Step 1

Preheat your oven to 375 degrees F. In a large bowl, add the softened butter, sugar, and salt. Cream everything together until the sugar has dissolved and the mixture is light yellow and fluffy, about 2 to 3 minutes. You can use a hand mixer on high speed or use a whisk by hand.

Step 2

Next, add the egg and vanilla into the bowl and beat it together until it's fully incorporated. About 1 minute.

Step 3

Sift in the cake flour in three parts and mix together on medium speed until the flour is fully incorporated. The dough will be thick and sticky. Be careful not to over mix the dough as you want to minimize gluten development.

Step 4

Transfer the dough into a piping bag fitted with a large closed star tip. I use Ateco piping tips. I recommend Ateco 846 or Ateco Line a baking sheet with parchment paper or a silicone baking mat. Pipe rosettes, straight lines, or any other shape you want.

Step 5

Bake at 375 degrees F for 10 minutes or until the edges turn golden brown. Let them completely cool before dipping in chocolate.

Step 6

When the cookies are completely cool, make the ganache. Break the chocolate bar into small pieces and add them to a medium microwave safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring after each time. When the chocolate pieces start to melt, keep stirring until you have a silky, smooth chocolate ganache. Makes ¾ cup of chocolate ganache.

Step 7

Dip each cookie into the ganache and lay it flat on parchment paper. Add sprinkles before the chocolate sets. Makes about 40 cookies.