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A festive assortment of chocolate dipped butter cookies with holiday sprinkles on a wooden board.
Maria Canilssom

Chocolate Dipped Butter Cookies

These Chocolate Dipped Butter Cookies are a classic, buttery Christmas treat. Piped, dipped in chocolate, and decorated for a festive holiday dessert perfect for gifting.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, room temperature
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups (270g) all-purpose flour
  • 0.25 tsp salt
  • 1 tbsp whole milk (plus extra if needed)
  • 4 oz (113g) dark, milk, or white chocolate, chopped
  • Holiday sprinkles or crushed candy canes

Equipment

  • Stand mixer or hand mixer
  • Large piping bag & open-star tip (Ateco 849/Wilton 8B) Essential for shape.
  • Baking sheets & parchment paper

Method
 

  1. Beat room-temp butter and sugar until light and fluffy (2-3 mins). Add egg, vanilla, and almond extract; mix until combined.
  2. On low speed, mix in flour and salt until just combined. Add 1 tbsp milk and mix until dough is creamy.
  3. Fit piping bag with large star tip. Pipe 2-inch swirls onto parchment-lined sheets. Chill for 30 mins. Preheat oven to 350°F.
  4. Bake one sheet at a time for 12-15 mins until edges are light golden. Cool completely on sheet.
  5. Melt chocolate. Dip each cooled cookie halfway, let excess drip, place on parchment. Add sprinkles immediately. Let set for 1 hour.

Notes

Pro Tips: Use room-temperature butter and a large, open-star piping tip (Ateco 849/Wilton 8B). Chill piped dough for 30 mins to prevent spreading. Use baking chocolate bars, not chips, for dipping. Store in an airtight container for up to 5 days.