Get into the festive spirit with these chocolate dipped butter cookies! These piped butter cookies are dipped in melted chocolate and sprinkled with fun holiday sprinkles. These are a simple Christmas cookie that only needs 9 simple pantry ingredients. These butter cookies are super soft, tender, and buttery!
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I have always wanted to make a recipe for piped Danish butter cookies. I just think they're so pretty to look at and fun to decorate, especially at Christmas. Also who else had a Danish butter cookie tin at home that when you would open was filled with sewing supplies?? Sewing supplies no more, let's fill those tins with actual cookies!
These simple chocolate dipped butter cookies have a very simple butter cookie dough. You only need a handful of pantry ingredients to make them! They're then dipped in melted dark chocolate. I used holiday sprinkles but I also think they would be cute with chopped up candy canes, chopped nuts, or toffee bits!
If you want more holiday cookies, try my Nutella thumbprint cookies, Christmas sprinkle sugar cookies, chocolate marshmallow cookies, and no spread sugar cookies!
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Why you'll love this recipe!
- Simple Recipe: these buttery cookies use a really simple cookie dough base. You need just 8 pantry ingredients to make the cookies and that's it!
- Piped Cookies: piping the cookies is my favorite part of this recipe! I find it weirdly therapeutic to pipe them, and it makes them look so beautiful! You'll need a large piping tip to do this and just 30 minutes of chill time!
- Dipped in Chocolate: this is totally optional, but I love dipping the butter cookies in melted chocolate! Because come on, who doesn't love chocolate?
Grab your ingredients
- Flour: You'll need to use all-purpose flour for these butter cookies.
- Unsalted Butter: I always use unsalted butter because that way I can control the level of salt. Make sure your butter is at room temperature before you start making this.
- Vanilla Extract: try to use a high-quality vanilla extract if you can. Because this cookie recipe doesn't have a ton of ingredients, it'll make a difference.
- Almond Extract: a dash of almond extract is going to take these butter cookies to the next level!
- Milk: I found while testing this recipe that I needed to add a dash of whole milk to make the cookie dough creamy enough to pipe.
- Chocolate: I've only used dark chocolate (about 70% cocoa) but you can use milk chocolate, white chocolate, or dark chocolate. I don't recommend using chocolate chips. Chocolate chips have emulsifiers in them, which is why they hold their shape when baked in chocolate chip cookies. But that makes them harder to melt, and they're thicker for dipping.
Substitutions & Additions
- Almond Extract: feel free to leave out the almond extract if you don't have any on hand.
- Vanilla Bean Paste: if you want to bring that vanilla flavor up a notch, swap out the vanilla extract for vanilla bean paste!
- Toppings: I've used Christmas sprinkles that I had on hand, but you could also use crushed or chopped nuts like hazelnuts or peanuts, toffee bits, flaky sea salt, crushed candy canes, sparkling sugar, coconut flakes, or crushed pretzels.
How to make
- Step 1: Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and granulated sugar together until light and fluffy on medium-high speed.
- Step 2: Scrape the sides of the bowl with a rubber spatula. Add the egg, vanilla extract, and almond extract. Mix until well combined on medium speed.
- Step 3: Add the flour and salt to the wet ingredients. Mix with the dry ingredients until just combined, then add 1 tablespoon of milk.
- Step 4: Fill your piping bag fitted with a large piping tip with the cookie dough. Pipe out 2-inch swirls onto the prepared baking sheet. Place the cookie sheets into the fridge to chill for 30 minutes.
- Step 5: Preheat your oven to 350ºFahrenheit. Bake one sheet at a time for 12-15 minutes, or until the edges are a light golden brown. Let the cookies cool completely.
- Step 6: Chop up your chocolate and melt in a microwave-safe bowl in 15-second increments, stirring after every 15 seconds. Dip the cookies in the melted chocolate, then place on a parchment-lined baking sheet or plate. Add your sprinkles and let the chocolate set for 1 hour before enjoying!
