Piped Chocolate Butter Cookies Recipe
There’s just something magical about Piped Chocolate Butter Cookies—the way each delicate swirl melts on your tongue, their deep cocoa flavor, and that perfect buttery crumb. These cookies are a total showstopper, whether you’re looking to impress at a holiday gathering or simply want to treat yourself with a homemade delight. The best part? They’re easier to make than they look, and every bite feels like a little celebration. Let’s roll up our sleeves and create a batch of these irresistible cookies together!
Ingredients You’ll Need
The beauty of Piped Chocolate Butter Cookies lies in their simplicity. Each ingredient plays a starring role, coming together to create those rich, melt-in-your-mouth cookies with just the right balance of flavor and texture.
- Unsalted butter (1 cup, softened): The foundation for that signature tender crumb and rich buttery taste; make sure it’s truly soft for the best piping experience.
- Powdered sugar (2/3 cup): Dissolves easily into the dough, ensuring a fine, smooth texture and gentle sweetness.
- Large egg (room temperature): Adds structure and helps bind the dough, making it easy to pipe those pretty shapes.
- Vanilla extract (1 teaspoon): Brings warmth and rounds out the chocolate flavor for a beautifully aromatic finish.
- All-purpose flour (1 1/4 cups): Provides just enough structure without making the cookies tough—don’t overpack your measuring cup!
- Unsweetened cocoa powder (1/3 cup): Delivers that deep, chocolatey punch and gives the cookies their rich color.
- Salt (1/4 teaspoon): A small pinch makes all the difference, enhancing both the chocolate and butter flavors.
- Optional melted chocolate or sprinkles for decorating: Adds a festive touch and extra chocolate decadence if you’re feeling fancy.
How to Make Piped Chocolate Butter Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This not only prevents sticking but also helps your Piped Chocolate Butter Cookies bake evenly. Having your sheets ready before you start mixing means you can pipe the dough right away for the best shape and texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with the powdered sugar for about 2 to 3 minutes, until the mixture turns light and fluffy. This step is key—it creates air pockets in the dough, resulting in cookies that practically melt in your mouth.
Step 3: Add Egg and Vanilla
Crack in the room-temperature egg and pour in the vanilla extract. Continue mixing until everything is well blended. The dough should look smooth and slightly creamy at this stage, which will help it pipe beautifully later on.
Step 4: Sift and Mix Dry Ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, and salt right over your wet mixture. Mixing on low speed, gently work the dry ingredients into the butter mixture until just combined. Stop as soon as no streaks remain—you want a soft, pipeable dough, not a tough one.
Step 5: Pipe the Cookies
Transfer the dough to a piping bag fitted with a large star tip. If the dough feels too stiff, let it rest at room temperature for a few minutes or knead it gently by hand to soften. Pipe the dough onto your prepared baking sheets in pretty rosettes or lines, spacing each cookie about 2 inches apart so they bake evenly.
Step 6: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes. The edges should be just set, but the centers will still look slightly soft—they’ll firm up as they cool. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Step 7: Decorate (Optional but Highly Recommended!)
Once your Piped Chocolate Butter Cookies are cool, have fun decorating them! Drizzle with melted chocolate or sprinkle on some colorful sprinkles for extra flair. This step adds a festive touch and an extra layer of flavor.
How to Serve Piped Chocolate Butter Cookies
Garnishes
A simple drizzle of melted dark or white chocolate instantly elevates your Piped Chocolate Butter Cookies, giving them a bakery-worthy finish. Or, keep it playful with a scatter of rainbow sprinkles or crushed nuts for a little crunch and color. Feel free to get creative depending on the season or occasion!
Side Dishes
These cookies are wonderful alongside a cup of strong coffee, hot chocolate, or even a scoop of vanilla ice cream. The bittersweet chocolate flavor pairs perfectly with creamy beverages and desserts, making them a delightful treat for afternoon tea or as a decadent ending to any meal.
Creative Ways to Present
Show off your Piped Chocolate Butter Cookies by arranging them on a vintage platter, stacking them in a glass cookie jar, or boxing them up with a pretty ribbon for homemade gifts. For parties, try sandwiching two cookies with a bit of chocolate ganache or raspberry jam in between—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Piped Chocolate Butter Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, though they’re so tempting you might find them disappearing much sooner!
Freezing
These cookies freeze beautifully. Arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep well in the freezer for up to three months—just thaw at room temperature before serving.
Reheating
If you like your cookies slightly warm, pop them in a 300°F oven for 2 to 3 minutes to gently refresh them. This brings back a hint of that just-baked aroma and makes the chocolate decorations extra glossy.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe to a pinch, as salted butter will already provide some saltiness.
What if my dough is too thick to pipe?
If your Piped Chocolate Butter Cookies dough feels too stiff, let it sit at room temperature for a few extra minutes or knead it gently with your hands. This helps soften the butter and makes the dough much easier to pipe into beautiful shapes.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance. Store it tightly wrapped in the refrigerator, then let it come to room temperature before piping and baking.
How can I make these cookies gluten-free?
Try substituting a good-quality gluten-free all-purpose flour blend for the regular flour. The texture may be a little different, but you’ll still get delicious, chocolatey results!
Why are my cookies spreading too much?
Cookies can spread if the butter is too warm or if the dough is overmixed. For perfect Piped Chocolate Butter Cookies, make sure your butter is softened but not melted, and mix only until the dough just comes together.
Final Thoughts
If you’re ready to wow your friends, family, or just yourself, give these Piped Chocolate Butter Cookies a try. They’re as fun to make as they are to eat, and you’ll love seeing each swirl come out of the oven looking bakery-perfect. Enjoy every bite—you absolutely deserve it!
Print
Piped Chocolate Butter Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these rich and buttery piped chocolate butter cookies, perfect for holiday gatherings or a sweet everyday treat. Soft, melt-in-your-mouth cookies infused with cocoa and vanilla, elegantly piped for a beautiful presentation and optionally adorned with melted chocolate or colorful sprinkles.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Optional Decoration
- Melted chocolate for drizzling
- Sprinkles
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream butter and sugar: In a large bowl, beat the softened butter and powdered sugar together using a mixer until the mixture is light and creamy, about 2 to 3 minutes, ensuring a smooth consistency.
- Add egg and vanilla: Incorporate the large room-temperature egg and vanilla extract into the creamed butter mixture and mix until fully blended.
- Combine dry ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and salt into the bowl, then mix on low speed just until the dough comes together. Avoid overmixing to keep cookies tender.
- Pipe the cookies: Transfer the dough into a piping bag fitted with a large star tip. Pipe cookies onto the prepared baking sheets in rosette shapes or lines, spacing them about 2 inches apart. If dough is too thick to pipe, let it rest at room temperature for a few minutes or soften gently with hands.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges just set but the centers remain soft.
- Cool the cookies: Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely to preserve their delicate texture.
- Decorate (optional): Once cooled, decorate with melted chocolate drizzles or colorful sprinkles as desired for added flair and taste.
Notes
- For optimal piping results, make sure the butter is fully softened but not melted, and avoid overmixing the dough.
- If the dough becomes too stiff while piping, let it sit at room temperature briefly or gently knead it to soften.
- These cookies store well in an airtight container at room temperature for up to one week.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
