Chocolate Dipped Butter Cookies

These festive, chocolate-dipped butter cookies are always perfect for the holidays.

They bake up tender, buttery, and with a delicious hint of almond. And getting to pipe the dough makes them so much fun to make!

Let’s Make These Butter Cookies Together!

To make sure these cookies turn out as amazing as possible, let’s walk through each step together.

Below is a list of equipment I used to make these but feel free to improvise if you don’t have all of these on hand.

Recommended Tools and Equipment

• Stand mixer or electric hand mixer
• 2 large, flat baking sheets
• 1 large piping bag
• Large, close star piping tip (like an Ateco 848)

Step 1: Prep Your Fridge and Make the Dough

Before you start on the batter, make room in your refrigerator or freezer for baking sheets! The piped cookies will need to chill in the fridge for 30 minutes or the freezer for 10 minutes before being baked. Sadly the dough can’t be chilled before it’s piped or else it’ll be too thick to pipe.

Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat 1 cup of room temperature butter and 3/4 cup granulated sugar together on medium-high speed for a couple of minutes until it looks light and fluffy.

Add 1 large egg, 1 Tbsp vanilla extract, and 2 tsp almond extract. Beat at a medium-high speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Mix in 2 1/4 cups of flour and 1 tsp fine salt on a low speed until mostly combined, then increase the speed to medium-high and beat until completely combined, smooth, and thick but pipeable.

Step 2: Test the Consistency of the Dough

Fit a large piping bag with a large, closed star tip (I like to use an Ateco 848). Before we fill the entire bag, we’re going to test the consistency of the dough and make sure it’s right. Scoop about 1/2 cup of dough into the bag, and pipe a small, 3-inch swirl or squiggle.

If you’re able to pipe a swirl successfully, scoop the rest of the dough into the bag and seal the top with a rubber band or clip.

If the dough is too thick, scoop the swirl back into the bowl of dough and mix in a tsp of milk. Repeat as needed until the dough is pipeable.

Step 3: Pipe Out the Rest of the Dough

Pipe 3-inch swirls or squiggles (I basically just pipe the number 3 to make my squiggles!) on the prepared baking sheets, spacing them about 2 inches apart.

Take your time as you do this and give your hand a break between trays.

Place the baking sheets in the refrigerator for at least 30 minutes or the freezer for 15 minutes.

While the dough chills, preheat the oven to 350°F / 175°C.

Step 4: Bake the Cookies

Once the oven is fully preheated, bake one tray of cookies at a time on the middle rack of your oven for 14-17 minutes or until the sides are just beginning to brown. The cookies will spread as they bake but should still keep their shape.

Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.

Step 5: Decorate the Cookies

As the cookies cool, melt 1 cup of milk or dark chocolate in a small bowl using a double boiler or microwave (heat in 20-second increments, stirring between). You can use chopped-up chocolate bars, chocolate chips, or chocolate couvertures.

Once fully melted, mix in 2 tsp of coconut, vegetable, or canola oil to help thin the chocolate. This will make it easier to dip the cookies.

Cover a baking sheet with parchment paper. Dip the cookies halfway in the melted chocolate, then let any excess chocolate drip off before scraping off the bottom of each cookie along the edge of the bowl.

Top with a sprinkle of flakey sea salt and/or holiday sprinkles. Place the dipped cookies on a parchment-lined baking sheet and either let them firm up at room temperature for 30 minutes or in the fridge for 15 minutes.

These cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week.

Butter Cookie Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter, but it will cause the cookies to spread more.
• Granulated Sugar – This recipe turns out best with granulated sugar. I wouldn’t recommend changing the amount or type of sugar, as it will impact the spread of the cookies.
• All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Almond Extract – I love this recipe with almond extract, but you can use vanilla or another extract in place of it if needed.

How Many Cookies Does This Recipe Make?

This recipe makes about 14 large cookies. The yield can vary a lot based on the size and shape of the cookies, along with the piping tip that you use.

Can I Make These Cookies In Advance?

Piped and unbaked cookie dough can be stored on the baking sheet and covered with plastic wrap or foil in the refrigerator for up to 2 days before being baked.

Pipe and unbaked cookie dough can also be frozen for up to 2 months. The cookies can be baked straight from the freezer, but will need a couple of extra minutes of bake time.

Baked and dipped cookies can also be frozen for up to 2 months.

Tips for Making the Best Butter Cookies

• Space your cookies about 2 inches apart before baking them. They will spread as they bake.
• If you mess up piping a cookie, don’t worry! You can always scoop the dough back into the bag and try again.
• This dough is THICK! It will take a lot of hand strength to pipe the cookies, so give your hand a break when needed. While it might seem hard to pipe, keep in mind that the firmer the dough, the better it will keep its shape.
• Don’t over-bake your cookies! They’re done as soon as the edges are just beginning to brown.
• Pipe the cookies to be similar in size to help the cookies bake evenly.

Let Me Know What You Think!

If you make these chocolate-dipped butter cookies, I’d love to hear your thoughts! Please leave a rating and comment below.

