Butter Cookies

Add a bit more flour to make a firmer dough to shape these cuties.
Nozzle no. 853


These are piped using Wilton 6B

Butter Cookies – improved formula

Ingredients: (quantity in pink yields exactly 1 large tub)

250g unsalted butter, softened to really soft but still cold  (200g) 
215g Potato Starch                                                    (180g)
150g All Purpose Flour                                             (120g)
75g Icing Sugar                                                           (60g)
3/4 tsp salt                                                                 (1/2 tsp)



Use a stand mixer to cream butter and icing sugar until just blended, about a minute. Add the whole lot of sifted flours and mix for another minute with mixer before switching to spatula mixed until dough is evenly combined.

Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.

Baked at 145C for 40 minutes or according to your preference on the color of your cookies.

These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Yum!

Note: Modified to icing sugar as some feedback find it too crumbly when using caster sugar.



37 thoughts on “Butter Cookies

  1. Lily

    Hi Jeannie, I hv just made a batch of this melting butter cookies. It is real delicious n addictive. However my cookies turn out to be very crumbly. Any tips to rectify the problem. And thanks for the recipe.


  2. Pooi Leng

    Hi Jeannie, thanks for the recipe. Taste good. But mine turns out very crumbly and couldn’t kept their shape after baking. My dough is quite soft. Any reasons? Thanks.


  3. slackqueen

    Hi, thanks for sharing the recipe. I’ve tried it however my cookies melt and does not turn out as nicebas yours.. Mine looks like the “melted” version. Did i miss out anything?


  4. Sally

    Trying your this recipe yesterday, i tried to use cookie cutter turn out good but need to work fast cause the dough may turn soften after sometime. I did put in fridge for half an hr then roll out to cut. Not sure you hv any advice to prevent the dough turn soft/ sticky when cutting on it?


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