What’s better than a holiday butter cookie? A festive Christmas holiday butter cookie dipped in chocolate and covered with sprinkles. Yup, chocolate-dipped butter cookies definitely make the holidays worth celebrating.

What cookie reminds you the most of Christmas? For me, nothing screams, sings, or carols Christmas more than a butter cookie. Whether from a store-bought tin or homemade with love, they are the one cookie I can never refuse. And if those buttery, crumbly, delicate little cookies are dipped in dark chocolate and then covered in sprinkles, well, let’s just say, that y’all are going to have a battle on your hands. That’s right, you’re gonna have to fight me for every single one. You see, I’m stingy when it comes to butter cookies. I don’t like to share. Even if it means my name gets put on Santa’s naughty list. Sometimes it’s good to be naughty.

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 2/3 Cup Granulated Sugar
• 1/2 Teaspoon Kosher Salt
• 2 Egg Yolks
• 2 Tablespoons Vanilla
• 2 Cups All-Purpose Flour
• 1 (10-oz.) Bag Dark Chocolate Melting Wafers
• Sprinkles

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter, sugar, and salt together for 3 minutes on medium speed.
3. Add each yolk, one at a time, mixing for 30 seconds on medium speed after the addition of each yolk. Add the vanilla; mix for 30 seconds on medium speed.
4. Add the flour, 1/2 cup at a time, mixing after each addition until just incorporated.
5. Spoon the dough into a large-sized piping bag with a large open star pastry tip. Pipe the dough onto a Silpat or parchment paper-lined baking sheet. Pipe the cookies in a pinwheel shape until each cookie is round and approximately 1 1/2 inches to 2 inches wide.
6. Bake for 11 to 13 minutes, or until baked through and just starting to brown. Allow the cookies to rest for 3 minutes before removing them to a baking rack to finish cooling completely.
7. Place the melting wafers in a medium bowl. Microwave for 1 minute. Stir and then continue to microwave in 15-second intervals until just melted.
8. Gently dip half of each cookie into the melted chocolate, shake off any excess chocolate, and then place each chocolate-dipped cookie onto a piece of parchment paper. Garnish immediately with sprinkles.
9. Allow the cookies to rest for 1 hour or until firm. Store in an airtight container between sheets of wax or parchment paper.

Suggestions:

• The dough may be hard to pipe. I suggest working the dough between your hands in the piping bag to warm it up. The warmer the dough, the easier it is to pipe.
• Make sure to use a very large piping tip. A small tip will be too difficult to pipe the dough through.
• Garnish each cookie with sprinkles right after dipping it into the chocolate so that the sprinkles adhere well.
• This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

• Replace the dark chocolate with white chocolate or milk chocolate.
• Use finely chopped pecans, walnuts, or almonds in lieu of sprinkles.
• Replace 1 tablespoon of the vanilla with peppermint or almond extract.
• CLICK HERE to find a list of all of our past cookie recipes, as well as smaller lists of holiday-grouped or cookie-type-specific recipes. Remember, cookies aren’t just for Christmas. They’re an all-year-round treat.

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Yum

Chocolate-Dipped Christmas Butter Cookies

Ingredients:

• 1 Cup Unsalted Butter, Softened
• 2/3 Cup Granulated Sugar
• 1/2 Teaspoon Kosher Salt
• 2 Egg Yolks
• 2 Tablespoons Vanilla
• 2 Cups All-Purpose Flour
• 1 (10-oz.) Bag Dark Chocolate Melting Wafers
• Sprinkles

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter, sugar, and salt together for 3 minutes on medium speed.
3. Add each yolk, one at a time, mixing for 30 seconds on medium speed after the addition of each yolk. Add the vanilla; mix for 30 seconds on medium speed.
4. Add the flour, 1/2 cup at a time, mixing after each addition until just incorporated.
5. Spoon the dough into a large-sized piping bag with a large open star pastry tip. Pipe the dough onto a Silpat or parchment paper-lined baking sheet. Pipe the cookies in a pinwheel shape until each cookie is round and approximately 1 1/2 inches to 2 inches wide.
6. Bake for 11 to 13 minutes, or until baked through and just starting to brown. Allow the cookies to rest for 3 minutes before removing them to a baking rack to finish cooling completely.
7. Place the melting wafers in a medium bowl. Microwave for 1 minute. Stir and then continue to microwave in 15-second intervals until just melted.
8. Gently dip half of each cookie into the melted chocolate, shake off any excess chocolate, and then place each chocolate-dipped cookie onto a piece of parchment paper. Garnish immediately with sprinkles.
9. Allow the cookies to rest for 1 hour or until firm. Store in an airtight container between sheets of wax or parchment paper.

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MORE GREAT CHRISTMAS COOKIE RECIPES

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Sadie’s Double Pecan Butter Cookies

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Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week. And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.

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