Dark chocolate-dipped goat’s milk butter cookies

Delicate, crumbly and impossibly buttery

Dec 24, 2024

∙ Paid

I’ve never met anyone in my life who would say no to a cookie if offered one, and as a person who likes to bake and offer cookies to anyone who would take them, I have to say that there can never be too many cookie recipes in anyone’s baking arsenal.

This one deserves a place in yours.

It’s a butter cookie but not made with any old butter, but with goat’s milk butter. Greeks use goat’s milk butter often, but the kind we mostly use is a combination of goat’s and sheep’s milk butter that’s been clarified (it’s the one we use for Christmas kourabiedes for example). This kind of butter, however, is not clarified and it’s made with just goat’s milk.

The difference between the clarified goat’s-and-sheep’s milk butter, cow’s butter and this one, is in the color, the texture and the flavor. This butter is white and shiny. It’s very creamy, even creamier than cow’s milk butter, and not grainy as clarified goat’s-and-sheep’s milk butter is. It has an ever-so-slightly tangy flavor that is also richer and more complex than cow’s milk butter and understandably so, since goat’s milk has a higher fat content than cow’s milk. It has a more gentle flavor than goat’s-and-sheep’s milk butter, not quite as aggressive, and it’s a little sweet, with sour and umami notes.

Adding it to these cookies makes all the difference as it has a particular effect on the flavor and texture compared to cow’s milk butter. These are like Viennese cookies but thinner and a bit more delicate, somewhat crumbly and soft yet crispy and impossibly buttery, and partly covering them with chocolate elevates them to another level of deliciousness.

Hope you enjoy them.