Description
These classic Christmas Butter Cookies are rich, buttery, and tender with a delicate vanilla flavor. Perfectly piped into charming swirls, they bake to a light golden perfection and can be decorated with melted chocolate and festive sprinkles to add a joyful holiday touch. A delightful treat for cookie exchanges, holiday gatherings, or as a sweet homemade gift.
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 Decoration
- Melted chocolate
- Festive sprinkles
Instructions
- Prepare Dry Ingredients: In a medium-sized bowl, whisk together the flour and salt until well combined, then set aside. This ensures even distribution of the salt throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light, fluffy, and pale in color. This process typically takes 3 to 5 minutes and is key to a tender cookie.
- Add Egg Yolks and Vanilla: Beat in the egg yolks and vanilla extract until thoroughly combined and smooth, ensuring a rich flavor base for your cookies.
- Combine Flour Mixture: Gradually add the flour and salt mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb. If the dough feels too stiff, add 1 to 2 tablespoons of milk to achieve a pipeable consistency.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Pipe the Cookies: Transfer the dough to a piping bag fitted with a large star tip. Pipe 1½-inch diameter swirls of dough spaced evenly on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn a light golden brown, indicating they are perfectly baked through.
- Cool and Decorate: Let the cookies cool completely on a wire rack. Once cooled, dip them into melted chocolate and sprinkle with festive sprinkles if desired, adding a beautiful finishing touch.
Notes
- If you prefer softer cookies, reduce the baking time by 1-2 minutes and watch closely.
- You can substitute almond extract for vanilla for a nutty variation.
- The optional milk helps if dough is too thick to pipe easily, but use sparingly to avoid making the dough too soft.
- Store the baked and decorated cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
