Name: Butter Cookies with Chocolate, Cherries, and Sprinkles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-490855H49M57S
Cuisine: American
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; Maraschino cherries; Sprinkles or coarse sugar

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 your refrigerator space for chilling the shaped cookies later.

Step 2: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease the pans.

Step 3: In a large bowl, beat the softened butter and granulated sugar on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla, and almond extracts; beat on high until combined, about 1 minute. Scrape the bowl as needed.

Step 4: On low speed, beat in the flour and salt until combined. Increase to high speed until fully mixed. Gradually add 1.5 tablespoons of milk on medium speed until the dough is creamy and pipe-able. Add more milk (up to 2.5 tablespoons) if needed, but be mindful that more milk causes more spreading.

Step 5: Fit a large piping tip onto a piping bag. Spoon a small amount of dough into the bag and try piping a 1–2 inch swirl or line on the prepared baking sheet. If the dough is too stiff to pipe, return it to the bowl and add 1/2 tablespoon more milk. Once pipe-able, continue piping 1–2 inch swirls or lines spaced 3 inches apart. Optionally, add a maraschino cherry in the center or sprinkle with sprinkles or coarse sugar.

Step 6: Chill the shaped cookies in the refrigerator for 20–30 minutes to prevent excessive spreading during baking.

Step 7: Meanwhile, preheat the oven to 350°F (177°C).

Step 8: Bake the chilled cookies for 12–15 minutes or until the edges are lightly browned. Smaller cookies will bake closer to 12 minutes. Keep a close eye on them to avoid overbaking.

Step 9: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 10: For optional chocolate decoration, melt chopped chocolate using a double boiler or microwave in 20-second increments, stirring between each until smooth. Dip cooled cookies in melted chocolate and add sprinkles if desired. Let chocolate set at room temperature for about 1 hour or refrigerate for 20 minutes.

Tips & Variations

Chilling shaped cookies before baking helps maintain their shape and control spreading.

Use a large piping tip for easier dough shaping and more consistent cookies.

Adjust milk amount carefully; more milk makes dough softer but increases spreading.

Enhance flavor by adding finely chopped nuts or sustituting almond extract with lemon zest for a citrus twist.

For a festive touch, decorate with colored sprinkles or top with maraschino cherries before chilling.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight before shaping and piping the cookies. Let it soften slightly at room temperature before piping for best results.

Why are my cookies spreading too much?

Excess milk in the dough or skipping the chilling step can cause cookies to spread too much. Use the recommended milk amount and always chill shaped cookies before baking to prevent over-spreading.