- 2 1/2 cups (312 g) all-purpose flour
Provides structure so the piped swirls hold their ridges without spreading too much. Spoon-and-level to avoid packing in extra flour, which can make the cookies dry. - 1 cup (227 g) unsalted butter, softened
The key flavor and texture driver. Properly softened butter creams smoothly with sugar, trapping tiny air bubbles that give a delicate, tender crumb. - 3/4 cup (150 g) granulated sugar
Sweetens the dough and helps the cookies bake up slightly crisp at the edges. Creaming sugar with butter also contributes to lightness. - 1 large egg
Adds moisture, binds the dough, and helps keep the piped shapes from cracking. Egg-enriched butter cookie doughs are typically more pipeable than egg-free shortbread. - 1 teaspoon pure vanilla extract
Gives the cookies their warm, classic vanilla-butter aroma. - 1/2 teaspoon fine sea salt
Balances sweetness and sharpens the butter and vanilla flavors. - 1/2 teaspoon baking powder
Provides a very gentle lift so the cookies stay tender instead of dense, which is common in modern butter-cookie recipes. - 1–2 tablespoons milk or heavy cream (as needed)
Softens the dough just enough so it can be piped through a large star tip while still holding shape. Many piped Danish butter cookie recipes add a spoonful of cream for this reason.
For dipping and decorating:
- 8–10 oz (225–280 g) dark or semisweet chocolate, chopped or chips
Creates the glossy half-dip that adds flavor and visual contrast. - 1–2 teaspoons neutral oil (optional)
Helps the chocolate melt smoothly and set with a slight shine. - Red, green, and white nonpareil sprinkles
Provide the festive Christmas look seen in many holiday butter-cookie recipes.
Step-by-step instructions
Make the butter cookie dough
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes, until very light, creamy, and fluffy. This creaming step is emphasized in traditional butter-cookie and spritz recipes because it gives a smooth dough and delicate crumb.
Add the egg and vanilla extract. Beat until the mixture looks smooth and fully combined, scraping down the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix just until a soft, thick dough forms. If the dough seems too stiff to pipe (a common consideration in piped Danish cookies), beat in 1 tablespoon of milk or cream. Add up to an additional tablespoon only if needed to reach a smooth, pipeable consistency that still holds its shape.
Pipe the swirls
Fit a large piping bag with a big open star tip, such as Wilton 1M or a similar size. Spoon the dough into the bag, pressing it down to remove air pockets. Piped butter-cookie recipes usually call for large star tips for defined ridges.
On the prepared baking sheets, pipe tight 1 1/2–2 inch rosettes or swirls, leaving about 2 inches between cookies. Try to start the swirl in the center and spiral outward in one smooth motion for even shapes, a technique seen in many Danish butter cookie tutorials.
If your kitchen is warm or the dough feels soft after piping, place the trays in the refrigerator for about 10–15 minutes to firm the shapes before baking. Chilling helps the swirls keep crisp definition in the oven.
Bake
Bake one tray at a time at 350°F (175°C) for 10–12 minutes, or until the edges are just barely turning light golden and the centers look set but still pale. Butter-cookie and spritz recipes typically recommend pulling the cookies before they brown deeply to keep the texture delicate.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Cool cookies are important for clean chocolate dipping.
Dip in chocolate and decorate
Line another baking sheet or a large tray with parchment paper.
Place the chopped chocolate in a heatproof bowl. Melt over a pan of barely simmering water or in the microwave in short bursts, stirring between each, until smooth. Stir in 1–2 teaspoons of neutral oil if you want a slightly thinner, shinier coating, as many chocolate-dipped butter-cookie recipes suggest.
Dip about half of each cooled cookie into the melted chocolate, letting excess drip back into the bowl. Gently run the bottom edge of the cookie along the rim of the bowl to remove extra chocolate and prevent large puddles.
Lay the dipped cookies on the parchment-lined sheet. While the chocolate is still wet, sprinkle red, green, and white nonpareils over the chocolate side so they adhere. This method mirrors how Christmas butter and Danish cookies are often decorated in holiday recipes.
Let the chocolate set completely at room temperature (about 30 minutes) or place the tray in the refrigerator for 10–15 minutes until firm.