Cookies

After the butter has softened at room temperature, pour in the powdered sugar and fine granulated sugar and stir evenly.

Beat the butter and icing sugar mixture continuously with a whisk until the butter is fluffy. Beat the butter until it swells in volume and becomes slightly lighter in color.

Add the egg liquid in two or three times and beat evenly with a whisk. Wait until the butter and eggs are completely combined each time before adding the next one. The butter must be completely mixed with the eggs without separation. Whipped butter has a light, fluffy texture. Pour vanilla extract into the butter paste and mix well.

Sift low-gluten flour into butter paste.

To make chocolate chip cookies, sift the cocoa powder into the bowl.

The same goes for matcha cookies.

Use a rubber spatula to fold the flour and butter into a smooth cookie batter.

Once the cookie batter is ready, use a piping bag to pipe the cookie batter onto the baking sheet. Use scissors to cut an opening at one end of the piping bag, put the piping nozzle inside the piping bag, and then extend the piping nozzle from the tip.

Fill a piping bag with cookie batter, place tin foil or parchment paper on a baking sheet, and pipe out the cookie batter on the baking sheet.

The cookie shape is DIY shaped according to personal preference.

Put the squeezed cookies into the preheated oven and bake at 190 degrees for about 10 minutes until the surface is golden brown.

After cooling, seal and store.

Overview

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Ingredients

Steps