Piped Chocolate Butter Cookies – Easy Holiday Baking Recipe
Piped chocolate butter cookies are the perfect blend of elegance and flavor! Made with rich cocoa and buttery dough, these cookies are piped into delicate swirls and baked until crisp and golden. Ideal for holiday baking, cookie exchanges, or simply enjoying with a warm cup of coffee.
Equipment
- Mixing bowls
- Electric mixer
- Piping bag with large star tip
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- 2 cups all-purpose flour (or gluten-free blend)
- Pinch of salt
- Optional: melted chocolate, sprinkles, or candied cherries for decoration
Instructions
- Cream Butter & Sugar: Beat softened butter with sugar until light and fluffy.
- Add Flavorings: Mix in egg yolk, vanilla, and cocoa powder until smooth.
- Add Flour: Gently fold in flour and salt until dough forms. Do not overmix.
- Pipe Dough: Transfer dough to piping bag with star tip. Pipe swirls onto parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are set.
Notes
- Use softened butter for easy piping.
- Chill dough slightly if too soft to hold shape.
- Test bake one cookie to check spread.
- Decorate with white chocolate drizzle or sprinkles for festive flair.
- Store in airtight container for 5–7 days or freeze dough for up to 2 months.