Description
These homemade butter cookies are tender, buttery, and delightfully light with a melt-in-your-mouth texture. Finished with a dip of smooth chocolate and optional sprinkles, they make an easy and elegant treat for holidays, parties, or everyday baking.
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 egg yolk, room temperature
- 1 tablespoon milk
- 2 cups + 2 tablespoons all-purpose flour
- ¾ cup semi-sweet or milk chocolate chips
- 1 teaspoon vegetable oil
- Sprinkles, optional
Instructions
- In a large mixing bowl, beat the softened butter, granulated sugar, egg yolk, vanilla extract, almond extract, and milk for a few minutes until creamy and well combined.
- Add the flour and beat until the dough is thoroughly incorporated.
- Scrape down the sides and bottom of the bowl, then mix briefly again.
- Fit a sturdy medium piping bag with a large open star piping tip.
- Fill the piping bag about halfway with cookie dough. Avoid overfilling because a smaller amount is easier to pipe.
- Line two baking trays with parchment paper.
- Pipe a tiny amount of dough underneath each corner of the parchment to keep it securely in place.
- Hold the piping bag perpendicular to the baking sheet and pipe approximately 2-inch rosettes.
- Leave about 2 inches between each cookie to allow room for spreading.
- Place the trays in the freezer for 25–30 minutes to help the cookies hold their shape.
- Preheat the oven to 375°F.
- Bake the chilled cookies for about 10 minutes, or until the edges are just beginning to turn golden brown.
- Transfer the cookies to a cooling rack and allow them to cool completely.
- Melt the chocolate chips and vegetable oil in the microwave in 30-second intervals, stirring after each interval until smooth.
- Dip half of each cooled cookie into the melted chocolate.
- Scrape the bottom of the cookie against the edge of the bowl to remove excess chocolate.
- Place the dipped cookies back on the tray.
- Add sprinkles while the chocolate is still soft, if desired.
- Refrigerate the cookies for about 20 minutes, or until the chocolate has set.
Notes
- Serve the cookies with coffee, tea, hot chocolate, or a glass of milk.
- Arrange them on a dessert platter for holidays, afternoon tea, birthdays, or parties.
- Allow refrigerated cookies to sit at room temperature for a few minutes before serving for the best texture.
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- Place parchment paper between layers if stacking the cookies to prevent the chocolate from sticking.
- For longer storage, freeze the finished cookies in a freezer-safe airtight container for up to 2 months.
- Thaw frozen cookies at room temperature before serving.
- Keep the cookies away from heat and direct sunlight so the chocolate coating stays firm.