If you love treats that are as playful as they are delicious, then you’re going to fall head over heels for my Penguin Cookie Sandwiches with Black Cocoa Recipe. These cuties aren’t just cookies—they’re little edible works of art that are soft, rich, and irresistibly creamy. I first made them for a holiday party, and they instantly stole the show. Stick around, and I’ll walk you through exactly how to bake and decorate these charming penguin cookie sandwiches that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Fun and Festive: These cookies double as adorable penguins—perfect for holiday parties or anytime you want a whimsical treat.
- Rich Black Cocoa Flavor: The dark cocoa in the cookie dough and frosting gives a deep chocolate taste that’s both intense and smooth.
- Soft & Chewy Texture: I adore how these come out tender but not crumbly, making every bite melt in your mouth.
- Creative Decorating: The detailed toppings like sanding sugar and tiny candy accents make this more than just a cookie—it’s a small project that’s ridiculously satisfying.
Ingredients You’ll Need
Getting these cookies right comes down to using quality ingredients that balance richness with structure. The combination of butter and cream cheese keeps the cookies tender, while black cocoa powder gives them that signature dark color and chocolate depth.
- Unsalted butter: Room temperature butter blends smoothly with cream cheese for cookie tenderness.
- Full fat cream cheese: Adds moisture and a slight tang that enhances the chocolate flavor.
- Granulated sugar: Sweetens and helps create that soft crumb texture.
- Large egg: Acts as a binder, making sure the dough holds together.
- Vanilla extract or vanilla bean paste: Elevates flavor with warm, sweet notes.
- All-purpose flour: The base of the cookie that provides structure.
- Dark or black cocoa powder: The star ingredient for that signature black color and deep chocolate flavor.
- Cornstarch: Makes the cookies soft and tender, preventing toughness.
- Fine salt: Balances sweetness and heightens chocolate notes.
- Baking powder: Gives cookies a gentle lift without puffing them up too much.
- Powdered sugar: Essential for creamy, smooth buttercream frosting.
- Heavy whipping cream: Adds silkiness to the frosting texture.
- Coarse sanding sugar: For that glimmering snow-like effect on your penguins’ bellies.
- Orange sweetheart or conversation heart candies: The cutest touch to form penguin beaks and cheeks.
- Round, flat black and pink sprinkles: Bring your penguins’ eyes and rosy cheeks to life. Pro tip: color white sprinkles black with an edible marker for customizing.
- Parchment paper or silicone baking mat: Prevents sticking and ensures even baking.
- 3 inch circle cookie cutter: Perfect for crafting uniform penguin shapes.
- Large piping bags: Make frosting application neat and easy.
Variations
I love making these penguin cookie sandwiches exactly as written, but you can absolutely switch things up to suit your tastes or special occasions. Play around and make the recipe your own!
- Gluten-Free Version: I once experimented with a 1-to-1 gluten-free flour blend, and while the texture was slightly denser, the penguins still turned out adorable and delicious!
- Mint Chocolate Flavor: Adding a small amount of peppermint extract to the frosting gives these cookies a refreshing holiday vibe.
- Colorful Sprinkles: For birthdays, I swap out black and pink sprinkles for bright, multi-colored ones to make the penguins extra festive.
- Vegan Adaptation: I’ve tried substituting the butter and cream cheese with vegan alternatives – results are tasty but expect a slightly different texture.
How to Make Penguin Cookie Sandwiches with Black Cocoa Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together your unsalted butter and full-fat cream cheese until the mixture is smooth and fluffy. This step is key for the tender crumb I adore in these cookies. Then, add your granulated sugar and beat until it’s light and well combined. Don’t rush; properly creamed butter and sugar make all the difference in texture.
Next, beat in your egg and vanilla extract, making sure everything is evenly mixed. Then, whisk together your dry ingredients—flour, black cocoa powder, cornstarch, salt, and baking powder—in a separate bowl, and gradually add this to the wet mixture. The dough will be somewhat thick and sticky, which is perfect. Wrap it in plastic wrap and chill for at least an hour — this makes it easier to handle and prevents spreading during baking.
Step 2: Cut and Bake the Cookies
Once chilled, roll out your dough about 1/4 inch thick between two sheets of parchment paper. This trick keeps your dough from sticking and makes an even thickness super easy. Use the 3 inch circle cookie cutter to cut out your penguin shapes, and place them about 2 inches apart on parchment-lined baking trays.
Bake at 350°F (175°C) for 13 minutes. Be careful not to overbake—you want them soft in the center with just a touch of firmness at the edges. Once out of the oven, let cookies cool completely on wire racks before frosting.
Step 3: Make the Black Cocoa Buttercream Frosting
This frosting is where the magic really happens. Beat room temperature butter until creamy and then gradually add powdered sugar, a pinch of salt, vanilla extract, black cocoa powder (added later), and heavy cream. I recommend adding the black cocoa powder in stages—this helps you get the perfect color without drying out the frosting.
Once the base frosting is smooth, separate a bit to create your “belly” with coarse sanding sugar for that frosted effect on your penguins. You’ll use the piping bags to decorate carefully—using black and pink sprinkles for eyes and rosy cheeks, and halved orange candies for those cute beaks.
Step 4: Assemble Your Penguin Cookie Sandwiches
Spread or pipe a generous dollop of frosting onto the underside of one cookie, then gently press another cookie on top to create a sandwich. Don’t press too hard—you want to keep the frosting visible around the edges, just like a real sandwich cookie! Finally, add your decorative touches with sanding sugar, candies, and sprinkles before the frosting sets. It’s so rewarding to see these personalities come to life!
Pro Tips for Making Penguin Cookie Sandwiches with Black Cocoa Recipe
- Chill the Dough Well: I learned early on that chilling for at least an hour prevents spreading and keeps those cute penguin shapes intact.
