If you’ve ever found yourself craving a little bit of old-fashioned holiday magic, Butter Cookies Dipped in Chocolate with Sprinkles are the answer. These cookies are crisp and buttery, melt-in-your-mouth tender, and just the right touch of festive. Piped into elegant swirls and finished with a glossy dip in rich chocolate—plus a flurry of colorful sprinkles—these treats aren’t just pretty, they’re irresistible. The best part? They’re easier than you think, and whether you’re gifting, sharing, or sneaking a few for yourself, they turn any ordinary day into a celebration.

Butter Cookies Dipped in Chocolate with Sprinkles Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Butter Cookies Dipped in Chocolate with Sprinkles is delightfully simple. Each component matters though, so choosing good-quality basics helps ensure your cookies taste just as magical as they look.

All-purpose flour: Provides structure to your cookies and gives that classic crumbly bite.
Salt: Just a pinch highlights all the buttery and sweet flavors—don’t skip it!
Unsalted butter (at room temperature): The heart and soul of a good butter cookie, delivering rich flavor and a tender texture.
Granulated white sugar: Sweetens the dough and contributes to the cookies’ crisp texture.
Vanilla extract: Adds warmth and aromatic depth, making the cookies taste bakery-fresh.
Large egg (at room temperature): Binds everything together, giving your cookies just the right amount of lift.
Chocolate chips (for dipping): Use a good-quality chocolate like Ghirardelli for a glossy finish and deep cocoa flavor.
Coconut oil (optional): Helps thin the melted chocolate, making dipping smoother and shinier.
Sprinkles: The final flourish—use nonpareils, jimmies, or whatever matches your mood.
Milk (if needed): Just a tablespoon or two to ensure your dough is soft and pipeable, especially if it feels too stiff.

How to Make Butter Cookies Dipped in Chocolate with Sprinkles

Step 1: Prep Dry Ingredients

Begin by whisking together the all-purpose flour and salt in a medium mixing bowl. This simple step helps distribute the salt evenly, ensuring every bite of your Butter Cookies Dipped in Chocolate with Sprinkles is perfectly seasoned. Set the bowl aside so it’s ready when you need it.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together your softened unsalted butter and granulated sugar for about two minutes. You’re aiming for a light and fluffy texture—it’s the secret to melt-in-your-mouth cookies! Don’t rush this part, as the aeration helps create that delicate crumb.

Step 3: Add Vanilla and Egg

Beat in the vanilla extract and egg, continuing to whip the mixture for another two minutes. This makes the dough smooth while guaranteeing every cookie has that signature hint of vanilla and the perfect chewy bite.

Step 4: Combine Wet and Dry

Gently mix the dry ingredients into your creamed butter mixture. Stop as soon as it comes together; over-mixing can make your cookies tough. If your dough seems too stiff to pipe, add 1 to 2 tablespoons of milk and beat until it becomes silky and easy to work with.

Step 5: Pipe and Chill

Transfer half the dough into a large piping bag fitted with a wide star tip (Wilton 4B works beautifully). Pipe the dough onto lined baking sheets in elegant 1.5-inch swirls, leaving some room between each. Repeat with the remaining dough. Pop the baking sheets into the fridge to chill so your Butter Cookies Dipped in Chocolate with Sprinkles keep their shape once they hit the oven.

Step 6: Bake

Preheat your oven to 350°F (175°C) while the dough chills. Bake the cookies for 10 to 12 minutes—watch for edges just starting to turn golden. Remove from the oven while they’re still pale; overbaking takes away their delicate texture.

Step 7: Dip and Decorate

Let the cookies cool completely before the final, most fun step. Melt your chocolate chips (with a splash of coconut oil if needed) in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth. Dip each cookie halfway in the chocolate, lay them onto parchment, and immediately shower with sprinkles. Let them set until the chocolate is firm—and try not to eat them all before sharing!

How to Serve Butter Cookies Dipped in Chocolate with Sprinkles

Garnishes

The sprinkles are the signature flourish, but feel free to get creative—dust on edible gold, add a pinch of sea salt to the chocolate, or use crushed pistachios for contrast. These little extras take your Butter Cookies Dipped in Chocolate with Sprinkles from everyday to extraordinary.

