Description
Delight in these classic Christmas Butter Cookies that are buttery, tender, and perfect for holiday celebrations. Made with simple ingredients like flour, butter, sugar, and vanilla, these cookies are piped into elegant swirls, baked to golden perfection, and optionally decorated with melted chocolate and festive sprinkles for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 egg yolks
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk (optional)
Optional Toppings
- Melted chocolate for dipping
- Festive sprinkles
Instructions
- Mix flour and salt: In a medium-sized bowl, whisk together the flour and salt; set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using a mixer until the mixture becomes light and fluffy, approximately 3-5 minutes.
- Add egg yolks and vanilla: Incorporate the egg yolks and vanilla extract into the butter-sugar mixture, beating until fully combined.
- Combine with dry ingredients: Gradually add the flour and salt mixture to the wet ingredients, stirring gently until just combined, being careful not to overmix to maintain a tender texture. Optionally, add 1-2 tablespoons of milk if the dough needs slight loosening.
- Preheat oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pipe the dough: Using a piping bag fitted with a star tip or desired nozzle, pipe 1½-inch swirls of cookie dough onto the prepared baking sheet, spacing them evenly.
- Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes or until the edges are lightly golden brown.
- Cool and decorate: Allow the cookies to cool completely on a wire rack. Once cooled, optionally dip them in melted chocolate and add festive sprinkles for decoration.
Notes
- For softer cookies, do not overbake; remove them once the edges turn just golden.
- If you don’t have a piping bag, use a plastic sandwich bag with the tip cut off or simply shape the dough with a spoon.
- Store cookies in an airtight container for up to one week to maintain freshness.
- Milk is optional and can help adjust dough consistency if it’s too thick to pipe smoothly.
- Feel free to customize by adding lemon zest or almond extract for a twist in flavor.
