BIG BATCH BUTTER SWIRL COOKIES

BIG BATCH BUTTER SWIRL COOKIES

Makes about 80–100 cookies

Ingredients

• 4 cups (900 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 1½ cups powdered sugar
• 6 large eggs, room temperature
• 2 tablespoons vanilla extract
• 8 cups (1 kg) all-purpose flour
• 1 teaspoon salt
• Optional: coarse sugar or sliced almonds for topping

Instructions

1. Cream butter & sugars
   In a large bowl or stand mixer, beat butter, granulated sugar, and powdered sugar until very light and fluffy (5–7 minutes).
2. Add eggs & vanilla
   Add eggs one at a time, beating well after each. Mix in vanilla.
3. Add dry ingredients
   In a separate bowl, whisk flour and salt. Gradually add to butter mixture.
   Mix just until smooth and pipeable — do not overmix.
4. Pipe the cookies
   Transfer dough to a piping bag fitted with a large star tip.
   Pipe swirls onto parchment-lined baking sheets.
5. Optional topping
   Sprinkle lightly with sugar or press sliced almonds on top.
6. Chill (important!)
   Refrigerate trays for 20–30 minutes to help cookies keep their shape.
7. Bake
   Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden.
8. Cool
   Let cool on tray 5 minutes, then move to a rack.

Tips for Perfect Bakery Cookies

• Butter must be soft but not melted
• Dough should be thick enough to hold swirls
• If dough is too stiff, add 1–2 tablespoons milk
• These freeze beautifully (baked or unbaked)

Variations

• Chocolate-dipped: Dip cooled cookies in melted chocolate
• Lemon: Add 2 tbsp lemon zest
• Almond: Replace vanilla with almond extract
• Jam thumbprint: Pipe rings and add jam center