I absolutely love how these cute little treats turn out — soft, chewy, and topped with a rich, homemade buttercream frosting that really steals the show. If you’re after an irresistibly fun and tasty dessert, this Penguin Cookie recipe is about to become your new go-to. Trust me, whether you’re baking for a holiday party or just want to brighten up your afternoon, these penguin-shaped delights bring smiles all around. Keep reading, and I’ll walk you through every step to make sure you nail it perfectly!
Why You’ll Love This Recipe
- Soft, Chewy Texture: I discovered this cookie dough blend yields the perfect balance of tender and chewy every single time.
- Fun and Festive Design: These penguins are not only tasty but absolutely adorable — a big hit with both kids and adults.
- Rich Homemade Buttercream: The frosting is silky smooth and the perfect complement to the cocoa flavors, way better than store-bought.
- Great for Parties and Gifts: Everyone I share these with asks for the recipe, making them a wonderful homemade gift idea.
Ingredients You’ll Need
This Penguin Cookie recipe calls for a great combination of ingredients that come together for a rich chocolate base and luscious frosting. I find that using full-fat cream cheese gives the dough a tender crumb, while the dark cocoa adds a deep, intense chocolate flavor that really pops.
- Unsalted butter (room temperature): Using room temp butter makes it easier to cream with sugar for a smooth cookie dough.
- Full fat cream cheese (room temp): Adds moisture and tenderness to balance the cocoa’s intensity.
- Granulated sugar: Sweetens the dough and helps with that slight crisp edge on cookies.
- Large egg (room temperature): Helps bind the ingredients and adds structure.
- Vanilla extract or vanilla bean paste: Enhances all the chocolatey goodness with a little warmth and depth.
- All-purpose flour: Standard for cookies, provides structure without heaviness.
- Dark or black cocoa powder: Use the best quality you can find for the richest color and flavor.
- Cornstarch: This sneaky ingredient keeps the cookies tender and soft—don’t skip it.
- Fine salt: A pinch heightens all the sweet and chocolate notes.
- Baking powder: Helps the cookies rise just enough for softness.
- Powdered sugar: Key for that ultra-smooth buttercream frosting.
- Heavy whipping cream: Adds silkiness and that dreamy texture to the frosting.
- Coarse sanding sugar: For a little sparkle and crunch on the finished penguins.
- Orange sweetheart or conversation heart candies: These become the adorable penguin “beaks” when halved.
- Round, flat black and pink sprinkles: I actually color white sprinkles black with edible markers to get just the right look for little penguin eyes.
- Parchment paper or silicone mats: Essential for even baking and easy cleanup.
- 3 inch circle cookie cutter: The perfect size base shape for your penguin cookies.
- Large piping bags: Needed to pipe the detailed buttercream shapes and accents later.
Variations
I love giving this Penguin Cookie recipe little personal twists to keep things exciting — feel free to make it your own! You can adjust flavors and decorations, or swap out some ingredients to fit dietary needs or seasonal vibes.
- Chocolate lovers’ boost: I sometimes add mini chocolate chips into the dough for extra bursts of melty goodness.
- Gluten-free option: Swapping all-purpose flour for a 1-to-1 gluten-free blend worked great when I made these for a friend with sensitivities.
- Natural colors: If you want to skip artificial markers, colored sanding sugars and sprinkles in seasonal tones are a fun way to jazz the penguins up.
- Mint or orange twist: Adding a bit of peppermint or orange extract into the buttercream gives a festive flavor I adore around holidays.
How to Make Penguin Cookie recipe
Step 1: Cream Butter, Cream Cheese, and Sugar
Start by beating together your room temperature unsalted butter, full fat cream cheese, and granulated sugar. I like to use a stand mixer with the paddle attachment here—just beat everything until it’s light and fluffy, which takes about 2–3 minutes. This step is crucial because it creates that melt-in-your-mouth texture I adore. Make sure your butter and cream cheese are truly soft to avoid lumps!
