Butter Cookies with Optional Chocolate and Maraschino Cherry Topping Recipe
Introduction
Butter cookies are a timeless treat, celebrated for their delicate texture and rich, buttery flavor. With a hint of vanilla and almond extract, these cookies are perfect for any occasion and easy to customize with chocolate or cherries.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 large egg, at room temperature
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1–2 Tablespoons (15–30ml) milk
- 4 ounces (113g) semi-sweet chocolate, finely chopped (optional)
- Maraschino cherries (optional)
- Sprinkles or coarse sugar (optional)
Instructions
- Step 1: Read through the recipe and notes before beginning. Prepare the refrigerator to hold a baking sheet for chilling the shaped cookies.
- Step 2: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease them.
- Step 3: In a large bowl, beat the softened butter and sugar on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, then beat on high until combined, around 1 minute. Scrape down the bowl as needed.
- Step 4: On low speed, mix in the flour and salt. Increase speed to high until fully combined. Then on medium speed, add 1.5 tablespoons of milk. Adjust with up to 2–2.5 tablespoons for a creamy, pipe-able dough, keeping in mind that more milk causes more spread.
- Step 5: Fit a large piping tip to a piping bag. Test pipe a small amount of dough—if too thick, add 1/2 tablespoon more milk and mix again. Once pipe-able, pipe 1–2-inch swirls or lines 3 inches apart onto the baking sheets. Optionally, add a maraschino cherry, sprinkles, or coarse sugar on top.
- Step 6: Chill the shaped cookies in the refrigerator for 20–30 minutes to prevent over-spreading during baking.
- Step 7: Preheat the oven to 350°F (177°C).
- Step 8: Bake the chilled cookies for 12–15 minutes until edges are lightly browned. Smaller cookies need about 12 minutes. Watch closely to avoid over-baking.
- Step 9: Remove from oven and cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Step 10: For an optional chocolate coating, melt chopped chocolate in a double boiler or in 20-second increments in the microwave, stirring until smooth. Dip cooled cookies in chocolate and top with sprinkles if desired. Let the chocolate set at room temperature for about 1 hour or refrigerate for 20 minutes.
Tips & Variations
- Chilling the shaped dough before baking is key to preventing the cookies from spreading too much.
- Use a large piping tip to create defined shapes without the dough getting too flat.
- Substitute almond extract with lemon or orange zest for a different flavor twist.
- For gluten-free cookies, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
Storage
Store plain butter cookies in an airtight container at room temperature for up to 1 week. Cookies with chocolate or cherries last 4 days at room temperature or up to 1 week refrigerated. Allow chocolate-coated cookies to come to room temperature before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it before shaping. However, it may become too stiff to pipe. It’s best to shape the dough fresh for optimal texture, then chill the shaped cookies before baking.
Why are my butter cookies spreading too much?
Too much moisture in the dough or skipping the chilling step can cause spreading. Make sure to add only the recommended amount of milk and chill the shaped cookies for 20–30 minutes before baking to help them keep their shape.
PrintButter Cookies with Optional Chocolate and Maraschino Cherry Topping Recipe
Classic buttery and tender butter cookies with a delicate vanilla and almond flavor, perfect for piping into elegant shapes and optionally dipped in chocolate or decorated with cherries and sprinkles. These cookies are simple to make, requiring chilling for perfect shape retention and baked to a light golden finish.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 24–30 cookies depending on size 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 large egg, at room temperature
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1–2 Tablespoons (15–30ml) milk
Optional Decoration
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- maraschino cherries
- sprinkles or coarse sugar
Instructions
- Preparation: Read through the entire recipe and Notes before starting to ensure process understanding and to prepare your workspace.
- Prepare Chilling Space: Make space in your refrigerator for a baking sheet, as the shaped cookies need to chill for 20–30 minutes to prevent spreading during baking.
- Line Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone mats, or leave unlined (if unlined, do not grease).
- Mix Butter and Sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the softened butter and granulated sugar on medium-high speed until smooth, approximately 2 minutes.
- Add Flavors and Egg: Add the egg, vanilla extract, and almond extract, then beat on high speed until combined, about 1 minute. Scrape the bowl sides and bottom as needed to ensure even mixing.
- Incorporate Dry Ingredients: On low speed, add flour and salt gradually. Increase to high speed and beat until fully combined.
- Add Milk: Beat in 1.5 tablespoons of milk on medium speed. If dough is too stiff to pipe, add more milk in 1/2 tablespoon increments until dough is creamy but thick enough to hold shape.
- Pipe the Dough: Fit a large piping tip into a piping bag. Spoon a small amount of dough into bag and try piping 1–2-inch swirls or lines on prepared baking sheets, spaced about 3 inches apart. Adjust milk if needed for pipeability. Optionally, garnish by placing a maraschino cherry atop each swirl or sprinkle with sprinkles/coarse sugar.
- Chill Shaped Cookies: Refrigerate the piped cookies for 20–30 minutes to prevent over-spreading during baking.
- Preheat Oven: Set oven to 350°F (177°C) while cookies chill.
- Bake Cookies: Bake chilled cookies for 12–15 minutes, or until edges are lightly browned. Smaller cookies will bake closer to 12 minutes; watch carefully.
- Cool Cookies: Remove from oven; cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.
- Optional Chocolate Dip: Melt chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments stirring thoroughly after each until smooth. Dip cooled cookies into chocolate and optionally add sprinkles. Let chocolate set at room temperature for about 1 hour or refrigerate for 20 minutes.
- Storage: Store plain cookies in airtight container at room temperature up to 1 week. Cookies with chocolate or cherries keep at room temperature for 4 days or refrigerated for 1 week.
Notes
- Chilling shaped cookies is essential to prevent excessive spreading and maintain shape.
- Adding too much milk makes cookies spread more; use the minimum amount needed for pipeability.
- Use a large piping tip for best cookie shapes.
- Store cookies properly to maintain freshness, especially those with chocolate coating or cherries.
- If dough is too stiff to pipe initially, add small increments of milk to adjust texture.
- Baking times may vary slightly depending on cookie size and oven.
Keywords: butter cookies, classic cookies, piped cookies, vanilla almond cookies, chocolate dipped cookies, holiday cookies
