RECIPE FOR CHRISTMAS COATED COOKIES – CRISPY AND BUTTER

That sounds like the perfect kind of Christmas cookie—crispy enough to snap, wonderfully buttery, and ready for a festive coating! We are looking for a classic shortbread or a similar butter-rich cutout cookie.

This recipe is for a simple, incredibly buttery, and crisp Vanilla Butter Cookie (sometimes called a Spritz or Cutout Base) that holds its shape well and is ideal for dipping in chocolate or icing.

🍪 Crispy & Buttery Christmas Coated Cookies

This recipe yields approximately $3-4$ dozen cookies, depending on the size of your cutters.

I. Ingredients

Component	Quantity	Notes
All-Purpose Flour	$375 \text{ g}$ ($3 \text{ cups}$)	Sifted.
Unsalted Butter	$225 \text{ g}$ ($1 \text{ cup}$ or $2 \text{ sticks}$)	Crucial: Must be very cold, cut into small cubes.
Icing Sugar (Powdered Sugar)	$120 \text{ g}$ ($1 \text{ cup}$)	Powdered sugar ensures a finer, crisper texture than granulated sugar.
Large Egg	$1 \text{ whole}$	Cold.
Vanilla Extract	$1 \text{ tsp}$	Use high-quality extract or vanilla bean paste.
Salt	$\frac{1}{2} \text{ tsp}$	Balances the sweetness.

II. For Coating (After Baking)

• Tempered Chocolate (Milk, Dark, or White) | $200-300 \text{ g}$ | For dipping. |
• Sprinkles/Chopped Nuts | Q.B. (as needed) | For decorating. |

III. Instructions

1. Making the Dough (Keep it Cold!)

1. Combine Dry Ingredients: Whisk together the flour and salt in a medium bowl.
2. Cream Butter & Sugar: In a stand mixer (or using a hand mixer) with the paddle attachment, cream the cold butter cubes and the icing sugar together on medium speed until the mixture is sandy and crumbly—do not over-cream until fluffy.
3. Add Wet Ingredients: Add the cold egg and vanilla extract. Mix on low speed until just combined.
4. Add Flour: Gradually add the flour mixture and mix only until a dough starts to form. Stop the mixer as soon as the dry ingredients are incorporated; a slightly crumbly dough is ideal.
5. Chill: Divide the dough into two flat discs, wrap them tightly in plastic wrap, and refrigerate for at least $1 \text{ hour}$ (up to $2$ days). This is essential for preventing spreading.

2. Cutting and Baking

1. Preheat: Preheat your oven to $175^\circ\text{C}$ ($350^\circ\text{F}$). Line baking sheets with parchment paper.
2. Roll Out: Work with one cold disc at a time. Roll the dough out on a lightly floured surface to about $5 \text{ mm}$ (approx. $1/4 \text{ inch}$) thickness.
3. Cut: Use your favorite Christmas cookie cutters (stars, trees, circles). Place the cutouts onto the prepared baking sheets.
4. Second Chill (Optional but Recommended): Place the baking sheets with the cutouts back into the refrigerator for $10-15 \text{ minutes}$ before baking. This extra chill guarantees crisp edges and prevents spreading.
5. Bake: Bake for $10 \text{ to } 12 \text{ minutes}$, or until the edges are very lightly golden. The cookies should look pale in the center.

3. Coating and Finishing

1. Cool Completely: Transfer the cookies to a wire rack and let them cool completely.
2. Melt Chocolate: Melt your chocolate (preferably tempered, or simply melted with a touch of coconut oil for shine) in a double boiler or in the microwave in short bursts.
3. Dip: Dip one half or a corner of the cooled cookie into the melted chocolate.
4. Decorate: Immediately sprinkle with holiday sprinkles, finely chopped nuts, or allow the chocolate to set.

These cookies are perfect for making ahead and will stay crisp in an airtight container for weeks!

Would you like a quick tip on how to melt chocolate smoothly for dipping?