Introduction

Piped Chocolate Butter Cookies are delicate, rich, and beautifully shaped treats perfect for any occasion. These cocoa-infused cookies have a melt-in-your-mouth texture and can be decorated with chocolate, cherries, or sprinkles for a festive touch.

Twelve chocolate swirl cookies are arranged on a white tray with a white marbled texture in the background. Each cookie has a deep brown, ridged swirl shape with either a glossy, red cherry placed in the center or half-dipped in dark chocolate on one side, decorated with tiny red, green, and white sprinkles. The cookies alternate in pattern, some topped with the cherry and some half-coated in chocolate with festive sprinkles scattered around them on the tray. 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*

Optional Toppings

4 ounces (113g) semi-sweet chocolate, finely chopped*
maraschino cherries
sprinkles or coarse sugar

Instructions

Step 1: Prepare your workspace by reading through the recipe and notes. Clear space in your refrigerator for a baking sheet so the shaped cookies can chill for 20–30 minutes. Line 2–3 large baking sheets with parchment paper, silicone baking mats, or leave unlined (do not grease if unlined).
Step 2: In a large bowl, beat the softened butter on medium-high speed with a mixer until very soft and creamy, about 2 minutes. Add the granulated sugar and beat until smooth and creamy, about 2 more minutes.
Step 3: Add the egg and vanilla extract, then beat on high speed until combined, about 1 minute. Scrape down the bowl sides and beat again to ensure everything is mixed.
Step 4: On low speed, add the flour, cocoa powder, and salt. Increase to high speed and beat until well combined.
Step 5: Warm the milk to about 150°F (66°C), then stir in the espresso powder until dissolved. Add this warm mixture to the dough and beat on medium speed. If needed, add up to another 1/2 tablespoon milk to achieve a creamy, pipe-able but thick consistency.
Step 6: Fit a piping bag with a large tip. Place a small amount of dough into the bag and try piping a 1- to 2-inch swirl or line on a prepared baking sheet. If too thick, return dough to the bowl and add more milk in 1/2 tablespoon increments until smooth enough to pipe.
Step 7: Pipe the dough into 1- to 2-inch swirls or lines, spacing each about 3 inches apart. Optionally, place a maraschino cherry in the center or sprinkle with coarse sugar or sprinkles.
Step 8: Refrigerate the shaped cookies on the baking sheet for 20–30 minutes to prevent overspreading during baking.
Step 9: Preheat the oven to 350°F (177°C). Bake the chilled cookies for 12–15 minutes until the edges are set. Smaller cookies may bake closer to 12 minutes.
Step 10: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 11 (Optional): Melt chopped chocolate in a double boiler or microwave (in 20-second increments, stirring between). Dip cooled cookies in chocolate and top with sprinkles if desired. Let chocolate set for about 1 hour at room temperature or 20 minutes in the refrigerator before storing or gifting.

Tips & Variations

Use a large piping tip to allow thick dough to flow easily, and add milk sparingly to avoid cookies spreading too much.
Chill shaped dough rather than the whole dough to ensure it pipes smoothly yet holds shape during baking.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Decorate with maraschino cherries or sprinkles for a festive look or dip in melted chocolate for extra indulgence.

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 in an airtight container for up to 1 week. Reheat gently if desired, but these cookies are best enjoyed fresh or at room temperature.

How to Serve

A close-up of a stack of three chocolate cookies on a white plate with red edges, placed on a white marbled surface. The cookies have a ridged, wavy texture and two of them are half-covered with smooth, dark chocolate on one side, decorated with small round sprinkles in red, green, and white. The top cookie has a bite taken out, showing a moist and crumbly inside. Some scattered sprinkles and blurred cookies are visible in the background, adding festive detail. 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 pipe the cookies fresh because chilling the whole dough makes it too stiff to pipe properly. However, you can prepare the dough and refrigerate it briefly before piping if you allow it to soften slightly.

What if I don’t have espresso powder?

You can omit espresso powder if you don’t have it; the cookies will still have rich chocolate flavor. Espresso enhances the chocolate depth but is optional.