Thursday, March 28, 2024
HomeRECIPESCHOCOLATE DIPPED DANISH BUTTER COOKIES

CHOCOLATE DIPPED DANISH BUTTER COOKIES

These tender Danish butter cookies are dipped in chocolate and decorated with your favorite sparkles. They are delicious to melt in your mouth and super easy to make!

INGREDIENTS

1 cup (224g) unsalted butter, at room temperature
2/3 cup (138) granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups (293g) all-purpose flour
1/2 teaspoon of salt
1-3 teaspoons of milk
6-8 oz of melted chocolate
Sprinkles, optional

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Line the baking sheets with silicone mats or parchment paper.
Cream butter and sugar together in a large mixing bowl at medium speed until light and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
Add the egg and mix until well combined.
Add the vanilla extract and mix until well combined.
Add the flour and salt and mix until well combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if necessary. Do not over-mix.
Add milk one teaspoon at a time to obtain a pipe consistency. The best way to try this is to put some in a pipe bag and see if you can pipette it. You don’t want to add milk if you don’t need it, because then the cookies will spread more.
Put the cookies on the prepared baking sheet. I used the Ateco 825 tip and found it to be the best size. I recommend an open star tip, instead of a closed star. You don’t want it to be too big or your cookies will spread more.
Bake the cookies for about 8-10 minutes, or just before they brown at the edges. The time may vary depending on the oven, as well as the size of the pipe tip and the size of the cookie it makes.
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer them to a cooling rack to finish cooling.
To dip the cookies in the chocolate, melt the chocolate according to the instructions on the package.
Dip about half of each cookie into the chocolate and then shake off the excess. Place them on parchment paper to dry and add the desired sprinkles, if desired.

NOTES

Be careful not to overmeasure the flour. Too much flour can lead to a thick cookie dough that is difficult to pipette and dry. A food scale is always the best way to make sure it is accurate.