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.
Servings: 30 cookies
Calories: 78kcal
Equipment
- Stand Mixer
- Large Piping Tip
- Piping Bag
- 2 Baking Sheets
- Bowl
Ingredients
- 1 cup butter room temperature
- ½ cup sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups flour
- ¼ teaspoon salt
- 1 tablespoon whole milk
- 4 oz dark chocolate chopped
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 butter, ½ cup 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 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 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.
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.
Nutrition
Calories: 78kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 24IU | Calcium: 15mg | Iron: 1mg
