Piped Cookies or Biscuits is basically a bakery style butter biscuits that is light, crispy, crumbly and melt in your mouth buttery biscuits that goes perfect with your evening tea time.
Piped Cookies is one of the classic New Zealand bakery essential. You can see it everywhere.
Whats interesting about these Piped Cookies is that once the cookies or biscuits are piped and baked; an icing is made which is then sandwiched in between the cookies.
These are then dipped into melted chocolate..
Phew thats way too much sugar I must say..
To be honest I do not like it that the way; I prefer the simple biscuits with some tea thats it.
Piped Cookies is a lot similar to the butter biscuits that we get in India.
In fact it is exactly the same just a different name.
These Piped Cookies are a light, crispy, crumbly and oh so buttery biscuits that has a good snap to it.
These Piped Cookies are more of a paler biscuits as compared to the usual golden biscuits that we make.
It is more often baked to a point where it turns golden brown around the edges but remains paler in the centre.
So in short these Piped Cookies are:
1. Super light, crispy, crumbly and oh so buttery.
2. Tastes exactly like a bakery style biscuit.
3. Takes 15 mins to make these Piped Cookies
4. Needs just 3 ingredients.
5. Can be made in both Pressure Cooker and Oven.
Wait for it.. This Piped Cookies is obviously a post inspired by my 3 ingredient Nutella Cookies.. actually Naaa.. this was a request by you guys and how can I not make one.. 😉
Check out the detailed recipe:
Related Recipes:
Piped Butter Cookies/Biscuits
Ingredients
- 180 gms Butter unsalted, softened
- 60 gms Icing Sugar
- 200 gms Plain Flour
- pinch of salt
- capful of vanilla extract
Instructions
- Beat together butter, sugar and vanilla until well combined say for about 4-5 mins.
- Add in the flour in two stages and beat well until creamy soft batter consistency.
- Transfer to a piping bag with big star nozzle and pipe rosette shaped biscuits onto a baking tray lined with parchment paper.
- Bake in a pre-heated oven of 180°C for 8-10 mins until golden brown edges and pale coloured centre in colour using a double pan method. (Refer notes for double pan)
- Let it cool a bit and enjoy with your evening tea.
For Pressure Cooker Baking
- Start by pre-heating the pressure cooker without any gasket or whistle for which line the base of the cooker with salt. Spread it out evenly and place a stand. Pre-heat on med high flame until you are ready to bake the cookies.
- Follow steps 1 and 2 as mentioned above. Transfer the batter to a piping bag fitted with big star nozzle.
- Grease the idli stands with little oil and pipe the batter in the centre of each stand.
- Bake in the preheated cooker for 12-15 mins. Reduce the flame to medium while baking.
Notes:
1. Do not beat the butter and sugar for too long or else they will spread while baking and lose their shape.
2. The cookies straight out of the oven are soft. Let them cool a bit to crisp up. Do not over-bake them thinking that they are soft.
3. Do refer my video to note the exact method of baking in the pressure cooker and also the difference of baking time in the oven.
Enjoy bakery style Piped Butter Cookies at home in no time.
Double Pan Method:
To know more about what is double pan and why do we use it just refer my Checkerboard Cookie post for details.
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See you soon
Until then
Hugs
Sushma
J SALLETTE says
I LOVE LOVE LOVE THIS RECIPE AMD VIDEO
LOOK FORWARD TO TRYING IT
THANKS FOR THE GREAT VIDEO
sushma iyer says
that is so good to know.. thank you
Barbara says
Your recipe measurements are given in gram. May I have the American measurement in cups. Thank you for your response and help.
sushma iyer says
Hi Barbara.. I haven't tried it with cup measurements yet.. sorry
Laura says
The consistency of the mix was way too thick! Could barely get it piped out. I measured everything correctly and beat for 4 mins . I think there's too much flour.
sushma iyer says
Hi Laura.. sorry to see that the recipe did not work for you.. just wondering whether you used cold butter or softened butter?
Emmanuel says
I just tried the recipe it's really nice 🥰🥰🥰🥰🥰🥰, thank you
sushma iyer says
Yay!! so glad to learn.. thank you for your feedback 🙂
Pamita says
Hi, after searching for a long time I landed on your blog and I want to try and bake these cookies for my boyfriend. I was wondering if I could make the dough 2 days ahead of time if possible?
Thank you so much!
sushma iyer says
Hi Pamita.. No you cannot make it ahead of time, the dough will harden in the fridge and you won't be able to pipe properly.
Anupam says
Hi Sushma ,
Love your recipes. I don’t have a weighing scale. How can I convert gms to cup measures ?
sushma iyer says
Hi Anupam..
glad to know that you are liking the recipes.. You can use google conversion may be.. but I do not have the recipe in cups I would try to add it the next time. sorry about that..
Regards
Sushma
Christina says
Hi Sushma, i would like to try your recipe but can I pipe them into flower shapes and also maintain the shape?
