Soft and buttery with a crumbly texture, dipped in creamy dark chocolate and topped with festive holiday sprinkles, Chocolate Dipped Holiday Sprinkle Butter Cookies are melt-in your mouth delicious! They are super easy to make, don’t require any chilling, and are perfect for any celebration
The Perfect Balance of Flavor
I have a sweet tooth, but don’t like desserts that are over the top rich and sugary. The secret to this butter cookie recipe is a small amount of salt. It helps to balance the sweetness and bring out the buttery flavor creating a not-too-sweet, well-rounded flavor. They are one of my favorite cookie recipes.
Where do Butter Cookies Come From?
Butter cookies originated in Denmark. Known as “Danish biscuits,” they became popular worldwide for their delicate texture and buttery taste. Now you can find them everywhere from bakeries to those famous little blue tins, and they are especially popular during the holidays!
What is the Difference Between Butter Cookies and Sugar Cookies?
Butter cookies have a higher ratio of butter, while sugar cookies have higher sugar content. They also have a crumbly melt-in your mouth texture, while sugar cookies are softer and chewier. Butter cookies are rich, buttery and less sweet than sugar cookies.
Variations
Chocolate – white, dark or milk
Sprinkles – any color or kind of holiday
Add chopped candy canes instead of sprinkles
Ingredients in Chocolate Dipped Holiday Sprinkle Butter Cookies
- 3/4 cup unsalted butter – room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp cornstarch
- ¾ cup sugar
- 1/2 tsp cream of tartar
- 1 large egg
- 2 1/4 cups sifted all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 cups cup chocolate chips
- 1 tbsp coconut oil
- Holiday sprinkles – I like Wilton’s variety pack
Instructions
Pre-heat oven to 375 degrees
In a large mixing bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt
In a stand mixer, using the paddle attachment, or an electric mixer, cream butter, and sugar until light and fluffy
Beat in the egg, almond, and vanilla extract until fully combined
Gradually add the flour mixture to the butter mixture until well blended
Using a medium-sized cookie scoop, drop the cookie dough onto well-greased baking sheets or silicone mats. Using the palm of your hand, gently flatten the top of the cookie down. You don’t want it completely flat or the cookie will be too thin.
Place in the oven and bake at 375 for 10 minutes. You want to remove them from the oven when they feel undercooked. You don’t want them to get brown or crisp around the edges.
Place on a cooling rack for 15 minutes
Add the chocolate chips and coconut oil to a microwave safe bowl and heat in 30 second increments stirring in between. You want the chocolate melted enough so you can spoon it over the cookie, but not too thin that it slides off.
Using a spoon, spread melted chocolate across half of each cookie top. Allow chocolate to sit for a couple of minutes and then add sprinkles. If the chocolate is too hot, the sprinkles will melt
Storing Chocolate Dipped Holiday Sprinkle Butter Cookies
These Chocolate Dipped Butter Cookies can be stored in an airtight container for 4-5 days. They can also be kept in a freezer bag for up to a month.
Chocolate Dipped Holiday Sprinkle Butter Cookies
Ingredients
- ¾ cup unsalted butter – slightly softened
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2 ¼ cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips or 4 squares of melting chocolate
- Rainbow sprinkles
Instructions
- Pre-heat oven to 375 degrees
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt.
- In a stand mixer, cream butter, and sugar until light and fluffy
- Beat in the egg, almond, and vanilla extract until fully combined
- Gradually add flour mixture until well blended
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Using the palm of your hand, flatten the cookie dough about half way so it has a smooth surface. Don't press too hard or it will be thin and brown when it bakes.
- Bake for 10 minutes. You want to remove them from the oven when they feel undercooked. You don't want them to get brown or crisp around the edges.
- Place on a wire rack until thoroughly cooled
- If using chocolate chips, place them in a small bowl and microwave in 30 second increments stirring in between each one. If using melting chocolate, melt according to the package.
- Dip half of each cookie into the chocolate, shaking off any excess, and then using your fingers to sprinkle the rainbow sprinkles over the chocolate.
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