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Melt-in-Your-Mouth Piped Butter Cookies (3 Flavors)

The ultimate guide to making piped butter cookies that hold their shape and melt in your mouth. Includes a secret "warm water" trick for easy piping.
Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
20 minutes
Servings: 30 Cookies
Course: Dessert
Cuisine: Western
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 80 g Unsalted butter softened
  • 28 g Powdered sugar Icing sugar
  • 0.8 g Salt pinch
  • 20 g Milk room temperature 26°C
  • 93 g Cake flour Low protein flour
  • 20 g Almond flour

Method
 

  1. Prep: Soften butter until easy to press.
  2. Whip: Add sugar and salt. Whip butter until pale and fluffy. (Tip: Place bowl over warm water 32°C if kitchen is cold).
  3. Milk: Add milk in 2 batches, whisking well after each until absorbed.
  4. Combine: Sift in cake flour and almond flour. Fold gently with a spatula until no dry powder remains.
  5. Pipe: Transfer to piping bag with open star tip. Pipe onto baking tray.
  6. Chill: Refrigerate tray for 20 minutes to set shape.
  7. Bake: Bake at 160°C (320°F) for 20-25 minutes. Cool completely.

Notes

    • Matcha: Use 86g Cake Flour + 6g Matcha Powder.
    • Cocoa: Use 87g Cake Flour + 6g Cocoa Powder.
  • Storage: Store in an airtight container (tin box is best) for up to 2 weeks.
  • Important: If the dough is too hard to pipe, wrap the piping bag with a warm towel for a few seconds. Do not force it or the bag will burst.