These piped butter cookies are inspired by the melt-in-your-mouth butter cookies from the famous Jenny's Bakery in Hong Kong. The key to achieving these delicious cookies is using the highest quality butter you can get your hands on! (Note: I highly recommend using a scale for measuring ingredients for this recipe! I developed this recipe using a scale.)
Makes 30cookies
Ingredients
133gsalted butter, softened
42gicing sugar
42gcornstarch
113gcake flour
1 tsp espresso powder or 2 tsp matcha powder, optional
Instructions
Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer with a paddle attachment, beat softened butter on medium speed until smooth, about 1 minute.
Add icing sugar to the bowl and gradually increase the speed of the mixture. Increase the speed to medium and continue to beat until the butter and sugar turns pale and creamy.
Sift in cake flour and cornstarch (and any additional flavours you want, like espresso or matcha powder) and mix on low until the dough comes together, about 30 seconds - 1 minute.
Transfer the dough to a piping bag fitted with an open star tip.
Apply pressure to pipe the dough onto the prepared baking sheet. As you pipe, you want to gently twist the piping bag so you get the ripples on the side of the cookie. Leave 1 inch between each cookie; the cookies will not spread much.
Transfer the sheet of piped cookies to the freezer while you preheat the oven to 325F. Chilling the dough will prevent the cookies from spreading in the oven.
Bake the cookies until the bottoms are golden, about 25 - 30 minutes,.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.