Butter Cookies. Make your celebrations extra special with these gorgeous cookies dipped in milk chocolate and decorated with festive sprinkles. Sweet and buttery, these melt-in-your-mouth treats are a must addition to your cookie collection. Easy yet impressive recipe everyone will love!
Cookies are pure indulgence, especially during the festive season. Every family has their own collection of cookie recipes, but maybe it’s time to go back to the basics and focus on perfection?
Let’s talk about the classic butter cookies. These rich, buttery cookies are perfect on their own, but a chocolatey dip and extra sprinkles bring in the festive vibes. Well, it’s all about getting a little creative in the kitchen. The plain cookies keep well for days, so these are the perfect Christmas cookies for baking and sharing this holiday season. Trust me, they are super fun to make, and you are going to love them.
How To Make Perfect Butter Cookies
To be exact, perfect ‘piped’ butter cookies. And that’s the right way to make them extra gorgeous and special. Don’t you love those beautiful swirls?
The main ingredient of this cookie recipe – butter, unsalted and softened. Make sure you choose butter that’s not salted and is very soft. This softened butter goes into a large bowl with granulated or caster sugar. Use an electric stand mixer or hand-held mixer to combine the two ingredients. The mixture needs to be pale and creamy, and this will take about 4-5 minutes.
Next, add egg and vanilla extract. Make sure the egg is at room temperature. Beat again to create a creamy mixture. At this stage, measure flour and salt, and sift into a large bowl. Add this flour mixture to the butter mixture in two batches and beat well until combined.
As I mentioned, these are piped butter cookies, so the consistency of the dough is key. To achieve that perfect consistency, you will need to mix in a little milk to the dough. I added about 4 tablespoons milk to get the right piping consistency. And that’s the dough – so simple, right?
Transfer this dough to a piping bag fitted with a star nozzle and pipe your beautiful creations. The next step is the most crucial part of this recipe. Refrigerating the piped cookies for at least 30 minutes. This is how the cookies hold their shape and form those lovely swirls.
Finally, transfer the cookies to oven, bake and cool before you dip them silky smooth milk chocolate. And those festive sprinkles – add the extra touch of gorgeousness to these butter cookies.
More Cookie Recipes:
Butter Cookies | Video
Ingredients
- 2 cups all purpose flour plain flour
- ¼ teaspoon salt
- 200 g unsalted butter softened
- ¾ cup granulated sugar caster sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- 150 g milk chocolate melted, to decorate
- Your favorite sprinkles to decorate
Instructions
- Line 3 large baking trays with baking paper. Set aside.
- Sift together flour and salt into a medium bowl. Set aside.
- Place butter and sugar in a large bowl. Using an electric hand held mixer or stand mixer, cream butter and sugar until light and fluffy on medium speed, about 4-5 minutes.
- Add egg and vanilla extract. Beat until just combined.
- Reduce speed to low and slowly add half of flour mixture. Beat until just combined.
- Add remaining flour mixture. Scrape down the bowl. Beat again on medium speed until combined, about 30 seconds.
- Add milk and beat again until just combined. Add more milk if needed to achieve the right piping consistency.
- Transfer batter to a large piping bag fitted with star tip (I used 1M tip).
- Pipe cookies onto the baking tray 1 and ½ to 2 inches apart.
- Refrigerate for 30 minutes.
- Preheat oven to 180C or 350F.
- Bake cookies, in batches, until bottom edges are slightly browned, about 12-15 minutes.
- Cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
- Dip the cookies in melted milk chocolate. Decorate with sprinkles.
- Store plain butter cookies in an airtight container for a week. Chocolate covered cookies can be stored in an airtight container for about 3 days.
Video
Notes
- Don’t skip chilling the dough as it helps the cookies spread less and hold the beautiful swirls.
- You can keep the cookies plain minus the chocolate dip and sprinkles if you like.
- For even cooking, bake one batch at a time
Nutrition
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