These super easy butter cookies use one bowl, six ingredients, and make a tender and buttery butter cookie with a melt in your mouth texture. These butter cookies can be piped out and baked fresh, so ready in just under 30 minutes, or they can be prepared ahead and chilled or frozen until you are ready to bake them. Finish them with granulated sugar, dip half in chocolate, or add your favourite glaze or icing.
Hi hi! I am just popping in to share this super easy butter cookie recipe! This came about when I accidentally went on a deep dive finishing of the testing for my Thumbprint Cookies and Snowball Cookies, which got me wondering if the dough can be used for butter cookies too.
Turns out, it cannot - it somehow was too hard to pipe and also super melty in the oven at the same time, but once I had started I was determined to get them sorted. And Eight tests later, we got there!
These are the super delicious cookies that originally came in the tins everyone's grandma's used for sewing - but more buttery. The recipe only uses one bowl, and is essentially a whipped shortbread recipe, which is super fun to pipe out into little rosettes. The finished cookie is super tender and just a little crunchy (or you can bake it more to make them more crunchy). They are just so, so good.
These butter cookies are super easy to make - the mix comes together in one bowl, and takes less than 10 minutes to make. This recipe makes 15 cookies, but is super easy to double (or triple), if you like. It would be super easy to triple the recipe, pipe them all out, then freeze them unbaked and store in a container to bake off as you need. The butter cookies can also be chilled and baked off a few hours later.
These butter cookies make the perfect holiday cookie recipe, but I will definitely also be making them year round. If you're looking for a great recipe to mail - this would work perfectly!
The importance of Room temperature ingredients
These are a shortbread based cookie, so they don't have a leavening in them (baking soda or powder, or sometimes egg is used to get lift and provide texture but this is an egg free recipe).
For this reason it is super important that your butter is properly room temperature. 'Standard' Room temperature is 22°c but you just want to make sure that if you press on your butter it leaves an indent of your finger. Using nice soft butter means that the butter and sugar mix will get nice and light and fluffy, giving a nicely textured cookie.
If it's super hot where you live make sure that your butter doesn't get too hot either, as it can get a bit sloppy if it is too warm when you go to make your cookies.
How do you tell when Butter Cookies are baked?
This can depend a little on how you like your butter cookies. If you want something a little softer, bake them for 13-14 minutes until they are set on the outside and just barely going golden.
If you like your butter cookies to be a bit more crunchy and snappy, increase the baking time until they are your desired level of doneness. I love the flavour of them both ways - the more baked ones get a bit more depth of flavour from the browning, but you do you here.
Remember that my baking times are a guide - every oven varies in temperature so make sure that you look for when the cookies are starting to go golden brown for when you pull them from the oven.
Piping Bag Tips and Tricks for making Piped Cookies
There are a few tips and tricks when it comes to piping out these butter cookies. The first time I did it, I had a total piping bag blowout - which came from the batter being too thick, but also from my piping bag not being sturdy enough.
I was using a compostable piping bag, which didn't work super well, so switched to a more sturdy one. I know you can get the canvas piping bags but I find they always smell weird so I don't use them - I do however wash out my plastic piping bags and re use as many times as I can.
I get my piping bags from a catering supply store - they come in a big roll.
Do NOT use a ziploc bag to pipe out these butter cookies. It will not hold up, and you will have a disaster on your hands.
How to fill a Piping Bag
Make sure you use a super sturdy piping bag for piping out these butter cookies. The easiest way to fill a piping bag is to add the piping tip, then place the bag inside a jar or container, and open the bag over the sides. This gives you a nice hole to add the batter too - I find this much easier than trying to hold it with one hand and fill it with the other.
Once the butter cookie dough is in the piping bag, I like to clip the end of the bag with something like a chip clip or a rubber band. This stops the dough from falling out the end of the bag and gives you one less thing to worry about when you are piping out the cookies.
How to Pipe butter Cookies
These butter cookies are pretty easy to pipe out - but you will need to use two hands to pipe them and squeeze pretty hard on the piping bag.
