If you have a soft spot for buttery, melt-in-your-mouth cookies that bring a pop of color and festive fun to any occasion, you are going to adore this Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe. These treats combine rich cocoa, creamy butter, and the delightful surprise of maraschino cherries topped with cheerful sprinkles, making every bite a celebration. Whether you’re serving them at a party or enjoying a cozy afternoon tea, this recipe guarantees a deliciously satisfying experience with a charming presentation that’s as joyful to make as it is to eat.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward baking these irresistible cookies. Each one plays a crucial role—from the creamy butter that gives a tender crumb, to the cocoa powder for chocolaty depth, and the maraschino cherries for a burst of juicy sweetness and color.
- Unsalted butter (1 cup, softened): The base of our dough, providing richness and the perfect tender texture.
- Granulated sugar (3/4 cup): Sweetens the dough while helping with the light, fluffy creaming process.
- Large egg (1, room temperature): Binds everything together and adds moisture for softness.
- Pure vanilla extract (1 1/2 tsp): Enhances all the flavors with a warm, fragrant touch.
- All-purpose flour (2 cups): The structure of our cookies, measuring carefully for the ideal texture.
- Unsweetened cocoa powder (1/3 cup): Gives these cookies their rich chocolate flavor without adding sweetness.
- Salt (1/4 tsp): Balances the sweetness and elevates the chocolate’s depth.
- Warm milk (2 tbsp): Softens the dough just enough to make piping smooth and manageable.
- Espresso powder (1 tsp): A small amount intensifies the chocolate flavor without adding coffee taste.
- Semi-sweet chocolate (4 oz, finely chopped): Optional but perfect for dipping and adding a shiny chocolate coating.
- Maraschino cherries: Adds classic, festive bursts of color and sweetness.
- Sprinkles or coarse sugar: For a sparkling finish that makes each cookie pop visually.
How to Make Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe
Step 1: Prepare Your Workspace
Before diving in, read through the recipe to ensure smooth sailing. Make space in your refrigerator for a baking sheet, as chilling the shaped cookies is key to their perfect shape and texture. Remember, piping works best when the dough isn’t too cold or too stiff.
Step 2: Get Your Baking Sheets Ready
Line 2 to 3 large baking sheets with parchment paper or silicone mats to prevent sticking. If you opt not to line them, don’t grease the pans as the dough is naturally rich enough.
Step 3: Cream the Butter and Sugar
Using a mixer, whip the softened butter on medium-high speed until it’s ultra creamy, about 2 minutes. Add sugar and continue beating to create a smooth, fluffy base—this is what makes your cookies wonderful and tender.
Step 4: Incorporate Egg and Vanilla
Add the egg and vanilla extract and beat on high until fully combined, ensuring the mixture is smooth. Scrape down the sides as needed to mix evenly for consistent texture throughout.
Step 5: Mix Dry Ingredients
Slowly add the flour, cocoa powder, and salt on low speed. Then switch back to high and beat until you get a uniform, chocolatey dough with no lumps.
Step 6: Add Warm Milk and Espresso
Warm the milk just enough to dissolve the espresso powder, then add it to the dough while beating on medium speed. The milk softens the dough to the right consistency for piping — thick but smooth. If needed, add a bit more milk, but keep it minimal to avoid spreading.
Step 7: Pipe the Cookies
Fit a large piping tip onto your piping bag and spoon in a small amount of dough. Test pipe a swirl or line on the baking sheet; if the dough feels too stiff, stir in a little more milk. Pipe 1- to 2-inch swirls or lines spaced about 3 inches apart. Don’t forget to nestle a maraschino cherry on top or sprinkle with sugar or sprinkles for that festive sparkle.
Step 8: Chill and Preheat
Pop the baking sheet into the refrigerator for 20–30 minutes to chill the cookies, which prevents excessive spreading. While the cookies chill, preheat your oven to 350°F (177°C).
Step 9: Bake to Perfection
Bake chilled cookies for 12–15 minutes until the edges just set but the shape stays intact. Smaller cookies will bake closer to 12 minutes. Allow them to cool briefly on the sheet before transferring to a wire rack to cool completely.
Step 10: Optional Chocolate Dip
If you want to take these cookies to the next level, melt your chopped semi-sweet chocolate using a double boiler or microwave in short bursts, stirring frequently. Dip each cookie halfway and sprinkle with extra sprinkles. Let the chocolate set at room temperature or chill to speed up the process.
How to Serve Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe
Garnishes
These cookies are already a visual treat, but adding a dusting of powdered sugar or a drizzle of melted white chocolate can make them pop even more. The bright red cherries paired with colorful sprinkles make them perfect for holidays or celebrations.
Side Dishes
Pair these luscious cookies with a hot cup of coffee or a cozy mug of milk for an indulgent snack. They also complement a fruit platter or a scoop of ice cream beautifully when served as a dessert.
Creative Ways to Present
Arrange these cookies in a festive tin or on a tiered cookie stand for parties. You could also package them individually in clear cellophane bags tied with ribbons for charming homemade gifts that spread joy with every bite.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. Cookies with cherries or chocolate last up to a week when refrigerated, while plain ones stay fresh for about seven days without refrigeration.
