Can a butter cookie get any prettier? A simple, beautiful, elegant cookie that is sure to impress! These Whipped Rosette Butter Cookies are lightly sweetened, crisp, buttery, and absolutely delicious! They make a beautiful gift to give or just keep them all to yourself! These butter cookies are going to become your next favorite tea or coffee biscuit!
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Just a few simple everyday ingredients to make these butter cookies
- Butter: this recipe calls for salted butter. If you only have unsalted butter on-hand, that’s ok! Just add a 1/4 teaspoon of salt.
- Flour: your typical no-fuss all-purpose flour is all you need!
- Confectioner’s Sugar: the powdery fine sugar works best in this recipe. Granulated sugar won’t dissolve as quickly as confectioner’s sugar does and the consistency just won’t be the same.
- Corn Starch: the corn starch makes the flour a little softer and lighter
- Vanilla Extract: the vanilla adds that extra layer of subtle flavor which I love, but you can try adding in a different flavored extract if you like. Almond extract or lemon extract will work nicely in this recipe, too!
- Heavy Cream: needed to soften the dough so that it becomes pipable. If you’re going to be forming a log and slicing into circles, leave out the heavy cream. The heavy cream is added to soften the dough a bit so that it’s pipable.
- Salt: Only add salt if you’re using unsalted butter.
Tips for the Best Whipped Rosette Butter Cookies
- Make sure that your butter is soft, but not overly warm. Melted butter will not work, so give the butter time to soften all the way. If you can indent the butter with your fingers by pressing down all the way through without any resistance, then the butter is ready to go.
- Use the spoon and level technique for measuring out the dry ingredients.
- Don’t sift your dry ingredients. Sifting will make the cookie dough too delicate and more likely to spread.
- If your kitchen is too warm, refrigerate the piped cookies prior to baking. Place the cookie sheet with the piped cookies into the fridge or freezer for at least 30 minutes. Note: If you make this cookie in cooler weather when your kitchen is cold, you can likely skip this step.
- Do a small test. Scoop a small amount of cookie batter into the piping bag and pipe out 1 to 2 cookies. Then bake to see how well the cookies keep their shape. If they spread too much, then I recommend adding 1 tablespoon of flour to the cookie batter before piping the rest of the cookies and be sure to place the cookies in the fridge for 2 hours prior to baking.
- Don’t let the cookies brown too much. You want the cookies to be cooked through but still pale in color. As soon as you see a little golden brown color around the edges, take the cookies out of the oven and place them on the counter to rest.
- If the cookies spread too much after baking, dust them with powdered sugar once they have cooled completely. They will still look pretty and taste delicious.
How to Make Whipped Butter Rosette Cookies
Step 1: Whip the butter until light and fluffy.
Step 2: Add in the confectioner’s sugar and mix until light and fluffy.
Start off on low speed first to avoid having powdered sugar all over your kitchen.
Then, increase speed and whip until light and fluffy.
Step 3: Add in the Vanilla Extract and whip until combined.
Step 4: Add in the Flour and Cornstarch.
Whip until combined and dough comes together. The dough will look a little crumbly.
Step 5: Add in the milk or heavy cream.
TIP: If the dough is too hard to pipe, try massaging the piping bag between the palm of your hands to help warm up the dough a bit. If that doesn’t do the trick, then place the batter back into the mixing bowl and add 1 to 2 more tablespoons of heavy cream. Then fill the piping bag up again.
Step 7: Pipe rosettes. Start by piping a half circle and continue to twirl the tip round and round until you form a rosette. See the below pictures for a visual on how to do this.
Step 8: Place the baking sheet with piped cookies into the fridge for 1 to 2 hours. It’s important not to skip this step. Chilling the piped cookies will help prevent the cookies from spreading too much once they are baked.
Step 9: Bake at 325 F for 7 to 8 Minutes. You want the cookies to be baked through but still pale in color.
Step 9: Remove from the Oven. Set aside to cool for a few minutes before transferring to a wire rack.
Whipped Rosette Butter Cookies Decorating Ideas
- Dip these delicious butter cookies into melted chocolate.
- You can also dip one side into melted chocolate and then dipping the chocolatey side into sprinkles, toasted chopped nuts, or toasted coconut flakes
- Or, dust with confectioner’s sugar for that extra delicate fancy look!
Did your mind just run wild with topping ideas? Or am I the only one that dreams up all the ways I can add major calories to my already butter-heavy desserts?
Life is short . . . eat the cookie!
More Easy & Delicious Recipes!
- 2 cups all-purpose flour
- 1 cup salted butter, softened to room temperature.
- 2 Tablespoons corn starch
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 Tablespoons heavy cream
- Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper and place to the side. Make room in your fridge or freezer for the baking sheet. The piped cookies will need to be chilled before baking to minimize spreading.
- Cream the butter until light and fluffy, about 2 minutes. Add the powdered sugar and whip until just smooth. Then add vanilla extract and whip until combined.
- On low speed, add corn starch, flour, and a pinch of salt. Whip until evenly incorporated. The dough will look a little crumbly.
- On low speed, add milk or heavy whipping cream and mix until combined. (only heavy cream if you'll be piping the cookies).
- Add the cookie tip to the piping bag. I'm using the Wilton 1M open star tip. This tip is a little on the smaller side and a little harder to pipe. Feel free to use a bigger tip for easier piping. See notes below for recommended piping tips.
- To pipe rosettes, begin piping rosettes by making a small circle that begins from the center and swirls out until a rosette is formed. See the images above for step by step pictures.
- Place the baking sheet with piped cookies into the fridge for 1 to 2 hours. If you're baking these in warm weather, t's important not to skip this step. Chilling the cookies will help prevent the cookies from spreading too much once they are baked. If the weather is cold and your kitchen temperature is cold, you might be able to skip this step.
- Take baking sheet out of the fridge and place into the preheated oven. Bake for about 7 to 8 minutes or until very slightly golden around the edges. Be sure not to let the cookies turn golden brown. You want the cookies to be pale in color.
- Remove cookie sheet from the oven and set aside to cool, about 5 minutes.
- Transfer to a wire rack to continue cooling, about 30 minutes.
1. Using the Wilton 1M tip makes these cookies a little difficult to pipe, but you'll get a gorgeous rosette cookie. If you want to use a larger piping tip for easier piping, I recommend the Ateco 826, 827, or 828 and the Wilton 8B.
2. You want the dough to be a little hard to pipe. If the cookie dough is easy to pipe, it means there is too much liquid in the dough and the cookies will spread and lose their shape. If this happens, add 1 to 2 tablespoons of flour to the cookie mixture to thicken the dough. I have added a list of 7 tips in the post above under the title "Tips for the Best Whipped Butter Rosette Cookies."
3. Decorating suggestions: These cookies can be left plain or decorated. Once the cookies have cooked completely. You can dip one side into some melted chocolate and then sprinkled with either nuts or sprinkles. Then place them to the side until set.
4. To store, place cookies into an airtight container and store them in the pantry or fridge for 1 week.
5. Freezing instructions: After you have piped the cookies onto a baking sheet. Place them into the fridge for at least 3 hours until cookies are firm. Using a spatula, carefully place each cookie into a freezer-safe container. Use parchment paper in between each layer. Then close tightly and freeze for up to 1 month.
6. To bake after freezing, place frozen cookies onto a baking sheet while you warm up your oven for 20 minutes. Then place the cookies into the preheated oven and bake for 7 to 10 minutes.
Amount Per Serving: Calories: 125Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 11mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 1g