A plain swirly butter cookie on a countertop surrounded by chocolate-dipped butter cookies

Classic Butter Cookies

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 32 cookies


These soft and buttery swirl cookies are partially dipped in chocolate, then decorated with your favorite holiday sprinkles. Every Christmas celebration could use some of these melt-in-your-mouth Butter Cookies!


  • 1 cup (226g) unsalted butter, at room temperature
  • 2/3 cup (126g) granulated sugar
  • 3 large egg yolks
  • 2 ½ cups all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla or almond extract
  • 2 tablespoons (30ml) milk
  • 10 oz Ghirardelli Chocolate Wafers (optional)
  • Sprinkles (optional)


  1. Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat.
  2. In a stand mixer, combine the butter with the sugar and beat on medium speed until well combined.
  3. Next, add the egg yolks and the vanilla or almond extract and beat until well combined.
  4. Then, add the dry ingredients and beat until the dough starts to form. Add the milk and finish beating until the dough is stiff.
  5. Fit a large piping bag with an Ateco 825 tip. In a separate large piping bag, add about 1 cup of dough, pressing it down to the bottom of the bag. Drop the dough-filled bag into the other one. Pipe large swirls, about 1 ½ inches wide, placing 2 inches apart on the baking sheet.
  6. Bake one tray at a time on a room temperature baking sheet for 9-11 minutes.
  7. Remove from oven and let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. To dip in chocolate, wait until the cookies have cooled completely. In a microwave-safe bowl, melt half the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
  9. Dip the cookies in the chocolate, tap off excess chocolate on the sides of the bowl and then place on a baking sheet lined with parchment paper or a silicone baking mat. Add sprinkles if desired.


  • To Store: Store cooled cookies in an airtight container at room temp. If they’re dipped in chocolate, store once the chocolate is fully set and place wax paper between layers if stacking is needed. Enjoy within 1 week without chocolate and within 3-4 days with chocolate.
  • To Freeze: Place cooled cookies in a freezer-safe container with wax paper between layers if dipped in chocolate. Enjoy within 3 months and thaw on the counter before serving.
  • The piping tips I used was an Ateco 825, it’s a large open star tip
  • Don’t Overfill the Piping Bags: You only want to have about 1 cup of cookie dough in your piping bags at a time. Push about half of the dough down into the bottom of the bag so it fits in the palm of your hand. Pipe out a couple of cookies and push more dough down in the bag.
  • Use That Hand Strength! It may be a bit challenging to pipe out your first two or three cookies, but don’t get discouraged. The dough softens as you go and gets easier to work with.
  • Reshape the dough with your fingers if needed. If you’re still having problems with piping, try cleaning out the piping tip with a knife.
  • Not Happy With a Swirl? Throw it back into the bowl. You can press it down into the piping bag and try again!
Nutrition Information:
1 Cookie
4.3 g
11.3 mg
6.3 g
11.8 g
0.3 g
1.4 g
32.6 mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American