Light, crisp and super delicious, these Chocolate Dipped Danish Butter Cookies are a decadent family favorite!
Can anyone else believe it’s the unofficial end to summer? It’s the last full week before the Labor Day holiday and I’m asking myself where the time went. This summer flew by!
I know we still have plenty of beautiful, sunny, warm days left to enjoy before fall rolls around, but I know most people are thinking full steam ahead to schedules and back to school season.
So today, let’s make things a bit better with a good dose of Chocolate Dipped Danish Butter Cookies, shall we?
I don’t know about you guys, but cookies always seem to bring a smile to my face and satisfaction to my belly. And add some pretty little sprinkles and all the better! Am I right?
Traditionally, Danish butter cookies are a Christmas cookie, but we enjoy them all year long at our house. They’re light and delicate and the chocolate dip makes them even more decadent.
I used a Wilton 1M star tip to pipe my cookies into an S shape, but you can also pipe them into rosettes or any shape you want, strips, circles, whatever you like.
This is one cookie that shouldn’t just be reserved for the holiday season. They’re perfect anytime of year!
Hope you bake a batch. Enjoy!
A Few Cook’s Notes for Chocolate Dipped Danish Butter Cookies
I dipped my cookies in melted semisweet chocolate, but you can also use milk chocolate or dark chocolate.
Immediately after making the dough, pipe the cookies. You don’t want to chill the dough or it will be too firm to pipe.
As I mentioned above, I used a Wilton 1M star tip to pipe my cookies into an S shape, but you could also make these into any shape you prefer; roses, strips, circles.
- 1 cup unsalted butter, room temperature
- 1 cup confectioners' sugar, sifted
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup semi-sweet chocolate chips
- 1 Tbsp. Crisco shortening
- Preheat oven to 325 degrees. Line two large baking sheets with parchment paper. Set aside.
- In a large bowl, cream butter and confectioners' sugar together until light and fluffy. Add the egg and vanilla and continue to beat until well combined. Slowly add the flour and salt and mix until well combined. Place the dough in a pastry bag that's fitted with a Wilton 1M star tip.
- Pipe 3-inch S's onto prepared baking sheets placing them 2 inches apart. Place the trays in the freezer to chill for 15 minutes. Remove from the freezer and bake for 18-20 minutes, rotating the sheets halfway through, until the cookies are lightly browned. Remove from oven to wire racks to cool.
- While cookies are cooling make melted chocolate for dipping. Place chocolate chips and shortening in a microwave safe bowl. Microwave in 20 second intervals, stirring in between, until melted and smooth. Dip part of each cookie into the chocolate and transfer to wax paper or parchment paper. Sprinkle with sprinkles when chocolate is warm, if desired. Let chocolate set before serving.