Did you know that today is National Cookie Day? What better month to put a day for cookies then in December? I love the idea of sharing cookies at this time of year since so many people bake for the holidays.
The one problem I had with this task is that I just participated in Christmas Cookies Week so I used some of my new holiday cookies for that. I have a lot of cookie recipes on my blog and it's always hard to come up with something new or that I haven't done before. I started looking around and I found the perfect cookie.
These Chocolate Dipped Butter Cookies immediately caught my eye. Butter cookies always remind me of the cookies that come in the blue tins that people set out at the holiday. While the cookies themselves caught my eye what really made me click on the recipe was the chocolate covering half of the cookie and then the sprinkles on top.
The cookies are simply stunning and they aren't very hard to make. I mean, the cookies only have 5 ingredients in them. The hardest part of making them was piping the dough out of a piping bag and tip. That dough is thick! Seriously, get your arms ready because you are going to need a bit of strength.
Once the cookies are piped and cooked they need to cool. I then dipped them in milk chocolate but you could use white chocolate or even candy melts to achieve the look you want. I was a little worried about finding the right sprinkles but I think these are simply perfect.
You can use any type of sprinkles you have on hand and again use ones that go with the holiday or theme you are baking for. Since these have pink and blue sprinkles they would be awesome for a baby shower or a kids party. Get creative with it!
- 1 c. salted butter, softened
- ⅔ c. sugar
- 2 Egg Yolks
- 1 T. Vanilla
- 2 c. flour
- 10 oz. chocolate
- Preheat the oven to 350 degrees.
- In a large bowl, cream together the butter and sugar until smooth.
- Add the egg yolks one at a time, beating after each addition.
- Add in the vanilla and mix well.
- Stir in the flour until just incorporated.
- Place the dough in a large piping bag fitted with a large open star tip.
- Pipe the dough onto cookie sheets lined with parchment paper or Silpat. Pipe them in a pinwheels shape until each cookie is round and about 2 inches wide.
- Bake for 11-13 minutes or until the cookies just begin to brown.
- Allow the cookies to cool for 2 minutes then remove to a wire rack to cool completely.
- Place the chocolate in a microwave safe bowl and heat in 30 second intervals, stirring after each heating, until melted.
- Dip half of each cookie into the melted chocolate then set on a piece of parchment paper. Top with sprinkles.
- Allow cookies to sit for 30 minutes or until chocoalte has hardened.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 95mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g
Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday:
(Thanks to Erin of The Spiffy Cookie for hosting)
- Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cherry Chocolate Chip Cookies by Kate's Recipe Box
- Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
- Chocolate Dipped Butter Cookies by Hezzi-D's Books and Cooks
- Christmas Lights Cookies by Cheese Curd In Paradise
- Classic Old Fashioned Snickerdoodles by Big Bear's Wife
- Coconut S’Mores Bars by The Foodette
- Gingerbread Snickerdoodles by The Redhead Baker
- Peanut Brownie Sablés by Karen's Kitchen Stories
- Pistachio Cardamom Crescent Cookies by Savory Moments
- Quince and Almond Filled Cookies by Palatable Pastime
- Rosettes by That Recipe
- Gluten-Free Tahini Cookies by The Spiffy Cookie