I rarely made cookies so documenting it the first time after I made “beaver” shape cookies to celebrate a friend’s 3 year anniversary at company, in which the team mascot is a BEAVERRRR! I have tried recipe without milk previously but I am not sure the difference without a direct comparison. This butter cookies recipe is straightforward and easy to bake!
QUICK TAKEAWAYS
- Have not directly compared butter cookies dough with and without milk yet!
- if butter and liquidy ingredients like egg, milk, does not mix well, beat till they are mixed and becomes light and fluffy! Is there “overmix” in cookies dough before adding in flour??
- chill dough in fridge if not piping, chill cookies in fridge before baking will help set pattern
RECIPE
- 200g unsalted butter, room temperature
- 250g cake flower
- 1 egg, room temperature
- 50g milk, room temperature
- 60g granulated sugar
STEP 1: chill butter, milk and egg till room temperature!
STEP 2: beat 200g butter in mixer till slightly turns pale / white
STEP 3: add in 1 egg at room temperature, beat still mixed well and not separated like scramble egg (below)
STEP 4: melt 50-60g granulated sugar in 50g milk, then add them in butter / egg mixture in 3 times, to prevent liquid and butter separated out easily
STEP 5: beat mixture till butter mix well with sugar / milk, becoming fluffy, light and whiter
STEP 6: sieve 250g cake flour into dough mix, mix well with spatula till no flour is visible
STEP 6.5: preheat oven to 170-180C ~350F
STEP 7: transport dough mix into piping bag and put in fridge if not ready to pipe; pipe according to shape desired, and put back into fridge to chill 5-10mins before baking so the pattern is set
STEP 8: bake for 20-25mins, watch the cookie color in last 5-10mins, if the edge starts to get golden, remove from oven
STEP 9: chill and paint pattern if needed
READY TO SERVE!
