These crisp, shortbread-style butter cookies are made with butter, powdered sugar, and flour. Pipe them into swirls and serve them plain or dip them in chocolate and add sprinkles.
These 3 ingredient butter cookies turn butter, powdered sugar, and flour into crisp, shortbread-style swirls that melt in your mouth. The base cookies are sweet and buttery without needing eggs, and the piped shape makes them look special enough for holiday cookie trays.
They are lovely served plain, but you can also dip one side in chocolate melts and add sprinkles to your heart’s content. If you enjoy chocolate-dipped treats, try these chocolate-dipped maple shortbread cookies or these chocolate-dipped madeleines next.
For more easy cookies with a buttery texture, add our raspberry thumbprint cookies or Hawaiian shortbread cookies to your baking list.
Reasons to Love This Recipe
Ingredients at a Glance
- Butter. The recipe was tested with very soft unsalted butter. You can substitute salted butter. The cookies will not be too salty.
- Powdered Sugar. Sweetens the cookies and contributes to their melt-in-your-mouth texture.
- All-Purpose Flour. Spoon the flour into the measuring cup and level it.
- Chocolate Melts and Sprinkles (optional). Melting wafers give the dipped cookies a smoother finish than melted chocolate chips.
How to Make It (Photo Tutorial)
Tips for Success
- Use very soft butter. The butter used for testing was softened on the counter in a warm kitchen.
- Choose the larger star tip. The Ateco 827 produced better definition than the Wilton 1M in testing.
- Expect a little spreading. The cookies spread slightly as they bake while keeping attractive piped definition.
- Tuck in the tail. If the end of a piped swirl sticks out, lightly press it into the side of the cookie.
- Use melting wafers for dipping. They have a smoother consistency than melted chocolate chips.
- Cool completely before decorating. Add sprinkles while the chocolate is wet so they adhere.
Make-Ahead Information
These cookies can be baked ahead and stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months.
Ways to Serve It
- Serve them plain. The cookies have a sweet, buttery flavor and a crisp, shortbread-like texture.
- Add chocolate. Dip one side in chocolate melts for a smooth chocolate coating.
- Make them festive. Add sprinkles before the chocolate sets for holiday cookie trays.
- Enjoy them with your favorite beverage. These cookies are wonderful with milk, coffee, or tea.
- Build a cookie assortment. Pair them with chocolate chunk cookies or raspberry thumbprint cookies.
Storage and Reheating
- Room Temperature: Store in an airtight container for up to 4 days. If your kitchen is warm, chocolate-dipped cookies may become melty.
- Refrigerator: Store in an airtight container for up to 7 days. Bring the cookies to room temperature or enjoy them chilled.
- Freezer: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: These cookies are served at room temperature, so reheating is not needed.
More Homemade Cookies
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- 1 cup unsalted butter softened (2 sticks) (Note 2)
- 1 cup powdered sugar 115 grams
- 2 cups all-purpose flour spooned and leveled (240 grams)
- ¾ cup chocolate melts melted (optional) (Note 3)
- sprinkles optional
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Preheat the oven to 350 F (177 C). Line 2 large baking sheets with parchment paper.
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In a large bowl, cream together the 1 cup unsalted butter, 1 cup powdered sugar, and 2 cups all-purpose flour with an electric mixer or stand mixer until a thick, smooth, and very pliable dough forms.
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Transfer half of the dough to a piping bag fitted with a large star tip. Pipe the dough into swirls like a lowercase letter “e.” If the tail is sticking out, lightly press it into the side of the swirl. Space the cookies about 2 inches apart. Repeat with the remaining dough on the second baking sheet.
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Bake one sheet at a time for 12 to 13 minutes, or until the edges turn golden. (Note 3)Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Optional: Dip one side of each cooled cookie in melted ¾ cup chocolate melts and place it on parchment paper. Add sprinkles while the chocolate is still wet, then let the chocolate set.
- The Ateco 827 tip gave the baked cookies better definition than the Wilton 1M in testing.
- Use very soft butter. Salted or unsalted butter may be used.
- Melting wafers give a smoother consistency for dipping than melted chocolate chips.
- The cookies will spread a little while baking, but the piped definition remains attractive.
Storage: Store in an airtight container at room temperature for up to 4 days. If the kitchen is warm, the chocolate may soften. Refrigerate in an airtight container for up to 7 days and bring to room temperature or enjoy chilled. Freeze in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator.
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.5mg
Servings: 24 cookies
Calories: 125kcal