Thanks
Christina
sushma iyer says
HI Christina..
You will have to try it once not sure as I have never tried it before... sorry about that
hleziphi chantel says
Hi Sushma i will always give you five stars you know why? Because your recipes are amazing simple and delicious💖 my Husband always tell me to check for new recipes from you, we love how they all come out after baking. Thank you so much.
Regards
Hleziphi Chantel Makwela
sushma iyer says
Awww chantel..
It is always a pleasure reading your message darling.. So good to know that you like the recipes that I share.. thank you for sharing your thoughts with me.. motivates and encourages me to do even better..
truly appreciate it
Regards
Sushma
Aurifa says
Hi can I replace all purpose flour with wheat flour ?
sushma iyer says
Hi Aurifa..
Personally, I have never tried with wheat flour but I have readers leaving a comment on my Youtube video stating that they have had success with wheat flour too.. so maybe you can give it a try and share your experience with us..
Thanks and Regards
Sushma
Hawa says
Wow this is lovely, I love them. How long can they last?
sushma iyer says
Hi Hawa..
These last for more than a week in an air tight container 🙂
benis says
hello and thanks for sharing this amazing recipe. Can i use normal sugar cos i dont have icing sugar
sushma iyer says
Hi benis..
We use icing sugar here because it would easily and quickly blend with butter.. if you use normal sugar you would need to beat the butter and sugar for a longer time which would incorporate air into the batter making it to spread a lot while baking. Due to this the rosettes will lose its shape..
so I would recommend using icing sugar. You can try powdering the regular sugar and add cornstarch to it to make it icing sugar and then use it.. 🙂
Thank you
Nivedita says
I am really excited to try out this recipe but had one doubt . Is the icing sugar same as powdered sugar ? Thank you
sushma iyer says
Hi Nivedita..
It is the same if you buy it commercially.. but if you are powdering your sugar at home then you will have to add some cornstarch to it.. 🙂
Thanks you..
Aayesha says
Thank you so much for the recipe! I'm super excited to try this out! :))
I just had one doubt, can I line the inside of my piping bag with few streaks of Nutella so the cookies get a little brown as well?? I don't know if this is a good idea, but it just came to my mind🙈
sushma iyer says
Hi aayesha..
so glad to know that you liked these cookies.. would love to see how it turns out to be..
Yes ofcourse you can line the inside with some nutella and try.. it would taste delicious but you won't get that bakery taste but if you like chocolate then definitely go for it..
And yes please do share how it turned out for you.. 😀
Thank you
Prachi says
Hi, amazing receipe. Just wanted to know what are the shelf life of these cookies?
Can they be made in bulk and stored in air tight containers? How long can they be stored?
sushma iyer says
Hi Prachi..
Thank you so much dear.. the shelf life of these cookies is around 7 to 9 days (not tried beyond that).. you can definitely store them in air tight container and use as and when needed.. thank you
Vaishnavi aravind says
Thankyou so so much Sushma for this amazing recipe! Only i didn't have the right nozzle..nevertheless it turned out fantastic! God bless you !
sushma iyer says
hi vaishnavi..
Thats so cool dear.. glad that it worked out for you..
And yes you can shape them into whatever shape you would like at the end to me taste is what all matters; shape and presentation is all fine.. 😀
Thank you for taking the time out to try this and most importantly sharing your wonderful feedback with us.. 😀
Megha says
Hi twice i tried nutella cookies ..but piping bag tore in btwn ....wht to do pls guide
sushma iyer says
Hi Megha.. use good quality piping bag.. or if you are not comfortable piping rosettes then start with simple star shaped that I have shown in this piped biscuits video.. or just forget piping, make a round shaped regular cookie if you wish to dear..
Do not give up though you will get it someday.. <3
Priya says
I don't have weighing machine..how to convert in cups measurements..plz help..thank you
sushma iyer says
Hi Priya..
I always find it difficult to convert butter into cup measurement.. I mean someone might chop the butter fine some little big some med so can't really tell whats its like in cups. You can however use google conversion chart for converting the recipe which I used to do in my initial days of baking which is not a fool proof way but it still works..
sorry for not being much of use here..
Thank you.. 🙂
CAROL ANN VOSLOO says
In order to measure a cup of butter, fill a measuring jug will cold water up to 2 cup level mark. Add butter until water reaches the 3 cup level. You then have 1 cup of butter after draining the water
sushma iyer says
Hi Carol..
Learned something new and different. But won't the water affect the batter consistency; even though it is drained off completely.
Tara says
Lovely will try for sure
sushma iyer says
Hi Tara..
so glad to know that you found this worthy enough to try.. do share your feedback with us if you happen to try.. thank you
kanika sharma says
Hi can we use ghee instead of butter?
sushma iyer says
Hi Kanika..
I have not yet tried it with ghee.. May be you can give it a shot and share your experience with us that would benefit everyone who is reading this..
Thank you 🙂