Description
Classic buttery cookies that are crisp on the edges and tender inside, perfect for piping into elegant swirls and optionally dipped in melted chocolate with sprinkles for a festive touch.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (2 sticks, softened to room temperature)
- 2 egg yolks (at room temperature)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1-2 Tablespoons of milk (optional for adjusting dough consistency)
Optional Toppings
- Chocolate melting wafers
- Sprinkles
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt until evenly mixed. Set aside.
- Cream Butter and Sugar: In a separate mixing bowl, cream the softened butter and sugar together using a mixer until the mixture becomes light and fluffy, about 3-5 minutes.
- Add Egg Yolks: Incorporate the egg yolks into the butter and sugar mixture. Mix thoroughly and scrape the bowl sides as needed to ensure even distribution.
- Mix in Vanilla: Add the vanilla extract to the batter and mix until fully combined.
- Add Dry Ingredients Gradually: Add the flour mixture in three additions, mixing thoroughly between each to avoid lumps.
- Form Dough: Continue mixing until the dough is just combined with no visible flour streaks. Avoid overmixing.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Dough for Piping: Transfer a small amount of dough into a piping bag fitted with a large star tip. If the dough is too stiff to pipe, fold it back into the remaining dough and add one tablespoon of milk. Mix and try piping again.
- Pipe Cookies: Pipe 1½ to 2-inch swirled shapes onto a parchment-lined baking sheet, spacing them approximately 2 inches apart to allow for expansion.
- Bake Cookies: Place the cookies in the preheated oven and bake for 10-12 minutes until the edges just begin to turn golden brown.
- Cool Slightly: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- Melt Chocolate (Optional): If decorating, melt chocolate wafers in a microwave-safe bowl, heating in 15-second intervals and stirring between until smooth.
- Dip Cookies: Dip each cooled cookie into the melted chocolate, letting excess drip off.
- Add Sprinkles: Quickly sprinkle with sprinkles while the chocolate is still wet, then place on a wire rack to set.
- Release Cookies: After chocolate has hardened, gently use a knife to lift the cookies off the rack without breaking them.
Notes
- Make sure butter and egg yolks are at room temperature for best creaming and mixing results.
- If your piping bag is thin or weak, double bag to prevent it from bursting under pressure.
- For a softer cookie, slightly reduce baking time and monitor closely.
- Store cookies in an airtight container at room temperature for up to one week.
- For gluten-free adaptation, substitute flour with a suitable gluten-free blend and adjust moisture as needed.
- Optional dipping and decorating adds a festive appearance and extra flavor but is not necessary for delicious butter cookies.
