Classic butter cookies are a delicious treat with a lovely buttery taste, dipped in rich chocolate and covered in festive sprinkles.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Keyword: Butter Cookies Recipe
Servings: 2dozen cookies
1/2cupsalted buttersoftened to room temperature
1/2cupbutter flavored shortening
2/3cupwhite cane sugar
2egg yolksroom temperature
1 1/2teaspoonspure vanilla extract
2level cupall-purpose flour
4tablespoonswhole milkmaybe less
10ounceschocolate candy melts for dippingoptional
Preheat your oven to 350°F. Prepare your cookie sheet with silicone baking mat.
In the bowl of your stand mixer, cream butter, shortening, and sugar until fully incorporated.
Add egg yolk and vanilla extract.
Add flour 1/2 cup at a time while mixing until dough is crumbly.
Then add milk one tablespoon at a time until you reach a pipeable consistency. You want a firm dough, but not too thick to pipe.
Place your dough in a piping bag fitted with a large star tip. I used an Artco 826 tip.
Pipe rounds onto cookie sheet leaving two inches between each cookie.
Chill 30 minutes in the fridge to avoid over spreading.
Bake for 14 minutes or until edges are golden brown.
Transfer to cooling rack to completely cool.
Prepare dipping chocolate according to the directions then dip one half of each cooled cookie into the chocolate. Gently scrape excess off the bottom using the rim of your bowl.
Place back on cooling rack over a sheet of parchment paper. Add sprinkles!
TIP: Make sure you are working with room temperature butter for this recipe.TIP: If you find the cookie dough won’t pipe, it is usually one of two things. Either your dough is too thick or the piping tip is too small. Aim for one with a 1/2 inch opening and dough that is firm but not hard.TIP: If you are using more than one color of melting chocolate, just melt according to directions in separate bowls and dip your cookies based on your design preference.