My Top Baking Tips
- Securing Parchment Paper: when testing this recipe, I found it harder to pipe the cookie dough onto the parchment paper - it just kept moving around! So I pipe a tiny bit of cookie dough on each corner of the parchment paper, then flip it round so it sticks the parchment paper to the cookie sheet.
- Piping Tips: I have tried testing this recipe with a 1M and 4B piping tip, but they aren't large enough. I had to add more milk to the cookie dough, and that made the cookies spread in the oven! Instead, try to use an Ateco 869, Ateco 849, Ateco 826, or Wilton 8B. You want a large, open star tip.
- Piping Cookie Dough: I recommend testing out just a little bit of cookie dough to see if it's pipeable. You'll quickly be able to see if it's too thick to pipe out! You can add a drop or two of milk to the cookie dough and try again. Stick to simple swirls, straight lines or an S shape.
Serving Suggestions
- Mix it up: do a whole mix of toppings like candy canes, nuts, pretzels, sprinkles, coarse sugar to have a bunch of different butter cookies!
- Christmas Cookie Boxes: if you're making a cookie box this year then you have to make these Danish butter cookies! I would also add German gingerbread cookies, peanut butter snickerdoodles and no spread sugar cookies.
Storage & Freezing
Store the cookies in an airtight container at room temperature for 4-5 days.
Make these Christmas cookies next!
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Thank you!
Ella
Recipe
Danish Chocolate Dipped Butter Cookies
These Danish chocolate dipped butter cookies are perfect for the holidays! They're buttery soft, tender, and made with just 9 ingredients.
Equipment
- Stand Mixer
- Large Piping Tip
- Piping Bag
- 2 Baking Sheets
- Bowl
Ingredients
- 1 cup (226 grams) butter room temperature
- ½ cup (100 grams) sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups (270 grams) flour
- ¼ teaspoon salt
- 1 tablespoon whole milk
- 4 oz (113 grams) dark chocolate chopped
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Line two baking sheets with parchment paper.
- In a stand mixer, or in a bowl with a handheld mixer, beat the room temperature butter with the sugar on medium-high speed for 2 minutes.1 cup (226 grams) butter, ½ cup (100 grams) sugar
- Add the egg, almond extract and vanilla extract and beat until well combined.1 large egg, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Add the flour and salt, and mix until just combined.2 ¼ cups (270 grams) flour, ¼ teaspoon salt
- Beat in 1 tablespoon of milk, you want the cookie dough to be creamy but not too runny!1 tablespoon whole milk
- Place the cookie dough in a large piping bag fitted with a large star tip. I recommend trying just a little bit of cookie dough and testing it to see if it can be piped, or if the cookie dough is too thick. If it's too thick, add another tablespoon of milk to the cookie dough.
- Pipe out 2 inch swirls on your prepared baking sheet.
- Place the baking sheets in the fridge for 30 minutes, this makes sure the cookies won't spread too much in the oven.
- Preheat oven to 350℉/175℃ and bake for 12-15 minutes. Bake one sheet at a time, keeping the other sheet in the fridge.
- Take the cookies out of the oven when the edges are a light golden brown. Let them cool completely.
- Place the chopped chocolate in a microwave-safe bowl. Melt in 15-second increments, stirring after each increment until melted.4 oz (113 grams) dark chocolate
- Keep the parchment paper on the baking sheets. Dip each cookie into the melted chocolate, then let the excess chocolate drip off. Place the chocolate dipped cookie onto the parchment paper and add any toppings you like now. Let the chocolate set for an hour at room temperature before enjoying.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Butter: I use European-style butter in my recipes.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Kosher salt and not coarse kosher salt!
Toppings: I've used Christmas sprinkles that I had on hand, but you could also use crushed or chopped nuts like hazelnuts or peanuts, toffee bits, crushed candy canes, sparkling sugar, coconut flakes, or crushed pretzels.
Almond Extract: feel free to leave the almond extract out if you don't have it on hand.
Piping Tip: you need a large, open star piping tip to pipe out these cookies. I've tried using smaller piping tips and it doesn't really work! I used an Ateco 869, but you could also use an Ateco 849, Ateco 826, or Wilton 8B.
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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