This recipe will show you how to make delicious, melt-in-your-mouth Christmas butter cookies that are perfect for holiday gatherings.
The holiday season is time when the sweet aroma of Christmas cookies fills the air, heralding a period of joy, togetherness, and, of course, delightful indulgences.
Today, I’m thrilled to share with you a recipe that’s not just a treat for your taste buds but also a feast for the eyes: my very own chocolate-dipped Christmas butter cookies, sprinkled with festive cheer!
Remember those cozy winter evenings from childhood, when the kitchen transformed into a magical workshop, and the simple act of baking brought everyone together?
This unique recipe is inspired by those cherished moments, a nod to tradition with a deliciously modern twist. Imagine the classic buttery goodness of Danish Christmas cookies, but with a contemporary chocolatey flair.
The result is a batch of cookies that are not just scrumptious but also a visual delight. They’re perfect for cookie exchanges, holiday parties, and edible gifting. Because who doesn’t want cookies?
These butter Xmas cookies aren’t just a recipe; they’re an experience – a chance to sprinkle a little creativity and joy into your holiday baking.
Now, I know you’re thinking: “But aren’t Christmas cookies a dime a dozen during the holiday season?” True, but this recipe stands out in the sea of holiday treats.
It’s not just about the melt-in-your-mouth texture or the perfect balance of flavors; it’s about the memories you create while baking and the smiles you spread when sharing these delightful treats.
So let’s embark on this buttery, chocolaty adventure together. By the end of this post, you’ll have a batch of Christmas butter cookies that are not just Instagram-worthy but also heartwarmingly delicious.
Here’s what you’re going to need for these Christmas butter cookies.
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla
- 2 cups flour + 3 Tbsp
- 1 dash salt
- 2 – 2 1/2 Tablespoons milk
Chocolate Coating
- 8 oz chocolate
- Sprinkles
- 1/2 teaspoon coconut oil
Tips and Thoughts for This Recipe
The dough should not be soft, it should be pipe able, so add the milk in slowly so it doesn’t get too soft.
I used the 1M Wilton tip. If you use a big open tip, the cookies will spread more.
These cookies can be stored in an airtight container at room temperature for up to a week.
You can also freeze them for up to three months. If you freeze them, use an airtight container with parchment paper between layers of cookies.
Get the printable recipe card for these Danish butter cookies below:
Christmas Butter Cookies
Ingredients
Butter Cookies
- 1 cup butter softened
- 1/2 cup powdered sugar
- 2 egg yolk(s) large, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour + 3 Tbsp
- 1 dash salt
- 2 – 2 1/2 Tablespoons milk
Chocolate Coating
- 8 oz chocolate
- Sprinkles
- 1/2 teaspoon coconut oil
Instructions
- [mv_schema_meta name="Line Baking Sheets"]Line baking sheets with parchment paper and set aside.
- [mv_schema_meta name="Cream Butter and Sugar"]Cream the butter and sugar together in a medium bowl and with a hand mixer, on medium speed, mix until light in color and fluffy, about 3-4 minutes. You will notice it turning a pale yellow.
- [mv_schema_meta name="Add the Eggs and Vanilla"]Add the egg yolks and vanilla, and mix until combined.
- [mv_schema_meta name="Add Flour, Salt, and Milk"]Add the flour and salt to the dough. Add the milk little by little. Mix until the dough is just combined, then finish mixing with a rubber spatula. Do not over mix.
- [mv_schema_meta name="Pipe the Cookies Onto the Sheets"]Fill a piping bag and pipe the cookies onto the prepared baking sheet. Place the cookies about 2 in. apart on the baking sheets. Once you are done piping, place them in the refrigerator to chill for about 45 minutes.
- [mv_schema_meta name="Preheat the Oven"]Meanwhile, preheat the oven to 350°F.
- [mv_schema_meta name="Bake the Cookies, Then Cool"]Bake the chilled cookies for 15 –17 minutes or until lightly browned on the sides. They should not spread much, especially if you chilled them they should not lose their shape. Once finished baking, let them cool for about 15 minutes and transfer to a cooling rack.
- [mv_schema_meta name="Melt the Chocolate and Add Coconut Oil"]Melt your chocolate in the microwave in 20-second intervals, until it is completely melted and smooth. Add in the coconut oil and mix until melted.
- [mv_schema_meta name="Dip Cookies in Chocolate and Top with Sprinkles"]Dip the cookies in chocolate and top with your favorite Christmas sprinkles. Place on some cooling racks or baking trays lined with parchment paper and put in the refrigerator until the chocolate sets.
Nutrition
If you enjoyed these Danish Christmas cookies with butter, let me know in the comments! I’d also love for you to check out these other cookie recipes:
Christmas Linzer • Ginger Molasses • Grinch • Heath Bar • Nutella Stuffed • Oatmeal Creme Pies • Peanut Butter Blossoms • Peppermint Frosted • Red Velvet Thumbprint • Reese’s Pieces • Reindeer • Ritz S’mores • Rolo • Santa • Shortbread Tea • Snickers • Jam Thumbprints (Classic) • Vanilla • White Chocolate Cranberry