Christmas Butter Cookies (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
280 grams all-purpose flour
02 -
½ teaspoon salt
→ Wet Ingredients
03 -
227 grams unsalted butter, softened
04 -
2 large egg yolks
05 -
150 grams granulated sugar
06 -
2 teaspoons vanilla extract
07 -
15-30 milliliters whole milk
→ Optional Decorations
08 -
Melted chocolate for dipping
09 -
Holiday sprinkles, colored sugar, or edible glitter
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Line baking sheets with parchment paper or silicone mats to prevent sticking.
02 -
Whisk together the all-purpose flour and salt in a medium bowl to ensure even distribution and avoid clumps.
03 -
Using an electric mixer, beat the softened unsalted butter and granulated sugar in a large bowl until the mixture is light and fluffy, aerating it for tender texture.
04 -
Add the egg yolks, vanilla extract, and 15 milliliters of whole milk to the creamed mixture. Blend until smooth, scraping the bowl sides as necessary.
05 -
Gradually add the flour and salt mixture to the wet ingredients, mixing just until combined. Add additional 15 milliliters of milk if the dough is too stiff for shaping.
06 -
For piped cookies, transfer dough to a piping bag fitted with desired tip and pipe shapes onto baking sheets. For rolled cookies, roll dough into approximately 2.5 cm balls and flatten gently with hand or fork.
07 -
Bake in the preheated oven for 10 to 12 minutes or until the edges turn light golden brown. Remove and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
08 -
Once cooled, dip cookies in melted chocolate and garnish with sprinkles or edible decorations. Allow chocolate to set completely before serving or storing.
# Helpful Notes:
01 -
If the dough becomes too soft to handle, refrigerate for 15 to 20 minutes before shaping.
02 -
Use parchment paper to prevent cookies from sticking and to promote even baking.
03 -
Avoid overbaking; cookies should be lightly golden at the edges for optimal crispness.