Chocolate Butter Cookies
Tender chocolate butter cookies piped into adorable teddy bear shapes
Servings: 36 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.