Christmas Butter Cookies are a festive classic that offer a tender, melt-in-your-mouth texture paired with a buttery richness perfect for holiday celebrations. These cookies are lightly sweetened and come with an optional decadent chocolate ganache coating and decorative sprinkles or icing, making them both beautiful and delicious treats to share with family and friends.
You’ll love these cookies because the cake flour used in the dough yields a delicate crumb that’s soft yet holds its shape well, perfect for piping elegant shapes like rosettes or festive designs. The buttery sweetness paired with the cinnamon sugar coating creates a nostalgic flavor that brings the cozy spirit of Christmas into your kitchen. The optional chocolate ganache adds another layer of indulgence, while the decorations make them a joy to serve and gift during the holiday season.
Ingredients
Dry Ingredients:
- 1⅔ cups (200g) cake flour
- ½ cup (100g) white sugar
- Pinch of salt (2g)
Wet Ingredients:
- 10 tablespoons (140g) unsalted butter, softened
- 1 large egg (60g)
- ½ teaspoon (1g) vanilla extract
Chocolate Ganache:
- 4 oz bittersweet chocolate bar
- ½ cup heavy cream
- Optional: 1–3 teaspoons cream, depending on desired ganache thickness
Decorations:
- Christmas sprinkles
- Red and green cookie icing
Instructions
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat for an easy release.
To make the butter cookie dough, cream together the softened butter, sugar, and salt in a large bowl or using a stand mixer for about three minutes until the mixture becomes light, fluffy, and the sugars have dissolved. Next, add the egg and vanilla extract and beat until fully incorporated, about one minute.
Sift the cake flour into the mixture in three parts, mixing gently after each addition until just combined. The dough will be thick and sticky. If the dough feels too stiff to pipe, add a few drops of milk to loosen it slightly.
Transfer the dough into a piping bag fitted with a large closed star tip—Ateco 846 or Ateco 844 are great options for shaping the cookies. Line your baking sheet and pipe 2-inch cookies in rosettes, straight lines, or your favorite festive shapes. If the dough is difficult to pipe, gently knead it inside the bag with your hands to warm and soften it.
Bake the cookies at 375°F for 10 minutes or until the edges start to turn golden brown. Remove the cookies and allow them to cool completely on the baking sheet before decorating.
To prepare the chocolate ganache, chop the bittersweet chocolate into small pieces and place in a microwave-safe bowl with the heavy cream. Heat in 20-second intervals, stirring well each time, until the chocolate is completely melted and the mixture is smooth and silky. Add more cream if you want a thinner consistency.
Dip each cooled cookie into the ganache and place it on parchment paper to set. Before the ganache hardens, decorate with Christmas sprinkles or pipe red and green icing on top. Let the ganache set completely before serving or storing.
My Best Tips for Success
- Piping the dough chilled makes shaping easier and keeps the cookies from spreading too much during baking.
- Use high-quality unsalted butter for the best flavor and texture.
- If the dough is too stiff, add milk drop by drop to reach piping consistency without over-softening.
- Let cookies cool fully before decorating to prevent the ganache or icing from melting or sliding.
- Warm the ganache slightly if it thickens before dipping cookies for smooth coating.
- Use festive sprinkles and icing to make beautiful holiday presentations.
Delicious Variations to Try
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Add finely grated lemon or orange zest to the dough for a citrus twist.
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Use white chocolate or milk chocolate for ganache variations.
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Mix in finely chopped nuts or cranberries in the cookie dough.
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Incorporate a hint of cinnamon or nutmeg into the dough to enhance holiday flavors.
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Substitute the butter for a flavored butter like almond or honey butter.
Frequently Asked Questions
How do I prevent cookies from spreading too much during baking?
Chill the dough before piping and bake immediately to hold shapes better.
Can I make the dough ahead and freeze it?
Yes, cookie dough can be frozen; thaw and pipe before baking.
What frosting works best besides chocolate ganache?
Royal icing or cream cheese frosting are excellent alternatives.
How long do these cookies keep?
Store in an airtight container for up to one week.
Are these cookies suitable for decorating with kids?
Yes, the simple dough and fun decorations make them great for kids’ baking activities.
Can I substitute cake flour with all-purpose flour?
You can, but the texture might be slightly less tender.
Christmas Butter Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Tender, buttery cookies that melt in your mouth, perfect for holiday cheer. Lightly sweetened, made with cake flour for a soft crumb, finished with chocolate ganache and festive decorations.
Ingredients
Dry Ingredients
1⅔ cups (200 g) cake flour
½ cup (100 g) granulated sugar
Pinch of salt (2 g)
Wet Ingredients
10 tbsp (140 g) unsalted butter, softened
1 large egg (60 g)
½ tsp (1 g) vanilla extract
Chocolate Ganache
4 oz bittersweet chocolate bar, chopped
½ cup heavy cream
1–3 tsp extra cream (optional)
Decorations
Christmas sprinkles
Red and green cookie icing
Instructions
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Preheat oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
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Cream butter and sugar: Beat softened butter, sugar, and salt together for about 3 minutes until light and fluffy. Add egg and vanilla; beat 1 minute until smooth.
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Add flour: Sift in cake flour gradually in three parts, mixing gently after each addition until dough is thick and slightly sticky. If too stiff to pipe, add a few drops of milk to soften.
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Pipe cookies: Transfer dough to a piping bag fitted with a large closed star tip (such as Ateco 846 or 844). Pipe 2‑inch rosettes, S‑shapes, or other festive forms onto the prepared sheet.
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Bake: Bake for 10 minutes or until edges are lightly golden. Cool completely on the baking sheet before decorating.
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Prepare ganache: Heat chopped chocolate and heavy cream in a microwave‑safe bowl in 20‑second intervals, stirring between each, until smooth and glossy. Add cream if needed to adjust thickness.
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Decorate: Dip cooled cookies into ganache and place on parchment. Add sprinkles or pipe with colored icing before ganache sets. Allow to cool fully before serving or storing.
Notes
Chill dough before piping for better shape.
Use high-quality butter for flavor.
Let cookies cool completely before decorating.
Rewarm ganache gently to maintain smoothness.
Store airtight to keep cookies crisp.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: European / Holiday
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 125
- Sugar: 8 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 12 g
- Protein: 1 g
- Cholesterol: 30 mg
Keywords: christmas butter cookies, piped butter cookies, chocolate dipped holiday cookies, buttery shortbread recipe, festive cookie ideas
