Bakery-Style Butter Cookies
Total Time
60 minutes
Rating
0 out of 5 stars
(0)
Ingredients
36 cookie sandwiches
- Cookies
- 1 cup (8 ounces or 225 grams) unsalted butter, softened
- 2/3 cup (135 grams) granulated sugar
- 2 large egg yolks
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon fine sea salt
- 2 cups (260 grams) all-purpose flour
- To finish
- 1/2 cup (160 grams) jam of your choice
- 1 cup sprinkles, chopped nuts, or finely shredded dried coconut
- 10-to-12-ounce (285-to-340-gram) bag semisweet chocolate chips or chopped chocolate
How would you rate this recipe?
Preparation
Step 1
Make the cookies: Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
Step 2
Combine the butter and sugar until well blended and light. Add the egg yolks, vanilla, and salt, and beat to combine. Scrape down the bowl and beaters. Add the flour, and mix just until the flour disappears.
Step 3
Fit a piping bag with a medium (approximately 1/2-inch opening) French star tip, or you can use a large plastic bag with the corner snipped off.
Step 4
Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your baking sheets. Use a knife or scissors and simply snip off the dough for each cookie, giving it a clean finish.
Step 5
Bake the cookies for 11 to 13 minutes, or until they are golden at the edges. Cool on the baking trays for at least 2 minutes, then move to a cooling rack. Let the cookies cool completely. Repeat with the remaining dough.
Step 6
Assemble: Meanwhile, place your jam in a sandwich bag, but don’t snip off the corner until you’re going to need it, to limit messes. Place the sprinkles on plates with rims or in shallow bowls.
Step 7
Melt the chocolate chips in the microwave or in a small saucepan until they’re three-quarters melted, then stir to melt the rest. Place the melted chocolate in a bowl with a good depth for dipping.
Step 8
Line two large baking sheets with parchment, or just use the cookie trays you baked on, wiping off any excess crumbs.
Step 9
Once the cookies are completely cool, flip half of them over, to become the bottom half of your sandwiches. Snip a little corner off your jam bag, and squeeze a little down the center of each flipped cookie, but not so much that it will squeeze out when sandwiched. Sandwich with the other half of the cookies.
Step 10
Dip each a third to half of the way into the chocolate and let it drip off, wiping away any excess. Roll the cookies in sprinkles, then return them to the baking sheets to set. You can pop them in the freezer for 5 minutes to hasten this process along.
Step 11
Save recipe for the next time?
Chef's notes
For more of that Italian-American bakery flavor, you can add 1/4 teaspoon almond extract and a little bit of lemon zest to the dough.
You can use this same dough to make round star cookies, piping them accordingly. In bakeries, these are often baked with sprinkles on top or sold with a candied cherry pressed into the center; they’re less often dipped or filled.
Do ahead:
These keep at room temperature in an airtight container for a week.
