Step-by-Step Instructions

1. Cream the Butter and Sugars

In a mixing bowl, beat the softened butter, powdered sugar, and granulated sugar together until light, creamy, and pale. This step gives the cookies their signature airy texture.

2. Add Egg White and Vanilla

Mix in the egg white and vanilla. The egg white helps the dough stay pipe-able while baking firm.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add this mixture to the butter mixture, mixing until a soft dough forms.

Tip: The dough should be soft enough to pipe but firm enough to hold its shape. If it’s too stiff, add 1 teaspoon of milk. If too soft, refrigerate for 10 minutes.

4. Pipe the Cookies

Line baking sheets with parchment. Fill a piping bag fitted with a large star tip.
Pipe rosettes, S-shapes, or short strips, keeping them uniform so they bake evenly.

5. Chill for 15–20 Minutes

This step helps the cookies keep their shape during baking.

6. Bake

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are slightly golden.
Cool completely on a rack.

7. Add the Finishing Touch

If desired, dip one end of each cookie in melted chocolate or drizzle it across the tops.
Let the chocolate set before storing.

Serving & Storage Tips

• Serve: Perfect with coffee, espresso, hot chocolate, or herbal tea.

• Store: Keep in an airtight tin for up to 1 week.

• Freeze: Unbaked piped dough can be frozen on trays, then baked from frozen—just add 2 minutes to the bake time.

Final Thoughts

Wienerstube Cookies bring the nostalgia of Old World pastry houses into your own kitchen. Their elegant shapes and buttery flavor make them feel special, yet they require only simple ingredients and straightforward techniques. Whether you bake them for a celebration or as a quiet indulgence, these cookies offer the warmth and charm of a European café in every bite.