If you adore the perfect balance of rich chocolate and buttery tenderness paired with a fun, festive twist, the Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe is calling your name. This recipe combines the silky smoothness of chocolate butter cookie dough with the sweet pop of maraschino cherries and the colorful crunch of sprinkles, resulting in a delightful treat that’s as charming to look at as it is delicious to eat. Whether it’s for a holiday gathering, a weekend baking adventure, or simply to brighten your day, these cookies promise a joyful bite every single time.
Ingredients You’ll Need
Gathering just a handful of simple staples is all it takes for these cookies to shine. Each ingredient has been picked to perfectly complement the rest — from the creamy butter that forms a luscious base to the espresso powder that subtly enhances the chocolate notes.
- Unsalted butter: Softened butter provides richness and a tender crumb texture that melts in your mouth.
- Granulated sugar: Adds the right level of sweetness and helps create a tender crumb.
- Large egg: Binds the dough while contributing moisture and structure.
- Vanilla extract: Infuses the dough with warm and comforting aroma.
- All-purpose flour: The backbone of the cookie’s structure, spooned and leveled for accuracy.
- Unsweetened cocoa powder: Deepens the chocolate flavor and enriches the color.
- Salt: Enhances overall flavor and balances sweetness.
- Warm milk: Helps dissolve the espresso powder and softens the dough just enough to pipe perfectly.
- Espresso powder: Intensifies chocolate richness with a subtle coffee undertone.
- Semi-sweet chocolate, finely chopped: Adds bursts of melty chocolate pleasure inside each cookie.
- Maraschino cherries: Brings a playful pop of color and cherry sweetness on top.
- Sprinkles or coarse sugar: For a festive finishing touch that adds exciting texture.
How to Make Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe
Step 1: Prepare Your Baking Space
Before diving into mixing, clear some room in your refrigerator because chilling the cookies before baking is key to keeping their shape intact without spreading too much.
Step 2: Line Your Baking Sheets
Set up 2 or 3 large baking sheets by lining them with parchment paper or silicone mats. Resist the temptation to grease the surface; this ensures the perfect texture and prevents sliding around during piping.
Step 3: Cream the Butter and Sugar
Using your mixer, beat the softened butter until it becomes soft and creamy, then gradually add the sugar while beating on medium-high speed. This step is where your dough starts to get fluffy and light, setting the stage for tender cookies.
Step 4: Add Egg and Vanilla
Whisk in the egg and vanilla extract on high speed until everything is smoothly combined. Don’t forget to scrape down the sides of your bowl to catch any bits of butter or sugar.
Step 5: Incorporate Dry Ingredients
Switch to low speed and slowly mix in your flour, cocoa powder, and salt. Once combined, bump the speed up to high again to create a well-blended, uniform dough.
Step 6: Add Espresso Milk Mixture
Warm a bit of milk and dissolve the espresso powder in it, then blend this espresso-milk combo into your dough. The espresso adds a subtle, luxurious depth to the chocolate, making these cookies extra special. If the dough needs some softening for piping, add a tiny bit more milk cautiously.
Step 7: Pipe the Cookies
Fit a piping bag with a large tip and fill it with your dough. Pipe 1 to 2-inch swirls or lines onto your prepared baking sheets, spacing them around 3 inches apart for plenty of room to bake evenly. Too stiff? Just gently fold in a bit more milk back in the bowl.
Step 8: Chill the Cookies
Refrigerate the piped cookies for 20 to 30 minutes so they set firm. This step ensures they hold their lovely shape in the oven without running.
Step 9: Preheat Your Oven
While the cookies chill, preheat your oven to 350°F (177°C). This gives you a nice, hot environment to seal in those flavors and textures.
Step 10: Bake and Cool
Bake your chilled cookies for about 12 to 15 minutes until their edges look set but still tender in the centers. Smaller cookies may bake a little faster, so keep an eye on them. Once out of the oven, allow five minutes to cool on the sheet before transferring to a wire rack to cool completely.
How to Serve Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe
Garnishes
Top these beauties with a bright maraschino cherry and sprinkle colorful coarse sugar or festive sprinkles right after piping and before chilling, adding that perfect burst of color and sweetness with every bite.
Side Dishes
Pair these cookies with a creamy cup of hot coffee or a velvety glass of cold milk to elevate your snack time into a moment of true indulgence.
Creative Ways to Present
Arrange the cookies on a pretty platter and sprinkle edible glitter or cocoa powder dust for an elegant party display. You might also sandwich them with a touch of chocolate ganache or flavored buttercream for a fun twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe stored in an airtight container at room temperature to maintain their fresh, tender texture for up to a week.
