These easy to make beautiful Butter Cookies are going to be the hit of your Christmas cookie trays. Get ready for all the oohhs and aahhs from family and friends.
2 ¼ cups flour
¼ teaspoon salt
1 cup unsalted butter softened
¾ cup sugar
2 teaspoons vanilla extract
1 large egg room temperature
2–3 teaspoons milk if needed
white chocolate chips (optional)
semi sweet chocolate chips (optional)
coconut oil (optional)
Whisk together the flour and salt; set aside for a few minutes.
Using a stand mixer with the paddle attachment or a hand mixer on medium speed beat butter and sugar for about 2 minutes. Add the vanilla extract and egg and beat for 1 minute. Add flour mixture and beat just until incorporated.
Evaluate the dough. Is it pipeable? If unsure put a little bit into a piping bag fitted with a large open star tip like the Ateco 826 or 827. It should be stiff when piping. If it is too stiff add 1 teaspoon of milk at a time to the dough until it is pipeable.
Pipe swirls about 2 1/2 inch apart on ungreased cookie sheets. Refrigerate uncovered for 30-40 minutes.
Bake in 350 degree preheated oven for 12-15 minutes or until lightly browned. Remove from the oven and let sit for 5 minutes before transferring to cookie cooling racks. Completely cool cookies before decorating.
If desired melt chocolate in microwave according to package instructions. I use just about 1 teaspoon of coconut oil per cup of chips to thin out the chocolate but it is not a must. Dust with assorted sprinkles.