Viennese squeezed cookies


The good thing about squeezed cookies is that you don’t need to let the dough rest, so you can make them as soon as you think of them!


  • Unsalted butter 100g
  • Powdered sugar 40g
  • Salt a little bit
  • Egg white 20g
  • Light flour 120g
  • Vanilla bean paste 1/2 teaspoon


  1. Put the butter in a bowl and mix thoroughly with a rubber spatula until smooth.
  2. Add powdered sugar and salt and mix thoroughly until combined. Once mixed, add vanilla bean paste and mix.
  3. Add the egg whites in two parts and mix.The key hereis to make sure that the first egg white is well mixed, then add the next egg white and mix.
  4. Add the sifted flour and mix with a rubber spatula until there are no lumps.
  5. Set the tip into a piping bag.*Twist the piping bag around the nozzle and insert the bag into the nozzle hole.
  6. Spread the opening of the piping bag into a container such as a measuring cup, set it upside down, and pour in the batter.
  7. Remove the piping bag from the cup and use a scraper to bring the dough to the very edge of the nozzle.
  8. Place on the baking sheet and squeeze it in a meandering pattern like the letter W.
  9. Bake in the oven at 160℃ for 20-25 minutes.*If the dough is soft and tends to sag easily, such as during the summer, it will be better to bake it after squeezing it and chilling it in the refrigerator for about 15 minutes before baking.
  10. Once baked, leave the cookies on the baking sheet to cool.
  11. You can enjoy it raw or you can take it to the next level with just a little effort using chocolate for coating to make it even.Enjoy!

Girl in a jacket