1cupunsalted buttersoftened (see notes - use high-quality, name brand butter)
2cupsall purpose flour
1-2tablespoonsmilkor more if needed; any kind
Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
In a large bowl or stand mixer, mix the butter and sugar on medium low speed until light and fluffy.
Add the egg and vanilla and continue beating on medium low speed until smooth.
Slowly add the flour and salt just until fully incorporated - do not overmix.
Add the milk 1 tablespoon at a time, using the minimum amount possible to reach a piping consistency.
Place the batter in a piping bag, and pipe small circles onto the prepared baking sheet. Add sprinkles if desired. Chill the baking sheets in the refrigerator for at least 20-30 minutes.
Bake in the preheated oven for 10 minutes or until the edges of the cookies begin to turn golden brown.
Remove from the oven and cool completely before serving.
Store cookies at room temperature for 5-7 days or freeze for up to 6-8 months.It is very important to chill the dough AFTER piping and BEFORE baking.Weather conditions and altitude can all make a difference in baking. If your cookies are spreading, your dough may need a few tablespoons more flour. Some readers have commented that they have had trouble with their cookies spreading. Unfortunately, due to supply chain issues and shortages, many brands have discreetly changed the ingredients in their butter, which has resulted in higher moisture content. I highly recommend using a high-quality, brand-name butter (I recommend Challenge, Kerrygold or Tillamook brands). You can also try adding a few more tablespoons of flour to compensate.