Christmas Butter Cookies
This Christmas Butter Cookie recipe makes buttery, smooth, and swirly cookies that are dipped in chocolate and topped with festive sprinkles!
Servings: 24
Ingredients
- 1 cup Salted Butter Softened
- ¾ cup Powdered Sugar 98g
- 1 teaspoon Almond Extract
- 1 Egg Large
- 2 cups All Purpose Flour 240g
- 1 ½ tablespoon Milk
- ½ cup Chocolate White or Semisweet Chocolate Melted
- Holiday Sprinkles optional
- Coarse Sugar optional
Instructions
Cookies
- Preheat oven to 350 degrees F.
- In a large bowl cream Butter and Powdered Sugar together. The mixture will turn light and fluffy.
- Add Almond Extract and Egg to the butter mixture and continue to cream together.
- Mix in the All Purpose Flour. The cookie dough will thicken.
- To thin dough slightly add 1-1 ½ tablespoons of milk and combine.
- Place cookie dough in a piping bag with a large open star tip. The tip should have an opening of at least ½ an inch.
- Using a swirl motion, pipe the cookie dough onto a parchment-lined baking sheet. Create a 1-2 inch swirl to make a rosette or try another cookie shape of your choice.*
- Chill cookie dough for 15 - 30 minutes in the refrigerator before baking. This helps to keep cookies from spreading while baking. Optional - Sprinkle the unbaked cookie with coarse sugar before chilling and baking for a simple Butter Cookie garnish.
- Bake butter cookies in a preheated oven to 350 degrees F for 10-12 minutes.
- Allow cookies to cool on the baking sheet before moving them to a wire rack to cool completely.
Decorate
- Dip baked and cooled butter cookies into melted chocolate and sprinkle with holiday sprinkles. Allow chocolate to cool and harden before serving or storing.
Notes
- If you use unsalted butter, you can add a ¼ teaspoon of salt.
- Storage: Cooled Christmas butter cookies can be stored in a sealed container at room temperature for up to a week. Cookies are best if enjoyed within 2-3 days of being freshly baked.
- Freeze: Place decorated butter cookies in an airtight container or cover them in plastic wrap and put them in a Ziploc bag. Keep them in the freezer for up to 3 months. Put some parchment paper between each cookie to prevent sticking when they defrost. Allow the cookies to thaw thoroughly at room temperature before serving.
- *Rosette. This is the most popular shape, to make it, use a star tip in a single swirl motion.
- Figure Eight. Using the same star tip, pipe the cookie dough into a small figure of eight.
- Long Stick. Pipe a long stick, think about ¾ inch wide and 2-3 inches long for a fun and easy shape for butter cookies.
- Star. Make a small star of cookie dough by using a star tip and piping some dough in a fixed place for a couple of seconds.
- Circle. Make a circle of dough with or without a hole in the middle (like half of a figure of eight).
- Folded Arms or Pretzel Shape. Make a slanted 'P' shape that goes into a flipped-over 'P' shape on the other side. It's like a wrapped present with a bow and looks adorable!
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