter onto the pan. With the warmth of your hands, the batter will loosen up and become much easier to pipe. To pipe the batter, start piping at the centre, then move it around and make one complete round. Once the cookies have been piped, you will chill them before baking. Chilling these cookies is important because if you don’t chill them, they will spread in the oven and lose their shape.
Chill them for at least 4 hours in the fridge or overnight and bake them first thing in the morning. Once chilled, bake them in a 350F preheated oven for 20 minutes. Once baked, they will maintain their beautiful shape and be golden brown. These are some of the most accessible cookies you can bake. Give them a try, and let us know how they turned out.
Ingredients;
- 1/2 cup (113 grams / 3.9Oz) (1 stick) unsalted butter, at room temperature
- 1/3 cup (40 grams/ 1.4Oz) powdered sugar, also known as confectioner sugar/icing sugar
- 3/4 cup + 2 tablespoons (115 grams/ 4Oz) all-purpose flour
- 2 tablespoons (20 grams/ 0.7Oz) cornstarch
- 1 teaspoon vanilla extract
- 1 to 1 & 1/2 tablespoons milk, as needed