- Use an Edible Marker: Coloring white sprinkles black with an edible marker was a game changer for perfect penguin eyes—try it, it’s so easy!
- Don’t Overbake: These cookies are best super soft, so keep a close eye and take them out as soon as the edges set.
- Pipe Your Frosting: Using piping bags rather than just spreading keeps the detailing clean and professional looking.
How to Serve Penguin Cookie Sandwiches with Black Cocoa Recipe
Garnishes
I love dusting a few penguins with extra coarse sanding sugar for a frosty look that mimics a chilly winter day. Sometimes I add tiny edible glitter or shimmer dust right before serving—just a little sparkle to make them festive and fun. It’s simple but oh so charming!
Side Dishes
These Penguin Cookie Sandwiches pair perfectly with a glass of cold milk (classic, right?) or a warm cup of spiced hot chocolate. At holiday parties, I serve them alongside peppermint bark and mini marshmallow cups to keep that winter wonderland vibe going strong.
Creative Ways to Present
I’ve wrapped individual penguin cookie sandwiches in clear cellophane tied with a festive ribbon for party favors. You can also arrange them on a platter surrounded by pine sprigs or fake snow for a winter-themed display. For birthdays, adding personalized name tags with edible markers on fondant circles makes each penguin feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Penguin Cookie Sandwiches in an airtight container in the refrigerator to keep the frosting fresh. They stay nice and soft for up to 5 days, though honestly, they rarely last that long in my house!
Freezing
If you want to freeze these for later, I recommend assembling the sandwiches but skipping the decorating. Wrap each sandwich tightly in plastic wrap and freeze in a sealed container. When you’re ready, thaw at room temperature and then add your final decorative touches. This keeps everything looking fresh.
Reheating
Since these are cookies, you don’t really need to “reheat” them. But if you want to soften chilled cookies, leave them out at room temperature for 30 minutes before serving. This lets the buttercream soften and the flavors brighten without melting the decorations.
FAQs
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What’s black cocoa and why use it in Penguin Cookie Sandwiches with Black Cocoa Recipe?
Black cocoa powder is a super-dark, Dutch-processed cocoa with a rich color and subtle flavor difference from regular cocoa powder. It gives the cookies a striking dark color that’s perfect for mimicking penguin feathers and enriching the chocolate taste.
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Can I use regular cocoa powder instead of black cocoa?
You can, but expect the cookies to be lighter in color and slightly less intense in flavor. The signature “black” look won’t be as dramatic, but the cookies will still taste great.
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How long do Penguin Cookie Sandwiches with Black Cocoa Recipe last?
Stored properly in an airtight container in the fridge, they last up to 5 days. The frosting keeps well but is best enjoyed fresh for the creamiest texture.
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Do I need special tools for decorating these cookies?
You don’t need much beyond piping bags and a 3-inch circle cutter. Coloring white sprinkles with an edible marker is a fun trick but optional. Simple candy decorations like conversation hearts add charm without making this complicated.
Final Thoughts
These Penguin Cookie Sandwiches with Black Cocoa Recipe hold a special place in my heart, not just because of their taste, but because of the joy they bring when shared. They’re perfect for making memories with friends and family while enjoying a labor of love in the kitchen. I promise, once you try this recipe, you’ll find yourself baking up penguin batches for every occasion. So grab your baking gear and start creating the most delightful cookie sandwiches you’ve ever tasted—you’re going to love every bite!
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Penguin Cookie Sandwiches with Black Cocoa Recipe
- Prep Time: 20 min
- Cook Time: 13 min
- Total Time: 123 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These charming Penguin Cookies are soft, chewy, and beautifully decorated with a rich homemade buttercream frosting. Perfect for festive occasions, their dark cocoa cookie base pairs perfectly with the smooth, creamy frosting, making each bite a delightful treat.
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 temp (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)
Buttercream 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 (color white sprinkles black with 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 Dough: In a large bowl, cream together the unsalted butter and cream cheese until smooth. Add the granulated sugar and beat until light and fluffy. Incorporate the egg and vanilla extract, mixing thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, dark cocoa powder, cornstarch, fine salt, and baking powder to ensure they are evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined forming a smooth cookie dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour to make it easier to handle for rolling and cutting.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll out the chilled dough between parchment paper or silicone mat to about 1/4 inch thickness. Use the 3-inch circle cookie cutter to cut out shapes and place them evenly spaced on lined baking trays.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 13 minutes until the edges are set but centers remain soft. Allow cookies to cool completely on wire racks before decorating.
- Prepare the Buttercream: Beat together the unsalted butter, vanilla extract, fine salt, and powdered sugar until creamy and well mixed. Slowly add the 1/4 cup heavy whipping cream while continuing to beat. In a separate small bowl, mix the additional cocoa powder and 2 tablespoons of heavy cream until smooth to create a chocolate buttercream. Divide the frosting into two piping bags for decoration.
- Decorate the Penguins: Use one piping bag with chocolate buttercream to outline and fill the bodies of the penguin cookies. Use the other piping bag with plain buttercream for the penguin’s belly section. Press the halved orange candies on for feet and beaks, and add the black and pink round sprinkles for eyes and cheeks.
- Final Touches: Sprinkle coarse sanding sugar around the cookies for an icy sparkle effect. Allow the frosting to set slightly before storing.
Notes
- These cookies bake up soft and chewy, ideal for decorating with buttercream.
- Using room temperature ingredients helps achieve a smooth, creamy dough and frosting.
- Coloring the white sprinkles black with an edible marker adds a cute detail to the penguin’s eyes.
- Chilling the dough is essential for easier rolling and better cookie shape retention during baking.
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
