piped cookies

These super easy butter cookies use one bowl, six ingredients, and make a tender and buttery butter cookie with a melt in your mouth texture. These butter cookies can be piped out and baked fresh, so ready in just under 30 minutes, or they can be prepared ahead and chilled or frozen until you are ready to bake them. Finish them with granulated sugar, dip half in chocolate, or add your favourite glaze or icing.

One Bowl 30 Minute Butter Cookies

salted butter,

powdered sugar / icing sugar, sifted if lumpy

vanilla bean paste

all-purpose flour,

corn starch

salt

heavy cream

sugar

Preheat the oven to 325°f / 165°c. Line a baking sheet with parchment paper. 

Fit a large sturdy piping bag with a large open star tip of your choice - I used an ateo #827. 

In a medium bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, powdered sugar, and vanilla on medium to high speed until light and fluffy, stopping to scrape down the bowl once or twice during the process to ensure it is well mixed. 

Add the flour and corn starch, and mix with the mixer to just incorporate. Add in the heavy cream, and mix again to combine. 

Transfer the mixture to the piping bag - I find the best way to do this is to put the piping bag into a glass jar or deli container and fold the edges over the sides of the glass to give an opening. Use a bench scraper or something similar to push all the mixture to the end of the piping bag. Secure the end with a clip if desired. 

If you would like, use a tiny bit of the batter to hold your parchment paper down on each corner to stop it from moving as you pipe. 

Pipe out the cookies - I did three rows of five cookies. Pipe each into a rosette - hold the piping bag straight up and down, then using even pressure, pipe a circle of dough until it loops back onto itself, finishing with a little flick of the wrist. The rosettes should be about 4.5cm in diameter but this will depend on the size of your piping tip. 

Leave a little room for spreading. Repeat with the rest of the cookies. If you are not happy with one, just scrape it off the parchment paper and pop it back into the bag and try again. 

Once all of the cookies have been piped out, sprinkle with granulated sugar if using, then transfer to the oven. Bake for 13-14 minutes, until the cookies are set and lightly golden brown around the edges. If you like a more golden brown and crunchy cookie, increase the cooking time slightly. 

Remove from the oven, and if you put sugar on them before the oven, give them another coating hot from the oven. 

Leave to cool on the pan for 15-20 minutes then transfer to a wire rack to cool completely. 

Store butter cookies in an airtight container at room temperature for up to a week.

i love these cookies, the shape is so beautiful!!

These are just like the ones I grew up with!!

lovely recipe! Do you recommend 40g corn flour or does 30g make a cookie with the same definition as in your test? Thank you!!

This worked great in my Mirro cookie press! Thank you!

These were delicious! And I made them with Edmonds Gluten Free Flour, it was an easy swap. 

*Just a little note :) There's no mention of adding the salt in the method. 

Thanks for a great recipe Erin.

I tried this recipe and it turned out so well! Wondering if I can substitute some of the flour used with chocolate powder?

When do you add the salt?  I think it’s missing from the step by step recipe.

You've read my mind!!! I'd been searching for a butter cookie recipe to put in my cookie boxes for Christmas this year and this recipe came at the perfect time. Definitely splurge on the good quality butter as that flavour really came through. 10/10 would bake again!!

I normally don't bake with g measurements so found it difficult to convert.  Not sure if I put enough heavy cream in so they were hard to pipe.

I used this recipe to make my Christmas spritz cookies this year and it worked AMAZINGLY with the cookie press! First year that I didn’t have to fight with the press at all and every cookie turned out perfectly! They are delicious, hold together great, and were incredibly easy to make

Amazing recipe as always! Made them as our cookies for Santa, great one for the kids to join in on. SUPER delicious!!! 
Never had a bad recipe from Cloudy Kitchen!

This was such a fun recipe to make, delicious and buttery

Such a well-researched recipe
SO grateful
Youre doing the work of angels

Needed something quick to throw together for a theme party.  In addition to the recipe I added some green colour, sprinkles and a red heart.  Voila grinch themed party cookies!  Worked perfectly

gorgeous little recipe. I made these for xmas with a little dip of dark chocolate and some candy cane crumbles in the corder. everyone died for them. thanks for the direction!

I made these and they were probably my favourite cookies I made this Christmas, so, so good! They were, however, extremely difficult to pipe, I thought my piping bag may burst, but I made it through. I followed the recipe exactly using your weight measurements and my scale but the dough was quite stiff, they didn’t pipe easily like your video on Instagram. I didn’t want to add too much extra milk because I didn’t want to ruin the dough. Any ideas? Maybe a little less flour next time? Thank you for this recipe!

