🍪 Vanilla Butter Cookies (Piped Cookies)

Delicate, buttery, melt-in-your-mouth cookies with a hint of vanilla. Perfect for tea time, holiday trays, or anytime you crave a homemade treat!

Servings & Timing

Prep Time: 20 minutes (plus 30 minutes chilling)
Bake Time: 12–15 minutes
Total Time: 1 hour 5 minutes
Yield: About 36 cookies (depending on size/nozzle)
Dietary Tags: Vegetarian, Classic Baking

📝 Ingredients

• All-purpose flour

• Butter (room temperature)

• Milk

• Egg

• Icing sugar (powdered sugar)

• Salt

• Vanilla extract

🔪 Instructions

1. Prepare the dry ingredients

   • In a large bowl, sift together flour and salt. Set aside.

2. Cream the butter and sugar

   • In a separate bowl, beat the butter and icing sugar until pale and creamy.

3. Add egg & wet ingredients

   • Beat in the egg for about 3 minutes.

   • Add milk and vanilla extract, mixing well.

4. Incorporate flour

   • Gradually add the flour mixture to the butter mixture, blending until a smooth batter forms.

5. Pipe the cookies

   • Transfer the batter into piping bags fitted with various nozzles.

   • Pipe shapes onto a greased and lined baking tray.

6. Chill

   • Refrigerate the tray for 30 minutes to help cookies retain their shape during baking.

7. Bake

   • Preheat oven to 180°C (350°F).

   • Bake the cookies for 12–15 minutes, or until lightly golden at the edges.

8. Cool & enjoy

   • Let cookies cool on a wire rack before serving or storing.

💡 Notes & Tips

• Chill the dough: Chilling ensures clean, crisp cookie shapes.

• Consistent piping: Try to pipe cookies of similar size for even baking.

• Storage: Store in an airtight container at room temperature for up to a week.

📸 Step-by-Step Guide

(Suggested blog photos: flour and salt sifted → butter and sugar creamed → piping dough → chilled tray → baked cookies → cooling on rack)

Pro Tip: Dust cooled cookies with extra icing sugar for a pretty, bakery-style finish!

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Butter & icing sugar: Provide the tender, buttery crumb.

• Vanilla: Adds warmth and sweetness.

• Milk: Loosens the dough just enough for piping.

Substitutions:

• Use plant-based butter and non-dairy milk for a dairy-free version.

• Almond extract can replace some vanilla for a different flavor twist.

Equipment Tip: Use a strong piping bag—this is a thick dough!

🎨 Flavor Variations & Serving Ideas

Flavor Variations:

• Add lemon or orange zest to the dough.

• Dip half the baked cookies in melted dark or white chocolate.

Serving Suggestions:

• Perfect with coffee, tea, or hot cocoa.

• Great as holiday gifts or party favors.

🧊 Storage & Make-Ahead

• Storage: Store in an airtight container at room temperature for up to 7 days.

• Freezing: Unbaked piped dough can be frozen on trays, then transferred to bags for up to 2 months. Bake from frozen, adding 2–3 extra minutes.

🔎 Nutrition & W-W Points (per cookie estimate)

Calories: ~95 kcal | Carbs: 10g | Protein: 1g | Fat: 6g

W-W Points (per cookie, based on 36 cookies):
➡️ 4 Points (using full-fat butter, whole milk)
➡️ 3 Points if using light butter and fat-free milk.

Note: W-W points may vary depending on ingredient brands and serving sizes. Input your exact ingredients into the W-W app for precision.

Allergens: Wheat, Milk, Egg

❓ Frequently Asked Questions

Q: Can I skip chilling the dough?
A: Chilling is essential—without it, the cookies may spread too much during baking.

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend, but piping consistency may vary slightly.

Q: Can I double the recipe?
A: Absolutely—just be sure to chill all piped trays before baking.

📝 The Story Behind the Recipe

These vanilla butter cookies are inspired by traditional bakery piped cookies—the ones you often find in pretty tins during the holidays. Their simplicity, buttery flavor, and beautiful shapes make them a family favorite for any occasion, from afternoon tea to festive gatherings.