Ingredients

The following ingredients have 30 Servings
  • 1 cup (224g) unsalted butter, room temperature 
  • 2/3 cup (138) granulated sugar 
  • 1 large egg 
  • 1 tsp vanilla extract 
  • 2 1/4 cups (293g) all purpose flour 
  • 1/2 tsp salt 
  • 1-3 tsp milk 
  • 6-8 oz melting chocolate 
  • Sprinkles, optional

Instruction

  • Preheat oven to 350°F (180°C). Line baking sheets with silicone baking mats or parchment paper.
  • Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the mixture lighten in color and get a creamy texture and know it’s ready.
  • Add the egg and mix until well combined.
  • Add the vanilla extract and mix until well combined.
  • Add the flour and salt and mix until the dough is just combined, then remove the bowl from the mixer and finish combining with a rubber spatula, if needed. Do not over mix.
  • Add milk a teaspoon at a time as needed to get a pipeable consistency. The best way to test this is to put a little bit in a piping bag and see if it pipes. You don’t want to add milk if you don’t need it, because then the cookies will spread more.
  • Pipe the cookies onto the prepared baking sheet. I used Ateco tip 825 and found that to be the best size. I recommend an open star tip, as opposed to a closed star. You don’t want it to be too big or your cookies will spread more. 
  • Bake cookies for about 8-10 minutes, or just before they turn golden on the edges. Timing can vary by oven as well as the size of your piping tip and the size of cookie it makes.
  • Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack to finish cooling.
  • To dip the cookies in chocolate, melt the chocolate according to the package directions.
  • Dip about half of each cookie into the chocolate and then shake off the excess. Place on parchment paper to dry and add the sprinkles of your choice, if desired.