Ingredients
- 1 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Beat butter and powdered sugar together until creamy and fluffy (2–3 minutes).
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the butter mixture and mix until a smooth dough forms.
- Transfer dough to a piping bag fitted with a large star tip (such as Wilton 1M).
- Pipe rosettes or circles onto the prepared baking sheet. If dough is too stiff, let it sit at room temperature for a few minutes or add 1–2 tsp milk.
- Bake for 12–15 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve immediately or store in an airtight container at room temperature for up to 1 week.
Notes
- Dough can be prepared up to 2 days in advance and stored in the fridge.
- Chill piped cookies for 10–15 minutes before baking to help them hold their shape.
- For variations, dip in melted chocolate, sprinkle with colored sugar, or fill with jam for sandwich cookies.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
