If you’re ready to fall in love with a cookie that’s rich, buttery, and a little bit elegant, you’re going to adore this Chocolate Butter Cookies with Candied Cherry Embellishments Recipe. These cookies perfectly balance deep chocolate flavor with a melt-in-your-mouth texture, while the bright red candied cherries on top add a delightful pop of color and sweet tartness. Whether you’re baking for a special occasion or simply treating yourself to an irresistible homemade delight, this recipe promises both comfort and sophistication in every bite.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you because each one plays a crucial role in creating the perfect texture, flavor, and look of these cookies. From the rich butter that ensures a tender crumb to the espresso powder that deepens the chocolate notes, every component is thoughtfully chosen.
- 1 cup Butter (unsalted and at room temperature): This is the foundation of your cookie’s tender texture and rich flavor.
- 1 and ¼ cups Confectioners’ sugar: Helps achieve a delicate sweetness and adds to the cookie’s light crumb.
- 1 large Egg: Binds everything together while adding moisture.
- 2 teaspoons Pure vanilla extract: Adds warmth and depth to the flavor profile.
- 2 cups All-purpose flour: Provides structure and the classic cookie chewiness.
- ⅓ cup Unsweetened cocoa powder (Dutch processed or natural): The star ingredient for that perfect chocolate hit.
- ⅛ teaspoon Salt: Balances sweetness and enhances all the flavors.
- 1 teaspoon Espresso Powder: Amplifies the chocolate flavor without any coffee bitterness.
- 2 tablespoons Milk: Keeps the dough creamy and pipeable, just the right softness.
- 16 whole Candied Cherries: These provide the cherry embellishments that make the cookies pop with color and sweetness.
How to Make Chocolate Butter Cookies with Candied Cherry Embellishments Recipe
Step 1: Prepare Your Space and Tools
Before you start, clear some space in your refrigerator and freezer for chilling your dough and trays. Line one or two cookie trays with parchment paper and set them aside. This step makes your baking process smoother and ensures your cookies bake evenly.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer, beat your room-temperature butter with the confectioners’ sugar on medium-high speed. Keep at it for 3 to 4 minutes until the mix is incredibly light and fluffy. This creaming is what gives your cookies that tender, melt-in-your-mouth texture.
Step 3: Add Egg and Vanilla
Next, add the egg and vanilla extract to the butter mixture. Beat on high speed for about a minute. Don’t forget to scrape down the bowl sides as needed to ensure everything is fully incorporated – this step guarantees a smooth, even dough.
Step 4: Combine Dry Ingredients with Wet
With your mixer on low, slowly add the sifted flour, salt, and cocoa powder. Once everything starts to come together, turn the mixer back to medium-high and beat until your dough forms. In a small bowl, mix the espresso powder with warm milk, then pour this into the dough. The espresso is a secret weapon here—boosting the chocolate flavor to the next level.
Step 5: Check Your Dough Consistency
Your dough should feel creamy yet firm enough to pipe. Test by putting a few tablespoons of dough into a piping bag fitted with a large tip and see if it squeezes out easily. If it’s too stiff, add a bit more milk—just half a tablespoon at a time—because too much liquid will ruin that perfect texture.
Step 6: Pipe the Cookies
As you start piping, the dough might be a little stubborn. Don’t worry! It will warm up in your hands and become easier to pipe as you go. Pipe your cookies onto the parchment-lined trays, leaving enough space between them for spreading.
Step 7: Chill Thoroughly
Pop your piped cookie trays into the refrigerator for about 20 to 25 minutes. Then transfer the cookies to the freezer for extra firmness. This chilling process helps your cookies keep their shape while baking, which is key for that perfectly crisp edge combined with a tender center.
Step 8: Bake to Perfection
Preheat your oven to 350°F (177°C). Bake the cookies for 12 to 14 minutes, depending on size, until the edges look set. Smaller cookies will bake closer to 12 minutes. This timing gives you cookies with crisp edges and a delectable soft middle.
Step 9: Add the Final Flourish
Once baked, let the cookies cool for a few minutes on the tray, then transfer them to a wire rack. While they’re still warm, gently press halved candied cherries onto each cookie. This finishing touch isn’t just beautiful—it adds a burst of fruity sweetness in every bite.
How to Serve Chocolate Butter Cookies with Candied Cherry Embellishments Recipe
Garnishes
Sometimes, all these cookies need is a light dusting of extra confectioners’ sugar or a drizzle of melted white chocolate across the top. This elevates their look and flavor without taking away from their original charm.
Side Dishes
Serve these fabulous cookies alongside a cup of coffee or a glass of cold milk to complement their rich flavor. For a grown-up twist, pair them with a smooth red wine or a sweet dessert liqueur. The cherries also make them an excellent partner to vanilla ice cream.
Creative Ways to Present
Try stacking these cookies as stunning dessert towers or arranging them on a festive platter surrounded by fresh cherries and mint sprigs. Packaging them in a pretty tin or cellophane bag tied with a ribbon also makes for delightful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to a week. This keeps them fresh while maintaining their tender texture and chocolate intensity.
Freezing
If you want to save these treasures for later, freezing is your friend. Place baked and completely cooled cookies in a single layer on a baking sheet, freeze for a couple of hours, then transfer them to a freezer-safe container. They’ll keep well for up to three months.