I piped three rows of five cookies - to pipe a rosette, hold the piping bag straight up and down over the surface and pipe a round of the butter cookie dough, finishing when it overlaps on itself. I prefer not to leave a hole in the middle - my rosettes came out at about 4.5cm in diameter. If you have a different sized piping tip or want to pipe them in a different shape you may end up with more or less cookies - make sure that you adjust the baking time if this is the case.
If you are finding the cookies hard to pipe out:
It can be a little hard to manage the piping bag when it is filled with the butter cookie dough. If you are finding this, it is easier to manage when there is less mixture in the piping bag, so start with about half the mix in the bag, pipe out your cookies, then add the rest. This is particularly helpful if you have smaller hands or struggle with holding things.
Troubleshooting hard to pipe cookies:
There are a few issues that can come up when you are piping these - the first is that if your butter is too cool, then the mixture will be hard to pipe out. Using less batter in your piping bag will help this.
Make sure that the liquid you add is room temperature. Adding cream or milk makes the batter slightly softer and easier to pipe - make sure that it is room temperature or it will chill the butter and still be hard to pipe.
I did play around with adding more cream to the recipe to see if it would make them easier to pipe out - I went all the way up to 40g of cream and also tested chilling and freezing the dough before baking to check if that made a difference to the shape and texture of the cookies.
The mixture made with 20g cream was still my favourite (I find them not too hard to pipe) - if you do find that you are having a hard time and need to add a little more cream make sure that it is room temperature or slightly warm. You can see the results in the image below!
The butter cookies with more liquid took a little longer to bake and needed a little longer in the oven to fully dry them out so that they were nice and crispy so just keep that in mind! They were definitely a little softer in texture and didn't last as long as the ones with less liquid.
If you aren't happy with how a rosette comes out, just scrape it off the parchment paper and pop it back into the piping bag. It will incorporate back in with the dough and you can try again.
However if you are really having issues, you can increase the liquid up to 40g without any big changes to the outcome.
Recipe Testing for Butter Cookies
These butter cookies weren't even on my lineup when I made my list of cookies I was making, but when I started making my Thumbprint cookies and my snowball cookies I just wanted to see if the recipe can be used for a piped cookie too. It can't, but I was determined to crack it and I'm so glad I did because these are just so good. Here is my recipe testing process. I was testing these as half batches (grams for the win), and am thankfully married to a human compost bin, so had no issues with them not being eaten.
First test: Use base dough.
I started with the base dough that I used for my Raspberry Thumbprint Cookies and my Snowball cookies. The dough uses 20g corn starch / custard powder.
The dough was super hard to pipe out - I had more than one piping bag blowout. It held its shape ok in the oven, but I wasn't super happy with it. I wanted a dough that was easier to pipe, and so figured increasing the butter was the way to go.
Test Two
I wanted the dough to be easier to pipe, so I increased the butter in the recipe by 30g. These cookies didn't work at all - the dough was easier to pipe, but they all spread like crazy in the oven, regardless of how I tested baking them (freezing, chilling the dough, dropping the oven temperature etc). They were also a little too greasy.
I had two options from here - either add an egg into the recipe, or play around with something which will still let me keep the buttery texture but not have them spread too far in the oven.
Test Three.
I wasn't keen on adding an egg if I could get away with it - I like being able to offer egg free recipes and I didn't want it to take away from the taste of the butter and still keep the butter cookie as more of a shortbread base.
To get around this, I doubled the custard powder in the recipe, as a way to help soak up some of the butter in the recipe and provide structure.
This worked great, as you can see in the image down below. The recipe is exactly the same, but all I did was double the starch in the recipe.
I did however go a little too far - the custard powder flavour was super prominent and I wasn't a fan of it.
Test four.
Same as the previous test, but, I switched from custard powder to corn starch. It was still a little too much, and gave the butter cookie a texture that was a little too crunchy and also kind of turned to glue / dried your mouth out when you ate it, so I decreased the corn starch in the recipe to 1.5 times the initial quantity.
Test Five.
I decreased the starch in the recipe and baked the butter cookies straight away, and was super happy with them. The texture was perfect - nice and buttery but still stable from the corn starch, but not tooooo stable. However the dough was still a little harder to pipe so I tried adding in a little heavy cream to the mixture (I used cream rather than milk as it is higher in fat), just to help thin the dough out a teeny bit. It made it easier to pipe without making too much of a difference to spread. Both work if you don't have cream or milk on hand!