Side Dishes

These cookies pair perfectly with a warm mug of tea, coffee, or a cold glass of milk. If you’re feeling extra festive, serve your Butter Cookies Dipped in Chocolate with Sprinkles alongside hot cocoa topped with whipped cream, or arrange them on a holiday cookie tray with other classics.

Creative Ways to Present

For gift-giving, pile the cookies into cellophane bags tied with ribbon or line a vintage tin with parchment and stack them in rustic layers. They also look stunning arranged in a circle on a platter, chocolate-side out. However you choose, Butter Cookies Dipped in Chocolate with Sprinkles always steal the show.

Make Ahead and Storage

Storing Leftovers

Butter Cookies Dipped in Chocolate with Sprinkles will keep happily in an airtight container at room temperature for up to a week. Their texture stays crisp and buttery, and the chocolate stays glossy—just make sure they’re fully set before closing the lid.

Freezing

If you want to bake ahead, these cookies freeze beautifully—either as finished cookies or as piped (unbaked) dough. To freeze baked cookies, let the chocolate set first, then store in layers with parchment in a freezer-safe container. Unbaked dough can be piped onto sheets, frozen solid, then transferred to bags for fresh cookies on demand.

Reheating

You don’t need to reheat these cookies, but if you love a just-baked vibe, pop frozen cookies in the fridge overnight to thaw. For extra nostalgia, ten seconds in the microwave will warm them up ever-so-slightly and bring back that fresh-from-the-oven aroma.

FAQs

Can I use cookie cutters instead of piping?

Piping gives these cookies their classic swirl, but you can also chill the dough, roll it out, and use cookie cutters for fun shapes. Just note the texture may be a bit different—still delicious, but a little less light and crisp.

What type of chocolate is best for dipping?

Choose a high-quality chocolate like Ghirardelli, as it melts smoothly and gives a nice glossy finish. Dark, milk, or even white chocolate works—it’s up to your personal taste and what you have on hand.

How do I keep my dough from being too thick to pipe?

If the dough feels stiff, beat in up to two tablespoons of milk, just a bit at a time. You want the dough soft enough to pipe, but not runny—otherwise, your swirls won’t hold their lovely shape.

Can Butter Cookies Dipped in Chocolate with Sprinkles be made gluten-free?

Yes! Swap in your favorite 1-to-1 gluten-free flour blend and check that your chocolate and sprinkles are also gluten-free. The cookies may spread a bit more, but they’ll still be delicious and festive.

How far in advance can I make these cookies?

You can make Butter Cookies Dipped in Chocolate with Sprinkles up to a week in advance. For the very freshest flavor, bake a couple of days before serving and store in an airtight container. If needed, freeze for longer storage and thaw before serving.

Final Thoughts

I can’t say enough about how fun—and delicious—it is to make Butter Cookies Dipped in Chocolate with Sprinkles at home. Whether you’re keeping them simple or piling on the sprinkles, every batch brings out a bit of joy. Go ahead, invite someone to bake with you, and be sure to save a couple for yourself. You’ll be amazed how quickly a plateful disappears!

Butter Cookies Dipped in Chocolate with Sprinkles Recipe

Print Recipe

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5.1 from 8 reviews

These delightful Butter Cookies Dipped in Chocolate with Sprinkles are a classic holiday treat that everyone will enjoy. The combination of buttery cookies dipped in rich dark chocolate and adorned with colorful sprinkles makes for a festive and delicious dessert.

Author: Paula
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Yield: 50 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Cookies:

2 ¼ cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup granulated white sugar
2 teaspoons vanilla extract
1 large egg, at room temperature

For dipping:

¼ cup chocolate chips
1 teaspoon coconut oil
Sprinkles

Instructions

Prepare the Cookie Dough: In a medium bowl, whisk together flour and salt. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla extract and egg, beating well. Mix in the flour mixture until just combined.
Pipe the Cookies: Transfer half of the dough to a piping bag fitted with a large tip. Pipe swirls onto a baking sheet and chill. Preheat the oven to 350°F.
Bake the Cookies: Bake chilled cookies for 10-12 minutes until golden. Cool on a wire rack.
Melt the Chocolate: Melt chocolate chips with coconut oil in the microwave in short intervals, stirring until smooth.
Dip and Decorate: Dip cooled cookies in chocolate, sprinkle with sprinkles, and let set on parchment paper.