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
Scale
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.
