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Cakes, Pies and Sweets · Card DS17
Piped Swirl Butter Cookies
Crisp, sandy rosettes with deep ridges that hold their shape in the oven and turn golden at the edges. The dough is soft enough to pipe yet rich with butter, and the cookies keep a week in a tin, which makes them a reliable gift during the holiday rush.
- Prep
- 45 min
- Cook
- 28 min
- Total
- 1 hr 13 min
- Serves
- 24
- Level
- Medium
- Cuisine
- Danish
Method
Step 1: Heat the oven to 350F and line two baking sheets with parchment. Fit a large piping bag with a large open star tip, about 1/2 inch across.
Step 2: Beat the butter, powdered sugar and salt on medium 3 minutes, until light and fluffy. Beat in the egg, vanilla and almond extract until smooth, scraping the bowl.
Step 3: Whisk the flour and cornstarch together, add them to the bowl and mix on low just until no dry flour shows. If a spoonful will not push easily through the tip, beat in milk 1 tablespoon at a time.
Step 4: Fill the bag halfway and twist the top closed. Hold the tip straight above the tray, 1/2 inch up, and squeeze while moving in a tight circle to form a 2-inch rosette, finishing in the center before you stop squeezing and lift. Space them 1 1/2 inches apart.
Step 5: Chill the piped trays 15 minutes, until the ridges feel firm; this keeps the swirls sharp instead of slumping in the heat.
Step 6: Bake one tray at a time 12 to 14 minutes, until the edges and ridges are golden and the centers are pale but dry. Cool 5 minutes on the sheet, then move to a wire rack to cool completely.
Kitchen note
Butter that is soft but still cool pipes easily and holds a ridge, while warm, greasy butter makes cookies that spread flat. Powdered sugar and cornstarch keep the crumb short and tender instead of crunchy.
Easy swap
Dip half of each cooled cookie in melted dark chocolate and let it set on parchment.
Filed nearby
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