If you’re craving a truly irresistible treat that looks impressive but feels like a warm hug, then you’ve got to try the Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe. These cookies bring together the rich, velvety smoothness of chocolate butter dough with the subtle kick of espresso and the sweet burst of maraschino cherries, creating a flavor trifecta that is as delightful to the palate as it is to the eye. Each bite melts tenderly with a perfect balance of deep cocoa and fragrant coffee notes, while the bright cherries add a playful pop that makes these cookies unforgettable. Perfect for a cozy afternoon tea or a festive holiday spread, these cookies are as versatile as they are delicious.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the first step toward baking these luxurious cookies. Every ingredient plays a vital role in delivering the perfect combination of taste, texture, and even color to bring out the best in the Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe.
- Unsalted butter (1 cup/226g): Softened butter is essential for that rich, creamy base and helps create the tender crumb that melts in your mouth.
- Granulated sugar (3/4 cup/150g): Adds sweetness and assists in the light, fluffy texture of the dough.
- Large egg (1, room temperature): Binds the dough and contributes moisture, making the cookies soft yet structured.
- Pure vanilla extract (1 1/2 tsp): Brings warmth and depth, balancing the chocolate and espresso perfectly.
- All-purpose flour (2 cups/250g): The backbone that keeps everything together without weighing down the batter.
- Unsweetened cocoa powder (1/3 cup/27g): Whether natural or Dutch-process, it enriches the cookies with that signature chocolate flavor and a beautiful dark hue.
- Salt (1/4 tsp): Enhances all the sweet and bitter notes, elevating the overall flavor.
- Warm milk (2 tbsp/30ml): Helps dissolve the espresso powder and adds the ideal consistency for piping.
- Espresso powder (1 tsp): A subtle hint of coffee that intensifies the chocolate and adds sophistication.
- Semi-sweet chocolate (4 oz/113g, finely chopped): Folded into the dough or melted for extra richness and texture.
- Maraschino cherries: Bright, sweet, and colorful—these are the showstoppers sparkling atop each cookie.
- Sprinkles or coarse sugar: Optional, for fun texture and sparkle on the finished cookies.
How to Make Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe
Step 1: Prepare Your Refrigerator and Baking Sheets
Make sure to free up space in your refrigerator because chilling the dough is a crucial step for preventing the cookies from spreading too much while baking. Also, line your baking sheets with parchment paper or silicone mats—don’t grease them—to help the cookies hold their shape nicely.
Step 2: Cream the Butter and Sugar
Using a handheld or stand mixer, beat the softened butter on medium-high speed for about 2 minutes until it becomes soft and creamy. Add the granulated sugar and continue beating until the mixture is smooth and fluffy—a full 2 minutes more. This step is the foundation of the cookie’s tender, melt-in-the-mouth texture.
Step 3: Incorporate Egg and Vanilla
Beat in the egg and vanilla extract on high speed until fully combined. Don’t forget to scrape down the bowl as needed to ensure everything mingles evenly. These ingredients add moisture and aromatic sweetness that perfectly complement the cocoa.
Step 4: Mix in Dry Ingredients
Lower your mixer speed and gradually add the flour, cocoa powder, and salt to the wet ingredients. Then, crank the mixer back up to high speed to beat until everything is fully incorporated, forming a rich chocolate dough that still feels light and airy.
Step 5: Add Espresso Milk Mixture
Warm your milk gently in the microwave for 20 seconds or so until it’s about 150 degrees Fahrenheit—warm enough to dissolve the espresso powder without killing its flavor. Stir in the espresso until fully dissolved, then add this mixture to your dough. Beat on medium speed until the dough becomes smooth and pipe-able. If needed, add a small splash more milk, but take care not to add too much to avoid spreading during baking.
Step 6: Pipe the Cookies
Fit a piping bag with a large tip and fill it with your chocolate dough. Pipe 1 to 2-inch swirls or lines directly onto your prepared baking sheets, spacing them about 3 inches apart. If the dough feels too stiff, simply pop it back in the bowl and add a touch more milk to help it flow smoothly. It’s all about getting those beautiful, delicate shapes just right!
Step 7: Chill the Shaped Cookies
Place the baking sheets in the refrigerator and chill the piped cookies for 20 to 30 minutes. This step is key to locking in their shape and guaranteeing a crisp edge with a tender center once baked.
Step 8: Bake to Perfection
Preheat your oven to 350°F (177°C). Bake the chilled cookies for 12 to 15 minutes, checking carefully as thinner cookies might bake faster. Once the edges are set, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This allows them to finish setting without losing their delicate texture.
How to Serve Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe
Garnishes
Finishing touches can turn good cookies into irresistible delights. Top each piped swirl with a maraschino cherry for a burst of color and sugary sweetness. You can also add a sprinkle of coarse sugar or festive sprinkles for extra texture and sparkle that make these cookies perfect for celebrations.
Side Dishes
These cookies pair wonderfully with a steaming cup of coffee or espresso that echoes the coffee notes in the dough. For a lighter pairing, try them with a glass of cold milk or a dollop of whipped cream to soften the bold flavors. They’re also a hit alongside fresh berries or a scoop of vanilla ice cream for an indulgent dessert experience.
