These classic butter cookies are rich, tender, and melt in your mouth. Dipped in silky chocolate, they’re perfect for holidays, afternoon tea, or whenever you’re craving a simple homemade treat.
Makes: 30–36 cookies
Ingredients
For the Cookie Dough
- 250 g unsalted butter, softened
- 1 cup (120 g) icing sugar
- 1 large egg
- 1 tsp vanilla extract
- 2½ cups (315 g) all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp salt
For the Chocolate Coating
- 200 g dark or milk chocolate, chopped
- 1 tsp vegetable oil or coconut oil (optional, for a smoother coating)
Equipment
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Piping bag fitted with a large star tip
- Baking tray
- Parchment paper
- Cooling rack
- Microwave-safe bowl or double boiler
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 180°C (350°F). Line one or two baking trays with parchment paper.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and icing sugar for 3–4 minutes until pale, light, and fluffy.
Step 3: Add the Egg and Vanilla
Beat in the egg until fully incorporated, then mix in the vanilla extract.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, and salt.
Step 5: Make the Dough
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft, smooth dough forms. Avoid overmixing.
Step 6: Pipe the Cookies
Transfer the dough to a piping bag fitted with a large star tip. Pipe rosettes or swirls onto the prepared baking trays, leaving about 5 cm (2 inches) between each cookie.
Tip: If the dough is difficult to pipe, let it warm slightly at room temperature.
Step 7: Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centres remain pale.
Step 8: Cool Completely
Leave the cookies on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9: Melt the Chocolate
Melt the chocolate in the microwave using 20-second intervals, stirring between each interval, or use a double boiler. Stir in the oil if using.
Step 10: Dip the Cookies
Dip half of each cooled cookie into the melted chocolate. Let any excess chocolate drip back into the bowl.
Step 11: Set the Chocolate
Place the dipped cookies on parchment paper until the chocolate hardens. For quicker setting, refrigerate for 15–20 minutes.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Up to 2 weeks.
- Freezer: Freeze (without the chocolate if possible) for up to 2 months.
Tips for Perfect Butter Cookies
- Use room-temperature butter for a smooth dough.
- Don’t overbake—the cookies should remain light in colour.
- Chill the cookies briefly before dipping if your kitchen is warm.
- Decorate with sprinkles, chopped nuts, or flaky sea salt before the chocolate sets.
Serving Suggestions
These cookies pair wonderfully with:
- Coffee
- Hot chocolate
- Black tea
- Vanilla ice cream
- A festive cookie platter
First Comment:
🍪✨ Buttery, crisp, and dipped in rich chocolate—these homemade butter cookies are impossible to resist! Save this recipe and bake a batch for family, friends, or your next celebration. ❤️
