These festive butter cookies are crisp, buttery, and perfect for the holiday season. With a chocolate dip and festive sprinkles, they’re a delightful addition to any Christmas cookie platter. Plus, they’re ready in just 20 minutes!
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and minimal prep time make this a go-to holiday recipe.
- Festive and Fun: Dipped in chocolate and decorated with sprinkles, these cookies are as beautiful as they are tasty.
- Buttery and Crisp: Made with cake flour for a melt-in-your-mouth texture.
Ingredients
Dry Ingredients
- 1⅔ cups cake flour (200g)
- ½ cup white sugar (100g)
- Pinch of salt (2g)
Wet Ingredients
- 10 tablespoons unsalted butter (140g), softened at room temperature
- 1 large egg (60g)
- ½ teaspoon vanilla extract (1g)
Chocolate Ganache
- 4 oz bittersweet chocolate bar
- ½ cup heavy cream (add 1-3 teaspoons for desired thinness, if needed)
Decorations
- Christmas sprinkles
- Red and green cookie icing
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone mat.
Step 2: Make Butter Cookie Dough
- In a large bowl, cream together the butter, sugar, and salt until light and fluffy (about 3 minutes) using a stand mixer or hand mixer.
- Add the egg and vanilla, mixing until well combined (about 1 minute).
- Sift the cake flour and add it to the butter mixture in three parts, mixing after each addition. The dough should be thick and sticky. Avoid over-mixing to keep the cookies tender.
- Tip: If the dough is too thick to pipe, add a few drops of milk to soften.
Step 3: Pipe Cookie Shapes
- Transfer the dough to a piping bag fitted with a large closed star tip (such as Ateco 846 or 844).
- Pipe the dough onto the prepared baking sheet into 2-inch rosettes, straight lines, or other preferred shapes. If the dough feels too stiff, gently knead the piping bag to soften it.
Step 4: Bake the Cookies
- Bake for 10 minutes, or until the edges turn golden brown.
- Let the cookies cool completely on the baking sheet before decorating.
Step 5: Decorate with Chocolate Ganache and Sprinkles
- To make the ganache, break the chocolate into pieces and combine with heavy cream in a microwave-safe bowl.
- Microwave in 20-second intervals, stirring between each interval until the ganache is smooth and glossy.
- Dip each cooled cookie halfway into the ganache, then place on parchment paper.
- Add sprinkles or drizzle with red and green cookie icing before the ganache sets.
Kitchen Equipment Needed
- Mixing bowls
- Stand mixer or hand mixer
- Piping bag fitted with a large closed star tip
- Baking sheet lined with parchment paper or silicone mat
- Microwave-safe bowl for ganache
Serving and Storage Tips
Serving Suggestions: Serve these cookies as part of a holiday cookie platter or wrap them in festive packaging for a delicious homemade gift.
Storage: Store cookies in an airtight container at room temperature for up to a week.
Freezing: These cookies freeze well for up to 2 months. Freeze undecorated cookies and add ganache and sprinkles after thawing for best results.
Recipe Variations
- Flavor Twist: Add a teaspoon of almond extract or lemon zest for a different flavor profile.
- Sprinkle Fun: Use a variety of festive sprinkles to create colorful holiday designs.
- White Chocolate Drizzle: Substitute the dark chocolate with white chocolate for a sweeter, snowy look.
Helpful Notes
- Avoid Overmixing: Overmixing the dough can make the cookies tough. Mix just until everything is combined.
- Adjust Ganache Consistency: Add a little more cream if the ganache is too thick for dipping.
- Pipe with Confidence: If the dough feels too firm, gently warm the piping bag in your hands to soften it.
Tips from Well-Known Chefs
Ina Garten’s Cookie Tip: Use good-quality butter for the best flavor, especially in buttery cookies.
Martha Stewart’s Decorating Advice: Always decorate cookies while the chocolate or icing is still wet to ensure sprinkles adhere well.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can, but cake flour gives a softer, more tender crumb. If using all-purpose flour, try sifting it twice for a finer texture.
What if I don’t have a piping bag?
You can use a ziplock bag with a small corner cut off or shape the cookies by hand if a piping bag is unavailable.
Can I make these cookies ahead of time?
Yes, the dough can be made in advance and stored in the refrigerator for up to 2 days. Let it soften slightly before piping.
Can I use chocolate chips for the ganache?
Yes, chocolate chips work fine for ganache, but high-quality baking chocolate will melt smoother.
How can I prevent cookies from spreading too much?
Chilling the piped dough on the baking sheet for a few minutes before baking helps reduce spreading.
These festive Christmas Butter Cookies are a holiday classic, perfect for sharing and gifting. Enjoy each buttery, chocolate-dipped bite, and let the holiday cheer begin!