Creative Ways to Present
For a charming gift or party treat, arrange your Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe on a pretty platter or tiered stand. Place doilies or parchment paper underneath for an elegant touch. You can also pack them in a decorative tin or clear gift box, layering sheets of wax paper between each batch to keep them looking flawless.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature for up to a week. This will preserve their beautiful texture and rich flavor, ensuring they remain just as delicious each time you reach for one.
Freezing
If you want to make your life easier, freeze the baked cookies in a sealed container with parchment paper between layers. They’ll stay fresh for up to three months and can be thawed at room temperature when you’re ready to enjoy.
Reheating
To refresh the cookies’ crisp edges and warm up their chocolate-y goodness, pop them in a preheated oven at 300°F (150°C) for about 3 to 5 minutes. Avoid microwaving if you want to maintain that perfect texture without turning them too soft.
FAQs
Can I use instant coffee instead of espresso powder in the Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe?
Instant coffee can be used, but espresso powder is preferred for its concentrated flavor that enhances the chocolate without overpowering. If using instant coffee, use a little less and dissolve it thoroughly in warm milk.
What can I substitute for maraschino cherries?
If you prefer a different fruit or want to avoid maraschino cherries, try fresh or frozen raspberries, dried cherries, or even chocolate chips for a different but equally delightful twist.
Why is chilling the dough so important?
Chilling the piped dough helps the cookies hold their shape during baking, preventing them from spreading too thin and losing that beautiful swirled design.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure it includes xanthan gum or a similar binder for the best texture.
How can I make my cookies more decorative?
Try using different piping tips to vary the shapes, or dip half of each cookie in melted chocolate and sprinkle with crushed nuts or colorful sprinkles for a fun and festive look.
Final Thoughts
Nothing beats the joy of biting into a cookie that combines classic flavors with an elegant twist like the Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe. From the buttery chocolate base to the irresistible espresso punch and the sparkling cherry crown, every bite is a little celebration. I can’t wait for you to try making these—once you do, they’ll quickly become a cherished favorite for gatherings or quiet moments of pure indulgence.
Print
Piped Chocolate Butter Cookies with Maraschino Cherries and Espresso Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Piped Chocolate Butter Cookies are rich, buttery, and delicately chocolate-flavored with a hint of espresso. Perfectly piped into elegant swirls or lines, they bake into tender, melt-in-your-mouth treats decorated with maraschino cherries, sprinkles, or coarse sugar. Ideal for festive occasions or afternoon tea, these cookies combine classic buttery sweetness with cocoa depth for an irresistible dessert.
Ingredients
Cookie Dough
- 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
Decorations
- 4 oz (113g) semi-sweet chocolate, finely chopped
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Prepare baking sheets and refrigeration space: Clear room in your refrigerator for a baking sheet. Chilling the dough prevents cookies from overspreading during baking. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats without greasing.
- Cream butter and sugar: Beat softened butter in a large bowl with a handheld or stand mixer at medium-high speed until soft and creamy, about 2 minutes. Add the granulated sugar and continue beating at medium-high speed until the mixture is smooth and fluffy, around 2 more minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract on high speed until fully combined, scraping down the bowl as needed to ensure even mixing.
- Incorporate dry ingredients: On low speed, gradually mix in the all-purpose flour, cocoa powder, and salt. Then increase to high speed and beat until the dough is fully combined.
- Dissolve espresso powder in warm milk: Warm the milk in the microwave for approximately 20 seconds until around 150°F. Stir the espresso powder into the warm milk until dissolved, then add this mixture to the dough. Beat on medium speed until the dough is creamy and pipe-able. If the dough is too stiff, carefully add up to an additional 1/2 tablespoon of milk to adjust consistency without causing overspreading.
- Pipe the dough: Fit a piping bag with a large tip. Spoon some dough into the bag and pipe 1–2-inch swirls or lines onto the prepared baking sheets, spacing cookies about 3 inches apart. If the dough proves too stiff to pipe smoothly, return it to the bowl and add another 1/2 tablespoon of milk, then continue piping until consistent.
- Chill the piped cookies: Transfer the baking sheet with shaped cookies to the refrigerator and chill for 20–30 minutes to help maintain shape during baking.
- Preheat the oven: Preheat your oven to 350°F (177°C) while the cookies chill.
- Bake the cookies: Bake the chilled cookies for 12–15 minutes, checking for edges to become set. Smaller cookies may be done closer to 12 minutes. Avoid overbaking to keep cookies tender.
- Cool the cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Decorate as desired with finely chopped semi-sweet chocolate, maraschino cherries, sprinkles, or coarse sugar.
Notes
- Chilling the dough and shaped cookies is essential to prevent spreading and maintain shape.
- If the dough is too stiff to pipe, add small increments of warm milk to reach a pipe-able consistency.
- Use parchment paper or silicone mats to prevent sticking without greasing, which can affect cookie texture.
- The espresso powder enhances chocolate flavor but can be omitted if unavailable.
- Cookies keep well stored in an airtight container at room temperature for up to a week.
