1 cup unsalted butter, softened (227g) ¾ cup granulated sugar (150g) 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour (315g) ¼ teaspoon salt 2 tablespoons milk (30ml) if needed for piping PROCEDURE Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. In a large mixing bowl, cream the softened butter and sugar together until light, fluffy, and pale in color. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the flour and salt, mixing until a soft, smooth dough forms. If the dough feels too thick to pipe, mix in the milk a little at a time until the texture becomes creamy but still firm enough to hold its shape. Transfer the dough into a piping bag fitted with a large star tip. Pipe swirls or strip shapes onto the prepared baking tray, leaving a little space between each cookie. Bake for 12–15 minutes or until the edges turn lightly golden. Remove from the oven and allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack. Serve the butter cookies fresh with tea or coffee, or store them in an airtight container to keep them crisp. #fyppppppppppppppppppppppp #creatorsearchinsights #bamtorabites #foryou #trending
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- 21 Aug 2026
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