chocolate dipped butter cookies with sprinkles

Smitten Kitchen’s Bakery Style Butter Cookies

  • Author: Flavia Scalzitti


Adapted from Smitten Kitchen Every Day by Deb Perelman


1 cup (225 grams) unsalted butter, softened
⅔ cup (135 grams) granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
½ teaspoon sea salt
2 cups (260 grams) all-purpose flour
1 10-ounce (283 grams) bag dark chocolate melting wafers (such as Ghirardelli)
1 cup “jimmies” sprinkles, or chopped nuts, or shredded coconut


  1. Heat the oven to 350°F (180°C). Lline 2-3 baking sheets with parchment paper and set aside.
  2. In the work bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
  3. Reduce the speed to low and add in the egg yolks, vanilla extract, and salt and mix to incorporate. Scrape down the bowl and the paddle attachment.
  4. Add in all of the flour and mix over low speed until all of the flour has been incorporated, scraping down the paddle attachment and the bowl as necessary.
  5. Fit a large piping bag with a large star tip.
  6. Transfer the dough into the piping bag and pipe the dough into the shape of your choice.  Depending on the size of your piping bag, you may need to add the dough to the bag in batches. Take care not to make the cookies too large–keep them to a maximum length of 2 inches (5 cm) if you are making oval/oblong shaped cookies. Space the cookies 1 inch (3 cm) apart on the baking sheets.
  7. Bake the cookies for 11-13 minutes, or until they are pale golden at the edges. Rotate the baking sheets halfway through baking.
  8. Cool the cookies completely on the baking sheets set onto cooling racks. Once cooled, you can store them in a container or a disposable aluminum cake pan covered lightly with aluminum foil.
  9. To decorate: Line 2 baking sheets with parchment paper.
  10. Melt the chocolate melting wafers according to the package directions.
  11. Dip half of every cookie into the chocolate, letting the excess drip off. Pour the toppings of your choice over the chocolate while it is still wet.
  12. Carefully place the decorated cookies on the parchment-lined baking sheet and allow the chocolate to set completely before plating or storing the cookies (it will go from shiny to opaque).


  • A stand mixer fitted with the paddle attachment is essential for making the dough for these cookies, as it is thick and dense.
  • Use a large piping bag and the largest star tip you can find (I used size 1M) so that the dough slides out easily.
  • Run your hands under very warm water to help warm the dough in the piping bag just enough to slide out easily.
  • You may want to use a sharp paring knife or scissors to cut the dough away from the piping bag as you press out dough since it is sticky and may not break off easily on its own.
  • The cookies will keep for 1 week stored in a covered container or tin.