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▢1 cup butter (16 tablespoons or 230g) softened and at room temperature

▢½ cup granulated sugar (100g)

▢1 large egg at room temperature

▢2 teaspoons vanilla extract

▢2 cups all purpose flour (250g) spooned and leveled to measure

▢¼ teaspoon salt


◾Preheat oven to 350° F (180° C). 

◾Line two large baking sheets with parchment paper.

◾In a large bowl and using a hand mixer, cream together the butter and sugar until fluffy. About 2 minutes.

◾Add the egg and vanilla extract then beat to combine.

◾Add in the flour and salt, and beat to form a dough. It will take a while but keep beating just until the mixture comes together.

◾Place the dough into a piping bag fitted with an open star piping tip or a closed star piping tip.

◾Pipe the cookies into 1-2 inch swirl circles or roses, leaving at least one-inch of space between each cookie.

◾Bake one sheet of cookies at a time in preheated oven for 15 minutes until slightly golden brown. 

◾Start checking around 12 minutes. The cookies might be ready around 12 minutes if you made them smaller. But if you made them larger, there might need a few more minutes in the oven.

◾Let the cookies cool on the baking sheet.

◾Serve warm or at room temperature. 


1. Store cookies in an airtight container at room temperature for 2-3 days. Cookies can also be frozen for up to a month. Let them cool completely then put them in a freezer-safe airtight bag and freeze them.

2. To secure parchment paper onto the baking sheet, use some of the cookie dough as glue to glue the parchment paper on 4 spots (close to the sides) of the baking sheet.

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