Chocolate Butter Cookies
These adorable teddy bear cookies are bound to become your favorite. They are hard to resist they are so cute! They are made with chocolate spritz cookie dough.
I have always been a huge fan of butter cookies. They are tender with a nice snap to them. They seem to melt in your mouth, which I find irresistable.
Now butter cookies are usually vanilla flavored.
But WOW… Chocolate Butter Cookies are just so irresistable.
I am a huge chocolate fan, how about you?
These are not only the cutest teddy bear cookies but they aren’t too hard to make. I find them easier than cut out cookies.
These cookies are piped in a piping bag with a large star tip #864.
I taped down the parchment paper to hold it steady when piping, but after I did more of them, I didn’t need to.
These can be piped directly onto a baking sheet, but don’t “grease” it, or the dough will slide and will brown too quickly when baked.
Tips on making the cookie dough
- Butter cookies are tender and delicate.
- Be sure the butter is at room temperature for at least 30 minutes, an hour would be better.
- Make sure the heavy cream is at room temperature, again… cold items will not help with cookie dough.
- If the cookie dough is cool, it will be harder to press out of the piping bag.
- Only fill the bag 1/2 full so you can manage pressing the cookie dough through the piping tip.
- You can mix this cookie dough by hand if necessary, but… Oh, how I love a mixer! Beat the butter, then add the sugar and mix for 1-2 minutes until light and fluffy. If the butter is just barely mixed, it will be thick and you want it to be light so that the cookie dough is soft.
To decorate these easily I made some glaze icing and tinted some black. I just pipe on some dots and they seem to come to life! Feel free to add as much detail as you’d like. I tried to keep them as simple as possible. (Add giant eyes and you’ll have Mickey Mouse cookies)
An alternative would be to use melted chocolate and white chocolate or royal icing.
These may just be my new favorites!!!
This cookie dough can be used in a cookie press as well.
Chocolate Butter Cookies
Ingredients
- 1 cup salted butter, room temperature or add a pinch of salt if using unsalted butter
- 2/3 cup granulated sugar
- 1 large egg
- 1-2 tablespoons heavy cream, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/3 cup unsweetened cocoa I use Hershey's unsweetened cocoa
- 1 1/2 cups powdered sugar use more of less for desired consistency
- 1-2 tablespoons water use more of less for desired consistency
- 3 drops black food coloring
- 2 drops white food coloring if desired
Instructions
- Preheat the oven to 375°
- Prepare baking sheets with parchment paper if desired.
- In the large bowl of a mixer, add butter and mix until smooth.
- Add in the sugar and beat until smooth and fluffy and the sugar isn't so gritty.
- On low speed add in the egg, heavy cream, and vanilla.
- Add the flour and cocoa and mix on medium until well combined.
- Add a large star piping tip to a piping bag I used a #864 piping tip. Fill the piping bag 1/2 full (don't overfill the bag or it will be hard to pipe the cookie dough).
- You'll start by piping the ears, two short bursts of dough in an open "V" shape. Then you'll add a large swirl on top of the ears.
- Bake at 375° 8-10 minutes. The cookies should feel baked, so they won't be chewy when cooled. Butter cookies often have a slight "snap" to them once completely cooled.
- Allow cookies to cool completely.
- Mix icing and separate it with a very small portion for black and a large portion for white. Use food coloring to achieve the desired colors. I used black and white food coloring.
- Place each color into piping bags, pipe on the ears, eyes, and mouth, then let the icing dry until firm. I kept the design simple, add more detail for the nose if desired.
- Alternatively, you can use white and dark chocolate melted in a piping bag if desired.
Inspiration for how these cookies look came from foodie.yuki on Instagram.