Reheating
To warm up your cookies, a brief 10-15 second zap in the microwave or a few minutes in a low oven will revive their softness and release that heavenly chocolate aroma all over again.
FAQs
Can I substitute the butter with margarine or oil?
Butter is essential here because it provides both flavor and the right texture. Margarine or oil won’t give the same richness or the delicate crumb you want in these cookies, so it’s best to stick with butter.
What type of cocoa powder works best?
You can use either Dutch processed or natural unsweetened cocoa powder. Dutch processed will give a smoother, mellower chocolate flavor while natural cocoa adds a bit more acidity. Both work wonderfully in this recipe.
Can I use fresh cherries instead of candied cherries?
Fresh cherries have too much moisture which can affect the cookie texture and baking process. Candied cherries are ideal because they add sweetness and a chewy texture without extra moisture.
Is the espresso powder essential?
While it might sound surprising, espresso powder is a game-changer. It enhances the richness of the chocolate without any coffee taste. If you don’t have it, you can omit it, but expect a slightly less intense chocolate flavor.
How do I prevent cookies from sticking to the piping bag?
To avoid sticking, make sure your dough is cold but not too stiff, and occasionally rub a little butter or oil inside the piping bag before filling it. This helps the dough slide out smoothly for clean shapes.
Final Thoughts
I genuinely hope this Chocolate Butter Cookies with Candied Cherry Embellishments Recipe inspires you to roll up your sleeves and treat yourself to some incredible homemade delights. There’s something so satisfying about a cookie that marries rich chocolate with lush cherries, all wrapped up in a buttery, tender bite. Once you try these, they’ll quickly become your go-to recipe for celebrations, gifting, or just cozy evenings. Happy baking, my friend!
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Chocolate Butter Cookies with Candied Cherry Embellishments Recipe
- Total Time: 44 minutes
- Yield: 32 servings
Description
These Chocolate Butter Cookies are rich, fudgy, and irresistibly smooth, combining the deep flavor of cocoa and espresso powder with the buttery texture of classic cookies. Perfect for chocolate lovers, these cookies are piped for an elegant look and finished with a bright candied cherry on top, making them an ideal treat for holidays or special occasions.
Ingredients
Cookie Dough
- 1 Cup Butter (unsalted and at room temperature)
- 1 and ¼ Cups Confectioners’ sugar
- 1 large Egg
- 2 teaspoons Pure vanilla extract
- 2 cups All purpose flour
- ⅓ cup Unsweetened cocoa powder (dutch processed or natural both work)
- ⅛ teaspoon Salt
- 1 teaspoon Espresso Powder
- 2 Tablespoons Milk
Topping
- 16 whole Candied Cherries
Instructions
- Prepare for chilling: Make sure you have enough space in your refrigerator for one baking tray and freezer before making the dough and piping the cookies. These cookies require chilling before baking. Avoid chilling the dough before piping as it will become too stiff to pipe easily. Line one or two cookie trays with parchment paper and set aside.
- Cream butter and sugar: In the bowl of a stand mixer, beat the unsalted room temperature butter and confectioners’ sugar together on medium-high speed for about 3-4 minutes until the mixture is very light and fluffy.
- Add egg and vanilla: Add the large egg and pure vanilla extract to the creamed mixture. Beat for about a minute on high speed. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add dry ingredients: Lower the mixer to low speed and slowly add the sifted all-purpose flour, salt, and unsweetened cocoa powder. Once combined, increase speed to medium-high and beat until the dough just comes together.
- Incorporate espresso milk mixture: Mix the espresso powder with warm milk until fully dissolved. Pour this mixture into the dough and blend evenly. The dough should be creamy but not too soft or runny. Be cautious not to add too much milk.
- Test dough for piping: Spoon a few tablespoons of dough into a piping bag fitted with a large piping tip and test if it pipes easily. If it pipes well, continue filling the bag and piping cookies. If the dough is too stiff to pipe, add about half a tablespoon more milk and mix gently.
- Adjust consistency carefully: The dough may feel stiff initially, making the first few cookies hard to pipe. As the dough warms slightly with your hands, it will become easier to pipe. Avoid adding too much milk to prevent runny dough.
- Chill piped cookies: Refrigerate the piped cookies for 20-25 minutes so they firm up. After this, use a spatula to transfer them to a larger plate and chill them in the freezer briefly to make them extra firm. Then, transfer back to the parchment-lined cookie trays, spacing the cookies to allow for spreading.
- Bake the cookies: While the cookies chill, preheat the oven to 350°F (177°C). Bake the cookies for 12-14 minutes until edges appear set. Smaller cookies will bake closer to 12 minutes.
- Cool and garnish: After baking, cool the cookies on the tray for 4-5 minutes, then transfer them to a wire rack to cool completely. While still warm, press candied cherry halves onto the top of each cookie to finish.
Notes
- Do not chill the dough before piping, as it becomes too stiff to pipe correctly.
- The espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Adding milk gradually is key to maintaining optimal dough consistency for piping.
- Spacing cookies adequately on the tray is important to prevent them from sticking together as they bake and spread.
- Piping bags fitted with large tips create an attractive, uniform cookie shape.
- Storing these cookies in an airtight container preserves their freshness for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
