Description
Delight in these rich and tender Piped Chocolate Butter Cookies, perfect for any occasion. Made with a blend of cocoa powder and buttery goodness, piped into elegant shapes, then optionally decorated with melted chocolate and sprinkles or nuts for a festive touch. These cookies are easy to prepare and bake to perfection in just 30 minutes, making them a fantastic choice for holiday treats or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1-2 tablespoons milk (as needed for piping consistency)
Decoration (Optional)
- Melted chocolate for drizzling
- Sprinkles or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light, fluffy, and pale in color, which should take about 2-3 minutes.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Gradually incorporate the all-purpose flour and unsweetened cocoa powder into the mixture, mixing until a soft dough forms. Add 1 to 2 tablespoons of milk as needed to achieve a consistency suitable for piping.
- Prepare for Piping: Transfer the dough into a piping bag fitted with a large star tip. Pipe your desired shapes onto the prepared baking sheets, spacing them to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and firm to the touch. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): Once the cookies have cooled, drizzle or dip them in melted chocolate. While the chocolate is still wet, sprinkle with sprinkles or chopped nuts for added texture and flavor.
Notes
- For best piping results, ensure the dough is soft but not too runny; adjust milk quantity accordingly.
- Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well—store in airtight containers or freezer bags for up to 3 months.
- Experiment with different piping tips for varied shapes and textures.