Freezing
You can freeze baked cookies either plain or dipped in chocolate. Place them in a single layer on a baking sheet to freeze first, then transfer to a sealed container or freezer bag for up to three months. Thaw at room temperature before serving.
Reheating
If you prefer warm cookies, gently reheat them in a low oven for a few minutes or briefly in the microwave. This will soften the butter and release those wonderful chocolate and cherry aromas once again.
FAQs
Can I use salted butter instead of unsalted?
While you can substitute salted butter, I recommend sticking to unsalted to have full control over the saltiness of the cookies. Salted butter could make the cookies taste a bit too salty or throw off the balance of flavors.
What type of piping tip works best for this recipe?
A large star or round piping tip is ideal because it allows the thick dough to flow smoothly while creating pretty swirls or lines that hold their shape during baking.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but results may vary since different blends behave differently. Ensure the blend you use contains xanthan gum or another binder to help with structure.
Why do I need to chill the cookies after piping?
Chilling sets the shape of the cookies and prevents them from spreading too much in the oven. This step is key to maintaining those beautiful swirls and the perfect bite.
What if my dough is too soft or too stiff?
If it’s too soft, add a teaspoon of flour gradually until it firms up. If too stiff to pipe, add a small splash of warm milk and mix until the dough is creamy and pipe-able but still holds shape.
Final Thoughts
This Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe is truly a joy to make and an absolute crowd-pleaser that’s sure to become one of your favorites. The combination of chocolate, buttery softness, and the sweet cherry surprise will have everyone reaching for just one more. I can’t wait for you to try baking these and discover that magical moment when flavor and fun come together perfectly in every bite!
Print
Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe
- Total Time: 1 hour 15 minutes
- Yield: 30 servings 1x
Description
Delight in these rich and elegant Piped Chocolate Butter Cookies, made with creamy butter, cocoa powder, and a hint of espresso for depth. These swirled, tender cookies are piped into beautiful shapes, chilled to retain their form, and baked to perfection. An optional dip in melted semi-sweet chocolate topped with sprinkles or cherries adds a festive touch, perfect for gifting or enjoying with a cup of tea or coffee.
Ingredients
Cookie Dough
- 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 (spooned & leveled)
- 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 Tablespoons (30ml) milk, warm
- 1 teaspoon espresso powder
Chocolate Coating and Decoration (Optional)
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Preparation: Read through the recipe and Notes entirely before starting to understand all steps and chilling times.
- Chill Space Setup: Clear space in your refrigerator to chill the shaped cookies for 20–30 minutes; chilling prevents the cookies from overspreading during baking. Avoid chilling the dough before piping as it will become too stiff.
- Prepare Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease the pans.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed for about 2 minutes until very soft and creamy. Add granulated sugar and continue beating on medium-high until smooth and well creamed, about 2 more minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract at high speed until fully combined, around 1 minute, scraping down the bowl sides as needed.
- Incorporate Dry Ingredients: On low speed, mix in all-purpose flour, cocoa powder, and salt. Increase to high speed and beat until fully combined and dough forms.
- Prepare Espresso Milk: Warm the milk to about 150°F (66°C), approximately 20 seconds in the microwave. Stir the espresso powder into the warm milk until dissolved.
- Add Milk Mixture: Add the warm espresso-milk to the dough and beat on medium speed until the dough is creamy but thick and pipe-able. If necessary, add up to another 1/2 tablespoon of milk to reach desired consistency, but keep milk minimal to avoid spreading.
- Pipe the Cookies: Fit a large piping tip on a piping bag. Spoon a small amount of dough into the bag and pipe 1- to 2-inch swirls or lines spaced about 3 inches apart on the prepared baking sheets. If dough is too thick to pipe, add additional milk a little at a time. Optionally, place a maraschino cherry in the center or sprinkle with sprinkles/coarse sugar.
- Chill Piped Cookies: Refrigerate the shaped cookies on the baking sheets for 20–30 minutes to help them hold their shape during baking.
- Preheat Oven: Preheat your oven to 350°F (177°C) while the cookies chill.
- Bake Cookies: Bake chilled cookies for 12–15 minutes or until edges are set but centers remain tender. Smaller cookies may only need 12 minutes. They will spread slightly but should keep their piped shapes.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate (Optional): Melt chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.
- Dip & Decorate Cookies: Dip cooled cookies partially or fully in melted chocolate and sprinkle with decorations if desired. Set the chocolate at room temperature for about 1 hour or refrigerate for 20 minutes until firm.
- Storage: Store cookies with chocolate or cherries in an airtight container at room temperature for up to 4 days or refrigerated for up to 1 week. Cookies without chocolate or cherries last up to 1 week at room temperature in an airtight container.
Notes
- Chilling the piped dough is essential to keep the cookies from overspreading and losing their shape during baking.
- Do not chill the dough before piping, as it becomes too stiff to pipe properly.
- Use a large piping tip to allow smooth piping of the thick dough.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
- Adjust milk carefully; adding too much will cause excessive spreading, so add just enough to make the dough pipe-able.
- You can decorate with maraschino cherries, sprinkles, or coarse sugar before chilling and baking.
- Optional chocolate dip elevates the cookies but is not required.
- If you do not have espresso powder, you can substitute with instant coffee granules or omit it altogether.
- Cookies are best stored in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
