MELT-IN-YOUR-MOUTH BUTTER COOKIES RECIPE

These classic Butter Cookies are rich, buttery, and melt-in-your-mouth tender. Made with simple ingredients and piped into beautiful shapes, they’re perfect for holidays, gift boxes, tea time, or everyday treats. The dough is easy to work with, holds its shape well when baked, and can be customized with festive colors or dipped in white chocolate for an elegant finish.

Yield: 40–50 cookies

Prep Time: 20 minutes

Baking Time: 12 minutes

Cooling & Decorating: 15 minutes

Total Time: ~45 minutes

Ingredients

½ cup (1 stick / 3.5 oz) unsalted butter, room temperature
½ cup powdered sugar
2 tablespoons egg white
½ teaspoon vanilla extract
2 tablespoons milk powder
1¼ cups cake flour (low-protein flour)
Food coloring, as needed
White chocolate, melted (optional, for coating)

Instructions

In a mixing bowl, beat the room-temperature butter and powdered sugar until soft, pale, and creamy.
Add the egg white and vanilla extract. Mix until fully combined.
Add the milk powder and low-protein flour. Mix gently just until a smooth, soft dough forms.
Add food coloring as desired and mix until evenly distributed.
Transfer the dough to a piping bag fitted with your preferred nozzle. Pipe cookies onto a baking tray lined with parchment paper.
Bake in a preheated oven at 150°C (300°F) for about 12 minutes, or until set. Adjust baking time according to your oven.
Melt white chocolate using a microwave or the bain-marie method (place a heatproof bowl over simmering water).
Dip or drizzle the cookies with melted white chocolate. Let set completely before serving.

Serving Suggestions

Serve with hot tea, coffee, or milk for a cozy snack.
Arrange in a cookie jar or gift box for holidays or special occasions.
Pair with other cookies for a dessert platter or afternoon tea spread.
Perfect as Edible Gifts, especially when decorated with festive colors.

Tips for Best Results

Make sure the butter is soft but not melted for the best texture.
Use low-protein flour to achieve tender, melt-in-your-mouth cookies.
If the dough feels too stiff to pipe, let it rest at room temperature for a few minutes.
Bake at a low temperature to keep the cookies light in color and prevent browning.
Store cookies in an airtight container at room temperature for up to 7 days.

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