Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 30 reviews

  • Author: admin
  • 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

Scale

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

  1. Preparation: Read through the recipe and Notes entirely before starting to understand all steps and chilling times.
  2. 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.
  3. Prepare Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone mats. If unlined, do not grease the pans.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Chill Piped Cookies: Refrigerate the shaped cookies on the baking sheets for 20–30 minutes to help them hold their shape during baking.
  11. Preheat Oven: Preheat your oven to 350°F (177°C) while the cookies chill.
  12. 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.
  13. 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.
  14. Melt Chocolate (Optional): Melt chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.
  15. 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.
  16. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://restaurantrecipesbook.com/piped-chocolate-butter-cookies-with-maraschino-cherries-and-sprinkles-recipe/