Introduction

Piped Chocolate Butter Cookies are rich, buttery treats with a deep chocolate flavor and a delicate, crisp texture. These cookies are elegantly shaped using a piping bag, making them perfect for special occasions or gifting. Add a touch of espresso and optional chocolate dip for an irresistible twist.

A green baking tray holds twelve round, swirled chocolate cookies with a soft, textured surface. About half of the cookies have a bright red cherry placed in the center, while the others are dipped halfway in smooth, dark chocolate with tiny red, white, and green sprinkles scattered over the chocolate part. Some loose sprinkles are scattered around the tray. The tray rests on a white marbled surface with a red cloth partially visible in the top right corner. 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* (optional for dipping)
Maraschino cherries (optional)
Sprinkles or coarse sugar (optional)

Instructions

Step 1: Read through the recipe and notes before beginning to ensure a smooth process.
Step 2: Prepare space in your refrigerator for chilling shaped cookies on a baking sheet for 20–30 minutes; this prevents overspreading.
Step 3: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease the pan.
Step 4: In a large bowl, beat softened butter on medium-high speed until very soft and creamy, about 2 minutes. Add sugar and beat until smooth and creamed, another 2 minutes. Add egg and vanilla, beating on high speed for about 1 minute. Scrape bowl sides and beat again to fully combine.
Step 5: On low speed, mix in flour, cocoa powder, and salt. Increase to high speed and beat until combined.
Step 6: Warm milk to about 150°F (66°C) and dissolve espresso powder in it. Add this warm mixture to the dough and beat on medium speed. The dough should be creamy and pipe-able but still thick. Add up to another 1/2 tablespoon milk if needed, but keep it minimal to prevent excess spreading.
Step 7: Fit a large piping tip to a piping bag. Spoon a little dough into the bag and try piping a 1- to 2-inch swirl or line on the baking sheet. If dough is too thick, return it to the bowl and add another 1/2 tablespoon milk. Once pipe-able, pipe swirls or lines 3 inches apart. Optionally, place a maraschino cherry or sprinkle with coarse sugar or sprinkles.
Step 8: Refrigerate the shaped cookies on the baking sheet for 20–30 minutes.
Step 9: Preheat oven to 350°F (177°C) while cookies chill.
Step 10: Bake cookies for 12–15 minutes until edges are set. Smaller cookies may bake closer to 12 minutes. Cookies will spread but keep their shape if chilled properly.
Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 12 (Optional): Melt chopped chocolate using a double boiler or microwave in 20-second increments, stirring between. Dip cooled cookies in chocolate, top with sprinkles if desired, and let 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 spreading and maintain shape.
Use a large piping tip to make swirling easier and the cookies look elegant.
Add espresso powder to enhance the chocolate flavor without overpowering it.
For a nutty twist, fold in finely chopped toasted nuts into the dough before piping.
Swap maraschino cherries for fresh raspberries or a small dollop of jam for variety.

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 keep fresh at room temperature for up to 1 week. If dipped in chocolate, allow the coating to set completely before storing. Reheat gently if desired, but these cookies are best enjoyed at room temperature.

How to Serve

The image shows a stack of three dark brown cookies with a swirled, textured surface. The top cookie is partially dipped in smooth, shiny dark chocolate on one side, decorated with small round sprinkles in red, white, and green colors. The top cookie also has a visible bite, revealing a crumbly, soft inside. The cookies rest on a white plate with a subtle scalloped edge, placed on a surface with a white marbled texture. A few loose sprinkles lie scattered around the plate. The background is softly blurred, adding focus to the detailed texture and layers of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to shape and chill the cookies just before baking. If you chill the dough too early, it may become too stiff to pipe. However, you can prepare the dough and store it refrigerated for up to 2 days, then let it warm slightly before piping.

What if I don’t have espresso powder?

You can omit the espresso powder; it’s used to enhance the chocolate flavor but won’t affect the texture. Alternatively, substitute with a small amount of instant coffee granules if available.

Piped Chocolate Butter Cookies Recipe

Print Recipe

★★★★★

4.9 from 295 reviews

Delight in these Piped Chocolate Butter Cookies featuring a rich cocoa dough piped into elegant swirls and lightly crisp edges. Enhanced with espresso powder for depth of flavor, these cookies are perfect for dipping in melted semi-sweet chocolate and decorating with sprinkles or maraschino cherries. Chilling the dough before baking ensures they hold their beautiful shape and achieve the perfect texture.

Author: Lila
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour 15 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 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 (plus up to 1/2 Tablespoon additional if needed)
1 teaspoon espresso powder

Decoration and Optional

4 ounces (113g) semi-sweet chocolate, finely chopped (for dipping, optional)
Maraschino cherries (optional)
Sprinkles or coarse sugar (optional)

Instructions

Prepare your workspace. Read through the entire recipe and notes before starting to ensure you understand all steps. Clear space in your refrigerator to chill the shaped cookies later.
Line baking sheets. Line 2–3 large baking sheets with parchment paper or silicone mats; if unlined, do not grease.
Cream butter and sugar. In a large bowl using a handheld or stand mixer with paddle attachment, beat butter on medium-high until very soft and creamy (about 2 minutes). Add granulated sugar and beat on medium-high until smooth and creamed (about 2 minutes).
Add egg and vanilla. Beat in the egg and vanilla on high speed until combined (about 1 minute). Scrape the bowl as needed to ensure all ingredients are fully mixed.
Incorporate dry ingredients. On low speed, add flour, cocoa powder, and salt to the butter mixture. Increase to high speed and beat until completely combined.
Prepare espresso milk mixture. Warm milk to about 150°F (66°C), dissolve espresso powder into it, then add this to the dough. Beat on medium speed to create a creamy, pipe-able dough. Add up to an additional 1/2 Tablespoon milk if the dough is too thick, but keep it minimal to avoid excessive spreading.
Pipe dough onto sheets. Fit a piping bag with a large tip, fill with a small amount of dough, and pipe 1–2 inch swirls or lines spaced 3 inches apart. If dough is too thick to pipe smoothly, return it to the bowl and add a small amount more milk. Optionally, top each swirl with a maraschino cherry or sprinkle with coarse sugar or sprinkles.
Chill shaped cookies. Place the baking sheet with piped cookies in the refrigerator for 20–30 minutes to firm up.
Preheat oven. Set oven to 350°F (177°C) while cookies chill.
Bake cookies. Bake chilled cookies for 12–15 minutes until edges seem set. Smaller cookies bake closer to 12 minutes. The cookies will spread but maintain shape due to chilling.
Cool cookies. Remove from oven, let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Optional: Melt chocolate. Melt chopped semi-sweet chocolate in a double boiler or microwave in 20-second increments, stirring until smooth.
Decorate cookies. Dip cooled cookies in melted chocolate and sprinkle toppings if desired. Let chocolate set at room temperature (about 1 hour) or refrigerate for 20 minutes.
Store the cookies. Cookies with chocolate or cherries keep airtight at room temperature for up to 4 days or refrigerated up to 1 week. Cookies without chocolate or cherries last up to 1 week at room temperature.

Notes

Chilling the shaped dough before baking prevents excessive spreading and helps cookies maintain their piped shape.
If dough becomes too stiff to pipe, add small amounts of warm milk gradually to reach a pipe-able consistency.
Use a large piping tip for the best swirl shape; manually piping thick dough can require some practice.
The espresso powder enhances the chocolate flavor but can be omitted if desired.
Cookies dipped in chocolate should be fully cooled before dipping to avoid melting the chocolate too much.

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