Korean Nostalgic Egg Butter Cookies (Gyeran Gwaja, 4 Servings)

Preheat oven to 180°C and line a baking tray with baking parchment. Soften butter until it yields gently to a finger.

Cream 70 g softened unsalted butter, then mix in 70 g powdered sugar until smooth.

Beat one egg separately and add it in 2–3 portions, mixing each time. Add 2–3 drops of optional vanilla extract.

Sift in 120 g cake flour and fold just until no dry flour remains. Never taste the raw egg-and-flour dough.

Pipe small circles about 2–3 cm across using a piping bag or food-safe zip bag with a small hole. Leave space between cookies for spreading.

Bake in the preheated 180°C oven for about 12–15 minutes. Oven performance varies; check for evenly golden edges and bases, and continue baking if any wet center remains.

Remove the hot tray with oven mitts, cool the cookies completely and divide into four portions. Store cooled leftovers in a clean airtight container and discard if spoiled.