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Piped Chocolate Butter Cookies

Piped Chocolate Butter Cookies are rich, tender chocolate cookies, piped into elegant swirls and optionally decorated for a festive touch.
Calories:
Author: Sandra Myers

Ingredients

  • 1 cup 16 Tbsp; 226g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • 1 large egg at room temperature
  • 1½ teaspoons pure vanilla extract
  • 2 cups 250g all-purpose flour
  • ⅓ cup 27g unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 Tbsp 30ml warm milk
  • 1 teaspoon espresso powder

Optional Toppings

  • 4 ounces 113g semi-sweet chocolate, finely chopped
  • Maraschino cherries
  • Sprinkles or coarse sugar

Instructions

  • Clear space in the refrigerator and line 2–3 baking sheets with parchment or silicone mats.
  • Beat softened butter until very soft, add sugar, then mix in egg and vanilla until creamy.
  • Beat in flour, cocoa powder, and salt until fully combined.
  • Warm milk, dissolve espresso powder, and beat into dough until thick and pipeable.
  • Pipe 1–2 inch swirls or lines, 3 inches apart; optionally top with cherries or sprinkles.
  • Chill cookies 20–30 minutes to prevent spreading.
  • Bake at 350°F (177°C) for 12–15 minutes until edges are set; cool on baking sheet 5 minutes, then transfer to wire racks.
  • Optional: Dip cooled cookies in melted chocolate and add sprinkles; let set at room temperature or in the fridge.