TJean Recipe
Butter Cookies
Medium 1.5 hours Desserts Bake Afternoon Tea Vegetarian Family-Friendly Homemade Treats
About this recipe
Classic piped butter cookies with a delicate vanilla aroma, crisp golden edges and a rich, melt-in-the-mouth texture.
Ingredients
100 g butter, softened
65 g powdered sugar
32 g beaten egg
A small amount of vanilla extract
128 g all-purpose flour
23 g cornstarch
Instructions
| Product | Mode | Temperature | Rack Position | Time |
|---|---|---|---|---|
| LumiBake S1 Pro 18L | Cookies | 180°C | Middle level | 20 min |
01 Allow 100 g of butter to soften at room temperature.
02 Place the softened butter in a mixing bowl and add 65 g of powdered sugar.
03 Mix briefly with a spatula to incorporate the powdered sugar and prevent it from scattering.
04 Beat the butter mixture with an electric mixer until pale, smooth and fluffy.
05 Combine 32 g of beaten egg with a small amount of vanilla extract.
06 Gradually add the egg mixture to the whipped butter, beating well after each addition until fully absorbed.
07 Sift 128 g of all-purpose flour and 23 g of cornstarch into the butter mixture.
08 Fold gently with a spatula until no dry flour or visible lumps remain. Avoid overmixing.
09 Fit a piping bag with a star-shaped nozzle and transfer the cookie dough into the bag.
10 Line a baking tray with parchment paper.
11 Pipe evenly sized flower-shaped cookies onto the prepared tray, leaving a little space between each cookie.
12 Preheat the LumiBake S1 Pro 18L.
13 Place the tray on the middle level. Select the Cookies preset and bake at 180°C for 20 minutes.
14 Remove the cookies when the edges are lightly golden. Allow them to cool on the tray briefly before transferring them to a cooling rack.
15 Serve once completely cooled.