Piped Chocolate Butter Cookies Recipe
These Piped Chocolate Butter Cookies are rich, buttery treats with a deep cocoa flavor and a hint of espresso. Soft yet crisp on the edges, they are piped into elegant swirls, chilled to maintain their shape, then baked to perfection. Optional chocolate dipping and colorful sprinkles or cherries add a festive touch, making these cookies ideal for gifting or special occasions.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24-30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 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) warm milk, plus up to 1/2 Tablespoon more if needed
- 1 teaspoon espresso powder
Optional Toppings
- 4 ounces (113g) semi-sweet chocolate, finely chopped (for melting)
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Prepare chilling space: Clear space in your refrigerator to chill the piping sheet for 20–30 minutes after shaping the cookies to prevent spreading.
- Line baking sheets: Line 2–3 large baking sheets with parchment paper or silicone mats; if unlined, do not grease.
- Cream butter and sugar: Beat softened butter on medium-high speed until creamy, about 2 minutes. Add sugar and beat until smooth and well combined, about 2 minutes more.
- Add egg and vanilla: Beat in the egg and vanilla extract on high speed until combined, about 1 minute, scraping bowl sides as needed.
- Incorporate dry ingredients: On low speed, add flour, cocoa powder, and salt, then increase to high speed and beat until fully combined.
- Mix milk and espresso: Warm milk to about 150°F (66°C), dissolve espresso powder in it, then add to dough and beat on medium speed. Adjust milk up to 1/2 tablespoon more if dough is too stiff to pipe.
- Pipe the cookies: Fit a large piping tip onto a bag, fill with a small amount of dough, and pipe 1- to 2-inch swirls or lines about 3 inches apart on baking sheets. Use more milk if dough is too thick. Optionally, top with maraschino cherries, sprinkles, or coarse sugar.
- Chill shaped cookies: Refrigerate the piped cookies for 20–30 minutes to help maintain shape during baking.
- Preheat oven: Set oven to 350°F (177°C) while cookies chill.
- Bake: Bake chilled cookies 12–15 minutes until edges are set; smaller cookies take closer to 12 minutes.
- Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Melt chocolate (optional): Melt chopped semi-sweet chocolate in a double boiler or microwave in 20-second intervals until smooth. Dip cooled cookies in chocolate and add sprinkles if desired. Let chocolate set at room temperature for 1 hour or refrigerate for 20 minutes.
- Storage: Store cookies with chocolate or cherries in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. Cookies without chocolate or cherries last up to 1 week at room temperature.
Notes
- Chilling the shaped cookies before baking is critical to prevent spreading and maintain cookie shape.
- Adding too much milk will cause the cookies to spread excessively, so keep it minimal and use a large piping tip for best results.
- The first few cookies piped may be difficult as the dough adjusts; it becomes easier with handling.
- For a richer chocolate flavor, use dutch-process cocoa powder.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Cookies can be decorated with maraschino cherries, sprinkles, or coarse sugar for a festive look.
- Chocolate dipping is optional but adds an elegant finish and extra flavor.
Keywords: chocolate butter cookies, piped cookies, holiday cookies, chocolate cookies, butter cookies, espresso chocolate cookies
