Description
Delicious and soft butter cookies perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (at cool room temperature)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all purpose flour (properly measured)
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- ½ cup milk (plus more as needed)
- Raw sugar (for decorating)
Instructions
- Prepare three baking sheets by lining them with parchment paper or silicone baking mats.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Beat until light and fluffy, about 3-5 minutes.
- Add vanilla and almond extract. Beat again to fully combine, scraping down the sides of the bowl as needed.
- In a large bowl, add flour, cornstarch, and salt. Whisk to combine.
- Add the flour mixture to the bowl with the butter. Beat again until just combined.
- Add milk. Mix again.
- Transfer cookie dough to a piping bag with a large star tip.
- Pipe the dough onto the prepared baking sheets, leaving about 2 inches between each one. If the dough is too hard to pipe, you can add a little more milk at a time to make it more pipeable.
- Place the baking trays with the piped cookie dough into the fridge to chill for at least 30 minutes.
- Preheat oven to 325F.
- Sprinkle raw sugar on top of the cookies.
- Bake for about 15-20 minutes, or until the edges just start to turn golden brown.
- Allow cookies to cool completely on the baking sheet.
Notes
- For a richer flavor, consider adding an extra ½ teaspoon of almond extract.
- Cookies can be stored in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg