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photo of the different ways to garnish easy butter cookies by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
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5 from 7 votes

Easy Butter Cookies Recipe

Your traditional delicious buttery cookies but with a twist! They’re dipped in chocolate and dressed in sprinkles so who couldn’t resist?
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Bites
Cuisine: dessert
Keyword: boozy desserts, butter, chocolate, cookies, holiday cocktail, sprinkles
Servings: 24
Calories: 149kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Mixer
  • Pipping bag

Ingredients

  • 1 cup butter 2 sticks, very soft
  • 2/3 cup white sugar
  • 1 egg room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • Turbinado sugar or any other large-grain sugar
  • 1/2 cup chocolate chopped and melted (optional)
  • Sprinkles of colored decorating sugar (optional)

Instructions

  • Preheat the oven to 350F.
  • Line two baking sheets with parchment paper. 
  • Place the very soft butter and white sugar into a mixing bowl and beat with a hand mixer on medium until light and fluffy, about 2-3 minutes.
  • Add in the egg and vanilla and mix well.
  • Mix in the flour and salt on low speed until they are completely combined.
  • Place the dough in a large piping bag fitted with a wide coupler and tip.
  • Pipe cookies that are 1-2” across on the baking sheets.
  • Sprinkle the cookies generously with turbinado sugar.
  • Place the cookies in the refrigerator for about 15 minutes to allow the dough to become firm.
  • Bake for about 12 minutes, or until the cookies are golden around the edges.
  • Remove them from the oven and allow them to cool completely. Store in an airtight container or bag for up to a week.

To dip the cookies in chocolate:

  • Place the chocolate in a microwave safe bowl and microwave in 10-15 second intervals, stirring in between.
  • Once the chocolate is completely melted and smooth, dip one half of each cookie in it.
  • Allow the excess chocolate to run off, then place the cookie back on the parchment lined baking sheet.
  • Sprinkle with any decorations you wish before the chocolate hardens. You can place it in the refrigerator to harden faster if you wish.

Notes

  • Yield: 18-24 piped cookies (depending on how big you want the cookies)
  • Bake Time: 1 12-14 minutes baking per sheet

Nutrition

Calories: 149kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 95mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Calcium: 6mg | Iron: 1mg