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These buttery Christmas cookies bring back the sweetest memories! I started making them with my mom years ago and now they're a holiday tradition in my kitchen. The best part? No waiting around for dough to chill just mix pipe and bake! Once they're dipped in chocolate and dressed up with festive sprinkles they look like they came from a fancy bakery.
What Makes These Special
You won't believe how quick these come together! Six simple ingredients plus some chocolate and sprinkles for decorating that's all you need. I love that there's no chilling time when the holiday baking mood strikes you can have warm cookies in minutes. Perfect for last minute gifts or when the kids want to help in the kitchen.
Round Up Your Ingredients
- Your Best Butter: Get the good European stuff if you can it makes these extra rich.
- Cake Flour: Makes these tender as clouds but regular flour works too.
- Fresh Eggs: Straight from the fridge is fine they'll warm up as you work.
- Real Vanilla: The good stuff makes such a difference.
- Sugar and Salt: Plain white sugar and a pinch of salt for balance.
- For Decorating: Good melting chocolate and those sparkly holiday sprinkles.
Let's Start Baking
- Get Everything Ready
- First things first turn that oven to 375°F line your baking sheets with parchment and set your butter out to soften. Pull out your mixer and piping bags too you'll want everything within reach.
- Mix With Love
- Start by creaming your butter sugar and salt together until it's light and fluffy about 3 minutes. Don't rush this part it's what makes these cookies melt in your mouth! Add your egg and vanilla mix until they're just friends.
- Time for Flour
- Sift that cake flour right over your butter mixture. Mix gently just until it comes together. The dough should be soft but not sticky think Play-Doh consistency. Overworking makes tough cookies nobody wants that!
- Make Them Pretty
- Here comes the fun part! Fill your piping bag fitted with a star tip no fancy equipment needed just a basic star will do. Pipe swirls rosettes or whatever shapes make you happy onto your lined baking sheets. Keep them about the same size they'll bake more evenly.
- Into The Oven
- Pop those beauties in the oven and watch the magic happen! Ten minutes is usually perfect they should be just kissed with gold around the edges. Let them cool a bit on the pan before moving them.
- Dress Them Up
- Once they're completely cool melt your chocolate nice and slow don't rush it. Dip each cookie halfway in give them a little shake to smooth the chocolate then sprinkle with your holiday decorations before the chocolate sets.
My Best Tips
After years of making these I've learned all the tricks! Your butter needs to be just right not too soft not too hard you should be able to leave a fingerprint but not sink right through. Work in a cool kitchen if you can warm dough gets sticky fast. If your piping bag gets too warm pop it in the fridge for a few minutes. And here's my secret add a tiny pinch of salt to your melted chocolate it makes the flavor pop!
When you're dipping keep a paper towel handy for wiping drips off the bottom of your cookies nobody likes puddles of chocolate on their cookie plate. Set up a little assembly line for dipping and decorating it makes the whole process smoother.
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Common Questions
Wondering about storing these beauties? They'll stay fresh for a week in an airtight container just layer them with wax paper. Want to make them ahead? The plain cookies freeze beautifully for up to three months just save the chocolate dipping for after they thaw. And yes you can use any kind of chocolate you like dark milk or white they all work great!
Share The Joy
These cookies make the sweetest gifts! I love packing them in pretty holiday tins with tissue paper between layers. Add a ribbon and a handwritten note and you've got a gift that'll make anyone smile. They're perfect for cookie exchanges teacher gifts or just sharing with neighbors. There's something special about homemade cookies they say "I made this just for you" in the sweetest way.
Frequently Asked Questions
- → Why use cake flour?
Cake flour creates softer, more delicate cookies with finer texture due to lower gluten content.
- → Why is my dough hard to pipe?
If dough is too stiff, warm slightly with hands or add few drops of milk. Room temperature butter is crucial.
- → Can I freeze these cookies?
Yes, freeze undecorated cookies up to one month. Add chocolate after thawing.
- → What makes them good for gifting?
These cookies are sturdy when cooled and package well. Just ensure chocolate is completely set.
- → Why European butter?
Higher fat content and less water creates better texture and richer flavor.