Description
Classic butter cookies with crisp edges, tender centers, and rich buttery flavor — perfect for Christmas gifting or pairing with hot cocoa.
Ingredients
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
Optional: 1 cup (170 g) dark chocolate chips, ½ teaspoon vegetable shortening, nonpareil sprinkles
Instructions
1. Preheat oven to 375°F (190°C).
2. Cream butter and sugar until smooth and fluffy.
3. Add egg yolk, vanilla, and salt; mix until combined.
4. Gradually add flour, mixing until a soft dough forms.
5. Fill half the dough into a piping bag fitted with a large tip (e.g., Ateco 827).
6. Pipe dough into swirls on an ungreased cookie sheet.
7. Bake 10–12 minutes until edges are lightly golden.
8. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
9. For the chocolate dip: melt chocolate chips and shortening in 20-second microwave intervals, stirring between each.
10. Dip cooled cookies in chocolate, decorate with sprinkles, and let chocolate set (chill for 15 minutes if needed).
Notes
Use softened but not melted butter for best texture.
European butter gives a richer flavor.
Pipe only half the dough at a time for easier handling.
If dough is too stiff, warm it slightly in your hands or add a splash of milk.
If piping isn’t possible, scoop and flatten dough with a fork before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (with chocolate/sprinkles)
- Calories: 146
- Sugar: 9 g
- Sodium: 24 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 26 mg