Easy Piped Butter Tea Cookies | Buttery Melt-In-Your-Mouth Recipe

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These piped butter tea cookies are delicate, buttery, and melt in your mouth with every bite 🍪✨ Perfect with a cup of tea or coffee, they’re easy to make and beautifully piped for a delicious treat. Perfect for holidays, gifting, or a cozy afternoon bake.

6 T. butter, room temperature
3 T. granulated sugar
4 T. powdered sugar
1 egg
¼ tsp. vanilla extract
4 ½ oz. cake flour
½ tsp. cornstarch
Sprinkles

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Set aside.
In a large bowl, beat the softened butter until smooth and creamy. Add the granulated sugar and powdered sugar and mix until light, fluffy, and well combined.
Mix in the vanilla extract and salt. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Gradually add the all-purpose flour, just until a soft, smooth dough forms.
Do not overmix—this keeps the cookies tender.
Transfer the dough to a piping bag fitted with a large star tip (such as Wilton 1M or 2D). If the dough feels too stiff, let it sit at room temperature for a few minutes.
Pipe swirls or rosettes onto the prepared baking sheets, spacing cookies about 2 inches apart.
For extra definition, chill the piped cookies in the refrigerator for 15–20 minutes before baking.
Bake for 7–9 minutes, or until the edges are just lightly golden. The centers should remain pale. All ovens vary, please keep and eye on the cookies. They may bake faster or slower in your oven.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.