If you are beginner baker, you may start from baking cookies. For example, you may try this butter cookies recipe. Besides using simple ingredients, the steps are easy too. The most important thing in making this cookie is to make sure the consistency of the dough is correct.
If the dough is too dry, it will be difficult to pipe out of the piping bag. If the dough is too wet, it can be easily piped out, but the baked cookies will be flat and the pattern will not be clear. The water absorption capacity for different brand of flour is different, if the cookie dough is too wet, add in a bit more flour. If the dough is too thick, add in a bit more egg, until it can be piped out.
CHINESE VERSION: 香酥牛油饼
Can baking powder be omitted from this butter cookies recipe?
I did try omitting baking powder, the texture of the cookies is slightly harder, it’s still good to eat if you don’t mind but not perfect. By adding some baking powder, the texture of the cookies is very much better.
What if you don’t have a piping bag at home?
No problem, you still can make these cookies by shaping the dough into small balls, then flatten gently with a fork to create a simple pattern.
Why let the cookies cool in the oven for 5 minutes before taking them out?
After baking, there will still be residual heat in the oven, it can help to evaporate the moisture in the cookies completely. The cookies will continue to brown slightly during cooling, but won’t get burnt.
Simple Butter Cookies | MyKItchen101en
Yields: about 95 pcs
Ingredients:
- 200 g butter (salted, slightly softened)
- 130 g icing sugar/powdered sugar
- ¼ tsp fine salt
- 1 egg (grade A/size L)
- 240 g plain flour/all-purpose flour
- 60 g cornstarch
- ½ tsp baking powder
Directions for Making Butter Cookies:
1 Sift icing sugar into butter, mix until combined with spatula, then beat over medium speed until light and fluffy (about 1 minute). Add salt to egg, mix until the salt has dissolved, add egg gradually into butter, beat until well mixed (about 1 minute). (Reminder: Butter should just be slightly softened, as long as you can press it down with finger, don’t be too soft. In between beating, stop and scrap the butter on the sides down so that it is evenly beaten.)
2 Sift and mix together plain flour, cornstarch and baking powder, sift again into butter. Combine first with spatula, then mix over low speed with mixer until well combined (about 30 seconds). (Reminder: Mix until just combined, don’t overmix to avoid activating the gluten. The cookie dough should be thick but can be easily press out using piping bag. The water absorption capacity for different brand of flour is different, if the cookie dough is too wet, add in a bit more flour, if the dough is too thick, add in a bit more egg.)
3 Put a small portion of cookie dough into piping bag with piping tip (with closed star shape). (Reminder: Don’t put too much into piping bag at once as it will be difficult to pipe out. If you don’t have piping bag, just shape the dough into balls and lightly press down with fork to create pattern.)
4 Pipe cookie dough into round shape (like a flower) onto baking trays lined with silicon baking cloth (or non-stick baking paper).
5 Keep the piped cookie dough refrigerated for at least 20 minutes, until hardened before baking in oven (this will help the cookie to maintain its pattern when baked, if you bake it straight away after piping, the pattern will not be clear).
6 Put the hardened cookie dough into preheated oven, bake at 170°C/340°F for 15 minutes (turn the baking tray in between baking to help the cookies bake evenly). (Reminder: The baking temperature and time are just for reference, adjust according to your oven if necessary. If your oven is very hot, try lower the baking temperature. If the cookies are bigger, slightly increase the baking time. Adjust the baking time by observing the condition of the cookies, basically it is done when the bottom of the cookies start to turn golden brown.)
7 When the baking is done, let the butter cookies cool in the oven for 5 minutes before taking out (this will help the moisture to evaporate completely, the cookies will continue to brown will cooling in the oven). After taking out the baked cookies, preheat the oven again before baking the next batch.
8 Allow the butter cookies to cool completely before storing in air-tight container.
More delicious cookie recipes: https://mykitchen101en.com/category/cookies/
Simple Butter Cookies
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Equipment
- 1 piping bag (closed star shape tip)
Ingredients
Ingredients:
- 200 g butter salted, slightly softened
- 130 g icing sugar/powdered sugar
- ¼ tsp fine salt
- 1 egg grade A/size L
- 240 g plain flour/all-purpose flour
- 60 g cornstarch
- ½ tsp baking powder
Instructions
Directions:
- Sift icing sugar into butter, mix until combined with spatula, then beat over medium speed until light and fluffy (about 1 minute). Add salt to egg, mix until the salt has dissolved, add egg gradually into butter, beat until well mixed (about 1 minute).
- Sift and mix together plain flour, cornstarch and baking powder, sift again into butter. Combine first with spatula, then mix over low speed with mixer until well combined (about 30 seconds). (Reminder: Mix until just combined, don’t overmix to avoid activating the gluten.)
- Put a small portion of cookie dough into piping bag with piping tip (with closed star shape). (Reminder: Don’t put too much into piping bag at once as it will be difficult to pipe out. If you don’t have piping bag, just shape the dough into balls and lightly press down with fork to create pattern.)
- Pipe cookie dough into round shape (like a flower) onto baking trays lined with silicon baking cloth (or non-stick baking paper).
- Keep the piped cookie dough refrigerated for at least 20 minutes, until hardened before baking in oven (this will help the cookie to maintain its pattern when baked, if you bake it straight away after piping, the pattern will not be clear).
- Put the hardened cookie dough into preheated oven, bake at 170°C/340°F for 15 minutes (turn the baking tray in between baking to help the cookies bake evenly).
- When the baking is done, let the butter cookies cool in the oven for 5 minutes before taking out (this will help the moisture to evaporate completely, the cookies will continue to brown will cooling in the oven). After taking out the baked cookies, preheat the oven again before baking the next batch.
- Allow the butter cookies to cool completely before storing in air-tight container.
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