Stand Mixer with paddle attachment
2 Large baking pan lined with parchment paper
Wire baking rack
Piping bag with 2-inch tip
- ½ cup Granulated sugar
- 1 cup Unsalted good-quality European butter, at room temperature
- ¼ tsp Salt
- 1½ tsp Vanilla extract
- 1 large Egg, at room temperature
- 2 cup All-purpose flour
- Granulated sugar for sprinkling
Prep - Line 2 large baking pans with parchment paper or silicone mats. Preheat oven to 350°F (175°C).
Make Dough - In a stand mixer, beat the butter and sugar together at medium speed until fluffy, 5 minutes. Add vanilla and egg and mix until combined. Reduce speed to low and gradually add the flour until it's flaky and combined. Scrape down the sides with a rubber spatula and make sure the flour is incorporated into the thick dough.
Pipe Cookies - Transfer the dough to a decorating bag with a large open star tip. Pipe the dough into 2-inch hollow circles onto the baking pans, about 20 per pan. Sprinkle tops with sugar. If you don't have a piping bag, you can form the cookies in to loops or pretzel shapes or whatever shape you'd like. They may not look pretty but they'll taste great. Bake Cookies - using 1 pan at a time, bake cookies until light golden brown, about 15 minutes. Cool on a wire cooling rack. Allow cookies to cool completely before serving or storing.
- The cookies can be stored in an airtight container at room temperature for a week.
- Cookies can be frozen in an airtight container for 3 months.
- To dip in chocolate, melt 6 - 8 ounces dark chocolate in a microwave. Dip cooled cookies in melted chocolate and place back on the rack to cool.
- Sprinkles can replace sugar before cooking or sprinkled over chocolate after dipping but before cooling.
Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 149IU | Calcium: 3mg | Iron: 0.3mg