These butter cookies are easy to make, delicious, and crumbly. Simply the best piped butter cookies ever — although you can also use a cookie press to create different shapes. The cookies almost double in size in the oven and are perfect for dessert at any time of day. You will love this recipe!
Makes 20 cookies.
Ingredients for the butter ring cookies:
- 250 g unsalted butter
- 100 g caster sugar or icing sugar
- a pinch of salt
- 2 egg whites (60 g), from large eggs
- 300 g plain flour
- 40 g cornflour
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in the salt and egg whites. Add the plain flour and cornflour to the bowl and mix – the dough will be thick.
Line two baking trays with baking paper. Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into swirls onto the lined baking trays, leaving enough space between each cookie to allow for spreading.
Bake at 190°C for about 12 minutes, or until lightly golden. Leave on the baking tray for a couple of minutes to set, then transfer to a cooling rack.
Butter ring cookies can be stored in an airtight container at room temperature for up to a week.
Enjoy!
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