Spring has sprung and what better way to celebrate than with some delicious springtime butter cookies! These easy-to-make cookies are dipped in creamy white chocolate and topped with pastel-colored sprinkles, making them the perfect treat to welcome in the warmer weather. They're a favorite cookie, followed closely by my lemon blueberry cookies.
White chocolate and pastel-colored sprinkles made these little butter cookies feel like spring to me.
It's a winter wonderland outside as I type this blog post and it is hard to believe that spring is just around the corner.
These cookies are a riff from my butter cookies recipe that I sometimes dip in dark chocolate with Christmas sprinkles during the holidays. They are so tasty, even plain with a cup of tea.
If you're looking for other treats for Easter, you might also enjoy my mini egg brownies and this easy Easter trifle made with cake mix.
Why you'll love this recipe
- butter cookies are super easy to make!
- ready in 30 minutes from start to finish, including cleanup!
- they're so cute and festive! They would be perfect for an Easter charcuterie board!
ingredients
This recipe for butter cookies uses just a few simple ingredients and you can use your favorite sprinkles to make them your own!
- butter - use unsalted butter for this recipe and soften it at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
- sugar
- salt
- vanilla - pure vanilla extract will give the best flavor or you can also use artificial vanilla.
- egg - large egg, room temperature
- flour
- white chocolate - use good quality white chocolate for dipping the cookies. I chose Lindt or use your favorite brand. You can also use dark or milk chocolate!
- sprinkles - any spring colored sprinkles will work for this recipe.
step by step instructions
You can find a full printable recipe card at the bottom of this page.
Preheat oven to 350°F.
Cream butter and sugar together for 2 minutes. The sugar should almost be dissvoled. I like to use a stand mixer, or you can also use a large mixing bowl with an electric mixer.
You could mix these cookies by hand but it would take at least five straight mixing to get the butter and sugar fluffy!
Next, add in the salt and vanilla extract, followed by the egg and mix just until combined.
Add in flour, ½ cup at a time, mixing on low speed just until combined.
Transfer the dough to a decorating bag fitted with a Wilton 1M piping tip.
Pipe the cookies: Starting in the middle, pipe into a circle onto parchment lined baking sheet. You may need to release the dough from the tip to finish off the circle. Press it gently to the edge to finish shaping the circle, tucking it on the side.
Bake in 350°F oven for 15 minutes. The edges should be light brown. Keep an eye on them because once they start to brown the cookies will darken quickly. Cool cookies on wire rack while you prepare the chocolate for dipping.
Melt the chocolate:
Melt white chocolate in the microwave for 30 seconds, stir, then microwave again in 10 second increments until chocolate is melted.
Dip one side of the cooled cookies into the white chocolate and sprinkle immediately with sprinkles. Place on parchment paper until chocolate is set.
Makes 30 cookies.
storage instructions
Store cookies in an airtight container at room temperature for up to 1 week. If dipping in chocolate, storing the chocolate-covered Butter Cookies in the refrigerator is recommended. Let them come to room temperature before serving.
Can I freeze these cookies?
These cookies freeze well. Place cooled cookies in an airtight container between layers of parchment (or wax) paper. Freeze for up to two months.
Tips for making butter cookies
If your kitchen is warm, the dough may be a little soft for piping. Place it in the freezer for 10 to 15 minutes.
Frequently asked questions
Butter cookies will take about 15 minutes to cook and you will know that they are fully baked when the edges have turned light brown.
You could make slice and bake cookies with this recipe. Shape the dough into two logs and wrap the logs in wax paper. Chill for one hour, then slice into ¼-inch thick slices and bake.
You might also enjoy these recipes
Springtime Butter Cookies
- Total Time: 25 minutes
- Yield: 30 cookies 1x
Description
Spring has sprung and what better way to celebrate than with some delicious springtime butter cookies! These easy-to-make cookies are dipped in creamy white chocolate and topped with pastel-colored sprinkles, making them the perfect treat to welcome in the warmer weather.
Ingredients
1 cup unsalted butter, softened at room temperature
½ cup granulated sugar
¼ teaspoon salt
1 and ½ teaspoons vanilla
1 large egg, room temperature
2 cups all purpose flour
200 g white chocolate, good quality, melted
pastel-colored sprinkles
Instructions
- In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat butter and granulated sugar at medium speed for 2 minutes.
- Add in salt and vanilla extract and beat at medium speed until well combined.
- Add in egg and beat until combined.
- Gradually add in all purpose flour, ½ cup time and mix on low speed of mixer until combined.
- Transfer dough to decorating bag fitted with a Wilton 1M piping tip. Starting in the middle, pipe into a circle onto parchment lined baking sheet. You may need to release the dough from the tip to finish off the circle. Press it gently to the edge to finish shaping the circle, tucking it on the side.
- Bake in 350°F oven for 15 minutes. Edges should be very lightly browned.
- Cool on wire racks.
- Melt white chocolate in the microwave for 30 seconds, stir, then microwave again in 10 second increments until chocolate is melted.
- Dip one side of the cooled cookies into the white chocolate and sprinkle immediately with sprinkles. Place on parchment paper until chocolate is set.
Makes 30 cookies.
Notes
Storage instructions: Store cookies in a covered container at room temperature for up to 1 week. If dipping in chocolate, storing the chocolate-covered Butter Cookies in the refrigerator is recommended. Let them come to room temperature before serving.
Freezing instructions: These cookies freeze well. Place cooled cookies in an airtight container between layers of parchment (or wax) paper. Freeze for up to two months. Let the cookies thaw completley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven baked
- Cuisine: American
Keywords: butter cookies, sprintime butter cookies, butter cookies dipped in chocolate
Tim
We made these spring time butter cookies they are so cute and even more delicious! Really great to make heading into early spring!!
★★★★★