Step 2: Add Egg and Vanilla
Next, beat in the large egg and vanilla extract or vanilla bean paste until completely combined. These add moisture and that warm, comforting aroma we all love in cookies. If your mixing slows down or starts to look separated, don’t worry—that’s perfectly normal with cream cheese dough.
Step 3: Combine Dry Ingredients and Mix Into Wet
In a separate bowl, sift together the all-purpose flour, dark cocoa powder, cornstarch, fine salt, and baking powder. Sifting helps avoid clumps, especially with cocoa powder, which can be stubborn. Gradually add the dry mix into the wet ingredients and stir until just combined. Don’t overmix here—you want tender cookies, not chewy tough ones!
Step 4: Chill Your Dough
Transfer your dough to a bowl, cover tightly with plastic wrap, and pop it in the fridge for at least an hour. This chilling makes the dough easier to roll and shape, and it helps your cookies keep their cute penguin form without spreading too much during baking.
Step 5: Cut Out Circles and Bake
On a parchment-lined baking sheet, roll your chilled dough to about 1/4 inch thickness, then use your 3-inch circle cookie cutter to cut out perfect little bases. Arrange the circles with some space between them, bake at 350°F (175°C) for about 13 minutes until the edges are set but cookies are still soft. Let them cool fully before decorating.
Step 6: Make the Cocoa Buttercream Frosting
This step is where your penguins really come to life! Beat together butter, vanilla, salt, powdered sugar, heavy cream, cocoa powder, and additional heavy cream until silky smooth and fluffy. You can adjust the cream quantity to reach just the right piping consistency. Divide the frosting if you want to color portions pink or black for the eyes and belly.
Step 7: Decorate Your Penguins
Using two piping bags, pipe the white or pink belly and the black body outline onto the cookies. Place half conversation hearts as the orange beak, and dot the eyes with your black sprinkles. This part is so fun—take your time and enjoy the process. I found marking the sprinkles black with an edible pen gives a perfect uniform eye color.
Pro Tips for Making Penguin Cookie recipe
- Room Temperature Ingredients: I learned that warm butter, cream cheese, and eggs blend more smoothly, giving you a luscious dough perfect for rolling.
- Chill the Dough Well: Chilling your dough for at least one hour prevents spreading so your penguins keep their shape beautifully.
- Use Parchment or Silicone Mats: These prevent sticking and make cleanup so much easier — trust me, it saves headaches.
- Piping Bag Control: Practice your frosting strokes on parchment before decorating cookies; it builds confidence for crisp, clean penguin designs.
How to Serve Penguin Cookie recipe
Garnishes
I usually add just a sprinkle of sanding sugar over the top of the cookies — it adds the slightest crunchy sweetness that contrasts nicely with the creamy frosting. Sometimes I toss a few more conversation hearts nearby for a playful touch on the platter.
Side Dishes
These penguin cookies are rich enough to be a sweet finale, but they pair wonderfully with a cup of hot cocoa or a scoop of vanilla ice cream if you’re in the mood for indulgence. I also love serving them alongside simple fruit slices for a balanced and festive snack tray.
Creative Ways to Present
One of my favorite ways to present these penguin cookies is on a platter dusted lightly with cocoa powder to mimic a snowy ground. If it’s wintertime, I’ve arranged them nestled in a bowl of fresh cranberries for a pop of color that guests adore. For kids’ parties, placing them upright on sticks like lollipops is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover Penguin Cookies in an airtight container at room temperature for up to 4 days. To keep the frosting from getting sticky, I separate layers with parchment paper. This way, the cookies stay soft and the buttercream stays fresh without melting into a mess.
Freezing
If you want to freeze these beauties, wrap each cookie individually in plastic wrap and place them in an airtight container or zip-top bag. I froze them once for a big gathering, and after thawing in the fridge overnight, they were just as tasty as fresh. Just be careful not to freeze after frosting to avoid damage.
Reheating
Since these are soft cookies with frosting, I usually enjoy leftovers as-is, but if you want to warm them slightly, I pop them in the microwave for 5–10 seconds—just enough to soften without melting the frosting. It’s a little treat that feels freshly baked all over again.
