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Butter Ring Cookies

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 differently shaped cookies. These cookies almost double in size in the oven and are great for dessert anytime during the day. You will love this recipe!

Yield: 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 cornstarch

All ingredients should be at room temperature.

In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in salt and egg whites. Add plain flour with cornstarch into the mixing bowl and mix – the dough will be thick.

Line two baking trays with baking paper. Transfer the dough into a decorating bag with a large open star tip. Pipe the dough in swirls on the baking trays lined with baking paper, leaving enough space between each cookie to allow for spreading.

Bake at 190°C for about 12 minutes or until light golden brown. Leave on the baking tray for a couple of minutes to set and lift onto a cooling rack.

Butter ring cookies can be stored in an airtight container at room temperature for up to 1 week.


Butter Ring Cookies
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