One thing’s for sure, these holiday butter cookies drizzled with white chocolate are far better than the blue-tin cookies you remember from your childhood. Hell, adulthood even. Let’s not front, we all still grab a container of those Royal Dansk butter cookies with the sugar baked into the surface, nestled into little paper cups around this time of year. But if you want to step it up for Santa, you’ve gotta make these holiday butter cookies. They’re phenomenal, and flat-out crack’like. You’ll make them, and see them disappear within a days time.
If you’ve ever wanted to make amazing Christmas cookies for Santa (or yourself), I’m here for you. I really need you guys to listen to my advice here. Although these cookies are probably the easiest cookies in the world to make, how they’re executed is imperative if you want those adorable ridges. Cookies that consist of this much butter, can go awry — fast. If you follow these tips, you’ll have some super amazing Christmas cookies.
Holiday Butter Cookie Baking Tips
- Don’t use butter that is so softened that it’s greasy. The butter should be softened, but still cool, almost waxy. If it melts between your fingers as soon as you touch it, it’s too softened.
- Use superfine sugar if you can! You can easily make your own by processing granulated sugar for about a minute. Or, you can buy it. If you can’t process your own sugar nor purchase superfine sugar, just stick to regular granulated. Nobody will be jailed, and the cookies will still be great.
- The batter is designed to be stiff, and piping it out will be a struggle initially, but it shouldn’t make you pop a blood vessel. You will get a workout, though! Therefore, make sure you add just enough milk to soften it, but not make it mushy. It should be stiffer than a regular chocolate chip cookie dough, but slightly softer than a shortbread cookie dough.
- Err on the side of too stiff, instead of too mushy. Don’t add more than a tablespoon of milk. Reason being, due to the amount of butter in the dough, it will eventually soften enough in your warm hands to be pipe’able. My first 6 cookies were tough to get out, but after that, they came out perfectly.
- Use a large open star tip to pipe if you want those ridges.
- Don’t want to pipe? You can simply scoop or slice these cookies if you don’t feel like going through the hassle of piping.
- Can you use a cookie press? Probably! I don’t have one, so I wouldn’t know. But give it a try.
- Refrigerate the dough after you pipe the cookies out for at least 30 minutes! This is important. The butter will continue to soften and melt when you’re piping, so you don’t want to put warm cookies in a hot oven. You’ll lose the design you put so much muscle into, and they’ll just melt into a pool of cookie nothing-ness (still delicious, but yeah). Refrigerating the dough will help the cookies stiffen back up, the butter to firm up, and the outcome should be a cookie with some ridges.
- If you want sugar baked into the cookies, simply sprinkle the raw piped cookies with coarse sugar prior to baking.
- Let them cool completely.
At the end of the day, things can go wrong visually, but even if your cookies flatten and spread, they’ll still be delicious. Just keep practicing.
How to make Butter CookiesHere’s a quick video on how I piped my cookies. They were chilled immediately for 30 minutes after this before they were baked.
Make sure you take heed to the tips I’ve provided above. They’ll answer a lot of your questions. These cookies are bomb, easy to make, yummy to eat, and fun to decorate. Honestly, they’re so good you can skip decorating them altogether, but if you want them to look a little festive — go for it. Buttery, soft, crisp, crumbly, just pure perfection. Seriously, they’re so delicious — you’ll make these all the time!
Check out these Brown Butter Chocolate Chip Cookies while you’re here.Print