Butter Cookies
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Butter Cookies are one of those classic Christmas cookies that everyone loves. This homemade version is far better than what you’ll find in the tins at the store during the holidays and this addition of decadent chocolate takes them to a whole new level of delicious!Â
Butter Cookies
I love these cookies because they keep well longer than most cookies, they’re perfect for gifting and they’re such a pretty cookie.
They have a rich buttery flavor and a satisfying crisp tender texture, and anytime a chocolate dip is involved no one can turn them away.
I made these two ways, the traditional flavor with vanilla extract then for a funfetti flavor (the white chocolate version with rainbow sprinkles) I added almond extract.
You can’t go wrong which ever route you go, even if you decide to skip the chocolate you’ll still have a perfectly delicious homemade cookie!
Ingredients You’ll Need for This Recipe
- Unsalted butter
- Granulated sugar
- Salt
- Egg yolks
- All-purpose flour
- Milk
- Vanilla extract (and almond extract for funfetti flavor)
How to Make Butter Cookies
- Preheat oven to 350 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
- Mix in egg yolks and vanilla.
- Add flour and mix until crumbly then add in milk and continue to mix while adding in a little more milk if needed for a pipe-able consistency.
- Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 here).
- Pipe dough into rounds onto two ungreased baking sheets.
- Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 15 minutes.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- If you’d like to dip in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts (I like Ghirardelli), or white chocolate melts in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth.
- Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. Immediately add sprinkles then let set.
Do I Have to Pipe them Out Into Rounds?
You could also use this same recipe and make slice and bake cookies. If doing so shape dough into two logs (wrap in wax paper) and chill until fairly firm, then slice into fairly thin disks and bake.
Can I Freeze These Cookies?
These cookies should freeze well for a month (or even more). If kept at room temperature they should keep for about 1 week.
More Christmas Cookie Recipes You’ll Love!
- Raspberry Thumbprint Cookies
- Peanut Butter Blossoms
- Chocolate Crinkle Cookies
- Lofthouse Style Snowman Sugar Cookies
- Brown Sugar Pecan Cookies
Follow Cooking Classy
Butter Cookies
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (140g) granulated sugar
- 1/4 tsp salt
- 2 large egg yolks*
- 1 1/2 tsp vanilla extract**
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 2 - 4 tsp milk
- Chocolate or candy melts, optional (see notes)
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
- Mix in egg yolks and vanilla.
- Add flour and mix until crumbly then add in 2 tsp milk, if needed add in another 1 - 2 tsp milk for a more pipe-able consistency - add as little as possible for less spreading though.
- Transfer to a 16-inch piping bag fitted with a very large open star tip (I like the Ateco 826 or 827 here, smaller tips won't work for piping this thick batter don't attempt it).
- Pipe dough into rounds onto two ungreased baking sheets (if you normally have issues with cookies spreading chill them for 30 minutes on baking sheet before baking).
- Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 - 16 minutes.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
- *Some have mentioned using room temperature egg yolks makes dough easier to pipe.
- **For a funfetti flavor (which is dipped in white chocolate and covered with sprinkles) add 1/2 tsp almond extract in addition to the vanilla extract.
- If you'd like to dip in chocolate or white chocolate, melt 10 oz chopped chocolate, chocolate melts (I like Ghirardelli), or white chocolate melts in a microwave safe bowl on 50% power in 20 second intervals until melted and smooth.Â
- Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. Immediately add sprinkles if using then let set.
- Nutrition estimate does not include chocolate coating.