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
Scale
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
