Classic White chocolate butter cookies made with buttery cookie dough and covered in white chocolate & sprinkles. Incredible shortbread cookie with a delicate texture and fantastic flavor!
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until creamy and fluffy. Add in the eggs and beat for 15 seconds. Next, add in the milk, salt and vanilla and beat together. Lastly, add in the flour and mix to combine completely.
Mix the butter extract into the dough. Spoon the dough into a piping bag fitted with a large star tip. Hold the piping bag at a 90 degree angle above a parchment lined baking sheet. Pipe circle cookies onto the parchment in a counterclockwise motion, ensuring not to touch or overlap any of the cookies. Use a clean finger to smooth the tail of the dough into the cookie. Place the baking sheet into the fridge to chill for at least 1 hour.
Once chilled, place the sheet of cookies into the preheated oven to bake for 12 minutes. Once baked, remove from the oven and place onto a cooling rack to cool completely.
Once cooled, dip each of the cookies halfway into the melted white chocolate chips. Sprinkle with red and green sprinkles. Let set at room temp or in the fridge until the white chocolate has set completely.