Ridged, gently curved butter cookies with a rich vanilla and egg-yolk dough.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Krumiri-Style Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 110 minutes: 30 hands-on, 30 chilling or resting, 20 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
- Sturdy piping bag and large star tip
Ridged, gently curved butter cookies with a rich vanilla and egg-yolk dough.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix
- 1MixBeat butter and sugar just until creamy. Mix in yolks, vanilla and salt. Add flour and mix until a soft, pipeable dough forms.
Pipe
- 2PipeUsing a sturdy piping bag with a large open-star tip, pipe 24 curved strips about 3 inches long onto two parchment-lined trays. Do not force a small tip through this firm dough.
Chill and bake
- 3Chill and bakeChill piped cookies 30 minutes. Heat oven to 350°F (175°C), or 325°F (165°C) fan. Bake both sheets for 16–20 minutes, switching positions halfway, until the ridges and ends are lightly golden.
Cool
- 4CoolLeave on the tray 10 minutes then transfer to a rack for 20 minutes.
Chef’s Science & Pro Tips
Ingredient science
This is a home-style interpretation, not the proprietary commercial formula.
Technique & texture
Pipe while dough is soft, then chill the shapes to keep the ridges.
Finishing & serving
If the dough is too stiff to pipe, let it soften for a few minutes rather than adding liquid.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- This is a home-style interpretation, not the proprietary commercial formula. Pipe while dough is soft, then chill the shapes to keep the ridges. If the dough is too stiff to pipe, let it soften for a few minutes rather than adding liquid. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Why is the dough hard to pipe?
Use softened butter and a large star tip.
Can I roll shapes by hand?
Yes, but they will not have the distinctive piped ridges.
Can I use whole eggs?
Yolks provide the intended richness; whole eggs add extra water.
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