Ingredients
Method
Preheat the Oven:
- Preheat your oven to 340˚F (170˚C).
- Line two baking sheets with parchment paper.
Cream Butter and Sugar:
- In a large bowl, combine butter, vanilla extract, and powdered sugar.
- Beat with an electric mixer until the mixture is light, fluffy, and well incorporated.
Mix Dry Ingredients:
- Sift the flour, cornstarch, and salt together.
- Add the dry ingredients to the butter mixture in two batches, gently mixing until combined.
Pipe the Dough:
- Transfer the dough to a piping bag fitted with a large open star tip.
- Pipe 2-inch circles onto the prepared baking sheets, leaving some space between each cookie.
Chill the Dough:
- Refrigerate the piped cookies for 20–30 minutes to help them maintain their shape during baking.
Bake the Cookies:
- Bake one tray at a time for 12–15 minutes, or until the edges are light golden brown.
- Let the cookies cool completely on the baking sheet before transferring them to a container for storage.
Notes
- Room Temperature Butter: Ensure your butter is soft but not melted for the best texture.
- Refrigeration Step: Chilling the dough prevents spreading and preserves the piped shape.
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Make-Ahead Tip: Pipe the dough onto baking sheets and freeze. Once solid, transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.
- Variations: Add a drizzle of chocolate, a sprinkle of colored sugar, or a dash of citrus zest to personalize your cookies.