Piped Chocolate Butter Cookies Recipe
Introduction
Piped Chocolate Butter Cookies are rich, buttery, and delightfully chocolatey treats that melt in your mouth. Their elegant swirled shapes and optional cherry or chocolate toppings make them perfect for gifting or special occasions.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 Tablespoons (30ml) milk, warm
- 1 teaspoon espresso powder*
- 4 ounces (113g) semi-sweet chocolate, finely chopped* (optional)
- Maraschino cherries (optional)
- Sprinkles or coarse sugar (optional)
Instructions
- Step 1: Read through the recipe and notes before beginning to prepare.
- Step 2: Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20–30 minutes; this prevents overspreading during baking.
- Step 3: Line 2–3 large baking sheets with parchment paper or silicone baking mats, or leave unlined (do not grease if unlined).
- Step 4: In a large bowl, beat the softened butter on medium-high speed until soft and creamy, about 2 minutes. Add granulated sugar and beat until smooth and creamed, about 2 more minutes.
- Step 5: Add the egg and vanilla extract, then beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides as needed.
- Step 6: On low speed, blend in the flour, cocoa powder, and salt until combined. Then beat on high until fully mixed.
- Step 7: Warm the milk to about 150°F (66°C) and dissolve the espresso powder in it. Add this mixture to the dough and beat on medium speed until creamy and pipe-able. If dough is too thick to pipe, add another 1/2 tablespoon of milk.
- Step 8: Fit a large piping tip to a piping bag. Spoon some dough into the bag and pipe 1- to 2-inch swirls or lines spaced 3 inches apart on the prepared baking sheet. Add maraschino cherries, sprinkles, or coarse sugar if desired.
- Step 9: Chill the shaped cookies in the refrigerator for 20–30 minutes.
- Step 10: Preheat the oven to 350°F (177°C).
- Step 11: Bake the chilled cookies for 12–15 minutes, until edges are set but cookies have not completely lost their shape.
- Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 13 (Optional): Melt the chopped chocolate in a double boiler or microwave (in 20-second increments, stirring until smooth). Dip cooled cookies in chocolate, garnish with sprinkles if desired, and let the chocolate set at room temperature for about 1 hour or in the refrigerator for 20 minutes.
Tips & Variations
- Chilling the shaped cookies before baking is essential to prevent excessive spreading and maintain the swirl shape.
- If your dough is too stiff to pipe, add milk in small increments until it reaches a creamy, pipe-able consistency.
- Use a large piping tip for easier handling and more defined swirls.
- Adding espresso powder enhances the chocolate flavor without adding a strong coffee taste.
- Customize with maraschino cherries, sprinkles, or a chocolate dip for festive presentation.
Storage
Store cookies with chocolate or cherries in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Cookies without chocolate or cherries can be kept at room temperature for up to 1 week. Reheat gently if desired, but these cookies are best enjoyed fresh or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why do I need to chill the shaped cookies before baking?
Chilling the shaped cookies firms up the dough, which helps the cookies hold their piped shape and prevents them from spreading too much while baking.
Can I skip the espresso powder?
Yes, the espresso powder is optional. It enhances the chocolate flavor but can be omitted if you prefer a milder taste or do not have it on hand.
Print
Piped Chocolate Butter Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: Approximately 36 cookies 1x
Description
Delightfully rich and tender Piped Chocolate Butter Cookies crafted with cocoa powder and a hint of espresso for depth. These elegant cookies are piped into charming swirls, optionally topped with maraschino cherries or chocolate and sprinkles. Perfectly buttery and chocolatey, they offer a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 Tablespoons (30ml) milk, warm
- 1 teaspoon espresso powder
Chocolate Topping (Optional)
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- maraschino cherries (for garnish)
- sprinkles or coarse sugar (for garnish)
Instructions
- Prepare your workspace: Read through the entire recipe and recipe notes before beginning to ensure everything is understood and ready.
- Chill space: Make room in your refrigerator for a baking sheet as the shaped cookies need chilling for 20–30 minutes to prevent overspreading. Avoid chilling dough before shaping since that makes it too stiff to pipe.
- Prepare baking sheets: Line 2–3 large baking sheets with parchment paper or silicone baking mats, or leave them unlined but do not grease if unlined.
- Cream butter and sugar: In a large bowl, beat softened butter with a mixer at medium-high speed for about 2 minutes until very soft and creamy. Add granulated sugar and beat for another 2 minutes until smooth and creamed.
- Add egg and vanilla: Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down sides and bottom to fully incorporate.
- Incorporate dry ingredients: On low speed, add flour, cocoa powder, and salt. Increase to high speed and beat until completely mixed.
- Prepare espresso milk: Warm milk to about 150°F (66°C), approximately 20 seconds in the microwave, then stir in espresso powder until dissolved. Add this mixture to the dough and beat on medium speed to get creamy, pipe-able dough; add up to an extra 1/2 tablespoon of milk if needed for consistency.
- Pipe cookies: Fit a large piping tip to your piping bag. Start with a small amount of dough to test pipe. Pipe 1- to 2-inch swirls or lines spaced 3 inches apart on prepared sheets. Add maraschino cherries, sprinkles, or coarse sugar on top if desired. If dough is too thick, add more milk gradually.
- Chill shaped cookies: Transfer baking sheets to the fridge and chill cookies for 20-30 minutes to prevent overspreading during baking.
- Preheat oven: Set oven to 350°F (177°C) while chilling cookies.
- Bake cookies: Bake chilled cookies for 12-15 minutes, or until edges appear set. Smaller cookies will bake closer to 12 minutes. The cookies will spread slightly but should retain shape if properly chilled.
- Cool: Remove from oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional—Melt chocolate: Melt chopped semi-sweet chocolate in a double boiler or microwave in 20-second increments, stirring after each until smooth.
- Dip and decorate: Dip cooled cookies in melted chocolate and add sprinkles if desired. Let chocolate set at room temperature for about 1 hour or in refrigerator for 20 minutes.
- Store cookies: Cookies with chocolate or cherries keep fresh in an airtight container at room temperature for 4 days or in the fridge up to 1 week. Cookies without toppings stay fresh up to 1 week at room temperature.
Notes
- Do not chill dough before piping; it will become too stiff to handle.
- Chilling the shaped cookies before baking is crucial to prevent overspreading.
- Adjust milk quantity carefully; more milk creates a softer dough but increases spreading.
- Using a large piping tip helps with shaping the thick dough.
- The initial piping might be challenging as dough adjusts; cookies become easier to pipe with practice.
- Espresso powder enhances the chocolate flavor but is optional.
- Adding the optional chocolate dip adds elegance and flavor but is not necessary.
- Store cookies in airtight containers to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate butter cookies, piped cookies, cocoa cookies, espresso powder cookies, holiday cookies, baked chocolate cookies