Or if you share on social media, be sure to tag me @chelsweets and use #chelsweets so I can see your delicious creations!

Print Recipe

4.63 from 27 rating

Chocolate-Dipped Butter Cookies

These festive, chocolate-dipped butter cookies are always perfect for the holidays. They bake up tender, buttery, and with a hint of almond that really elevates their flavor. And getting to pipe the dough makes them so much fun to make!

Prep Time30 minutes mins

Cook Time16 minutes mins

Additional Time30 minutes mins

Total Time1 hour hr 16 minutes mins

Course: Cookies

Cuisine: American

Servings: 14 large cookies

Calories: 282kcal

Author: Chelsey White

Ingredients

Butter Cookies

• 1 cup unsalted butter, room temperature 226g
• 3/4 cup granulated sugar 150g
• 1 Tbsp vanilla extract or vanilla bean paste 15g
• 2 tsp almond extract 10g
• 1 large egg, room temperature 56g
• 2 1/4 cups all-purpose flour – fluffed, spooned & leveled 290g
• 1 tsp fine salt 6g

Decorations – Optional

• 2 Tbsp nonpareil sprinkles
• 1 cup milk, semi-sweet, or dark chocolate chips, melted 175g
• 2 tsp vegetable or canola oil 10g
• flakey sea salt – garnish

Recommended Tools and Equipment

• Stand mixer or electric hand mixer
• 2 large, flat baking sheets
• 1 large piping bag
• Large, close star piping tip like an Ateco 848

Instructions

Butter Cookies

• Before you start on the batter, make room in your refrigerator or freezer for baking sheets! The piped cookies will need to chill in the fridge for at least 30 minutes or in the freezer for 15 minutes before being baked. Sadly the dough can't be chilled before it's piped or else it'll be too thick to pipe.
• Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
• In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat 1 cup of room temperature butter and 3/4 cup granulated sugar together on medium-high speed for a couple of minutes until it looks light and fluffy.
• Add 1 large egg, 1 Tbsp vanilla extract or vanilla bean paste, and 2 tsp almond extract. Beat at a medium-high speed until combined. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
• Mix in 2 1/4 cups of flour (it's important the flour is properly measured! Make sure it's fluffed, spooned into the measuring cup, then leveled, or use a kitchen scale) and 1 tsp fine salt on a low speed until mostly combined, then increase the speed to medium-high and beat until completely combined, smooth, and thick but still pipeable.
• Fit a large piping bag with a large, closed star tip (I like to use an Ateco 848). Before we fill the entire bag, we're going to test the consistency of the dough and make sure it's right. Scoop about 1/2 cup of dough into the bag, and pipe a 3-inch swirl or squiggle. If you're able to pipe a squiggle successfully, scoop the rest of the dough into the bag and seal the top with a rubber band or clip. It takes a bit of hand strength, but the thicker the dough is the better it will keep its shape as it bakes! However, if the dough is too thick to pipe, scoop it back into the bowl of dough and mix in a tsp of milk. Repeat as needed until the dough is pipeable.
• Pipe 3-inch swirls or squiggles (I basically just pipe the number 3 to make my squiggles!) on the prepared baking sheets, spacing them about 2 inches apart. Take your time as you do this and give your hand a break between trays. Place the baking sheets in the refrigerator for at least 30 minutes or the freezer for 15 minutes. While the dough chills, preheat the oven to 350°F / 175°C.
• Once the oven is fully preheated, bake one tray of cookies at a time on the middle rack of your oven for 14-17 minutes or until the sides are just beginning to brown. The cookies will spread as they bake but should still keep their shape.
• Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
• As the cookies cool, melt 1 cup of milk or dark chocolate in a small bowl using a double boiler or microwave (heat in 20-second increments, stirring between). You can use chopped-up chocolate bars, chocolate chips, or chocolate couvertures. Once fully melted, mix in 2 tsp of coconut, vegetable, or canola oil to help thin the chocolate. This will make it easier to dip the cookies.
• Cover a baking sheet with parchment paper. Dip the cookies halfway in the melted chocolate, then let any excess chocolate drip off before scraping off the bottom of each cookie along the edge of the bowl. Top with a sprinkle of flakey sea salt and/or holiday sprinkles. Place the dipped cookies on a parchment-lined baking sheet and either let them firm up at room temperature for 30 minutes or in the fridge for 15 minutes.
• These cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for 1 week.

Video

Notes

This recipe is inspired by the classic Betty Crocker Spritz cookies.

How Many Cookies Does This Recipe Make?

This recipe makes about 14 large cookies. The yield can vary a lot based on the size and shape of the cookies, along with the piping tip that you use.

Can I Make These Cookies In Advance?

Piped and unbaked cookie dough can be stored on the baking sheet and covered with plastic wrap or foil in the refrigerator for up to 2 days before being baked.

Pipe and unbaked cookie dough can also be frozen for up to 2 months. The cookies can be baked straight from the freezer but will need a couple of extra minutes of bake time.

Baked and dipped cookies can also be frozen for up to 2 months.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 183mg | Fiber: 1g | Sugar: 14g

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