Cooking Tree's Vanilla Viennois Cookies

Name: Cooking Tree's Vanilla Viennois Cookies
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70g unsalted butter; 40g powdered sugar; 1g salt; 10g egg; 2g vanilla extract; 70g cake flour; 15g cornstarch

Soft piped butter cookies with a crisp texture thanks to cornstarch

30 min Difficulty Easy Snacks & desserts

Main ingredients

unsalted butter powdered sugar egg vanilla extract cake flour cornstarch

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unsalted butter powdered sugar egg vanilla extract cake flour cornstarch

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Ingredients needed 2 servings

Recipe

Soften the room-temperature unsalted butter.
Mix in the powdered sugar and salt, then add the egg and vanilla extract and mix.
Sift in the cake flour and cornstarch, fold with a spatula, and transfer to a piping bag.
Pipe the dough onto a pan lined with a perforated mat or Teflon sheet, moving the bag up and down.
While preheating the oven, place the shaped dough in the freezer.
Bake in a 170°C oven for 13–15 minutes, let cool, then transfer.

Soften the room-temperature unsalted butter.
Pipe the dough onto a pan lined with a perforated mat or Teflon sheet, moving the bag up and down.
Bake in a 170°C oven for 13–15 minutes, let cool, then transfer.

Cooking tips

The butter must be thoroughly softened at room temperature for easy piping.
Adding cornstarch creates a uniquely tender, crumbly texture compared to regular butter cookies.
The cookies are soft right after baking, so let them cool completely before removing from the pan.

Recommended for

Those who want to make soft, crisp, premium butter cookies from scratch.
Those who enjoy easy baking with a piping bag to create pretty shapes.

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