Description
These Piped Chocolate Butter Cookies are soft, buttery, and chocolatey, with a texture similar to shortbread. Made with just 9 basic ingredients, these cookies are perfect for special occasions or holiday treats. Customize them with toppings like maraschino cherries, sprinkles, or a drizzle of melted chocolate!
Ingredients
Scale
Cookies:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 tsp salt
- 2 tbsp (30ml) warm milk
- 1 tsp espresso powder*
Optional Toppings:
- 4 oz (113g) semi-sweet chocolate, finely chopped
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Prepare for Chilling: Make room in your refrigerator for a baking sheet. Chilling is essential to prevent the cookies from overspreading.
- Prep Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone baking mats. Do not grease.
- Cream Butter and Sugar: Beat butter in a large bowl using a handheld or stand mixer on medium-high speed until soft and creamy (about 2 minutes). Add granulated sugar and beat on medium-high speed until smooth and fluffy (about 2 more minutes).
- Add Wet Ingredients: Beat in the egg and vanilla on high speed until combined. Scrape down the bowl as needed.
- Add Dry Ingredients: On low speed, gradually mix in flour, cocoa powder, and salt. Turn to high speed and beat until fully combined.
- Adjust Consistency: Warm milk in the microwave for 20 seconds (about 150°F) and dissolve the espresso powder in it. Add the espresso-milk mixture to the dough and beat on medium speed until creamy and pipe-able. If needed, add up to 1/2 tbsp more milk, but keep additions small to prevent overspreading.
- Pipe the Dough: Fit a piping bag with a large piping tip. Spoon a little dough into the bag and pipe 1–2-inch swirls or lines onto the baking sheet, spaced 3 inches apart. If the dough is too stiff, return it to the bowl and add another 1/2 tbsp milk. Repeat until the dough pipes smoothly.
- Chill: Transfer the baking sheet to the refrigerator and chill the shaped cookies for 20–30 minutes.
- Preheat Oven: Preheat oven to 350°F (177°C).
- Bake: Bake chilled cookies for 12–15 minutes, or until the edges are set. Smaller cookies may take closer to 12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For the best results, make sure the dough is chilled before baking. This helps the cookies keep their shape.
- You can freeze the dough for up to 2 months if you’d like to make the cookies ahead of time.
- Feel free to get creative with toppings – drizzle melted chocolate, add sprinkles, or top with a maraschino cherry for a festive touch!
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 20mg