Butter Cookies

Merry Christmas everyone! Holy cow does time fly as you get older. So many more things to do, stuff to buy, food to make and cookies to bake. Being a kid is so much better 😆 Anyway… here we are, the weekend before and we are starting off with these beauties. Actually I already made rum balls, you can find that recipe here.

These cookies are so pretty and perfect for gift giving because they last longer than chewy cookies. However, your arms and hands will get a work out! Piping this dough is really tough, but so worth it in the end!

Here is how they look before they are baked…


What you will need:

Cookie sheets lined with parchment paper
Piping bag with big star tip (I used a Wilton 1M)

1 cup unsalted butter at room temp
2/3 cup granulated sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1-2 teaspoons milk
Chocolate and sprinkles for decorating (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, beat butter, sugar and salt until combined. Add in yolks and vanilla and beat until incorporated. Slowly add in flour until just combined, adding milk to reach piping consistency. Dough is thick.

Add dough to piping bag and pipe small circles onto prepared baking sheet. Refrigerate at least 10 minutes so cookies do not spread while baking.

Bake for 12-15 minutes or until just beginning to brown on the edges. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.

Dip in melted chocolate and decorate with sprinkles as desired!

Store in an airtight container either in the fridge or at room temp. Enjoy!

Makes 25-30 cookies


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