Chocolate Butter Cookies

Chocolate Butter Cookies piped into delicate swirls and dipped in chocolate with sprinkles. A festive addition to any holiday cookie tray.

These Chocolate Butter Cookies are a gorgeous treat to include in your holiday baking. They are soft, buttery, and full of rich cocoa flavour, enhanced gently with a touch of espresso powder so the chocolate tastes deeper and more decadent.

Piped into classic swirls and dipped in melted chocolate, they look like the beautiful biscuits you would find in a Christmas bakery window. The sprinkles add a cheerful, festive touch that makes them perfect for cookie exchanges, holiday gifting, or filling a Christmas dessert tray.

Despite their elegant appearance, these biscuits are surprisingly simple to prepare. The dough pipes smoothly, holds its shape beautifully, and bakes into tender cookies that melt in your mouth. They are the kind of treat everyone reaches for first, so do not be surprised if they disappear quickly.

Tips for Best Results

• Use butter that is very soft to ensure smooth piping and prevent pressure-related piping bag breaks.
• Always sift the dry ingredients, especially cocoa and icing sugar, to keep the dough silky and lump free.
• Add the milk or cream slowly, as even a small amount can loosen the dough significantly.
• Use a disposable piping bag inside a reusable piping bag for extra strength and to prevent bursting.
• Pipe the cookies before chilling the tray so the dough is easier to handle.
• Chill the piped cookies to help them maintain their details during baking.
• Do not overbake. Remove the cookies when they are just set for a soft, tender texture.
• Allow the cookies to cool fully before dipping to achieve a clean chocolate finish.

Ingredients and Substitutions

Unsalted butter: Very soft butter is essential for smooth piping. Salted butter can be used by omitting the added salt.
Icing sugar: Creates a delicate, melt-in-the-mouth texture.
Egg yolk: Adds richness and helps the biscuits hold their shape.
Flour: All-purpose flour works perfectly.
Cocoa powder: Natural or Dutch cocoa both work. Dutch cocoa gives a stronger flavour and deeper colour.
Cornstarch: Helps keep the cookies soft and tender.
Espresso powder: Enhances the chocolate flavour without adding coffee taste. Can be omitted.
Milk or cream: Added only to loosen the dough enough for piping.
Chocolate for dipping: Dark, milk, or white chocolate all work well.
Sprinkles: Choose holiday colours for a festive finish.

Looking for More Christmas Cookies?

Check out more of my favourite Christmas cookie recipes!

Get your holiday baking underway with these delicious stamped cookies! These gorgeous cookies are perfect for gifting or sharing!

Looking for a delicious, festive cookie recipe to make this holiday season? Try these Candied Orange Ginger Cookies for your dessert table.

My copycat recipe for the famous Lofthouse frosted sugar cookies. These soft and cakey cookies are a must have around Christmas time!

Chocolate Butter Cookies

Yield: About 30 cookies | Prep time: 20 minutes (plus chilling) | Cook time: 12–15 minutes

Ingredients

Cookies

• 250 g (1 cup plus 2 tbsp) unsalted butter, very soft
• 125 g (1 cup) icing sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 200 g (1 2/3 cups) all-purpose flour
• 50 g (1/2 cup) unsweetened cocoa powder, sifted
• 25 g (2 tbsp) cornstarch
• 1 to 2 tsp instant espresso powder
• Pinch of salt
• 1 to 2 tbsp milk or cream

For Decorating

• 150 g (5 oz) dark or white chocolate, melted
• Sprinkles or sanding sugar

Directions

1. Dip each cooled cookie halfway into melted chocolate and decorate with sprinkles. Let the chocolate set before serving.
2. Preheat oven to 180 C (350 F). Line baking sheets with parchment paper.
3. Beat the softened butter and icing sugar together until light and fluffy.
4. Mix in the egg yolk and vanilla extract until smooth.
5. In a separate bowl, sift together the flour, cocoa powder, cornstarch, espresso powder, and salt.
6. Add the dry mixture to the butter mixture and mix on low until a soft dough forms.
7. Add 1 tablespoon of milk or cream at a time until the dough becomes smooth and pipeable but still firm.
8. Fit a disposable piping bag with a Wilton 4B or 6B tip. Place the disposable piping bag inside a reusable one, then fill the disposable bag with dough to prevent bursting.
9. Pipe rosettes or swirls onto the lined baking sheets.
10. Chill the trays of piped cookies for 20 to 30 minutes.
11. Bake for 12 to 15 minutes or until the cookies are just set. Allow to cool completely on a wire rack.