Basic Butter Cookies

Yield: 16 cookies

Butter Cookies are such a wonderful classic Christmas Cookie. The reason I call this recipe "basic" is simply because I cut out the difficult steps from traditional butter cookies; piping the cookies into a pretty shape. Not only is that step totally unnecessary, its also such a pain in the butt and so time consuming!

Instead of a fancy schmancy piped cookie, you have a nice simple circle, dipped in chocolate and honestly, you can't go wrong with that kind of simple deliciousness.

Ingredients:

• 1 cup (226g/2 sticks) butter, softened

• 100g (½ cup) granulated sugar

• 50g (¼ cup) brown sugar

• 1 large egg yolk

• 2 tsp vanilla bean paste (or vanilla extract)

• ½ tsp salt

• 260g (2 cups + 2 tbsp) all purpose flour

• 180g (1 cup) chocolate chips

• 1 tsp coconut oil

• Festive sprinkles

Directions:

1. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

2. In a large bowl, cream butter until light and smooth. Add both sugars. Cream butter and sugars together until creamy and well combined.

3. Add egg yolk and vanilla. Mix well until incorporated.

4. Add salt & flour. Fold in dry ingredients with a spatula (or mix on low with electric mixer) until completely combined.

5. Divide dough into 40g portions (or use 2 tbsp cookie scoop). Roll each into a ball, then flatten out with your hands.

   1. Alternatively, you can roll out the dough and use a cookie cutter. Be aware they do spread just slightly so the shape will not have perfect edges.

6. Bake for 9-13 minutes until slightly browned around the edges. Allow cookies to cool on baking sheet before transferring to cooling rack.

7. Allow the cookies to cool completely. Once cool, combine the chocolate chips and coconut oil in a microwave-safe bowl (or a microwave-safe measuring cup). Microwave in 30 second intervals, stirring in between, until melted.

8. Dip one half of each cookie into the chocolate, allowing excess to drip off the cookie before placing the cookie back on the parchment paper.

9. While the chocolate is still soft, top with festive sprinkles.

10. Allow the chocolate to cool completely before removing cookies from parchment paper (you can refrigerate them to accelerate this process).

Notes:

• Butter cookies are traditionally piped. You can pipe this dough, but you will need a very large piping tip (and strong hands!). It is very difficult to pipe the dough, which is why I suggest just making the cookies into a circle shape.

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.