These piped butter cookies look difficult, but they are super easy to make. The most important step is to simply chill the cookies on the baking sheet for at least 30 minutes before baking so they don’t spread out. You can dip them in chocolate or add sprinkles or edible glitter to be extra. Recipe below.
If you keep the piping bag under a hot towel (I added boiling water to my towel) it keeps the cookie batter warm and makes it easier to pipe as sometimes the butter will make the batter firm. Just use a paper towel to dry the bag each time or it will be slippery and difficult to hold.
Make sure your tip is at least 1/2” wide.
Dust with sanding sugar before baking. If you add the sanding sugar after you bake, you will need to gently brush the cookies with a damp brush first or the sugar won’t adhere to the cookie.
They should be slightly brown on the edges and firm enough to pick up.
