Description
These Piped Chocolate Butter Cookies are rich, buttery, and beautifully shaped with a delicate chocolate flavor. Perfect for any occasion, they are easy to prepare with simple ingredients and decorated with melted chocolate and sprinkles or nuts for an elegant touch.
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
- Melted chocolate for drizzling
- Sprinkles or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture becomes light and fluffy, which should take about 2-3 minutes. This helps to create a tender texture in the cookies.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract to the butter and sugar mixture. Gradually sift in the all-purpose flour and unsweetened cocoa powder, combining until you achieve a soft dough. Add 1-2 tablespoons of milk as needed to ensure the dough has the ideal consistency for piping.
- Prepare for Piping: Transfer the dough into a piping bag fitted with a large star tip. Pipe your desired shapes—such as rosettes or swirls—onto the prepared baking sheets, spacing them evenly.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, until the cookie edges are set but the centers remain tender. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): Once cooled, drizzle or dip the cookies in melted chocolate, then garnish with sprinkles or chopped nuts to add color and texture for a festive finish.
Notes
- Use softened butter for easier mixing and better texture.
- Adjust milk quantity carefully to get the right dough consistency for piping.
- Do not overbake to keep cookies tender and buttery.
- Store cookies in an airtight container at room temperature for up to a week.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
