I absolutely adore making easy piped butter cookies because they are a delightful treat that melts in your mouth with every bite. The process is so simple and fun, starting by creaming together butter and sugar until light and fluffy. Then, adding in flour and any desired flavors like vanilla or almond extract. I love using a piping bag to create beautiful shapes before popping them in the oven.

The result is a batch of crisp, buttery cookies that are perfect for any occasion or simply as a sweet indulgence for yourself. Try making these delightful treats and watch them disappear quickly!

Ingredients Needed for This Recipe

1 cup (225g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature

1 teaspoon vanilla extract
2 and 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking powder

1/4 teaspoon salt
Optional: Chocolate chips, sprinkles, or sugar pearls for decoration

Instructions for Making Easy Piped Butter Cookies

Preheat your oven and prepare baking sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the butter and sugar: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
Add egg and vanilla: Beat in the egg and vanilla extract until fully combined. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is just combined. Do not overmix.
Prepare the dough for piping: Transfer the cookie dough to a piping bag fitted with a large star or round tip. If the dough is too thick and difficult to pipe, you can add a teaspoon or two of milk to slightly soften it.
Pipe the cookies: Pipe the cookies onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie. If desired, decorate with chocolate chips, sprinkles, or sugar pearls.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The baking time may vary depending on the size of your cookies, so keep an eye on them.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfecting the Recipe

Start with Room Temperature Ingredients: Ensure that your butter and egg are at room temperature before starting. Room temperature ingredients blend more easily and evenly, resulting in a smoother dough and more uniform cookies.

Do Not Overmix the Dough: After adding the dry ingredients to the wet, mix just until combined. Overmixing can lead to tough cookies because it develops the gluten in the flour.

Use a Quality Piping Bag and Tip: A sturdy piping bag and a durable tip are crucial for piping cookie dough, which is thicker than frosting. Metal tips are generally more robust than plastic ones for this purpose.

Practice Piping: If you’re not confident in your piping skills, practice on parchment paper before moving to your baking sheets. You can always scoop the dough back into the bag and try again.

Chill the Dough if Too Soft: If your dough is too soft to hold its shape while piping, chill it in the refrigerator for about 20 minutes. This will make the dough firmer and easier to work with.

Keep an Eye on the Baking Time: Oven temperatures can vary, so start checking your cookies for doneness a few minutes before the recipe suggests. Look for a light golden color around the edges.

Let Cookies Cool Completely Before Decorating: If you plan to add icing, chocolate drizzle, or any decoration that requires setting, ensure the cookies have cooled completely to prevent melting.

Serving Suggestions

Tea Time Treat: Serve these butter cookies as a delicate accompaniment to tea. The light, buttery flavor pairs wonderfully with both black and herbal teas.

Dessert Platter Variety: Add these cookies to a dessert platter for variety. They go well with other cookies, brownies, and fruit for a beautiful and tasty display.

Ice Cream Sandwiches: For a fun and indulgent treat, use these cookies to make mini ice cream sandwiches. Simply add a small scoop of your favorite ice cream between two cookies and gently press them together.

Gift Giving: Packaged in a pretty box or tin, these cookies make a thoughtful homemade gift for friends, family, or neighbors during the holidays or special occasions.

Decorate for Festivities: Use icing and sprinkles to decorate the cookies according to the theme of any celebration, making them versatile for events year-round.

Frequently Asked Questions

Can I use salted butter instead of unsalted? If you only have salted butter, you can use it but reduce the added salt in the recipe by half to avoid overly salty cookies.

Why did my cookies spread too much? Excessive spreading can be due to overly soft dough or a warm baking sheet. Ensure your dough is chilled enough to hold its shape, and always start with a cool baking sheet.

Can I add flavors to the dough? Absolutely! You can customize the dough by adding lemon zest, almond extract, or even finely ground nuts for a different flavor profile.

How long can these cookies be stored? Piped Butter Cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.

My dough is too thick to pipe. What can I do? If the dough is too stiff, add milk one teaspoon at a time until it reaches a pipeable consistency. Be careful not to make the dough too soft.

Can I make the dough ahead of time? Yes, the dough can be made in advance and refrigerated for up to 3 days before piping and baking. Just let it soften slightly at room temperature to make piping easier.

How can I ensure my cookies are the same size? Practice piping on parchment paper first and mark circles as guides if needed. Consistent pressure and a steady hand will also help create uniform cookies.

Easy Piped Butter Cookies

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This simple yet delightful recipe for Piped Butter Cookies is ideal for anyone who adores the rich, buttery flavor of classic cookies that simply melt in your mouth.

Ingredients

1 cup 225g unsalted butter, softened to room temperature
3/4 cup 150g granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract

2 and 1/4 cups 280g all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Optional: Chocolate chips sprinkles, or sugar pearls for decoration

Instructions

Preheat your oven and prepare baking sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Cream the butter and sugar: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.

Add egg and vanilla: Beat in the egg and vanilla extract until fully combined. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is just combined. Do not overmix.

Prepare the dough for piping: Transfer the cookie dough to a piping bag fitted with a large star or round tip. If the dough is too thick and difficult to pipe, you can add a teaspoon or two of milk to slightly soften it.
Pipe the cookies: Pipe the cookies onto the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie. If desired, decorate with chocolate chips, sprinkles, or sugar pearls.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The baking time may vary depending on the size of your cookies, so keep an eye on them.