The simple butter cookie dough is refined with a vanilla bean and prepared in no time. Once the cookies have cooled, they can be dipped in dark chocolate and eaten with indulgence.
A delightful fructose-free treat that is perfect for accompanying a cup of afternoon tea as well as for the annual Christmas baking!
During the preparation, you are left with two egg yolks. Use the egg yolks for making Linzer cookies with egg liqueur ganache!
This way, you have prepared two Christmas recipes with those two eggs!
- Unsalted butter - room temperature
- Vanilla bean - fresh. Do not throw away the remaining scraped out vanilla bean, instead re-use it to make homemade vanilla sugar!
- Egg white
- Pastry flour
- Dark chocolate couverture
See the recipe card for quantities.
Get your chocolate couverture at Prime Chocolate and save 10 % with the code ThankYouNora
To avoid being bored or annoyed, later on, it is best to prepare everything we need first.
First, we need butter. Since you need soft butter at room temperature for this recipe, don't forget to take the butter out of the fridge in time.
Next, prepare the oven. We recommend preheating the oven right at the beginning. Thus, it is ready when your cookies are on the tray and just waiting to be baked. 🙂 So preheat your oven to 170 °C // 338 °F.
Cover the baking trays, in our case two, with baking paper and set aside a piping bag with a star-shaped tip to have it quickly at hand.
My mom always said that order is half the battle. As a genuinely untidy person, I never had a thing for it. Funnily enough, it's different when it comes to baking. Here I like to have everything neat. 😀
Take the mixing bowl of your food processor. Add the softened butter, the sugar, and the vanilla pulp and mix it until it has a creamy consistency. This will take about 5 minutes.
Once you have a creamy mixture, blend in the egg whites. Last but not least, mix in the flour and cornstarch.
Fill the dough into a pastry bag with a star-shaped nozzle. The easiest way to do this is to put the pastry bag in a tall container. This little helper makes pouring the dough into the piping bag much easier because you have both hands free.
Use the piping bag to pipe the dough in the form of circles onto the baking tray covered with baking paper. Here you can make big circles, but also small ones. As you like it or you can best.
I have to admit the squiggles turned out a bit big. When I bake them again, I will try to create smaller circles. Visually, I might like them smaller, better. For taste, it doesn't matter.
Bake the butter dough cookies in the oven on the middle rack for about 20 minutes (depending on your oven). You want to bake these cookies pale in color!
If the cookies are too long and baked dark in the oven, they may taste slightly bitter and become brittle/crumbly. And that would be a shame!
Once baked, take them out and let them cool.
Prepare the chocolate. Before you can cover these gorgeous cookies with chocolate, you must first melt the chocolate coating.
It's best to use a water bath or a tempering device.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
Once the chocolate is ready, dip the butter cookies halfway into the chocolate coating. Let them drip off and place them on a sheet of baking paper to dry.
Dip the butter cookies halfway into the chocolate.
Place the cookies on a sheet of baking paper to dry.
Instead of dipping, you can thinly drizzle the melted chocolate couverture over the cookies.
Here I like to use small piping bags made of baking paper. These are ideal for melted chocolate and other liquids.
Line cookie jar with parchment paper.
Instead of dark chocolate, you can also dip the butter cookies in white chocolate or milk chocolate.
If the chocolate alone is not enough, you can sprinkle the cookies with nuts, sugar pearls, or something like that, as long as the chocolate has not yet solidified on the cookie.
- Kitchen machine - By now an absolute fan of the Kitchenaid.
- Piping bag with a star tip - we are using a Wilton Star Tip 32
- Mixing bowl
- Baking tray
- Baking paper
- Water bath or tempering device - for the chocolate coating
Unless you eat them in an instant, these cookies will keep for up to three weeks in an airtight container or well-sealed cookie tin.
Before filling, line the container with parchment paper and between each layer of cookies. This layer will keep the chocolate butter cookies from sticking to the bottom or each other.
💭 Top Tip
To live more sustainably, don't throw away the remaining scraped out vanilla bean, keep using it to make homemade vanilla sugar!
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
Chocolate Dipped Butter Cookies
- Piping bag with a star tip Wilton Star Tip 32
- 2 Baking tray
- Baking Paper
- Water bath or tempering device
- 7.05 oz Unsalted butter room temperature
- ½ cup Sugar
- 1 Vanilla bean
- 2 Egg white
- 1¾ cups Cake flour
- ¾ cup Cornstarch
- 1¼ cups Dark chocolate couverture
- Preheat the oven to 170 °C // 338 °F.
- Cover the baking trays with baking paper and set aside a piping bag with a star-shaped tip to have it quickly at hand.
- Take the mixing bowl of your food processor. Add the softened butter, the sugar, and the vanilla pulp and mix it until it has a creamy consistency. This will take about 5 minutes.7.05 oz Unsalted butter, ½ cup Sugar, 1 Vanilla bean
- Once you have a creamy mixture, blend in the egg whites.2 Egg white
- Mix in the flour and cornstarch.1¾ cups Cake flour, ¾ cup Cornstarch
- Fill the dough into a pastry bag with a star-shaped nozzle.
- Use the piping bag to pipe the dough in the form of circles onto the baking tray covered with baking paper.
- Bake the butter cookies in the oven on the middle rack for about 20 minutes (depending on your oven). You want to bake these cookies pale in color!
- Once baked, take them out and let them cool.
- Melt the chocolate couverture using a water bath or tempering device.1¼ cups Dark chocolate couverture
- Once the chocolate is ready, dip the butter cookies halfway into the chocolate coating. Let them drip off and place them on a sheet of baking paper to dry.
- Once the chocolate has set, enjoy the finished cookies with tea, coffee, or hot chocolate!
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove