Light, crisp butter cookies dunked in dark chocolate, these butter cookies are the sweet indulgence you’ve been looking for!
First off, I just want to say again how excited I am to be an ambassador for Gay Lea Foods Co-op, especially today, because they’re giving back to all of you amazing readers this month with a Kitchen Aid Stand Mixer Giveaway! Please be sure to enter at the bottom of this post, and good luck!!
I’ve been craving some dark chocolate lately, and with Valentines Day just days away, I figured it was finally time to treat myself to some. I’ve always been a lover of butter cookies, I grew up with the blue tin a frequent visitor, especially around a holiday. I loved how the cookies were similar, but each had their own personality (named plain, sugar, coconut, and raisin). I wanted to do the same for my butter cookies, with a bit of a twist.
In this house, we’re raining sprinkles and toasted almonds; something for the kids, and something for us.
The key is using a good salted butter, and I love Gay Lea’s butter, it has just the right amount of salt for me (some brands have WAY too much, and some you can’t tell at all).
These are some of the easiest “pretty” cookies that you can make. We all know those beautiful iced and decorated cookies. The ones that are rolled, then cut, then cooled, then iced, then left for an eternity to dry. Not so with these butter cookies.
All you have to do with these is put the dough into a piping bag fitting with a big star tip, then pipe them out into whatever shape you like. I photographed the circles, but the girls and I also made S’s, straight lines, triangles, and a few hearts, whatever they wanted them to be.
Icing is as simple as melting some chocolate in the microwave (there’s no need for a double broiler, I promise), and dipping half the cookies into that, and then into your topping of choice. Toasted hazelnuts are a nice option, so is toasted coconut, but I was hankering for almonds, and we have more sprinkles in this house than Baskin Robins because the kids like them on EVERYTHING.
Spoil yourself, indulge in something that makes you happy, and tastes delicious! Happy Valentines Day – and don’t forget to enter to win that amazing Kitchen Aid Mixer from Gay Lea below the recipe!
- 1 cup Salted Butter, softened
- 1/2 cup white sugar
- 1/3 cup icing sugar
- 2 eggs + 1 egg yolk
- 1 1/2 tsp vanilla
- 2 1/2 cups flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 6 oz dark chocolate, melted
- 1/2 cup toasted almond sliced, chopped fine
- 1/4 cup sprinkles
- Preheat your oven to 350ºF, with a rack in the middle position. Line your baking sheets with parchment paper or non-stick mats.
- Put the butter and sugars in the bowl of your stand mixer and beat until light and fluffy, about 3 minutes.
- Add the eggs and vanilla, and beat again until fluffy, another 3 minutes.
- In a medium bowl, whisk together the flour, salt, and baking powder. Add the flour mixture to the butter mixture, and mix on low until just combined.
- Scrape the dough into a large piping bag fitted with a large star tip. Pipe the dough onto the baking sheet in whatever shapes you would like (circles, lines, S's, etc)
- Bake for 10 - 12 minutes, until the edges are just starting to turn golden.
- Let the cookies cool on a wire rack.
- Dip one half of the cooled cookies into the melted chocolate (let any excess chocolate drip off). Then dip into your toppings (toasted nuts, sprinkles, toasted coconut, etc). Let the chocolate harden completely before storing in an air tight container.