Classic Chocolate Dipped Butter Cookies For Christmas Recipe

I perfected a melt in your mouth butter cookie that I partially dip in chocolate and top with holiday sprinkles, a playful twist on Dipped Cookies you’ll want to read more about.

I can never make these Classic Chocolate Dipped Butter Cookies For Christmas and expect any to last the evening, they disappear before the eggnog is poured. These melt-in-your-mouth Butter Cookies are partially dipped in melted chocolate, then decorated with your favorite holiday sprinkles!

I always start with plenty of unsalted butter and finish them by dunking in good semi sweet or dark chocolate because that contrast is magic. There’s a little trick I picked up that gives them a delicate snap and makes the chocolate set perfectly, and the sprinkles turn each cookie into a tiny holiday present.

They’re Dipped Cookies that somehow look bakery perfect even when they’re not.

Ingredients

• Unsalted butter: Rich source of fat and vitamin A, adds flavor and tenderness, high in calories.
• Confectioners sugar: Pure carbs makes cookies sweet and tender no fiber or protein.
• Vanilla extract: Adds aroma and sweetness, virtually no nutrients, enhances other flavors.
• All purpose flour: Mostly carbohydrates some protein from gluten gives structure but not much fiber.
• Cornstarch: Lightens texture mainly starch so more carbs no fiber or protein.
• Semi sweet or dark chocolate: Provides rich cocoa flavor antioxidants in dark varieties adds sugar and fat.
• Holiday sprinkles or nonpareils: Pure decoration adds crunch and color mostly sugar with artificial dyes.

Ingredient Quantities

• 1 cup (226 g) unsalted butter softened to room temp
• 3/4 cup (90 g) confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2 cups (240 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 6 ounces (170 g) semi sweet or dark chocolate chopped or chips for dipping
• 1 teaspoon neutral oil like vegetable oil optional
• 1/2 cup holiday sprinkles or nonpareils

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper; spoon and level your flour so you dont end up with heavy cookies.

2. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (90 g) confectioners sugar until pale and fluffy, about 2 to 3 minutes, then mix in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt.

3. Whisk together 2 cups (240 g) all purpose flour and 1/2 cup (60 g) cornstarch in a separate bowl, then add the dry mix to the butter mixture in two additions and stir on low until just combined; dont overmix.

4. Turn dough onto a lightly floured surface, pat into a log or roll into 1-inch balls for uniform cookies; place balls 2 inches apart on the prepared sheets and gently flatten to about 1/4 inch thick with your palm or the bottom of a glass (fork tines make a nice pattern too).

5. Chill the shaped cookies on the baking sheet in the fridge for 15 to 20 minutes to help them keep their shape and stay tender while baking.

6. Bake on the middle rack for 10 to 12 minutes, until the edges are just set and the bottoms are very lightly golden; rotate pans halfway if needed and try not to brown them much.

7. Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, this is important so the chocolate wont slide off when you dip them.

8. Melt 6 ounces (170 g) semi sweet or dark chocolate with 1 teaspoon neutral oil (optional) in the microwave in 20 second bursts, stirring between each, or use a double boiler; stop as soon as it is smooth so it doesnt seize.

9. Dip half of each cooled cookie into the melted chocolate, let excess drip off, place back on parchment and immediately sprinkle with 1/2 cup holiday sprinkles or nonpareils so they stick.

10. Let chocolate set at room temperature or chill for 10 to 15 minutes to speed it up, then store cookies in an airtight container layered with parchment for up to five days.

Equipment Needed

1. Oven set to 350 F
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric hand mixer or a sturdy wooden spoon for creaming
7. Measuring cups, measuring spoons and a kitchen scale for grams
8. Whisk and a rubber spatula for folding and scraping
9. Cookie scoop or tablespoon plus a glass to flatten the cookies
10. Microwave safe bowl or small saucepan for melting chocolate and a wire cooling rack

FAQ

Classic Chocolate Dipped Butter Cookies For Christmas Recipe Substitutions and Variations

• Unsalted butter: Swap 1 cup for 1 cup stick margarine or vegetable shortening. Margarine works 1 to 1 but has more water so cookies might spread a bit, chill the dough first. Shortening gives a crisper, less buttery cookie. For a dairy free option use firm coconut oil 1 to 1, but expect a faint coconut note.
• Confectioners sugar: Make your own powdered sugar by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch until super fine. It behaves very similarly in the dough, just sift before using if it clumps.
• All purpose flour: Use pastry flour 1 to 1 for an extra tender, melt-in-your-mouth cookie. For gluten free, use a cup-for-cup gluten free flour blend (look for one with xanthan gum included) 1 to 1; texture will be slightly different but still great.
• Semi sweet or dark chocolate for dipping: Swap for milk chocolate, white chocolate, or candy melts/almond bark. If using regular chips that are meant for baking and seem thick when melted, stir in about 1 teaspoon neutral oil to thin for a smoother dip.

Pro Tips

1) Measure the flour by spooning it into the cup then level it off with a knife so the cookies dont turn out dense. Scooping from the bag packs too much flour.

2) Chill the shaped dough or formed cookies before baking and again after they cool but before you dip. This really helps them keep their round shape and stay tender, otherwise chocolate slips or the cookies spread.

3) Melt the chocolate slowly in short bursts or over a double boiler and stop as soon as it’s smooth. If it seems too thick add a teaspoon of neutral oil or a little warm cream to loosen it, but dont overheat or it’ll seize.

4) Sprinkle immediately after dipping so the nonpareils stick, and store finished cookies in a single layer or with parchment between layers. Let the chocolate fully set first or they’ll stick together.