I was in a pinch and needed something to bring to a last minute Christmas party. These fit the bill perfectly! I did not have the beautiful piping tip so mine aren’t near as pretty but they were every bit delicious. Came together so quick and I sprinkled with red and green sugar crystals for some festiveness! First recipe I’ve tried and I will be making many more :)

Not a nice texture and much less tasty than other recipes ive tried

Too lazy to go back to the supermarket for heavy cream.. This made it harder to pipe the cookies and resulted in a torn piping bag.. But the batter is so tasty that I didn't really mind. Super easy recipe and they turned out really nice! Thank you once again for a masterpiece!

Я влюбилась в это печенье !!! Все съели за 30 минут!  Спасибо.

I made these today… so yummy…added a touch more cream for easier piping but they came out beautifully…

Delicious! Made a double batch and used a cookie press, worked great. I found baking them until they had more color resulted in a deeper flavor, but they were of course delicious lightly baked.

Perfect buttery cookies! Easy recipe and great instructions. I froze mine to make sure they held their shape. I also dipped the bottoms in chocolate.

I made these yesterday with the highest quality butter available in my area (almost looked as fake as hers 😉 IYKYK). I grew up on the butter cookies in the blue tin. Loved them.  

These cookies, however, put those to shame! This will be my forever go to butter cookie! I’m so glad I tripled the recipe.

Gorgeous cookies! I added extra vanilla paste because why not? Ended up using 40g of cream to pipe but I think it’s just because it’s cold in my kitchen and not a dough hydration issue. Needless to say still worked out beautifully and I’m so happy I took the time to make these!

I added a bit of guava paste in the middle and they’re so good😍

Delicious cookies, I will make them all the time! Thank you

OMG!! Melt in your mouth cookies 🤤 Added this to the recipe book! They were demolished within seconds. Reading your posts make me miss home 🥺

Too much corn starch, very grainy tasting. 
Shape held up very well, so they look pretty.

Fantastic recipe by the way.!! I tried and  find it a little less sweet, can I add extra icing sugar? Overall it held the shape perfectly and have a nice texture.

I followed the recipe completely but i feel like these were slightly bland.. reminiscent of alfajores... they will be really good with a caramel filling but they do not ring butter cookies to me.. I took a small portion and tried more sugar or flavoring. Not bad but nowhere close to a butter cookie that I'm used to... I may be accustomed to the egg version.

These gluten free butter cookies are melt-in-the-mouth tender and deliciously buttery, with just the right amount of crispness to them. They’re super quick and easy to make, no chilling required – you can prepare the cookie dough, pipe it into whatever shape you wish and bake the cookies straight away. And even without chilling, they’ll hold their shape beautifully in the oven.

Easy Gluten Free Butter Cookies

200 g (1¾ sticks) unsalted butter, softened

g (½ cup + 2 tbsp) caster/superfine or granulated sugar

vanilla bean paste ((or 2 tsp vanilla extract))

flour

g (3½ tbsp) whole milk, room temperature

75 g (4 tbsp) raspberry

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.

You can prepare the cookie dough either by hand, using a wooden spoon, or using a stand mixer fitted with a paddle attachment on the lowest speed setting. I don&#39;t recommend using a hand mixer, as it tends to incorporate too much air into the cookie dough.

In a large bowl, mix together the softened butter, sugar and vanilla until well combined and smooth. Don&#39;t cream or aerate the mixture.Tip: Creaming the butter and sugar together would incorporate too much air into the cookie dough. This can make the cookies expand too much in the oven and lose their shape, as well as make them too crumbly – so it&#39;s best avoided (note the absence of any raising agents for the same reason).

In a separate bowl, whisk together the gluten free flour blend, xanthan gum and salt.

Add half of the dry ingredients to the butter-sugar mixture, followed by the milk and then the remaining half of the dry ingredients, mixing well after each addition. The final cookie dough should be smooth and very soft, so it&#39;s easy to pipe.If your cookie dough feels too stiff to easily pipe (this can depend on your gluten free flour blend), you can add a few extra teaspoons of milk to loosen it up until you reach a pipeable consistency.

Making the cookie dough:

Transfer the cookie dough into a piping bag fitted with an open star piping tip.I used the Ateco 826 piping tip for the rosettes and the S-shapes (Ateco 827 works great too), and the JEM 2M piping tip for the straight lines (similar to Wilton 6B, and Wilton 8B works too).

