Butter Cookies
Four ingredient Butter Cookies are soft, buttery and will just melt in your mouth.
Servings 12
Ingredients
- 175 g butter (salted or unsalted) softened
- 175 g plain flour sifted
- 50 g icing sugar sifted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 170°C / 150°C Fan / 300°F / Gas Mark 2. Line two large baking trays with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the softened butter, flour, icing sugar and vanilla. Cream on medium speed for 30 seconds, then stop the mixer, scrap down the sides and bottom of the bowl and mix again for a few seconds to fully combine. The mixture should be creamy and light.
- Fit a piping bag with a medium sized star nozzle and fill the piping bag with the cookie dough. Pipe even swirls of cookie dough on the baking trays. This recipe makes 10-12 cookies, depending on how big or small you pipe the cookies.
- Bake the cookies for 20 minutes or until a light golden colour. All ovens are different, so yours might not need as long in the oven. Leave the cookies to cool on the trays for 5 minutes, before transporting to a wire rack to finish cooling completely. Decorate with melted chocolate or dusting with icing sugar before enjoying.
- The cookies will keep for up to 2 days stored in an airtight container at room temperature.