Decadent Butter Cookies with Optional Chocolate Dip and Sprinkles Recipe
Classic butter cookies with a tender, buttery texture, perfect for piping into elegant swirl shapes and optionally dipped in rich dark chocolate. These cookies are simple to make with basic ingredients and are great for holiday baking or any time you want a delicious homemade treat.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups + 2 Tablespoons (265 g) all-purpose flour
Chocolate Coating (Optional)
- 1 cup (170 g) dark chocolate chips
- ½ teaspoon vegetable shortening (e.g., Crisco)
- Nonpareil sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the cookies.
- Mix Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together using an electric mixer until the mixture is creamy and fully combined, ensuring a smooth texture.
- Add Egg Yolk, Vanilla, and Salt: Incorporate the egg yolk, vanilla extract, and salt into the butter-sugar mixture. Beat well, stopping occasionally to scrape down the sides and bottom of the bowl so all ingredients are evenly mixed.
- Incorporate Flour: Turn the mixer to low speed and gradually add the all-purpose flour, mixing until just combined. Pause to scrape the bowl as needed to avoid any flour pockets.
- Prepare Piping Bag: Fit a large piping bag with an Ateco 827 piping tip and fill it with half the cookie dough. Piping half at a time makes handling easier.
- Pipe Cookies: Pipe the dough onto an unlined, ungreased cookie sheet in swirl shapes. Ensure the cookie sheet is cool before piping to maintain dough consistency.
- Bake: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies start to turn a light golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before handling or decorating.
- Melt Chocolate (Optional): In a microwave-safe bowl, combine dark chocolate chips and vegetable shortening. Heat in 20-second intervals, stirring well each time until the chocolate is fully melted and smooth.
- Dip and Decorate: Dip cooled cookies into the melted chocolate, then place on a wax paper-lined baking sheet. Decorate with nonpareil sprinkles if desired.
- Set Chocolate: Allow the chocolate to harden at room temperature or speed up the process by refrigerating the cookies for about 15 minutes.
Notes
- The dough should be stiff enough to hold shape but not too stiff to pipe. Using the correct Ateco 827 piping tip is crucial for easy piping.
- To avoid overly stiff dough, measure flour properly by spooning into the measuring cup and leveling off rather than scooping directly.
- If you do not have the right piping tip or dough is too stiff, drop the dough by rounded tablespoons onto the baking sheet and press with a fork to make a crisscross pattern before baking.
- If dough is hard to pipe, warming it slightly in your hands or adding a small splash of milk can help, but this might reduce buttery flavor.
- Butter cookies store well in an airtight container at room temperature for 2-3 weeks.
Keywords: butter cookies, homemade cookies, piped cookies, holiday cookies, chocolate dipped cookies