Test Six / Seven / Eight
Once I have a recipe down I usually make one or two more batches just to make sure that I have it totally nailed, and also to test the storage / freezeablility of the recipe / if chilling helps or makes a difference etc.
Can Butter Cookies be made ahead of time?
Yes! They can! These butter cookies are Perfect for making ahead of time - I tested them a bunch of different ways and photographed the results for you.
Baked Fresh.
My final recipe has you bake the cookies off straight away. I am impatient when it comes to chill time (but will happily spend hours latticing individual pies, don't ask me why, spicy brain life) and often find workarounds for chilling cookie dough etc if it doesn't need it. If you see me call for a chill time in a recipe, just know I've probably tried five times to avoid it before giving in.
Baking these cookies from fresh works great - if you want cookies in 30 minutes, use this option. It's the option I'll probably use the most often unless i'm preparing a bunch of stuff ahead of time.
Chilled before baking.
However. If you chill these butter cookies for 30 minutes after piping them out and before baking, they will hold their shape better. Texturally it does not make a difference, but as you can see from the images below, the cookies that were chilled before baking don't sink down quite as much, and are a little more detailed in their design from the piping tip. The baking time and temperature are the same.
Frozen before baking.
I tested freezing the cookies before baking, and this also worked super well - the cookies hold their shape with minimal spread. I was super stoked that this worked as well as it did because it means that you can easily make a big batch of this butter cookie recipe, pipe them all out, freeze, then store in the freezer in a container and just bake off as you need.
If you do freeze the cookies before baking, you will need to add a minute or two onto the baking time. I didn't drop the oven temperature when baking from frozen so they do end up a little more golden brown, if you are wanting to avoid this I recommend baking them from frozen at 300°f / 150°c and increasing the baking time slightly.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
One Bowl 30 Minute Butter Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These super easy butter cookies use one bowl, six ingredients, and make a tender and buttery butter cookie with a melt in your mouth texture. These butter cookies can be piped out and baked fresh, so ready in just under 30 minutes, or they can be prepared ahead and chilled or frozen until you are ready to bake them. Finish them with granulated sugar, dip half in chocolate, or add your favourite glaze or icing.
Ingredients
- 200g salted butter, at room temperature
- 70g powdered sugar / icing sugar, sifted if lumpy
- ½ tsp vanilla bean paste or vanilla extract
- 210g all-purpose flour, sifted if lumpy
- 30g corn starch
- 20g heavy cream or milk, room temperature.
- Granulated sugar for finishing, optional
Instructions
- Preheat the oven to 325°f / 165°c. Line a baking sheet with parchment paper.
- Fit a large sturdy piping bag with a large open star tip of your choice - I used an ateo #827.
- In a medium bowl using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, powdered sugar, and vanilla on medium to high speed until light and fluffy, stopping to scrape down the bowl once or twice during the process to ensure it is well mixed.
- Add the flour and corn starch and mix with the mixer to just incorporate. Add in the heavy cream, and mix again to combine.
- Transfer the mixture to the piping bag - I find the best way to do this is to put the piping bag into a glass jar or deli container and fold the edges over the sides of the glass to give an opening. Use a bench scraper or something similar to push all the mixture to the end of the piping bag. Secure the end with a clip if desired.
- If you would like, use a tiny bit of the batter to hold your parchment paper down on each corner to stop it from moving as you pipe.
- Pipe out the cookies - I did three rows of five cookies. Pipe each into a rosette - hold the piping bag straight up and down, then using even pressure, pipe a circle of dough until it loops back onto itself, finishing with a little flick of the wrist. The rosettes should be about 4.5cm in diameter but this will depend on the size of your piping tip.
- Leave a little room for spreading. Repeat with the rest of the cookies. If you are not happy with one, just scrape it off the parchment paper and pop it back into the bag and try again.
- Once all of the cookies have been piped out, sprinkle with granulated sugar if using, then transfer to the oven. Bake for 13-14 minutes, until the cookies are set and lightly golden brown around the edges. If you like a more golden brown and crunchy cookie, increase the cooking time slightly.
- Remove from the oven, and if you put sugar on them before the oven, give them another coating hot from the oven.
