Bake homemade butter cookies with Japanese cake flour, butter and a touch of vanilla. Pipe the dough into shapes, bake until lightly golden, then cool completely on a wire rack. These cookies are a simple baking idea for Chinese New Year or sharing with family.
Ingredients
- 200g Japanese cake flour
- 130g butter, softened at room temperature
- 35g caster sugar
- 65g icing sugar
- 1 egg, whisked, approximately 50g
- ¼ teaspoon vanilla essence
How to Make Butter Cookies
- Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.
- Beat the softened butter with an electric mixer on medium speed until smooth. Add the caster sugar and icing sugar, then beat until light and fluffy.
- Add the whisked egg in three portions, mixing well after each addition until fully incorporated.
- Mix in the vanilla essence.
- Sift the Japanese cake flour into the mixture and stir until combined.
- Transfer the dough to a piping bag and pipe the cookies onto the prepared baking tray.
- Bake for 10–13 minutes, until lightly golden. Check towards the end of baking, as timing can vary with cookie size and oven.
- Allow the cookies to firm up slightly on the tray, then transfer to a wire rack to cool completely.
