Introduction

Piped Chocolate Butter Cookies are a delightful treat featuring rich cocoa flavor and tender texture. These elegant cookies are perfect for gifting or enjoying with a cup of tea. With a simple piping technique, you can create beautiful swirls topped with cherries or sprinkles.

A green baking tray holds fifteen round chocolate cookies, each shaped with a detailed spiral pattern. Some cookies have a bright red cherry placed in the center, while others are half dipped in dark chocolate with small red, green, and white round sprinkles on the chocolate areas. The cookies are arranged closely together on the tray, which is set on a white marbled surface. Red, green, and white sprinkles are scattered around the tray adding a festive touch. A red cloth is partially visible in the top corner of the image. photo taken with an iphone --ar 4:5 --v 7

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*
Maraschino cherries
Sprinkles or coarse sugar

Instructions

Step 1: Read through the recipe notes and make space in your refrigerator for chilling the shaped cookies later.
Step 2: Line 2–3 large baking sheets with parchment paper or silicone mats, or leave unlined but do not grease.
Step 3: In a large bowl, beat the softened butter on medium-high speed until very soft and creamy, about 2 minutes.
Step 4: Add the sugar to the butter and beat until smooth and creamed, about 2 more minutes.
Step 5: Add the egg and vanilla, beating on high speed until fully combined, about 1 minute. Scrape down the bowl sides as needed.
Step 6: On low speed, add the flour, cocoa powder, and salt, then increase to high speed and beat until fully incorporated.
Step 7: Warm the milk to about 150°F (66°C) and dissolve the espresso powder into it. Add this mixture to the dough and beat on medium speed until creamy and pipe-able, adding up to 1/2 Tablespoon more milk if needed.
Step 8: Fit a large piping tip onto a piping bag, spoon some dough in, and pipe 1- to 2-inch swirls or lines onto the baking sheets, spacing 3 inches apart. If too thick, add a bit more milk to the dough. Optionally, add a maraschino cherry or sprinkles on top.
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 the cookies still hold shape.
Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 13 (Optional): Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments stirring until smooth. Dip cooled cookies in chocolate and add sprinkles if desired. Let the chocolate set at room temperature for about 1 hour or refrigerate for 20 minutes.

Tips & Variations

Chilling the shaped cookies before baking is essential to prevent overspreading and to keep the swirls defined.
Using a large piping tip makes the dough easier to pipe and creates attractive cookie shapes.
For a stronger chocolate flavor, use Dutch-process cocoa powder.
Try adding finely chopped nuts or flavored extracts like almond for an interesting twist.

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 last up to 1 week at room temperature. When reheating, avoid microwaving chocolate-topped cookies to prevent melting; instead, bring to room temperature before serving.

How to Serve

A close-up of a stack of three round chocolate cookies on a white plate with a red edge, placed on a white marbled surface. Each cookie has a textured, swirled pattern and is half-dipped in glossy dark chocolate. The top cookie has a bite taken out of it, showing a soft, crumbly brown inside. The chocolate-dipped part of the top cookie is decorated with small white, red, and green round sprinkles scattered randomly. Some sprinkles are also scattered on the marbled surface around the plate. The background is blurred but bright, emphasizing the cookies in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt content in your cookies. If using salted butter, reduce or omit the added salt in the recipe.

Why do I need to warm the milk and dissolve espresso powder?

Warming the milk helps dissolve the espresso powder fully, ensuring even flavor distribution in the dough. The espresso enhances the chocolate flavor without adding bitterness.