Cream Butter & Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter and 3/4 cup granulated sugar on medium-high speed for 3 to 4 minutes until light, fluffy, and pale in color. 🧈🍬
Add Wet Ingredients: Add 1 large egg, 1 1/2 teaspoons pure vanilla extract, and 1/4 teaspoon salt. Beat until fully incorporated and smooth. 🥚🪵
Mix in Flour & Milk: Turn the mixer speed to low and add 2 cups all-purpose flour gradually, alternating with 2 tablespoons milk. Mix just until combined into a soft, smooth dough. (Do not overmix!) 🌾🥛
Pipe the Swirls: Fit a piping bag with a large star tip (such as Wilton 1M). Fill the bag with dough. Pipe 2-inch rosettes or circular swirls onto parchment-lined baking sheets, leaving 1.5 inches of space between each cookie. 🎨🍪
Chill to Set: Place the piped baking sheets into the refrigerator to chill for 15 to 20 minutes so the cookies hold their detailed ridges during baking. 🧊
Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake chilled cookies for 11 to 13 minutes, until the bottoms and edges are light golden brown. ⏲️
Cool & Enjoy: Remove from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve plain, dusted with coarse sugar, or dipped in chocolate! 🍽️✨
