Classic holiday butter cookies made with buttery cookie dough and covered in chocolate & sprinkles. Incredible shortbread cookie with a delicate texture and fantastic flavor!
Line baking sheets with parchment paper and set aside.
MAKE THE COOKIE DOUGH: In a medium bowl, cream the butter and sugar together with a hand mixer on medium speed. Mix until light in color and fluffy, about 3-4 minutes.
Add the egg yolks and vanilla, and mix for another 2-3 minutes.
Add the flour, salt and milk. Mix until the dough is just combined, then finish mixing with a rubber spatula.
PIPE THE COOKIES: Pipe the cookies onto the prepared baking sheet. I used the 1M Wilton tip. If you use a big open tip, the cookies will spread more.
Place the cookies about 2 inches apart on the baking sheets. Once you are done piping, place them in the refrigerator to chill for about 45 minutes.
BAKE THE COOKIES: Meanwhile, preheat the oven to 350°F.
Bake the chilled cookies for 15 –17 minutes or until lightly browned on the sides. They should not spread much, especially if you chilled adequately.
Once finished baking, let them cool for about 15 minutes and then transfer to the cookies to a cooling rack.
DIP THE COOKIES IN CHOCOLATE: Melt your chocolate in the microwave in 20-second intervals, stirring in between each interval, until it is completely melted and smooth. Add in the coconut oil and mix until melted.
Dip the cooled cookies in the chocolate (you'll want to coat about half of the cookies) and top with your favorite Christmas sprinkles. Place on some cooling racks or baking trays lined with parchment paper and then place the cookies in the refrigerator until the chocolate sets.