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Buttery Swirl Cookies with Chocolate Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 77 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 32 cookies 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Classic Butter Cookies are soft, buttery, and beautifully swirled cookies that are partially dipped in rich chocolate and decorated with festive sprinkles. Perfect for holiday celebrations, these melt-in-your-mouth treats combine a tender texture with the delightful flavor of vanilla or almond extract.

Ingredients

Scale

Cookie Dough

  • 1 cup (226g) unsalted butter, at room temperature
  • 2/3 cup (126g) granulated sugar
  • 3 large egg yolks
  • 2 ½ cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla or almond extract
  • 2 tablespoons (30ml) milk

Chocolate Dip & Decoration (Optional)

  • 10 oz Ghirardelli Chocolate Wafers
  • Sprinkles

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large cookie sheet with a silicone baking mat to prevent sticking.
  2. Mix Butter and Sugar: In a stand mixer, beat the unsalted butter and granulated sugar on medium speed until the mixture is well combined and creamy.
  3. Add Egg Yolks and Extract: Add the three egg yolks and 2 teaspoons of vanilla or almond extract to the butter mixture. Beat again until smooth and fully incorporated.
  4. Add Dry Ingredients and Milk: Gradually add the 2 ½ cups of all-purpose flour and 1/8 teaspoon salt to the bowl. Beat until dough begins to form. Then, add 2 tablespoons of milk and continue beating until the dough is stiff enough to hold shape.
  5. Prepare Piping Bags: Fit a large piping bag with an Ateco 825 large open star tip. Place about 1 cup of dough into a separate large piping bag, pressing the dough down to the bottom. Drop this filled bag inside the other empty piping bag, ensuring it fits comfortably for easy piping.
  6. Pipe Cookies: Pipe large swirls approximately 1 ½ inches wide onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for slight spreading during baking.
  7. Bake Cookies: Bake one tray at a time for 9 to 11 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 to 10 minutes.
  8. Cool Cookies: Transfer cookies to a wire rack and allow them to cool completely before handling further.
  9. Melt Chocolate: In a microwave-safe bowl, melt half of the 10 oz chocolate wafers at 50% power in 30-second intervals, stirring after each interval. Continue until fully melted, taking care to reduce microwave time as needed to prevent burning.
  10. Dip Cookies in Chocolate: Once cookies are fully cooled, dip part of each cookie into the melted chocolate. Tap off excess chocolate on the edge of the bowl, then place dipped cookies onto a baking sheet lined with parchment paper or a silicone mat.
  11. Add Sprinkles: While the chocolate is still wet, decorate cookies with your choice of holiday sprinkles for a festive finish.
  12. Set Chocolate: Allow the chocolate to fully set before storing or serving.

Notes

  • Store cooled cookies in an airtight container at room temperature. For chocolate-dipped cookies, store once the chocolate has fully set. Place wax paper between layers if stacking is necessary.
  • Enjoy plain butter cookies within 1 week, and chocolate-dipped cookies within 3-4 days.
  • For freezing, use a freezer-safe container with wax paper between layers for dipped cookies. Thaw on the counter before serving. Enjoy frozen cookies within 3 months.
  • The piping tip used is an Ateco 825, a large open star tip perfect for creating beautiful swirls.
  • Do not overfill the piping bags; about 1 cup of dough per bag is ideal. Push dough down in the bag so it fits easily in your hand for piping.
  • It may be challenging to pipe the first few cookies as the dough softens while piping. Use hand strength and be patient as the dough becomes easier to work with.
  • If dough clogs the tip, clean it carefully with a knife to maintain smooth piping.
  • If a piped swirl is unsatisfactory, scrap it back into the bowl, press it into the piping bag, and try again.

Nutrition

  • Serving Size: 1 cookie (approximately 25g)
  • Calories: 120
  • Sugar: 6g
  • Sodium: 30mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.3g
  • Protein: 1.5g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/buttery-swirl-cookies-with-chocolate-dip-recipe/