FAQs
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Can I use regular cocoa powder instead of black cocoa for this Penguin Cookie recipe?
Yes, you can use regular dark cocoa powder, but your cookies will be lighter in color and slightly less intense in chocolate flavor. Black cocoa gives a rich, almost black color perfect for the penguin look, so it’s worth grabbing if you want the signature appearance.
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Do I have to color the white sprinkles black for the eyes?
I find coloring white sprinkles with an edible marker gives the best realistic look, but if you don’t have one, you can buy black sprinkles ready-made or use small chocolate chips as an alternative. Either way, your penguins will still be charming!
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Can I make the cookie dough ahead of time?
Absolutely! The dough can be prepared and chilled for up to 24 hours before baking. This actually helps the flavors develop and makes it easier to roll out when ready.
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Is this Penguin Cookie recipe suitable for beginners?
Definitely. While the decoration step takes a bit of practice, the cookie dough itself is straightforward. Plus, I’ve included lots of tips above to help you get professional-looking results even if you’re new to baking.
Final Thoughts
I hope you’ll give this Penguin Cookie recipe a try soon — I promise it’s both fun and rewarding to bake. Every time I make these, I get excited seeing how adorable they turn out, and it’s such a treat to share the cozy chocolate flavor with people I care about. It’s one of those recipes that’s both a conversation starter and a comfort food all rolled into one. So grab your mixing bowls, turn on some good music, and make some penguin magic in your kitchen!
Print
Penguin Cookie recipe
- Prep Time: 20 min
- Cook Time: 13 min
- Total Time: 1 hr 33 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These charming Penguin Cookies feature a soft and chewy texture, made with rich cocoa and all-purpose flour, and are topped with a luscious homemade chocolate buttercream frosting. Perfect for festive gatherings or a fun baking project, these cookies combine classic flavors with whimsical decoration using colorful candies and sprinkles to create adorable penguin faces.
Ingredients
Cookie Dough
- 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)
Frosting
- 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)
Decorations
- 1 cup coarse sanding sugar
- 48 orange sweetheart or conversation heart candies – cut in half
- Round, flat, black sprinkles – white sprinkles colored black with an edible marker
- 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
- Prepare the Cookie Dough: In a large mixing bowl, cream together the unsalted butter and cream cheese until smooth and fluffy. Gradually add the granulated sugar and continue beating until light and creamy. Add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, fine salt, and baking powder. Slowly add the dry mixture to the wet ingredients, mixing just until incorporated to form a soft dough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to firm up, making it easier to roll and cut.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Using a 3-inch circle cookie cutter, cut out shapes and place them evenly spaced on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for approximately 13 minutes until set but still soft to the touch. Remove from oven and cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixed with fine salt, and beat until smooth. Add vanilla extract and 1/4 cup heavy whipping cream; beat until fluffy.
- Add Cocoa and Adjust Consistency: Mix in 1/3 cup dark cocoa powder into the buttercream, adding 2 tablespoons heavy cream as needed, to achieve a spreadable, fluffy chocolate frosting.
- Assemble and Decorate Penguins: Transfer the frosting into two large piping bags. Use coarse sanding sugar to create a snowy base on the cookies. Decorate each cookie as a penguin face using the halved orange candies for beaks, black sprinkles for eyes, and pink sprinkles for cheeks, piping the chocolate buttercream to form the body and wings.
- Final Touches and Serving: Allow the decorated cookies to set at room temperature for 30 minutes before serving, allowing the frosting to firm up slightly for easier handling and better presentation.
Notes
- These adorable penguin cookies bake up soft and chewy and are decorated with the most delicious homemade buttercream frosting.
- For best results, use full fat cream cheese and butter at room temperature for smooth mixing.
- You can customize the decorations with different candies or sprinkles to create unique penguin expressions.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep frosting firm longer.
- If desired, cookies can be frozen after baking and thawed before decorating.
Nutrition
- Serving Size: 1 cookie
- Calories: 356 kcal
- Sugar: 30 g
- Sodium: 136 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 52 mg
