Name: Piped Chocolate Butter Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: American
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 (plus extra if needed); 1 teaspoon espresso powder; 4 ounces (113g) semi-sweet chocolate, finely chopped; Maraschino cherries; Sprinkles or coarse sugar

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: Prepare your workspace by reading the full recipe and notes. Make room in your refrigerator to chill shaped cookies later, as chilling prevents spreading during baking.

Step 2: Line 2–3 large baking sheets with parchment paper or silicone mats. Do not grease if unlined.

Step 3: In a large bowl, beat the softened butter on medium-high speed until very soft and creamy, about 2 minutes. Add granulated sugar and beat until smooth and creamed, about 2 more minutes.

Step 4: Add the egg and vanilla extract, then beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed.

Step 5: On low speed, mix in the flour, cocoa powder, and salt. Increase speed to high and beat until fully combined.

Step 6: Warm the milk to about 150°F (66°C), then dissolve the espresso powder in it. Add this mixture to the dough and beat on medium speed. If the dough is too thick to pipe, add an additional 1/2 Tablespoon of milk, but keep it minimal to avoid spreading.

Step 7: Fit a large piping tip to a piping bag and spoon a small amount of dough into it. Pipe 1- to 2-inch swirls or lines onto prepared baking sheets, spacing 3 inches apart. Add a maraschino cherry or sprinkle toppings if desired. If dough resists piping, return to bowl and add a little more milk.

Step 8: Chill the piped cookies in the refrigerator for 20–30 minutes to prevent overspreading.

Step 9: Preheat the oven to 350°F (177°C).

Step 10: Bake chilled cookies for 12–15 minutes, until edges are set but centers remain soft. Smaller cookies bake closer to 12 minutes.

Step 11: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 12 (Optional): Melt chopped chocolate in a double boiler or microwave in 20-second increments until smooth. Dip cooled cookies in chocolate and sprinkle with decorations. Allow chocolate to set at room temperature for 1 hour or refrigerate for 20 minutes.

Tips & Variations

Chill the shaped cookies before baking to prevent spreading and maintain piped shapes.

Use a large piping tip for easier dough handling and more defined swirls.

Adjust milk cautiously—too much causes spreading; too little makes dough hard to pipe.

Swap espresso powder for instant coffee granules to deepen chocolate flavor.

Experiment with different toppings like chopped nuts or colored sugars for festive variations.

FAQs

Can I pipe these cookies without a piping bag?

Yes, you can use a plastic bag with a corner snipped off, but a proper piping bag with a large tip will give more consistent, attractive shapes and make piping easier.

What if my dough is too stiff to pipe?

If the dough is too stiff, add 1/2 tablespoon of warm milk and mix gently. Repeat only if needed, but avoid adding too much milk to prevent excessive spreading during baking.