Imperial Butter Cookies
Delightfully delicate and irresistibly rich, these Imperial Butter Cookies are the ultimate treat for any occasion. Made with a luxurious blend of unsalted butter, granulated sugar, and egg yolks, these cookies boast a melt-in-your-mouth texture that pairs perfectly with a cup of tea or coffee. A touch of cornstarch in the dough ensures a tender crumb, while a hint of vanilla elevates their elegant flavor. Using a piping bag and star tip, you can craft beautifully swirled shapes that bake to a lightly golden perfection in just 10–12 minutes. Simple yet sophisticated, these buttery classics are ideal for gifting, holiday platters, or simply indulging your sweet tooth. Easy to make and stunningly versatile, Imperial Butter Cookies deserve a spot in your baking repertoire.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract to the bowl and continue mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto the prepared baking sheets in small circles or other decorative shapes, spacing them about 2 inches apart.
Place the baking sheets in the refrigerator for 15 minutes to chill the dough. This helps the cookies maintain their shape during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are a light golden color. Avoid overbaking to preserve their tender texture.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve immediately or store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.3 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