- Leave to cool on the pan for 15-20 minutes then transfer to a wire rack to cool completely.
- Store butter cookies in an airtight container at room temperature for up to a week.
Notes
If you only have unsalted butter, use that and include ¼ tsp salt in the recipe - add it with the flour.
Corn Starch is called cornflour in New Zealand and some other places.
Heavy cream is the one that you use to make whipped cream. If you do not have any, you can use full fat milk, or I have also made them without and they worked ok, they were just a little harder to pipe.
If you are having a hard time working with all of the dough in the piping bag at once, you can take a little out and add as needed - this will make it a little easier to pipe.
I used an ateo #827 tip, which is an open star piping tip. You can use whatever tip you like, but I recommend using something on the larger side so that you can easily pipe the rosettes. The 827 has a 0.56" / 1.44cm opening. These butter cookies would also work with something like a french star tip, which is an ateco #867 (the first two numbers correspond to the shape and the last one corresponds to the size of the piping tip opening).
If you wanted to make this recipe and freeze to bake later, pipe out the cookies as directed (you can space them closer together), then freeze on the pan until the cookies are solid, then peel off the parchment and transfer to an airtight container. They should store in the freezer for up to 3 months. If you want to add sugar to the outside of the cookies, do this just before they go into the oven.
Store your butter cookies in an airtight container at room temperature. Make sure that they are fully cooled before going into the container, as excess moisture that is released from them as they cool can cause them to go soggy.
The cookies will store for up to a week stored in an airtight container - I find that the taste develops super well too after a few days.
If you are wanting to make these to send or to store well, then make sure they are well baked - this will make sure they are nice and sturdy and keep their texture well when stored.
Comments
stacy says
i love these cookies, the shape is so beautiful!!
Caribou says
These are just like the ones I grew up with!!
saltandserenity says
I just love reading your posts. I always learn so much. Your attention to detail and your commitment to finding the best technique and recipe is admirable. You are a gifted teacher.
Can’t wait to try these.
Priya says
lovely recipe! Do you recommend 40g corn flour or does 30g make a cookie with the same definition as in your test? Thank you!!
Erin Clarkson says
I wrote in the post the testing I made 🙂 the final recipe is the one I recommend!
Hannah says
This worked great in my Mirro cookie press! Thank you!
S B Kiwi says
These were delicious! And I made them with Edmonds Gluten Free Flour, it was an easy swap.
*Just a little note 🙂 There's no mention of adding the salt in the method.
Thanks for a great recipe Erin.
Erin Clarkson says
Amazing, thank you so much for letting me know it worked! Whoops i'll fix that, thank you!
Jeanne says
Erin Clarkson says
I haven't tried it sorry!
Callista says
I tried this recipe and it turned out so well! Wondering if I can substitute some of the flour used with chocolate powder?
Katie says
When do you add the salt? I think it’s missing from the step by step recipe.
Erin Clarkson says
Whoops sorry! With the flour!
Teresa says
Do you have the recipe in cups, not weight? I do not have a scale.
Erin Clarkson says
I don't sorry!
Emalina Fradenburg says
You've read my mind!!! I'd been searching for a butter cookie recipe to put in my cookie boxes for Christmas this year and this recipe came at the perfect time. Definitely splurge on the good quality butter as that flavour really came through. 10/10 would bake again!!
Fran Butler says
I normally don't bake with g measurements so found it difficult to convert. Not sure if I put enough heavy cream in so they were hard to pipe.
Erin Clarkson says
Hi Fran, maybe you could ask for a scale for christmas! They are a great thing to have!
Jlcsanyi says
I used this recipe to make my Christmas spritz cookies this year and it worked AMAZINGLY with the cookie press! First year that I didn’t have to fight with the press at all and every cookie turned out perfectly! They are delicious, hold together great, and were incredibly easy to make
Lou says
Amazing recipe as always! Made them as our cookies for Santa, great one for the kids to join in on. SUPER delicious!!!
Never had a bad recipe from Cloudy Kitchen!