Freezing
If you want to enjoy these treats later, freeze the fully cooled cookies in a freezer-safe container layered with parchment paper. They’ll keep well for up to three months and thaw in minutes before serving.
Reheating
Though these cookies are best enjoyed fresh, if you prefer them a bit warm, give them 10 to 15 seconds in the microwave or a few minutes in a low-temperature oven to bring back that soft, buttery feel.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can substitute salted butter, but reduce or omit the additional salt in the recipe to avoid an overly salty flavor.
What’s the purpose of the espresso powder in this recipe?
Espresso powder enhances the chocolate’s depth and richness without adding a noticeable coffee taste, making the chocolate flavor more intense and complex.
Can I make these cookies without piping?
While piping shapes the cookies beautifully, you could use a spoon to dollop the dough, keeping in mind that the texture and presentation will be less refined.
Do the maraschino cherries affect baking time?
Placing the cherries on top before baking does not significantly change the baking time, but keep an eye on cookies in case they need a minute less or more due to added moisture.
How do I prevent the cookies from spreading too much?
Chilling the dough after piping is crucial; this firms up the butter and stops the cookies from spreading excessively in the oven, preserving their swirled shape.
Final Thoughts
There is something truly heartwarming about baking a batch of Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe. They bring together simple ingredients and a bit of love to create bites that are festive, flavorful, and irresistibly charming. I can’t wait for you to try this recipe and share it with those you love. Happy baking and even happier snacking!
Print
Piped Chocolate Butter Cookies with Maraschino Cherries and Sprinkles Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Piped Chocolate Butter Cookies are rich, buttery, and melt-in-your-mouth delicious. Featuring a tender cocoa-infused dough enhanced with a hint of espresso, these cookies are piped into elegant swirls and baked to perfection. Finished with optional semi-sweet chocolate pieces, maraschino cherries, and sprinkles, they’re perfect for special occasions or a delightful treat with afternoon tea.
Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 tsp salt
- 2 tbsp (30ml) warm milk
- 1 tsp espresso powder
For Decoration
- 4 oz (113g) semi-sweet chocolate, finely chopped
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Prepare Your Workspace: Make room in your refrigerator for a baking sheet. Chilling the cookies before baking is essential to prevent them from overspreading.
- Line Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone baking mats. Do not grease these surfaces to allow easy removal of cookies after baking.
- Cream Butter and Sugar: Beat the softened butter in a large bowl using a handheld or stand mixer on medium-high speed until soft and creamy, about 2 minutes. Add granulated sugar and continue beating on medium-high speed until the mixture is smooth and fluffy, approximately 2 more minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: On low speed, gradually add the all-purpose flour, unsweetened cocoa powder, and salt to the wet mixture. Then turn mixer to high speed and beat until the dough is fully combined.
- Dissolve Espresso in Warm Milk and Add: Warm the milk in the microwave for about 20 seconds, reaching roughly 150°F (65°C). Dissolve the espresso powder into the warm milk, then add this mixture to the dough. Beat on medium speed until the dough is creamy and pipe-able. If the dough is too stiff, add up to an additional 1/2 tablespoon of milk, keeping additions minimal to avoid overspreading.
- Pipe the Cookies: Fit a piping bag with a large piping tip. Spoon some dough into the bag and pipe swirls or lines about 1 to 2 inches in size onto prepared baking sheets, spacing them about 3 inches apart. If the dough resists piping, return it to the bowl and incorporate an extra 1/2 tablespoon of milk. Continue until all dough is piped smoothly.
- Chill the Cookies: Transfer the baking sheets with shaped cookies to the refrigerator and chill for 20–30 minutes. This step helps preserve their shape during baking.
- Preheat Oven: While cookies chill, preheat your oven to 350°F (177°C).
- Bake and Cool: Bake the chilled cookies for 12–15 minutes, or until the edges are set and firm. Smaller cookies tend to finish closer to 12 minutes. After baking, cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough before baking is crucial to prevent the cookies from spreading too much.
- If the dough is too stiff to pipe, warm the milk slightly more and add in small increments to achieve the right consistency.
- For enhanced mocha flavor, espresso powder is recommended but can be omitted if unavailable.
- Decorate the cookies with finely chopped semi-sweet chocolate, maraschino cherries, sprinkles, or coarse sugar as desired for extra visual appeal and flavor.
- Store cookies in an airtight container at room temperature for up to one week.
