Chocolate Dipped Danish Butter Cookies
These buttery, tender cookies dipped in rich chocolate are a nostalgic twist on a holiday classic. They're beautiful, giftable, and unbelievably easy to make — a timeless treat with a festive finish.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Piping bag with open star tip
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 egg room temperature
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 2–3 tsp milk as needed to soften dough
Decoration
- 8 oz melting chocolate milk, dark, or white
- sprinkles optional, for decoration
Instructions
- Cream the softened butter and sugar together until pale and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and combined.
- Stir in flour and salt just until incorporated. Add milk 1 tsp at a time if dough is too thick to pipe.
- Transfer dough to a piping bag fitted with an open star tip. Pipe swirls or rosettes onto parchment-lined baking sheets.
- Bake in a 350°F oven for 10–12 minutes, or until edges are just golden. Let cookies cool completely.
- Melt chocolate and dip half of each cooled cookie. Shake off excess and place on parchment paper.
- Sprinkle with decorations if desired. Let the chocolate set completely before storing.
Notes
You can make the dough ahead of time and refrigerate for up to 3 days. These cookies are freezer-friendly and perfect for holiday gifting!