These tender vanilla piped cookies have a fine crisp shell and a delicate, crumbly center. The dough comes together in minutes, pipes beautifully from a pastry bag, and bakes in just 10 minutes. Finish with milk chocolate if you like, or make a nut-free version by replacing the hazelnuts with starch.
Ingredients
- All-purpose flour — 2 cups | 250 g
- Powdered sugar — 3/4 cup | 100 g
- Unsalted butter, softened — 1 cup | 230 g
- Ground hazelnuts — 1/2 cup | 50 g (or use 1/2 cup | 50 g cornstarch instead of nuts)
- Milk — 3 tbsp + 1 tsp | 50 ml
- Bourbon vanilla — to taste
- Milk chocolate for coating — 7 oz | 200 g (optional)
How to make it
- Preheat the oven to 375°F | 190°C, conventional heat. Line a baking sheet with parchment paper.
- In a bowl, beat the softened butter with the powdered sugar until pale and fluffy. Add the vanilla and milk, then mix briefly.
- Sift in the flour. Fold in the flour and ground hazelnuts until the dough is smooth, soft, and thick. For a nut-free version, replace the hazelnuts with the same amount of starch.
- Transfer the dough to a piping bag fitted with a large open star tip or another large decorative tip.
- Pipe the cookies onto the prepared baking sheet, leaving space between them. Shape them as rosettes, sticks, or rings.
- Bake for about 10 minutes at 375°F | 190°C, until the edges are lightly golden. Do not overbake.
- Let cool completely on a wire rack. If desired, melt the milk chocolate and dip one side of each cookie, then let the chocolate set.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Dough texture: it should be pliable and hold its shape when piped. If it feels too stiff, add 1–2 tsp milk; if it feels too soft and loses its pattern, work in 1–2 tsp flour.
- Tip selection: large tips with a pronounced ridge work best, helping the cookies keep their beautiful grooves.
- Nut-free: hazelnuts can be fully replaced with the same amount of starch for a more delicate, melt-in-the-mouth texture.
- Chocolate: use couverture or a good-quality chocolate bar; melt in short bursts in the microwave or over a double boiler.
- Storage: keep the finished cookies in an airtight box for up to 1 week; without the coating, they can be frozen for up to 2 months.
Nutrition per serving
| Nutrition | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Fat | 11.5 g |
| Carbohydrates | 17 g |
| Fiber | 1 g |
| Sugars | 9 g |
| Sodium | 30 mg |
FAQ
Which piping tip should I use for a beautiful pattern?
Large open or closed star tips, 10–14 mm across, are ideal. They create a sharp pattern that holds after baking.
What can I use instead of hazelnuts for a nut-free version?
Replace the nuts with the same amount of starch. The texture becomes softer and more delicate, with a clean vanilla flavor.
Why do the cookies spread in the oven?
The dough is too soft: chill it for 10–15 minutes or work in a little flour. Also make sure the butter was softened, not melted.