Description
Chocolate Penguin Cookies are charming, soft, and chewy cookies made with rich chocolate dough and decorated to resemble adorable penguins.
Ingredients
Scale
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
- 1/2 cup or 4 oz. full fat cream cheese, room temperature (113g)
- 1 1/2 cups granulated sugar (300g)
- 1 large egg, room temperature (56g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 2 1/2 cups all-purpose flour (310g)
- 2/3 cup dark or black cocoa powder (65g)
- 1 Tbsp cornstarch (8g)
- 1 tsp fine salt (6g)
- 1/2 tsp baking powder (2g)
- 1 cup unsalted butter, room temperature (226g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1/2 tsp fine salt (3g)
- 3 1/2 cups powdered sugar (454g or 1 lb. box)
- 1/4 cup heavy whipping cream, room temperature (60g)
- 1/3 cup dark or black cocoa powder – to be added later (33g)
- 2 Tbsp heavy cream – to be added later (30g)
- 1 cup coarse sanding sugar
- 48 orange sweetheart or conversation heart candies – cut in half
- Round, flat, black sprinkles
- Round, flat, pink sprinkles
- Parchment paper or silicone baking mat
- Large baking sheets/cookie trays
- 3 inch circle cookie cutter
- 2 large piping bags
Instructions
- Cream together the unsalted butter and cream cheese until smooth. Gradually add granulated sugar and beat until combined. Beat in the egg and vanilla extract.
- Sift together flour, cocoa powder, cornstarch, salt, and baking powder in a separate bowl. Incorporate dry ingredients into wet mixture until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out chilled dough to 1/4 inch thickness. Cut out rounds with a 3-inch cookie cutter and place on baking sheets.
- Bake for 13 minutes until edges are set but centers remain soft. Cool cookies completely on trays.
- Beat softened unsalted butter until creamy. Add vanilla and salt. Gradually mix in powdered sugar, then add heavy cream until smooth. Divide frosting and mix cocoa powder into one portion.
- Transfer frosting into piping bags. Sprinkle sanding sugar on cookies. Pipe buttercream to form penguin features.
- Use candy halves for beaks or feet, black sprinkles for eyes, and pink sprinkles for cheeks.
- Allow cookies to set at room temperature or refrigerate briefly before serving.
Notes
- Ensure the dough is chilled to prevent cookies from spreading.
- Use an edible marker to color white sprinkles black if needed.
- Store cookies in an airtight container.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 356
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg