These chocolate Viennese cookies are tender, buttery, and lightly crisp at the edges, with a delicate crumb that melts as you eat them. Piped and baked until just set, they’re finished simply and feel classic, elegant, and unfussy.

This recipe is part of my 12 Days of Cookies series, a holiday baking collection focused on timeless cookies with thoughtful updates.

Watch the process


chocolate viennese cookies

ingredients


  • 1/2 cup (113g) unsalted butter, softened
  • 6 tbsp (42g) confectioner's sugar
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 3 tbsp whole milk or heavy cream
  • 2 oz dark chocolate, melted
  • 1 tsp vegetable oil (or any neutral oil)


directions


  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper or silicone baking mat.
  2. In a medium bowl, sift together the flour, cocoa powder, cornstarch and salt. Set aside.
  3. In a large bowl, beat together sugar and butter until light and soft. Beat in vanilla extract, then the flour mixture. Add milk and beat until smooth.
  4. Place dough into a piping bag with a large star nozzle. Pipe s-shaped or circle shapes onto prepared baking sheet. Bake for 10 minutes or until cookies are just set. Let cool completely.
  5. When cookies have cooled, melt chocolate in a microwave-safe bowl until melted. Add oil and stir until fully incorporated.
  6. Dip cookies in chocolate, then return to baking sheet for chocolate to set.

Notes


  • A sturdy piping bag and tip help keep the shapes clean.
  • Avoid overbaking to preserve the cookies’ tender texture.
  • Store in an airtight container at room temperature for 3-5 days.

f you make this recipe, I’d love to see it. Tag @EggsFlourMilk or leave a note below.