Christmas Swirl Butter Cookies
Buttery, tender piped swirl cookies dipped in chocolate and finished with festive sprinkles.
Nutritionper serving
- approximately 478 kcal
- Protein: approximately 4.6 g, 4% of calories
- Fat: approximately 30.5 g, 56% of calories
- Carbs: approximately 48.3 g, 40% of calories
Not counted: Christmas sprinkles.
Ingredients9
- 1cup
- 0.8cup
- 1tsp
- 0.3tsp
- 2cup
- 0.3tsp
- 1.5tbsp
- 170g
Cookware
- Piping bag
- Baking sheettwo
- Parchment paper
- Cooling rack
- Oven
- Microwave
Contains
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps9
Step 1. Preheat oven and prep sheets
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2. Cream butter and sugar
Beat and for 2–3 minutes until light and fluffy. Mix in vanilla and optional .
Vanilla extractStep 3. Make the dough
Add and . Mix on low just until combined. If too stiff to pipe, mix in , 1 teaspoon at a time, using only enough to make it pipeable.
Step 4. Pipe the swirls
Transfer the dough to a sturdy piping bag fitted with a large open-star tip. Pipe 2-inch swirls onto the prepared sheets, leaving about 2 inches between them.
Step 5. Chill the cookies
Refrigerate the piped cookies for 20–30 minutes to help preserve their shape.
Step 6. Bake the cookies
Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden. Larger or thicker cookies may need a few extra minutes.
Step 7. Cool on rack
Leave on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
Step 8. Melt the chocolate
Microwave in 20-second intervals, stirring between each, until smooth.
If decorating cookies without chocolate, add their sprinkles before baking.Step 9. Decorate the cookies
Dip half of each cookie into . Place on parchment and immediately add . Let stand until the chocolate sets.
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