This sounds like the perfect Christmas cookie – crunchy enough to pop, wonderfully buttery, and ready for the holiday coating! We’re craving a classic shortbread cookie or a similar buttery, cookie cutter.
This recipe is for a simple, incredibly buttery and crunchy vanilla butter cookie (sometimes called a Spritz or Cookie Cutter) that holds its shape well and is ideal for dipping in chocolate or icing.
🍪 Crunchy and Buttery Christmas Coated Cookies
This recipe makes about 3-4 dozen cookies, depending on the size of your pans.
I. Ingredients
Ingredients Quantity Notes
All-purpose flour $375 \text{ g}$ (3 $ \text{ cups}$) Sifted. Unsalted butter $225 \text{ g}$ ($1 \text{ cup}$ or $2 \text{ sticks}$) Important: Must be very cold, cut into small cubes.
Powdered sugar (Icing sugar) $120 \text{ g}$ ($1 \text{ cup}$) Powdered sugar provides a finer, crispier texture than granulated sugar.
Large egg $1 \text{ whole}$ Cold.
Vanilla extract $1 \text{ tsp}$ Use a high-quality extract or vanilla bean paste.
Salt $\frac{1}{2} \text{ tsp}$ Balances the sweetness.
II. For coating (after baking)
Tempered chocolate (milk, dark or white) | $200-300 \text{ g}$ | For dipping. |
Sprinkles/chopped nuts | Q.B. (as needed) | For garnish. |
III. Instructions
Prepare the dough (Keep refrigerated!)
Mix dry ingredients: Combine flour and salt in a medium bowl.
Cream butter and sugar: In a stand mixer (or hand mixer), cream together the cold butter cubes and powdered sugar on medium speed with the paddle attachment until the mixture is sandy and crumbly – do not overmix until it becomes foamy.
Add wet ingredients: Add the cold eggs and vanilla extract. Mix on low speed until just combined.
Add flour: Gradually add flour mixture, mixing just until dough begins to form. Once dry ingredients are combined, stop mixer; a slightly crumbly dough is ideal.
Chill: Divide dough into two flat disks, wrap tightly in plastic wrap, and refrigerate for at least $1 \text{ hour}$ (up to $2$ days). This is essential to prevent spreading.
Cutting and baking
Preheat: Preheat oven to $175^\circ\text{C}$ ($350^\circ\text{F}$). Line baking sheets with parchment paper.
Roll out: Working with one cold disk at a time. Roll out dough on a floured surface to about $5 \text{ mm}$ (about $1/4 \text{ inch) thick.
Cut out: Use your favorite Christmas cookie cutters (star, tree, circle). Place the cut-outs on the prepared baking sheets.
Second cooling (optional, but recommended): Before baking, return the baking sheets with the cut-outs to the refrigerator for $10-15 \text{ minutes. This extra cooling will ensure crispy edges and prevent spreading.
Bake: Bake for $10 \text{ – } 12 \text{ minutes, or until the edges are very lightly golden brown. The cookies should be light in the center.
Breading and finishing
Complete cooling: Transfer the cookies to a wire rack and let cool completely.
Melting the chocolate: Melt the chocolate (preferably tempered, or simply melted with a little coconut oil for a light finish) in a double boiler or microwave in short batches.
Dip: Dip half or the corner of the cooled cookie into the melted chocolate.
Decorate: Sprinkle immediately with festive sprinkles, finely chopped nuts, or let the chocolate set.
These cookies are perfect for making ahead and will stay crunchy for weeks in an airtight container!
Want a quick tip on how to melt chocolate smoothly for dipping?