Yield: 24–30 cookies

Ingredients

• 250 g (1 cup + 2 tbsp) unsalted butter, softened
• 120 g (½ cup + 2 tbsp) granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 320 g (2½ cups) all-purpose flour
• 30 g (¼ cup) cornstarch (for extra tenderness)
• ¼ teaspoon salt
• Cherry or strawberry jam, or glacé cherries for decoration

Nutrition (Approximate Per Cookie)

Makes about 30 cookies.

• Calories: 110 kcal
• Carbohydrates: 10 g
• Protein: 1 g
• Fat: 7 g
• Saturated Fat: 4.5 g
• Cholesterol: 18 mg
• Sodium: 20 mg
• Sugar: 4 g
• Fiber: 0.3 g

Nutritional values are estimates and vary depending on cookie size and filling.

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Instructions

Step 1: Prepare

• Preheat oven to 170°C (340°F).
• Line a baking tray with parchment paper.

Step 2: Mix Dry Ingredients

Whisk together:

• Flour
• Cornstarch
• Salt

Set aside.

Step 3: Cream Butter

Beat softened butter until smooth and creamy (2–3 minutes).

Step 4: Add Sugar

Add sugar gradually and beat until light and fluffy.

Step 5: Add Egg

Mix in:

• Egg
• Vanilla

Beat until fully combined.

Step 6: Add Dry Ingredients

Fold the flour mixture into the butter mixture until a soft piping dough forms.

Do not overmix.

Step 7: Pipe Cookies

• Fill a piping bag fitted with a large star tip.
• Pipe rosettes about 2 inches apart.

Step 8: Add Jam

Place about ½ teaspoon of jam in the center of each cookie.

Step 9: Bake

Bake for 12–15 minutes, or until the edges are lightly golden.

Step 10: Cool

Cool on the tray for 5 minutes, then transfer to a wire rack.

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Tips

• Butter should be soft but not melted.
• If the dough is too stiff to pipe, mix in 1–2 teaspoons of milk.
• Chill piped cookies for 10–15 minutes before baking for sharper shapes.
• Do not overbake; the cookies should remain pale with lightly golden edges.

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Storage

• Airtight container: 1 week at room temperature.
• Refrigerator: 2 weeks.
• Freezer: Up to 3 months.

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Frequently Asked Questions

Q: Can I use salted butter?
Yes. Omit the added salt.

Q: Why are my cookies spreading?
The butter may have been too soft or warm. Chill the piped cookies before baking.

Q: Why is the dough too hard to pipe?
Add 1–2 teaspoons of milk until the dough is pipeable.

Q: Can I use powdered sugar instead of granulated sugar?
Yes. Use 100 g (¾ cup + 2 tbsp) powdered sugar for a softer, more delicate cookie.

Q: Can I freeze the dough?
Yes. Freeze for up to 3 months. Thaw in the refrigerator before piping.

Q: What fillings work besides jam?

• Chocolate ganache
• Lemon curd
• Caramel
• Nutella
• Raspberry preserves