Butter Cookies Dipped in Chocolate with Sprinkles

white plate stacked with chocolate dipped butter cookies and holiday sprinkles

4.89 from 9 votes

Butter Cookies Dipped in Chocolate with Sprinkles

Simple chocolate dipped butter cookies are a holiday staple. Pipe them into swirls, dip them in dark chocolate, add some sprinkles, and you've got a classic cookie everyone knows and loves.

Prep Time 10

Cook Time 11

Chill Time 20

Total Time 41

Servings cookies

Author Melissa Williams

Ingredients

2 ¼ cups all purpose flour
¼ teaspoon salt
1 cup unsalted butter at room temperature
¾ cup granulated white sugar
2 teaspoons vanilla extract
1 large egg at room temperature

For dipping

¼ cup chocolate chips I recommend Ghirardelli baking chips
1 teaspoon coconut oil depending on your chocolate, you may need to thin it with coconut oil or vegetable oil
sprinkles

Instructions

To a medium mixing bowl, whisk together the flour and salt. Set aside.
2 ¼ cups all purpose flour, ¼ teaspoon salt
To a large mixing bowl, cream together the butter and sugar for two minutes. It should be light and fluffy.
1 cup unsalted butter, ¾ cup granulated white sugar
Add in the vanilla extract and egg and beat an additional two minutes.
2 teaspoons vanilla extract, 1 large egg
Pour the flour mixture into the butter mixture and beat until just combined.
At this point, you dough should be soft and pipeable. if your dough is too thick, add 1-2 tablespoons of milk and beat until combined.
Transfer half of the dough to the piping bag (or large freezer bag) fitted with a large tip (I use Wilton 4B star tip). Pipe the dough into swirls (approximately 1.5" in width) to a baking sheet. Place the baking sheet into the fridge to chill while you preheat the oven. Refill your piping bag with the remaining cookie dough and continue piping swirls onto an additional baking sheet and move that one to the fridge, as well.
Preheat the oven to 350° and bake the chilled cookies for 10-12 minutes or until just golden. They should not brown.
Remove the cookies from the pan to cool and melt the chocolate.
To a small microwave safe bowl, add the chocolate chips (and optional oil) and heat for 30 seconds, stir. Repeat as necessary until fully melted and smooth.
¼ cup chocolate chips, 1 teaspoon coconut oil
Dip the cooled cookies halfway into the chocolate and then lay onto parchment paper to set. Immediately sprinkle with nonpareils or your preferred sprinkle.
sprinkles

Notes

I used a Wilton 4B star baking tip.
Dough should be soft and pipeable—add 1–2 tbsp milk if too thick.
The more milk you add, the more your cookies will spread so keep that in mind as you pipe them.
Use quality chocolate like Ghirardelli for smoother melting.
Store leftovers covered in an airtight container for up to a week.

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