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
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 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
