Ingredients

1 cup (2 sticks) room temperature butter

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla extract (or peppermint, rum, coconut, or other flavor extract)

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon water

1 cup black candy melts

Gold star sprinkles

Silver star sprinkles

White confetti sprinkles

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a mixer, combine the room temperature butter, sugar, egg, and vanilla extract.

Step 2: Blend at medium speed, scraping down the bowl often, until the mixture is creamy. Add the flour and salt, mixing at low speed until well combined.

Step 3: Fit a pastry bag with a 1M tip and fill it with the cookie dough. If the dough is too stiff to pipe, add the tablespoon of water and warm the bag with your hands to help soften the dough. Pipe the dough onto a parchment-lined baking sheet in a rotated motion to create swirls.

Step 4: Bake the cookies for 5 to 8 minutes, or until they are just beginning to turn golden. Remove the cookies and allow them to cool completely on a wire rack.

Step 5: Melt the black candy melts according to package instructions. Carefully dip each cooled cookie into the melted candy and place them back on the rack to dry. While still wet, sprinkle with gold and silver star sprinkles and white confetti sprinkles for a festive look.

Step 6: Let the dipped cookies fully dry before storing. Keep them in an airtight container to maintain freshness.

Tips & Variations

Swap the vanilla extract for peppermint or rum extract to add a unique twist to your cookies.

If you don’t have a pastry bag, try piping with a zip-top bag with one corner snipped off.

Warming the piping bag slightly with your hands makes the dough easier to pipe and helps maintain smooth shapes.

Use different colors or shapes of sprinkles to match your holiday theme or celebration.

Storage

Store these dipped butter cookies in an airtight container at room temperature. They will stay fresh for up to one week. To keep the coating intact, avoid stacking too many cookies on top of one another. If desired, reheat briefly in a low oven to refresh texture, but avoid microwaving to prevent melting the candy coating.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated. Allow it to warm slightly before piping to ensure smooth shaping.

What can I use if I don’t have candy melts?

If candy melts aren’t available, you can substitute with melted white or dark chocolate. Just be sure to temper it properly for the best shine and snap on your cookies.