Butter Cookie Chocolate Batons (Gluten Free)
Jump to RecipeI have been making these yummy cookies with my children for about 20 years and they are definitely one of our favorites. When our children were younger, they loved squeezing the dough into batons and dipping them in the chocolate and sprinkles! The cookie dough is like a shortbread butter cookie. Combined with the melted semi-sweet chocolate and non-pareils makes them irresistible. I hope you enjoy making these with your little (and grown) ones as much as I did and still do 🙂
Ingredients
Equipment Needed:
- 1 Stand or handheld Mixer
- 1-2 Large Mixing Bowls
- 1-2 Cookie Sheets
- 1 Large Star Tip
- 1 Pastry Bag I used a Sturdy Disposable one for easier cleanup
- 1 Small Heavy Saucepan
- 1-2 Cooling Racks
Cookie Ingredients:
- 1 Cup Butter, softened
- 1 Cup Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 ½ Cups Gluten Free All-Purpose Flour I used King Arthur's Gluten Free All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Chocolate Dip
- 1 Cup Semi-Sweet Chocolate Chips
- 4 Tablespoons Butter, salted
- 2 Tablespoons Milk I used Skim, but any % is fine
- Colored Sprinkles Non Pareils
Instructions
Getting Ready!
- Preheat oven to 350 degrees
- Line 1-2 cookie sheets with a silpat cooking mat or parchment paper. Set aside.
- Gather your ingredients.
Making the Cookie Dough
- Cream together the softened butter and sugar in a stand or handheld mixer ~ about 2-3 minutes. Scrape sides.
- Add the whole egg and yolk to the butter mixture one at a time ~ mix for 1-2 minutes.
- Stir in vanilla extract until just blended.
- In a medium or large mixing bowl, combine the GF flour, salt and baking powder. Blend well.
- Add the flour mixture to the butter mixture 1/2 cup at a time, being sure to scrape the sides between each flour addition.
- Dough should feel soft and not sticky.
Making the Batons (Kids LOVE doing this part!)
- Fit a pastry bag with a large rosette or star tip.
- Spoon the cookie dough into the pastry bag.
- Squeeze the dough into 2" batons (logs) onto the prepared cookie sheets.
- Bake for 10-12 minutes or until the edges begin to turn a golden brown color.
- Cool the cookies on the cookie sheets for about 3 minutes before transferring to the cooling racks.
Making the Chocolate Dip
- In a heavy saucepan, combine the chocolate chips and butter. Heat over low heat until completely melted and smooth ~ stirring with a wooden spoon or whisk to prevent clumping.
- When the chocolate and butter are ready, remove from heat and add the milk, one tablespoon at a time. Whisk or stir well after each addition of milk.
Putting it all Together (The FUN Part!)
- Once all of the cookies are completely cooled, dip each end into the melted chocolate mixture and then the sprinkles (put the sprinkles into a cereal bowl for ample dipping room).
- Lay each decorated cookie onto a cooling rack to let the chocolate cool and set.
- Use different colored sprinkles to mix things up!
- Or leave some with just the chocolate for those who don't prefer sprinkles.
