Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the baking environment: clear room in your refrigerator for chilling the cookies and line two baking sheets with parchment paper.
- In a stand mixer, beat 1 cup of room temperature European salted butter on medium speed until smooth and creamy, about 2 minutes.
- Gradually add in ¾ cup of granulated sugar and a pinch of salt, mixing until fluffy and light.
- Add 2 egg yolks, 1 teaspoon of vanilla extract, and 1 tablespoon of whole milk, mixing on low speed until well combined.
- In a separate bowl, whisk together 1 cup of all-purpose flour and ½ cup of cake flour until evenly combined.
- Gradually fold this flour mixture into the wet ingredients using a spatula, mixing just until combined.
- Transfer the dough into a piping bag fitted with a star tip and pipe 2-inch shapes onto the prepared baking sheets.
- Chill the cookies in the refrigerator for 20-30 minutes.
- Preheat your oven to 350°F (175°C) and bake the cookies for 10-15 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.