Description
These Piped Chocolate Butter Cookies are delicate, melt-in-your-mouth treats perfect for holiday celebrations or any time you crave a rich, cocoa-infused shortbread. Piped into elegant shapes and optionally dipped in melted chocolate or decorated with sprinkles, they combine buttery richness with a hint of vanilla and cocoa for a truly irresistible dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 2–3 tablespoons milk (as needed)
Optional Decoration
- Melted chocolate for dipping
- Sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Beat Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light and fluffy. This step is essential for incorporating air, making the cookies tender.
- Add Flavorings: Add in the vanilla extract and salt to the butter-sugar mixture, then mix until well combined, ensuring the flavor is evenly distributed.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and cornstarch. Gradually add these dry ingredients to the wet mixture, mixing until just combined. The dough should be soft but hold its shape.
- Adjust Dough Consistency: If the dough is too stiff to pipe, add milk one tablespoon at a time until it reaches a pipeable consistency. This allows for easy shaping of the cookies.
- Pipe the Cookies: Transfer the dough into a piping bag fitted with a large open star or round tip. Pipe your desired shapes, like rosettes or lines, onto the prepared baking sheet, leaving a slight space between each cookie for expansion.
- Bake: Place the baking sheet in the oven and bake for 10–12 minutes, or until the edges of the cookies are set but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Decorate (Optional): Once fully cooled, dip the cookies into melted chocolate or decorate with sprinkles to add an extra festive touch and delicious flavor contrast.
Notes
- If the dough is too thick to pipe, allow it to sit at room temperature for a few minutes or add a little more milk, one teaspoon at a time, to reach the right consistency.
- Store these cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Using parchment paper on the baking sheet is crucial to prevent sticking and ensure easy removal.
- For best results, use softened butter at room temperature but not melted to achieve the proper texture.
