Chocolate-Dipped Butter Spritz Cookies
Ingredients
- The Dough:
- 225g (1 cup) Unsalted Butter, softened to room temperature
- 100g (¾ cup) Powdered Sugar, sifted
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
- 280g (2 ¼ cups) All-Purpose Flour
- ¼ tsp Salt
- Optional: 1–2 tbsp Milk (only if the dough is too stiff to pipe)
- The Coating:
- 150g Semi-sweet or Milk Chocolate, chopped
- 1 tsp Coconut Oil or Vegetable Oil (gives the chocolate a nice shine)
Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is pale, light, and very fluffy (about 3–5 minutes). This aeration is key to the cookie's "melt-in-your-mouth" texture.
2. Add Wet Ingredients
Add the egg and vanilla extract. Beat until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
3. Incorporate Dry Ingredients
Fold in the flour and salt using a spatula or a low speed on your mixer. Mix just until no white streaks remain.
Note: The dough should be soft and hold its shape. If it feels too firm to squeeze through a piping bag, add a tiny splash of milk.
4. Pipe the Shapes
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Fit a piping bag with a large open-star tip (like a Wilton 1M or 4B).
Pipe straight lines (fingers) about 2–3 inches long.
5. Bake
Bake for 10–12 minutes, or until the edges are just barely golden brown. The centers should remain pale. Let them cool completely on a wire rack before handling.
6. Dip in Chocolate
Melt the chocolate and oil together in 30-second bursts in the microwave, stirring in between.
Dip one half of each cooled cookie into the chocolate.
Place them on parchment paper and let them sit at room temperature (or in the fridge for 10 minutes) until the chocolate is set.
Pro Tips for Success
Don't overmix: Once the flour goes in, stop as soon as it's combined to keep them tender.
Temperature Matters: If your kitchen is very warm and the dough feels oily, pop the piped trays in the fridge for 10 minutes before baking to help them hold those beautiful ridges.
Variations: You can sandwich two cookies together with apricot jam or raspberry preserves before dipping the ends in chocolate!
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