Natalie says
This was such a fun recipe to make, delicious and buttery
Jennah says
Such a well-researched recipe
SO grateful
Youre doing the work of angels
Sarah says
Needed something quick to throw together for a theme party. In addition to the recipe I added some green colour, sprinkles and a red heart. Voila grinch themed party cookies! Worked perfectly
Kara says
gorgeous little recipe. I made these for xmas with a little dip of dark chocolate and some candy cane crumbles in the corder. everyone died for them. thanks for the direction!
G says
I made these and they were probably my favourite cookies I made this Christmas, so, so good! They were, however, extremely difficult to pipe, I thought my piping bag may burst, but I made it through. I followed the recipe exactly using your weight measurements and my scale but the dough was quite stiff, they didn’t pipe easily like your video on Instagram. I didn’t want to add too much extra milk because I didn’t want to ruin the dough. Any ideas? Maybe a little less flour next time? Thank you for this recipe!
Erin Clarkson says
Hi! Sounds like your butter may have been a bit cool? Is it winter where you are? Make sure the butter is nice and soft!
Kathy says
I’m thinking of making these for a New Years brunch. If I wanted to add sprinkles could I gently press into the dough and then bake?
Erin Clarkson says
Yes you could try sprinkling them just before you bake!
Laura says
I was in a pinch and needed something to bring to a last minute Christmas party. These fit the bill perfectly! I did not have the beautiful piping tip so mine aren’t near as pretty but they were every bit delicious. Came together so quick and I sprinkled with red and green sugar crystals for some festiveness! First recipe I’ve tried and I will be making many more 🙂
Rachel says
Not a nice texture and much less tasty than other recipes ive tried
Erin Clarkson says
Hi Rachel, did you make the recipe by weight?
Maaike says
Too lazy to go back to the supermarket for heavy cream.. This made it harder to pipe the cookies and resulted in a torn piping bag.. But the batter is so tasty that I didn't really mind. Super easy recipe and they turned out really nice! Thank you once again for a masterpiece!
Kathy says
I’m making these on Friday for Monday…I want to dip them in chocolate…what’s the best way to store? I have air tight containers. They sound delicious.
Erin Clarkson says
In an airtight container 🙂
Daria says
Я влюбилась в это печенье !!! Все съели за 30 минут! Спасибо.
Kathy says
I made these today… so yummy…added a touch more cream for easier piping but they came out beautifully…
Markell says
Delicious! Made a double batch and used a cookie press, worked great. I found baking them until they had more color resulted in a deeper flavor, but they were of course delicious lightly baked.
Nichole says
Perfect buttery cookies! Easy recipe and great instructions. I froze mine to make sure they held their shape. I also dipped the bottoms in chocolate.
Trinity Blazer says
Made this recipe and everything turned out great, they are taking quite a bit longer than the recipe called for though. Just wondered if that’s normal?
Erin Clarkson says
Hi! You mean to bake? Make sure your oven is properly calibrated 🙂
Kelly Lona says
I made these yesterday with the highest quality butter available in my area (almost looked as fake as hers 😉 IYKYK). I grew up on the butter cookies in the blue tin. Loved them.
These cookies, however, put those to shame! This will be my forever go to butter cookie! I’m so glad I tripled the recipe.
Mary says
Gorgeous cookies! I added extra vanilla paste because why not? Ended up using 40g of cream to pipe but I think it’s just because it’s cold in my kitchen and not a dough hydration issue. Needless to say still worked out beautifully and I’m so happy I took the time to make these!
I added a bit of guava paste in the middle and they’re so good😍
Yajaira says
Hi, can I make this diabetic friendly with sugar replacements and almond flour?
Erin Clarkson says
I don't think so sorry
Dasha says
Delicious cookies, I will make them all the time! Thank you
Rito says
OMG!! Melt in your mouth cookies 🤤 Added this to the recipe book! They were demolished within seconds. Reading your posts make me miss home 🥺
maja says
tried them with russian piping tips and some food color...hard to press but achieveble...
good recipe ..thank you .
Viridia says
Too much corn starch, very grainy tasting.
Shape held up very well, so they look pretty.
Erin Clarkson says
Sorry they didn't work out for you! If you don't like the grainy taste maybe give my regular shortbread a go but I didn't find them grainy when I made them 🙂
SRI says
Fantastic recipe by the way.!! I tried and find it a little less sweet, can I add extra icing sugar? Overall it held the shape perfectly and have a nice texture.
