These easy to make beautiful Butter Cookies are going to be the hit of your Christmas cookie trays. Get ready for all the oohhs and aahhs from family and friends.
INGREDIENTS
- 2 ¼ cups flour
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 2–3 teaspoons milk if needed
- white chocolate chips (optional)
- semi sweet chocolate chips (optional)
- coconut oil (optional)
- sprinkles
INSTRUCTIONS
- Whisk together the flour and salt; set aside for a few minutes.
- Using a stand mixer with the paddle attachment or a hand mixer on medium speed beat butter and sugar for about 2 minutes. Add the vanilla extract and egg and beat for 1 minute. Add flour mixture and beat just until incorporated.
- Evaluate the dough. Is it pipeable? If unsure put a little bit into a piping bag fitted with a large open star tip like the Ateco 826 or 827. It should be stiff when piping. If it is too stiff add 1 teaspoon of milk at a time to the dough until it is pipeable.
- Pipe swirls about 2 1/2 inch apart on ungreased cookie sheets. Refrigerate uncovered for 30-40 minutes.
- Bake in 350 degree preheated oven for 12-15 minutes or until lightly browned. Remove from the oven and let sit for 5 minutes before transferring to cookie cooling racks. Completely cool cookies before decorating.
- If desired melt chocolate in microwave according to package instructions. I use just about 1 teaspoon of coconut oil per cup of chips to thin out the chocolate but it is not a must. Dust with assorted sprinkles.
NOTES
- These cookies are best when the dough is made and baked consecutively. If the dough is made and refrigerated it becomes too stiff to pipe it. If it is made and sits in the warm air it becomes to loose and the cookies spread too much. Plan the time when you can pipe and bake them right after mixing.
- Always preheat the oven and load the baking sheet in the middle rack in the center of the oven.
- Prepare by making room in the refrigerator for the cookie trays to chill for 30 minutes.
- Always spoon the flour into the measuring cup and level off with a knife.
- Bring your egg to room temperature by taking it out of refrigerator 30 minutes prior to starting the recipe. If you forget place the egg in a bowl of warm water (not hot) for 5-10 minutes. Be sure to dry the egg well before cracking.
- Pipe the cookies right on to an ungreased baking sheet. I have found that parchment paper makes it more difficult to pipe the cookies and may increase the possibility of spreading. One simple piped swirl works best.
- I have found through trial and error that Land O Lakes butter works best with cookies and is worth every penny. My cookies do not spread as much and the flavor is phenomenal.
- Store the cookies at room temperature in an airtight container for up to 1 week.
- To thin out chocolate for dipping I add about 1 teaspoon coconut oil to 1 cup chips before melting. It does leave a little bit of coconut taste (which I love) but is purely optional.
