Christmas Butter Cookies Recipe
These melt-in-your-mouth butter cookies are festive, buttery, and perfect for holiday celebrations. Dip them in chocolate and decorate with sprinkles for a special touch!
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1–2 tablespoons milk
Optional Toppings:
- Melted chocolate (dark, milk, or white)
- Sprinkles, crushed candy canes, or sanding sugar
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients:
- Mix in the egg yolks and vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. If the dough is too thick to pipe, add 1–2 tablespoons of milk.
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Pipe the Cookies:
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 1½-inch swirls onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are just starting to turn golden. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate:
- Once the cookies are cool, dip the edges or tops in melted chocolate and add sprinkles or other decorations.
- Serve or Store:
- Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
30 Popular Questions & Their Answers About Christmas Butter Cookies
General Questions
- Q: Can I use salted butter?
A: Yes, but reduce the added salt to 1/4 teaspoon. - Q: What type of flour works best?
A: All-purpose flour is ideal for this recipe. - Q: Can I make these cookies ahead of time?
A: Yes, prepare the dough 1–2 days ahead, wrap tightly, and refrigerate. - Q: Can I freeze the dough?
A: Yes, freeze the dough for up to 3 months. Thaw in the fridge before baking. - Q: Can I use margarine instead of butter?
A: Butter is best for flavor and texture, but margarine can work in a pinch.
Preparation Questions
- Q: Why is my dough too stiff to pipe?
A: Add 1–2 tablespoons of milk to soften the dough. - Q: What piping tip should I use?
A: A large star tip (e.g., Wilton 1M or Ateco #825) works well for swirls. - Q: Can I roll out the dough instead of piping?
A: Yes, chill the dough, roll it out, and cut with cookie cutters. - Q: How do I prevent cookies from spreading too much?
A: Chill the piped cookies on the baking sheet for 15–20 minutes before baking. - Q: Why is my dough too sticky?
A: Chill the dough for 30 minutes to make it easier to handle.
Baking Questions
- Q: How do I know when the cookies are done?
A: The edges should be lightly golden, but the centers should remain pale. - Q: Can I bake multiple sheets at once?
A: Yes, but rotate the sheets halfway through baking for even results. - Q: Why are my cookies hard?
A: Overbaking can make them hard. Remove them as soon as the edges turn golden. - Q: Can I use a silicone mat instead of parchment paper?
A: Yes, silicone mats work well and prevent sticking. - Q: What’s the best way to cool the cookies?
A: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Decorating Questions
- Q: What type of chocolate should I use for dipping?
A: Use high-quality melting chocolate or chocolate chips. - Q: How do I melt chocolate for dipping?
A: Melt chocolate in the microwave in 20-second intervals, stirring after each. - Q: Can I use white chocolate?
A: Absolutely! White chocolate adds a lovely contrast. - Q: What sprinkles work best?
A: Nonpareils, sanding sugar, or holiday-themed sprinkles are great options. - Q: How do I prevent sprinkles from falling off?
A: Add sprinkles immediately after dipping in chocolate while it’s still wet.
Customization Questions
- Q: Can I add flavors like almond or lemon?
A: Yes, replace half the vanilla with almond or lemon extract for variation. - Q: Can I color the dough?
A: Yes, use gel food coloring to avoid altering the dough’s consistency. - Q: Can I make smaller or larger cookies?
A: Adjust the piping size, but alter the baking time accordingly. - Q: Can I fill these cookies with jam or frosting?
A: Yes, sandwich two cookies with jam, Nutella, or buttercream. - Q: How do I make gluten-free cookies?
A: Use a gluten-free all-purpose flour blend.
Storage Questions
- Q: How long do these cookies stay fresh?
A: Up to 1 week at room temperature in an airtight container. - Q: Can I freeze the baked cookies?
A: Yes, freeze for up to 3 months. Thaw at room temperature before serving. - Q: Can I mail these cookies?
A: Yes, pack them carefully in a sturdy container with wax paper between layers. - Q: How do I keep them crisp?
A: Store them in a cool, dry place in an airtight container. - Q: Can I refrigerate the dough?
A: Yes, refrigerate for up to 2 days before piping or baking.
30 Tips to Make Christmas Butter Cookies Even More Delightful
- Use high-quality butter for the best flavor.
- Let the butter soften at room temperature—don’t microwave it.
- Sift the flour for a finer texture.
- Chill the dough for 30 minutes for easier piping.
- Use a digital scale to measure ingredients for precision.
- Pipe onto pre-drawn circles on parchment for uniform cookies.
- Add 1 tablespoon of cornstarch for a melt-in-your-mouth texture.
- Sprinkle sea salt on chocolate-dipped cookies for a sweet-salty contrast.
- Experiment with seasonal extracts like peppermint.
- Mix cocoa powder into half the dough for a marbled effect.
- Decorate with edible glitter for sparkle.
- Use a double boiler to gently melt chocolate.
- Pipe letters or designs with contrasting colored chocolate.
- Press a candied cherry or almond into the center before baking.
- Add orange zest for a citrusy twist.
- Use gold or silver sprinkles for an elegant touch.
- Roll the edges in crushed nuts after dipping in chocolate.
- Test-bake one cookie to check spreading and adjust the dough if needed.
- Use flavored sugars (like cinnamon sugar) for rolling.
- Pack cookies in decorative tins for gifting.
By following these tips, secrets, and answers, you’ll create Christmas Butter Cookies that are festive, flavorful, and unforgettable!