Pipe the cookies into whatever shape you wish: you can pipe simple round swirls (rosettes), S-shapes or straight lines. I recommend piping the rosettes about 1-2 inches (2.5-5cm) wide, and the S-shapes and straight lines about 3 inches (7.5cm) long.As you&#39;re piping them, space the cookies at least 1 inch (2.5cm) apart, as they will spread slightly during baking.You should get about 36 individual cookies, but the exact number will depend on how small or big you pipe them.

Bake at 350ºF (180ºC) for about 14-16 minutes or until they’re light golden brown around the edges. The exact baking time will depend on the size of your cookies, with smaller cookies requiring less time in the oven. (Note that you don&#39;t need to chill the cookies in the fridge before baking them.)

Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Piping the cookies:

Ideally, use tempered chocolate for decorating the cookies. See the Notes section of this recipe for tips on how to easily temper your chocolate.

For round swirls (rosettes) and S-shapes: Dip half of the cookie into the melted chocolate, then gently shake it to remove any excess chocolate. Place the chocolate-dipped cookie onto a lined baking sheet and decorate with sprinkles of choice. Allow the chocolate to set completely before serving the cookies.

For cookies piped in straight lines: Sandwich two cookies together with about a teaspoon of jam, then dip one end into chocolate. Allow any excess chocolate to drip away, then place the chocolate-dipped sandwich cookie onto a lined baking sheet and decorate with sprinkles of choice. Allow the chocolate to set completely before serving the cookies.

Decorating the cookies:

The gluten free butter cookies keep well in a closed air-tight container for about 1 week. Plain or chocolate-dipped cookies can be stored at room temperature or in a cool, dry place. Jam-filled cookies are best stored in the fridge.

Storage:

Can dairy free butter and milk be used in this recipe?

I can't wait to try this! I have no doubt that this will be another Kat miracle recipe and bring back Christmas memories before Celiac!

These gluten free chocolate butter cookies are melt-in-the-mouth tender, deliciously chocolatey, and they’re super quick and easy to make – no chilling required. You can make the cookie dough, pipe it into whatever shape you wish and bake the cookies straight away. And even without chilling, they’ll hold their shape beautifully in the oven.

Gluten Free Chocolate Butter Cookies

+ 1 tbsp) Dutch processed cocoa powder

70 g (4½ tbsp) whole milk, room temperature

You can prepare the cookie dough either by hand, using a wooden spoon, or using a stand mixer fitted with the paddle attachment on the lowest speed setting. I don&#39;t recommend using a hand mixer, as it tends to incorporate too much air into the cookie dough.

In a separate bowl, whisk together the gluten free flour blend, cocoa powder, xanthan gum and salt.

Transfer the cookie dough into a piping bag fitted with a large open star piping tip.I used two different piping tips for my cookies: the JEM 2M piping tip for cookies with the “wider grooves” and the Wilton 8B piping tip for cookies with the “narrower grooves” (Wilton 6B works too).

Pipe the cookies into whatever shape you wish: you can pipe simple round swirls (rosettes), S-shapes, circles or even just straight lines. I recommend piping the rosettes about 1½-2 inches (4-5cm) wide, the S-shapes and straight lines about 2½-3 inches (6.5-7.5cm) long, and the circles about 2-2½ inches (5-6.5cm) wide.As you&#39;re piping them, space the cookies at least 1 inch (2.5cm) apart, as they will spread slightly during baking.You should get about 24-26 cookies, but the exact number will depend on how small or big you pipe them.

Bake at 350ºF (180ºC) for about 14-16 minutes or until they’re crisp to the touch. The exact baking time will depend on the size of your cookies, with smaller cookies requiring less time in the oven. (Note that you don&#39;t need to chill the cookies in the fridge before baking them.)

Dip half of the cookie into the melted chocolate, then gently shake it to remove any excess chocolate. Place the chocolate-dipped cookie onto a lined baking sheet and decorate with sprinkles of choice. Allow the chocolate to set completely before serving the cookies.

The gluten free chocolate butter cookies keep well in a closed air-tight container in a cool, dry place (or at room temperature) for about 1 week.

I tried this the first time with Cup4Cup flour blend, it did not work super well. 

Definitely need to try again with far less of the flour mixture. 

I am posting this comment for anyone else looking to use this blend, be weary and cut the flour down when you give it a shot. 

Hopefully round two goes much better! I am dying to try these at their most delicious. 💖

Very simple to make. My scale is on the fritz so I estimated as best I could the correct measures. Still came out great.  Did not have the right piping tips so I used a cookie press and guessed at the time to bake at 7 min. (I did chill dough  per cookie press instructions so it would release easily onto pan) Once cooled  I sandwiched them with Nutella, so good.

These look amazing! Can dairy free butter and milk be used?

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