Classic holiday butter cookies made from a rich, buttery dough, dipped in chocolate and finished with festive sprinkles. These shortbread-style cookies have a delicate texture and a wonderful flavor—perfect for the holidays or any special occasion.
You’ll love this easy Christmas butter cookies recipe. The chocolate dip adds richness while red and green sprinkles make them extra festive. These cookies are flavorful, tender, and simple to prepare.
What are butter cookies?
Butter cookies combine the best qualities of sugar cookies and shortbread. Instead of rolling and cutting chilled dough, this recipe pipes the dough through a pastry bag and tip to create pretty shapes. Chilling the piped dough keeps the cookies from spreading and preserves their defined edges. The result is a tender, melt-in-your-mouth cookie that looks as good as it tastes.
Ingredients in holiday butter cookies
Butter: 1 cup (2 sticks), softened to room temperature. Use real butter for best flavor.
Powdered sugar: 1/2 cup. Powdered sugar keeps the texture smooth and tender.
Egg yolks: 2 large, at room temperature.
Vanilla extract: 1 teaspoon. Higher quality vanilla enhances the flavor.
Flour: 2 cups + 3 tablespoons all-purpose flour.
Salt: 1/8 teaspoon to balance and enhance flavors.
Milk: 2 to 2 1/2 tablespoons to thin the dough so it pipes smoothly.
Chocolate coating:
Semi-sweet chocolate: 8 oz, or use white or dark chocolate if you prefer.
Coconut oil: 1/2 teaspoon to thin the melted chocolate for easier dipping.
Sprinkles: Any color or style to decorate once dipped.
How to make holiday butter cookies
Line baking sheets with parchment paper and set aside.
Make the cookie dough
In a medium bowl, cream the softened butter and powdered sugar with a hand mixer on medium speed until light and fluffy, about 3–4 minutes. Add the egg yolks and vanilla, then mix another 2–3 minutes. Stir in the flour, salt, and milk until just combined. Finish folding the dough with a rubber spatula to ensure even texture.
Pipe the cookies
Fit a pastry bag with a star tip (the 1M Wilton tip works well) and pipe shapes onto the prepared baking sheets, spacing them about 2 inches apart. Use a larger open tip if you want a looser, more spread cookie. Chill the piped cookies in the refrigerator for about 45 minutes—this helps them hold their shape while baking.
Bake the cookies
Preheat the oven to 350°F. Bake the chilled cookies for 15–17 minutes, or until the edges are lightly browned. They should stay fairly compact if properly chilled. Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely.
Dip the cookies in chocolate
Melt the chocolate in the microwave in 20-second intervals, stirring between each, until smooth. Stir in the coconut oil to loosen the chocolate. Dip about half of each cooled cookie into the melted chocolate, then immediately sprinkle with decorations. Place dipped cookies on parchment-lined trays or cooling racks and refrigerate until the chocolate sets.
Holiday Butter Cookies
Ingredients
- 1 cup butter softened to room temperature
- ½ cup powdered sugar
- 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
- 2 cups flour + 3 Tbsp
- ⅛ tsp salt
- 2-2 ½ tablespoons milk
Chocolate Coating
- 8 oz semi-sweet chocolate
- ½ teaspoon coconut oil
- sprinkles
Instructions
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Line baking sheets with parchment paper and set aside.
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In a medium bowl, cream the butter and powdered sugar until light and fluffy, about 3–4 minutes.
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Add egg yolks and vanilla, mixing for 2–3 minutes more.
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Add flour, salt, and milk. Mix until just combined and finish with a rubber spatula.
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Pipe the dough onto the prepared baking sheets using a star tip for defined shapes.
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Place cookies about 2 inches apart, then chill in the refrigerator for about 45 minutes.
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Preheat oven to 350°F (175°C).
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Bake for 15–17 minutes, until edges are lightly browned. Allow to cool on the sheet for 15 minutes, then transfer to a wire rack.
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Melt chocolate in 20-second microwave intervals, stirring until smooth. Stir in coconut oil.
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Dip cooled cookies halfway in chocolate, add sprinkles, and refrigerate until the coating sets.
Nutrition
How do you soften butter?
To soften butter quickly, use the microwave’s defrost setting in short bursts. Keep the butter in a bowl (or leave a wrapped stick intact if needed) and run the defrost function for 15–20 seconds. Press the butter gently—if it gives an indentation, it’s ready. Repeat in 5–10 second intervals as needed, watching carefully so it doesn’t start to melt.
How long are holiday butter cookies good for?
Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator in an airtight container for up to one week.
Can butter cookies be frozen?
Yes. Freeze plain baked cookies (undipped) in an airtight container or freezer bag for up to 3 months. Thaw before serving and dip in chocolate afterward to avoid condensation and chocolate bloom during thawing.
Check out these other great holiday cookie recipes
- STACKED CHRISTMAS TREE COOKIES
- HOLIDAY SPICED SNICKERDOODLES
- CHRISTMAS CUT OUT COOKIES
- HOLIDAY STAR COOKIES
- SPICED CHRISTMAS SHORTBREAD COOKIES
- CHRISTMAS SUGAR COOKIE BARS
- CHRISTMAS SUGAR COOKIE RECIPE
- MINT CHRISTMAS COOKIES
- MINI SUGAR COOKIE BITES
- CHRISTMAS BROWNIE COOKIES
- NO BAKE GINGERBREAD COOKIES
Classic holiday butter cookies made with buttery cookie dough and topped with chocolate and sprinkles. These tender shortbread-style cookies are flavorful, elegant, and ideal for holiday baking.