Melt In Mouth Butter Cookies

Why you will love this recipe?

You are going to fall in love with these butter cookies, and let me tell you why! They’re unbelievably soft, crumbly, and just melt in your mouth with every bite. The buttery richness, combined with a hint of vanilla, makes them absolutely irresistible. Plus, they’re super easy to whip up no fancy techniques, just simple ingredients and a little bit of love.

Expert Tips for Best results!

• Use good quality butter – It makes all the difference in flavour and texture.
• Sift your dry ingredients – This keeps the dough smooth and lump-free.
• Chill the piped cookies – Helps them hold their shape while baking.
• Test with one cookie first – If it spreads too much, add a little more flour. If it’s too thick to pipe, mix in a teaspoon of cream.
• Don’t overbake – They should be lightly golden for that perfect melt-in-your-mouth texture! For the best flavour, chop up a high-quality chocolate bar instead of using chips.

How to make Butter Cookies?

Step 1: Cream the Butter & Sugar

In a bowl, add room temperature butter and sifted icing sugar. Mix well until smooth and creamy. Then, add egg whites and vanilla extract to the butter mixture and mix until fully combined.

Step 2: Add the Dry Ingredients

Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.

Step 3: Prepare the Piping Bag

On a baking tray lined with parchment paper, pipe small rosettes, leaving some space between each cookie.

Step 4: Bake to Perfection

Preheat your oven to 170°C (338°F). Bake the cookies for 13-15 minutes or until the edges turn slightly golden. If you like them extra crunchy, bake for a couple more minutes.

Step 5: Cool & Enjoy!

Let the cookies cool on the tray for a few minutes before transferring them to a wire rack. Enjoy with a cup of tea or coffee!

Frequently Asked Questions

Why are my butter cookies spreading too much?
If the dough is too soft, chill the piped cookies for 30 minutes before baking. If they still spread, add a little more flour. When browning the butter, watch for golden bits at the bottom since they add a rich nutty flavour, but be careful not to burn them. Brown butter is the secret to that deep delicious taste.

My dough is too thick to pipe! What should I do?
No worries! If the dough feels too stiff, add a teaspoon of cream and mix again. This will make it smoother and easier to pipe.

Can I make these cookies without a piping bag?
Absolutely! You can roll the dough into small balls and press them lightly with a fork or the back of a spoon for a simple yet pretty design.

How do I get that perfect melt in your mouth texture?
The secret is in the butter and icing sugar! Using good quality butter and sifting your dry ingredients ensures a light, crumbly texture. Also, don’t overbake just bake until lightly golden.

How should I store melt in mouth butter cookies?
Once the cookies have cooled completely, store them in an airtight container at room temperature. They stay fresh and soft for up to 4–5 days when kept away from heat and moisture. If the weather is warm, you can refrigerate them, but let them come to room temperature before serving so they regain their melt-in-the-mouth texture.

Watch How to Make it!

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