Chocolate Butter Cookies

Chocolate butter cookies piped into pretty swirls and topped with maraschino cherries. A classic, festive cookie perfect for holiday baking.

These chocolate butter cookies are a lovely blend of simple ingredients and festive charm. The dough is rich and buttery with a deep chocolate flavour, gently enhanced with a small amount of espresso powder to bring out the cocoa. Piped into soft swirls and finished with a bright maraschino cherry, they feel both nostalgic and elegant.

These cookies are a wonderful choice for holiday baking. They hold their shape beautifully, look striking on a Christmas cookie tray, and have that classic bakery-style appearance that always draws attention. Whether you are baking for family, gifting homemade treats, or filling a festive biscuit tin, these chocolate butter cookies are sure to become a seasonal favourite.

Tips for Best Results

• Use very soft butter to make piping easier and smoother.
• Always sift the dry ingredients to prevent lumps in the dough.
• Add the milk or cream slowly to avoid thinning the dough too much.
• Use a disposable piping bag placed inside a reusable piping bag for extra strength.
• Drain and pat the cherries dry thoroughly before topping the cookies.
• Chill the piped cookies to help them keep their shape during baking.
• Do not overbake. The cookies should remain tender and will firm up as they cool.

Ingredients and Substitutions

Unsalted butter: Very soft butter is essential for smooth piping. Salted butter can be used, but omit the added salt.
Icing sugar: Creates a fine, tender texture that works well for piped cookies.
Egg yolk: Adds richness and helps the cookies hold their shape.
Flour: All-purpose flour works best.
Cocoa powder: Natural or Dutch-processed cocoa can be used. Dutch cocoa will give a darker colour and deeper chocolate flavour.
Cornstarch: Helps create a delicate, melt-in-the-mouth texture.
Instant espresso powder: Enhances the chocolate flavour without making the cookies taste like coffee. It can be omitted if preferred.
Milk or cream: Used to loosen the dough slightly for piping. Add slowly.
Maraschino cherries: Choose good-quality cherries and drain them very well to prevent excess moisture.

Chocolate Butter Cookies

Yields: About 30 cookies | Prep time: 20 minutes plus chilling | Cook time: 12 to 15 minutes

Ingredients

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

Directions

1. Preheat the oven to 180 C (350 F). Line baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
3. Mix in the egg yolk and vanilla extract until smooth.
4. In a separate bowl, sift together the flour, cocoa powder, cornstarch, espresso powder, and salt.
5. Add the dry ingredients to the butter mixture and mix on low until a soft dough forms.
6. Add the milk or cream gradually until the dough is smooth and pipeable but still able to hold its shape.
7. Fit a piping bag with a Wilton 4B or 6B piping tip. Place a disposable piping bag filled with dough inside a reusable piping bag to prevent splitting.
8. Pipe swirls onto the prepared baking sheets.
9. Gently press a cherry half into the centre of each cookie.
10. Chill the piped cookies in the refrigerator for 20 to 30 minutes.
11. Bake for 12 to 15 minutes, or until just set. Allow the cookies to cool completely on a wire rack before serving.