⭐ Ingredients (makes ~30 cookies)
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1 cup (225 g) unsalted butter, softened
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½ cup (60 g) powdered sugar
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1 tsp vanilla extract (or ½ tsp vanilla paste)
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1 large egg white
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1 ⅔ cups (200 g) all-purpose flour
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2 tbsp cornstarch
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Pinch of salt
Optional for finishing:
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Melted dark chocolate
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Raspberry or apricot jam
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Sprinkles or crushed nuts
⭐ Instructions
1. Cream the butter
Beat butter and powdered sugar with a mixer for 3–4 minutes until very fluffy and pale.
2. Add vanilla & egg white
Mix in vanilla and egg white until smooth.
3. Add dry ingredients
In a separate bowl whisk:
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Flour
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Cornstarch
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Salt
Add to the butter mixture and beat until just combined.
The dough should be soft but pipeable.
(If too stiff, add 1–2 tsp milk.)
4. Pipe the cookies
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Transfer dough into a piping bag fitted with a large star tip (Wilton 1M or Ateco 828).
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Pipe shapes onto a parchment-lined baking sheet:
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S-shapes
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Circles
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Straight lines
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Rosettes
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Chill the piped cookies in the fridge for 20 minutes to help them keep their shape.
5. Bake
Bake at 350°F (175°C) for 10–12 minutes,
until edges are just lightly golden.
Let cool completely.⭐ Traditional Finishes
Chocolate Dip
Dip one end of the cookie into melted dark chocolate and let set.
Jam Sandwich
Spread the flat side of one cookie with raspberry or apricot jam, press gently with another cookie.
Half-Chocolate + Sprinkles
Dip half and sprinkle crushed pistachios or festive sprinkles.
⭐ Tips for Authentic Texture
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Beat the butter LONG enough — this is what gives the melt-in-your-mouth crumb.
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Use powdered sugar, not granulated.
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Chill the piped cookies before baking so the shapes stay perfect.
