Festive sprinkles and a generous dose of chocolate on these Piped Butter Cookies are perfect for Christmastime.
Piped Butter Cookies
Makes about 24
Ingredients
- 1 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground cardamom
- 6 ounces bittersweet chocolate, chopped
- Garnish: decorative sprinkles
Instructions
- Preheat oven to 350°. Line two baking pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium-high speed until light and creamy, 3 to 4 minutes. Beat in egg until combined, stopping to scrape bottom and sides of bowl. Beat in vanilla and lemon zest.
- In a medium bowl, whisk together flour, salt, and cardamom. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Dough will be soft but slightly stiff.
- Spoon dough into a piping bag fitted with a medium open star piping tip (Ateco #826). Pipe cookies directly onto prepared pans, as desired (see note).
- Bake until cookies are lightly golden around edges, 12 to 15 minutes. Let cool on pans for 10 minutes, then move to a wire rack to let cool completely.
- In a medium microwave-safe bowl, heat bittersweet chocolate on medium heat in 30-second intervals, stirring between each, until chocolate is melted. Dip cookies in chocolate, scraping excess on edge of bowl, and top with sprinkles, as desired. Let stand on parchment paper until chocolate is set, about 2 hours. Store in an airtight container at room temperature for up to 1 week.
Notes
Note: The dough is soft enough to pipe but firm enough to hold its shape in baking. If you find that it is too stiff to pipe, add 1 to 2 tablespoons whole milk to the dough. It will spread more in the oven but be easier to pipe.
