Chocolate Italian Butter Cookies
Pipeable cookies that are beautiful on a mixed cookie plate.
Equipment
- Piping bag (disposable or reusable)
- Electric Mixer (handheld or stand mixer)
- Mixing Bowls (one large, one medium)
- large star tip
- Baking Sheet
- Parchment paper or silicone baking mat
- Sifter
- Measuring cups and spoons
- Microwave safe bowl
- Wire cooling rack
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 1-2 tablespoons milk
For Decorating
- ½ cup chocolate chips or chunks (optional for drizzling or dipping)
- 1 teaspoon shortening
- sprinkles or crushed nuts (optional for garnish)
Instructions
- Prep. Preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cream the butter and sugar. In a large mixing bowl, cream the softened butter, granulated sugar, egg yolk, and vanilla until light and fluffy. This should take 2-3 minutes with an electric mixer on medium speed.Tip: Make sure the butter is at room temperature to get a smooth, creamy texture.
- Combine the dry ingredients. Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Then, gradually add the dry ingredients to the butter mixture, mixing at low speed until combined.
- Adjust the consistency with milk. Add 1 tablespoon of milk and mix briefly. The dough should be soft and pipeable, holding its shape but easy to pipe without breaking. If needed, add a tablespoon of milk to reach this consistency.Tip: The dough is ready when it’s smooth and soft, able to pass through the piping tip without resistance.
- Shape the cookies. Using a piping bag fitted with a large star tip (e.g., #1M), pipe the dough onto the prepared baking sheet in your desired shapes, leaving about an inch of space between each cookie. If a piping bag isn’t available, you can drop the dough by rounded teaspoons.Tip: Twist the top of the piping bag as you pipe to keep the dough secure and control flow.
- Bake. Bake the cookies in the preheated oven for 10-12 minutes or until the edges start turning golden. Avoid overbaking; these cookies should remain soft in the center. Remove from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Decorating (Optional)
- Melt the chocolate. In a microwave-safe bowl, melt the chocolate chips and shortening in 20-second intervals, stirring between intervals until smooth.
- Dip or drizzle. Dip each cookie halfway into the melted chocolate, or drizzle the chocolate over the cookies using a fork or piping bag.
- Add the garnish. While the chocolate is wet, sprinkle with crushed nuts, sprinkles, or candy cane.
- Set. Let the chocolate set completely before serving or storing.Tip: For clean edges when dipping, try chilling the cookies briefly before dipping them in melted chocolate.
Notes
Using softened butter is important for getting the right texture. If the butter is too cold, it won’t blend well with the sugar, making the dough stiff. Let it sit out for about 30 minutes before you start, or warm it gently in the microwave on low power for a few seconds until it’s soft but not melted.
When melting chocolate for dipping, add a teaspoon of shortening or coconut oil to help it stay smooth and make it easier to coat the cookies. This can stop the chocolate from becoming thick and clumpy, which can hide the light texture of the cookies.
Make sure the cookies are completely cool before you decorate them with chocolate. Warm cookies will cause the chocolate to slide off rather than coat them evenly.
Feel free to be creative! To make your cookie plate more interesting, pipe different shapes like rosettes, stars, or little “S” shapes. Just remember that other shapes might bake for slightly different times, so keep an eye on them in the oven.
If you’re drizzling chocolate, set the cookies on a wire rack over parchment paper. Dip a fork in the chocolate and flick it back and forth over the cookies to create thin, even lines without making a mess.
Instead of sprinkles and nuts, try crushed candy canes for a festive touch, or add a light sprinkle of edible glitter for some sparkle. These little extras can make the cookies feel special and add holiday cheer!
If you’re new to piping, don’t stress if the first few cookies don’t turn out perfect. Practice with small amounts of dough to get used to the piping bag and to create more consistent shapes. It’s all part of the fun!
Nutrition
Calories: 100kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 66mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 173IU | Calcium: 6mg | Iron: 0.4mg
Servings: 18 cookies
Calories: 100kcal