Description
These Classic Butter Cookies are rich, buttery, and perfectly tender treats that melt in your mouth with every bite. Made with simple ingredients like butter, sugar, and vanilla, these cookies are elegantly piped into delicate swirls and baked until just golden. Optional dipping in melted Ghirardelli chocolate wafers and sprinkles adds a festive and indulgent touch, perfect for holidays or any special occasion.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, at room temperature
- 2/3 cup (126g) granulated sugar
- 3 large egg yolks
- 2 ½ cups all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons vanilla or almond extract
- 2 tablespoons (30ml) milk
Optional Toppings
- 10 oz Ghirardelli Chocolate Wafers
- Sprinkles
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat to prevent sticking and promote even baking.
- Cream butter and sugar: In a stand mixer, combine the room temperature unsalted butter and granulated sugar. Beat on medium speed until the mixture is smooth, creamy, and well combined.
- Add egg yolks and extract: Add the 3 large egg yolks and 2 teaspoons of vanilla or almond extract to the butter mixture. Beat again until everything is thoroughly incorporated and smooth.
- Incorporate dry ingredients and milk: Gradually add the all-purpose flour and salt to the wet ingredients, beating until the dough begins to form. Add the milk and continue beating until you have a stiff, cohesive dough ready for piping.
- Prepare piping bag: Fit a large piping bag with an Ateco 825 tip. Place about 1 cup of dough inside a separate large piping bag and press it down. Drop this bag into the larger piping bag fitted with the tip. This double bag technique helps in easy and smooth piping of the dough.
- Pipe cookies: Pipe large swirls approximately 1 ½ inches wide onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake one tray at a time on the room temperature baking sheet for 9-11 minutes, or until the edges are just lightly golden.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Melt chocolate: Once completely cooled, melt half of the chocolate wafers in a microwave-safe bowl at 50% power. Heat in 30-second intervals, stirring after each until smooth and fully melted, taking care not to burn the chocolate.
- Dip cookies in chocolate: Dip each cooled cookie into the melted chocolate, gently tapping off excess chocolate on the side of the bowl. Place dipped cookies on a baking sheet lined with parchment paper or a silicone mat. Add sprinkles immediately if desired. Allow the chocolate to set before serving.
Notes
- Use room temperature butter for optimal creaming and a smooth dough texture.
- For uniform cookies, pipe with a steady hand and maintain consistent swirl sizes.
- Baking one tray at a time ensures even cooking as multiple trays can affect heat circulation.
- Allow cookies to cool completely before dipping in chocolate to prevent melting and breakage.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- The recipe can be doubled but keep dough refrigerated if not piping immediately to maintain stiffness.
