Soft, buttery, and perfectly crumbly, these Chocolate Dipped Sprinkle Butter Cookies are the festive holiday treat you’ll bake on repeat. Each soft butter cookie is dipped in creamy melted chocolate and finished with colorful sprinkles—making them perfect for the holiday season, Christmas cookie trays, cookie exchanges, gifting, or anytime you want a butter cookie recipe that looks bakery-beautiful. Bake a double batch because they will dissapper quickly!
Also try Chocolate Dipped Butter Holiday Sprinkles and Chocolate Dipped Marmalade Butter Cookies
Why This Butter Cookie Recipe Works
- Melt-in-your-mouth texture thanks to cornstarch and cream of tartar
- Chilled dough keeps cookies thick and prevents spreading
- Balanced flavor with just a hint of salt
- Chocolate + sprinkles create a bakery-style finish
- Freezer-friendly and ideal for make-ahead holiday baking
Ingredients for Chocolate Dipped Sprinkle Butter Cookies
Butter
Room temperature butter makes these cookies soft, tender, and slightly crumbly.
Sugar
Sweetens the dough while helping the cookies keep their shape.
Egg
Adds structure without sacrificing softness.
Vanilla + Almond Extract
Gives warm bakery flavor that pairs perfectly with chocolate.
Cornstarch
Creates that signature buttery, melt-in-your-mouth texture.
Cream of Tartar
Keeps cookies light and fluffy instead of crisp.
Flour
Sifted flour ensures smooth texture and even baking.
Baking Powder + Salt
Adds lift and balances sweetness.
Chocolate Chips
Dark or semi-sweet work best for dipping.
Coconut Oil
Helps chocolate melt smoothly.
Sprinkles
Use holiday sprinkles, rainbow, or themed colors.
Equipment Needed
- Baking sheets
- Parchment paper or silicone mats
- Medium cookie scoop
- Cooling rack
- Microwave-safe bowl
How to Make Chocolate Dipped Butter Cookies
1. Preheat the Oven
Heat oven to 375°F. Line two baking sheets.
2. Mix Dry Ingredients
Whisk together flour, baking powder, cornstarch, cream of tartar, and salt.
3. Cream Butter + Sugar
In a stand mixture, with the paddle attachment, beat until light and fluffy (about 3-4 mins)
4. Add Egg + Extracts
Mix in egg, vanilla, and almond extract.
Slowly add dry ingredients and mix on low to med speed, until fully combined, the dough will be thick. Cover with plastic wrap and place dough in the fridge 1 hour.
6. Scoop + Shape
Using a medium cookie scoop, place cookie dough onto a well greased pan
Scoop, and using the bottom of a glass and gently flatten slightly. Don’t make them too thin or they will burn around the edges
7. Bake
Bake at 375 degrees for 10 minutes until pale and soft (no browning). Allow to cool for 15 mins.
8. Dip + Decorate
Melt chocolate with coconut oil. Dip half of each cookie.
Cool slightly, then add sprinkles.
Tips for Perfect Butter Cookies
- Chill dough to prevent spreading
- Underbake slightly for soft centers
- Use cool pans
- Let chocolate cool before sprinkling
- Use silicone mats for even baking
How to Store & Freeze Butter Cookies
Storage:
Keep in an airtight container for 4–5 days.
Freezing:
Freeze cookies in a sealed bag up to 1 month.
FAQs About Chocolate Dipped Butter Cookies
Can I use white chocolate?
Yes, it works beautifully.
Why did my cookies spread?
Dough or pans were too warm—chill and cool before baking.
Can I freeze these?
Yes, they freeze well.
Can I skip almond extract?
Yes, use vanilla only if preferred.
How long do they stay fresh?
4–5 days at room temp.
Want your chocolate dipped butter cookies to look like they came from a high-end bakery?
Use these pro tips:
- Dip at an angle for a natural, handmade look
- Tap the fork gently to remove excess chocolate
- Sprinkle immediately before the chocolate sets
- Use contrasting sprinkles for more visual pop
- Set on parchment for clean edges and easy removal
- Chill dipped cookies for 5 minutes to set faster with a glossy finish.
Chocolate Dipped Sprinkle Butter Cookies
Ingredients
- ¾ cup unsalted butter
- 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 dark chocolate or semi-sweet chocolate chips
- 1 tbsp coconut oil
- Holiday sprinkles
Instructions
- Pre-heat oven to 375 degrees and grease two large baking sheets
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt
- In a stand mixer, using the paddle attachment, or an electric mixer on med-high speed, cream butter, and sugar until light and fluffy (about 3-4 mins)
- Beat in the egg, almond, and vanilla extract until fully combined.
- Gradually add the flour mixture to the butter mixture and mix on low to medium speed until well blended . The consistency of the dough will be thick.
- Refrigerate for 1 hour
- Using a medium-sized cookie scoop, drop the cookie dough onto well-greased baking sheets or silicone mats. Using the palm of your hand, or the bottom of a glass 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 in the preheated oven 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 wire rack and cool for 15 minutes
- Stir the chocolate chips and coconut oil together in 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 and place dipped cookies on a cookie sheet lined with parchment paper. You can also dip it into chocolate. Allow chocolate to sit for 3-5 minutes and then add sprinkles. If the chocolate is too hot, the sprinkles will melt
I can’t wait to make these with my nieces and nephews! I already know we’re going to have so much fun decorating them with all the different sprinkles!!
Thanks Abby! I hope they like thm!