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Piped Chocolate Butter Cookies

Piped Chocolate Butter Cookies
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Indulge in the delightful experience of making Piped Chocolate Butter Cookies that are perfect for every occasion, from festive gatherings to cozy afternoons. These cookies melt in your mouth, showcasing a rich chocolate flavor complemented by a buttery finish. With just nine simple ingredients and the option to customize with colorful sprinkles or cherries, this recipe is both easy to prepare and visually appealing. Chilling the dough before baking ensures that these cookies maintain their beautiful shape without spreading too much. Whether you’re gifting them during the holidays or enjoying them with a hot beverage, these cookies are sure to impress everyone.

Ingredients

Scale
  • 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
  • 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 Tablespoons (30ml) milk, warm
  • 1 teaspoon espresso powder
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • maraschino cherries
  • sprinkles or coarse sugar

Instructions

  1. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
  2. Cream together softened butter and granulated sugar until smooth. Add in egg and vanilla, beating until combined.
  3. Mix in flour, cocoa powder, and salt until well blended.
  4. Warm milk and dissolve espresso powder; add to dough and mix until pipeable.
  5. Pipe cookie shapes onto prepared baking sheets, adding toppings if desired.
  6. Chill piped cookies for 20–30 minutes before baking for 12–15 minutes or until edges are set.
  7. Cool on a wire rack before dipping in melted chocolate if desired.

Nutrition

Find it online: https://teffrecipes.com/piped-chocolate-butter-cookies/

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