These are light, crispy, crumbly, and melt-in-your-mouth cookies that are greater at any time of the year. I love these cookies, and you will love how easy they are. To get started, preheat your oven to 375 degrees Fahrenheit/190C. You will want the butter to be softened but not melty, so you can take it out of the fridge an hour before you intend to use it. Regular unsalted butter will work out perfectly for this recipe. Add the butter to a large bowl, and you will add granulated white sugar along with the butter.

Make these cookies in your stand mixer or an electric hand mixer. Crean the butter and sugar together until nice and creamy and well combined. Add two teaspoons of vanilla extract, salt, and one large egg yolk, then mix everything until thoroughly combined. Gradually add and stir the flour into the butter mixture until everything is mixed in and no flour has been nicely blended into the dough.

Pour the batter into a piping bag fitted with. You can use others, but this tip is the easiest to use and makes the best cookies. Fill the bag with half of the dough at a time. This 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 them to the preheated oven and bake them for about 10 to 12 minutes. 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 completely cooled.

Once they are completely cooled, they are ready to enjoy. You can go a step further and melt chocolate, then dip the cookies halfway. Try this simple cookie recipe out, and enjoy them.


  • 1 cup unsalted butter softened (226g)
  • 3/4 cup granulated sugar 150g
  • One large egg yolk
  • Two teaspoons of vanilla extract
  • 1/4 teaspoon salt
  • 2 cups + 2 Tablespoons all-purpose flour 265g

For Chocolate (optional);

  • 1 cup dark chocolate chips 170g
  • 1/2 teaspoon vegetable shortening


  1. Preheat oven 375F (190C)
  2. In a large bowl (preferably in the bowl of a stand mixer), combine butter and sugar and beat with an electric mixer until creamy and very well combined.
  3. 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.
  4. With the mixer on low speed, gradually add flour until thoroughly combined. Again, pause to scrape the sides and bottom of the bowl.
  5. Fit a large piping bag and portion half of the cookie dough into the bag.
  6. 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.
  7. Allow cookies to cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
  8. Do not pipe cookie dough onto a hot or warm cookie sheet.
  9. Once cookies have cooled completely, dip in chocolate (if desired).


  1. Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20-second increments, stirring well in between until the chocolate is completely melted and smooth.
  2. Dip cookies in chocolate and transfer to a wax paper-lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
  3. Allow the chocolate to harden before enjoying it. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.