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A stack of Piped Chocolate Butter Cookies drizzled with dark chocolate and sprinkled with festive red, green, and white sprinkles. One cookie has a bite taken out to reveal its soft texture.

Piped Chocolate Butter Cookies

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These melt-in-your-mouth Piped Chocolate Butter Cookies are a treat everyone will love. Rich in flavor with a shortbread-like texture.
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Prep Time 30 minutes
Cook Time 14 minutes
chill_time 20 minutes
Total Time 1 hour 4 minutes
Servings: 30 Cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup 226g unsalted butter softened to room temperature (ensures easy mixing and proper texture)
  • ¾ cup 150g granulated sugar (adds sweetness and crispness)
  • 1 large egg at room temperature (binds ingredients together)
  • 1and ½ teaspoons pure vanilla extract adds flavor
  • 2 cups 250g all-purpose flour (spooned & leveled) (forms the cookie base)
  • ⅓ cup 27g unsweetened cocoa powder (provides the chocolate flavor)
  • ¼ teaspoon salt balances the sweetness
  • 2 tablespoons 30ml milk warm (helps make the dough pipeable)
  • 1 teaspoon espresso powder enhances the chocolate flavor
Optional Toppings:
  • 4 ounces 113g semi-sweet chocolate finely chopped (for dipping optional)
  • maraschino cherries for decoration optional
  • sprinkles or coarse sugar for decoration optional

Method
 

  1. Read through the recipe and recipe notes before starting.
  2. Make room in the refrigerator for a baking sheet so the shaped cookies can chill.
  3. Line 2–3 large baking sheets with parchment paper or silicone mats.
  4. In a large bowl, use a handheld mixer or stand mixer to beat the butter on medium-high speed until creamy, about 2 minutes.
  5. Add granulated sugar to the butter, and beat on medium-high speed until smooth, about 2 more minutes.
  6. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute.
  7. On low speed, mix in the flour, cocoa powder, and salt. Beat on high speed until fully combined.
  8. Warm the milk to 150°F (66°C), about 20 seconds in the microwave, then stir in the espresso powder until dissolved.
  9. Add the milk-espresso mixture to the dough and beat on medium speed until smooth and pipeable.
  10. Fit a piping bag with a large piping tip, then pipe dough into 1- to 2-inch swirls on the prepared baking sheets.
  11. Chill the piped cookies in the refrigerator for 20–30 minutes.
  12. Preheat the oven to 350°F (177°C).
  13. Bake the chilled cookies for 12–15 minutes or until the edges seem set. The cookies will spread slightly.
  14. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
  15. (Optional) Melt the chopped chocolate in a double boiler or microwave, then dip the cooled cookies into the chocolate. Garnish with sprinkles or cherries.

Nutrition

Serving: 1CookieCalories: 130kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 40mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 4IUCalcium: 2mgIron: 4mg

Notes

These cookies are simple to make but offer a melt-in-your-mouth texture that’s perfect for any occasion. Don't forget to chill the dough to avoid spreading!

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