Erin Clarkson says
Yay! Yes you can try increasing the sugar but it may affect the texture a little bit!
tam peters says
Oh Erin, these took me back to childhood days. I know for next time a lil more cream will be easier for me to pipe them. They are superb! Better with my own plum n peach jam on them. Thankyou for sharing. Regards Tam from NZ
Lillian Leeser says
Had to convert grams to ounces. Followed recipe to the letter. I put the dough in the bag with 45 tip. I could not pipe out the dough. I put the dough in my cookie press and that worked. The taste is fine.
Rhi says
I followed the recipe completely but i feel like these were slightly bland.. reminiscent of alfajores... they will be really good with a caramel filling but they do not ring butter cookies to me.. I took a small portion and tried more sugar or flavoring. Not bad but nowhere close to a butter cookie that I'm used to... I may be accustomed to the egg version.
Erin Clarkson says
Hmmm did you make sure that you used enough salt? That could be why they were bland. I jammed as much butter in as I could!
Phyllis says
Have you used brown butter to make these cookies?
Erin Clarkson says
I haven't - brown butter and regular butter behave a bit differently so they aren't always interchangeable especially in a recipe like this where they rely on the creamed butter and sugar for the lift in the cookie!
Harriet says
Made these without a piping bag, still came out amazing. My whole family gave these a 10, and are requesting more already for the next day!
maria says
Thanks for a thoughtful researched recipe. I ran out of cornstarch and substituted part with arrowroot powder. Not sure if that has affected the texture…. can’t decide so i’m guess i’ll just have to make the recipe again!
S says
I made these for a family gathering and had everyone compliment me on them! Thankyou for a great recipe!
I didn't use the sprinkled sugar, but I did dip some in chocolate!
Erin Clarkson says
They look great! So happy you loved!
Angela says
I made these today.
Beautiful buttery flavour and a delightful texture. The family have eaten them already. Very moreish and I will be making them again for sure.
Thank you for the recipe.
Anne Golden Latini says
Made these last Christmas when Iast minute plans popped up. I knew I could come here for a guaranteed win and these did not disappoint. The piping is cute enough that you don't have to bother spending any time on additional decorating. If you're as rushed as I was, don't pipe them too big or you'll wind up adding time to the bake and factor some cooling time on top of the 30 minutes. Ate three in the uber on the way to the party, no regrets.
R says
Hi is it 160°C convection, or fan assisted? Many thanks!
Erin Clarkson says
Hi! It's conventional (so no fan)
HANNAH says
5 stars
PERFECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
PORTIA says
This was so good
I really like it
Anita Gallinaro says
Hi, I am trying to bake your one bowl 30 minute butter cookies. I am having trouble converting from the metric system. Would you be able to convert the measurements for me?
Thank you
Anita
USA
Erin Clarkson says
Hi, I don't have the conversions sorry! I don't post my recipes in cups as they aren't accurate.
Steph says
Great recipe as always, this is literally the most reliable site for consistently good recipes. These came together super quick, and are great on their own or dipped in chocolate! Thanks so much!
Elyse says
Supplementary comment! It’s rare to find biscuits without too much sugar that kids still enjoy. So this is a winner on that front.
Ana says
Hey Erin! Little question here, does whip mean you use the whisk attachment for the mixer, or the paddle? Looking forward to making these cute cookies, thank you!
Ana says
Just read the récipe again, it says paddle attachment, (cue face palm) thank you!
jill says
Hello, thank you for the recipe, so in NZ we call this a yo-yo biscuit make them smaller and join together with a custard icing.
Very nice
Christy says
I forgot the salt 🙁. It’s listed in the ingredients but not in the actual steps of the recipe. Normally I would catch this but it’s late on a Friday night and I’ve had a glass or two of beverage 🤷♀️. What can I say haha.
Can you edit to add the salt in the actual steps? I’m hoping they turn out ok. They’re in the oven. I plan to let them cool and then dip or drizzle chocolate on top with some sea salt flakes and hope that makes up for the lack of salt inside the cookies themselves. Wish me luck!
Erin Clarkson says
Whoops sorry that's my bad! will fix it now