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Old-Fashioned Chocolate-Dipped Butter Cookies are a timeless treat—crisp, buttery, and lightly sweet with one end dipped in rich chocolate. These cookies are perfect for holidays, gifting, or enjoying with a cup of coffee. Made with just a few pantry staples, they’re simple yet elegant and loved by all ages.
🕒 Prep Time & Details
- Prep Time: 20 minutes
- Chill Time (optional for piping): 30 minutes
- Cook Time: 10–12 minutes
- Cool Time & Dipping: 15–20 minutes
- Total Time: ~1 hour 10 minutes
- Servings: ~30 cookies
- Skill Level: Easy to Intermediate
🔧 Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Piping bag with star tip (optional for traditional shape)
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Double boiler or microwave-safe bowl (for melting chocolate)
🧂 Ingredients
For the Butter Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup powdered sugar
- 1 large egg
- 1½ tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour
For Dipping:
- 6 oz semi-sweet or dark chocolate, chopped (or chocolate chips)
- Optional: Sprinkles, crushed nuts, or shredded coconut for garnish
📌 Ingredient Notes
- Butter: Use high-quality unsalted butter for the best flavor and texture.
- Flour: Spoon and level when measuring to avoid dense cookies.
- Chocolate: Use baking chocolate or high-quality chips for a smooth melt and glossy dip.
- Piping tip: A large open star tip (like Wilton 1M or Ateco 827) gives the classic look.
👨🍳 Instructions
Step 1: Make the Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream softened butter and powdered sugar together until light and fluffy (about 2–3 minutes).
- Beat in egg, vanilla, and salt until combined.
- Gradually mix in flour until a soft dough forms. If using a piping bag, dough should be soft enough to pipe but not runny.
Step 2: Pipe or Shape Cookies
- Transfer dough to a piping bag fitted with a star tip. Pipe 2–3 inch long strips or rosettes onto lined baking sheets.
- Alternatively, roll dough into small logs or flatten with a fork for a rustic style.
- Optional: Chill the shaped dough for 15–30 minutes to prevent spreading.
Step 3: Bake
- Bake for 10–12 minutes, or until edges are just lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Dip in Chocolate
- Melt chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip one end of each cookie into the chocolate.
- Place on parchment paper. Add sprinkles, nuts, or coconut if desired.
- Let sit at room temperature or chill briefly to set chocolate.
🧮 Nutrition Facts (Per cookie, based on 30 cookies)
- Calories: 120
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Sugar: 6g
- Protein: 1g
- Sodium: 40mg
💡 Tips
- If dough is too stiff to pipe, add 1–2 tsp of milk or cream to soften.
- Let cookies cool completely before dipping—warm cookies may break or melt the chocolate.
- Store in an airtight container at room temperature for up to 1 week.
- Use white chocolate or milk chocolate for variety.
🔄 Variations
- Holiday Version: Use colored sprinkles or crushed candy canes for festive flair.
- Lemon Butter Cookies: Add 1 tsp lemon zest to the dough for a bright twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum.
- Nutty Cookies: Add finely chopped almonds or hazelnuts to the dough for crunch.
