White Chocolate Dipped Holiday Butter Cookies
by JosephineClassic butter cookies dipped in white chocolate and finished with holiday sprinkles for a festive gift or cookie tray. An easy cut-out cookie recipe.
In a stand mixer, cream together the butter and sugar for 3–4 minutes until light and fluffy.
Mix in the egg, vanilla, and milk for 1–2 minutes. Add in the flour and salt, and mix until the dough comes together.
Transfer the dough to a piping bag fitted with a rose tip. Pipe 14 cookies onto a parchment-lined baking sheet.
Freeze the piped cookies for 1 hour.
Bake at 375°F (190°C) for 10–13 minutes, until the edges are golden brown.
Let the cookies cool for at least 30 minutes before decorating.
Once cooled, dip each cookie into melted white chocolate and top with festive sprinkles.
Tips & Notes:
These held their shape better than the red velvet version but still spread slightly. Feel free to tweak piping shapes or chilling time in future attempts.