These chocolate dipped butter cookies will be your new Christmas cookie favorite! A shortbread style cookie that is buttery and crisp. Dipped in chocolate and topped with Christmas sprinkles. You can easily double or triple the recipe.
This recipe was first published on December 13, 2021.
It's a toss up on my favorite Christmas cookie and it's a close call between these chocolate dipped butter cookies and peanut butter blossoms. I love them both!!!
Okay, and these pecan sandies. If I could make only three cookies for Christmas, then those would be my top picks.
This butter cookie is a piped cookie. Stuff all the cookie dough into a piping bag fitted with a 1M tip and squeeze out the dough onto your baking sheet. For this to work the dough has to be just right.
Too thick and you will struggle getting it to go through the piping tip (been there done that). Too thin and the cookies will spread in the oven. So you have to get to a happy medium between the two.
You have to use a bit of elbow grease when you pipe the cookies, I won't lie. I don't think it's anything strenuous but be prepared. Then they must (see how I bolded the text there) chill the cookies in the fridge before baking. All it needs is 20-30 minutes.
Seriously these chocolate dipped butter cookies are so good and the perfect cookie for Christmas.
If you haven't had to chance to make these danish butter cookies add that to your list as well. This recipe was made to copy the tin can of danish butter cookies you always get at Christmas, and are topped with a sparkling sugar.
How To Make Butter Cookies Dipped in Chocolate
The cookie dough. Prepare the cookie dough, make sure to only add as much milk as instructed. If it's too thick only add in 1 tsp extra at a time.
Prepare a baking sheet lined with parchment paper. Parchment paper helps cookies to spread less, makes cleanup easier and prevents sticking. Important to use when making thumbprint cookies.
Piping the cookie dough. You will need a piping bag and a 1M piping tip to make the design of these cookies. Put all of the cookie dough into the bag and in a swirling circular motion stop and end at the same points.
Try doing a practice row first then you can scoop up the cookie dough and add it back into the piping bag.
Leave enough space between each cookie for spreading.
Chilling the cookies. Move the baking sheet to the fridge and chill the piped cookie dough for 20-30 minutes.
Start preheating your oven at this step.
Baking. Transfer the baking sheet to the oven and bake the cookies for 13-15 minutes. This can be preference, some people like their butter cookies pale and others like a golden look to them. Since all ovens bake differently, use your best judgement.
Avoid opening the oven door as they bake, that lets heat escape and they will take longer to bake. Use your oven light to check on the cookies.
Cooling. When the cookies are done baking they must cool completely before you dip them in chocolate. Transfer the cookies to a wire rack to cool.
Dipping. Add the chocolate chips to a microwave safe bowl and heat in increments of 10 seconds. The chocolate melts quickly, stir with a spoon between each 10 second increment.
Take a cookie and dip ⅓ of it into the chocolate. Set it back on the cooling rack or a piece of parchment paper to set. Sprinkle the Christmas sprinkles over top all of the cookies that you just dipped in chocolate.
If you need them to cool faster, place them in the fridge for 10 minutes.
Here are a few helpful tips I've come across when making shaped butter cookies.
Consistency. The consistency of the dough has to be soft enough that you can pipe it on to your cookie tray but thick enough that they won't spread in the oven.
Avoid adding too much milk to thin out the dough, you need a bit of muscle to squeeze the dough out of the piping bag.
Chilling. It's super important to chill the cookies before putting them in the oven! Don't ruin all your hard work by skipping this step.
I get that it's not fun chilling cookie dough, you want to make the cookies and make them now. But not all cookies can be baked right away, for a better outcome chilling must happen. Just like with chocolate crinkle cookies.
The shape. It takes a few practice tries swirling the dough out of the piping bag to get the right shape circle. Don't stress this. Do a whole row of cookies to get the groove of it, then scoop up the dough and put it back in your bag!
Parchment paper. You'll want to line your cookie sheet with a silicone baking mat or parchment paper. Parchment paper can be a little tricky because as you pipe the cookie dough the paper wants to move around. Mats can be easier to use since they are heavier.
If you have a helping hand then have them hold down the parchment paper for you!
You can store these cookies in an airtight container on the counter, they are best eaten within 5 days of making them. You can also store them in the refrigerator where they will keep a bit longer than on the counter.
If you wish to freeze these cookies they are best eaten within 3 months.
You could scoop them out with a cookie scoop and bake them like a normal cookie. You could also roll up the dough like a log, wrap in plastic wrap, then chill it and slice and bake.
You can use any kind of chocolate you want with these cookies.
The cookie dough was too warm when baked (may not have chilled long enough) or there was not enough flour in the recipe.
Add 1 tsp of milk at a time to your dough, mixing, to thin it out until it is manageable. Be cautious not to get it too thin or the cookies will spread in the oven.
More Christmas Cookie Recipes
- Cream Cheese Jam Pinwheels
- Christmas Monster Cookies
- Danish Butter Cookies
- Hot Cocoa Cookie Bars
- Brown Sugar Walnut Rugelach Cookies
- 1 c butter
- ¾ c granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- ⅛ tsp almond extract
- ¼ tsp kosher salt
- 2 ¼ c all purpose flour
- 1 tbsp milk
- ¾ c semi sweet chocolate chips + more if needed
- Holiday sprinkles
- Cream together the butter and sugar for 2-3 minutes
- Beat in the egg until totally combined, then the salt, vanilla and almond extract
- Mix in the flour one cup at a time and finally the last quarter cup
- Stir in the milk
- Grab a large piping bag fitted with a 1M tip and fill it with the cookie dough
- Line baking trays with silicone mats or parchment paper (you’ll need a friend or something to hold down the parchment paper while you pipe)
- On to the mat, make a circle piping the cookie dough, ending in the middle of the circle (see note)
- Leave enough space between each cookie for spreading
- Chill in the fridge for 20-30 minutes
- Preheat oven to 350
- Bake the cookies for 13-15 minutes
- Remove the cookies from the oven and cool on a wire rack
- Melt ½ c semi sweet chocolate chips in a microwave safe dish
- Dip half of the cookie into the melted chocolate and top with holiday sprinkles
- Let these cool until the chocolate has hardened, you can chill them in the fridge to speed up the process
Pipe a row of practice cookies, you can easily scoop the dough off and add it back to the piping bag. It can take a few attempts to get the swirls just right.
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Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 59mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.