Piped Butter New Year Cookies
These butter cookies are SO easy to make. The most important step is to simply chill the cookies on the tray before baking so they don’t spread out. You can also dip in chocolate or add sprinkles or edible glitter for New Year’s Eve! Recipe below.
Add butter, sugar, and salt. Mix until light and fluffy.
Add eggs, vanilla, and almond extract and mix well.
Add flour and milk and mix until thick and creamy. Add to a piping bag and pipe.
If your kitchen is cold and it’s hard to pipe the numbers, simply hold the bottom of your bag closed and run the piping bag under hot water for 45 seconds then dry with a cloth. The mixture needs to be thick enough to hold its shape, but sometimes that makes it difficult to pipe.
Piped Butter New Year Cookies
Ingredients
1 cup (16 Tbsp; 226g) unsalted butter, room temp.
3/4 cup (150g) granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla paste or extract
1 teaspoon almond extract
2 Tablespoons milk or cream
1 large egg, room temperature
2 and 1/4 cups (281g) all-purpose flour
Sanding sugar, sprinkles, or chocolate ** optional
Directions
Beat butter and sugar on medium-high until smooth, about 2 minutes. Add salt, egg, vanilla, and almond extract; beat until combined, scraping the bowl as needed.
On low speed, mix in flour. Increase to medium speed and beat until fully combined. Add 2 Tablespoons of milk and mix until the dough is creamy.
Transfer dough to a piping bag fitted with a large star tip. Pipe 2026 in a horizontal line onto a parchment lined baking sheet, spacing 3 inches apart.
Chill cookies in the fridge or freezer for 30 minutes (IMPORTANT) and preheat oven to 350°F (180°C).
Bake 12–15 minutes, until edges are just alightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
