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Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Divide the cookie dough base into two equal portions. Leave one portion as is for the vanilla cookies.

To the second portion of dough, add the sifted unsweetened cocoa powder. Mix until the cocoa is fully incorporated and the dough is uniformly chocolate-colored.

Prepare your piping bags: Fill one piping bag with the vanilla dough. Fill a second piping bag with the chocolate dough. For the swirled cookies, place both vanilla and chocolate doughs side-by-side into a third piping bag (or a single large bag fitted with a coupler and two smaller bags inside). Snip a small hole (about 1/4 inch) at the tip of each bag.

Pipe small, button-sized dollops (about 1/2 inch in diameter) of vanilla dough onto the prepared baking sheets, leaving about 1 inch between each cookie. Repeat with the chocolate dough. For the swirled cookies, pipe dollops of the combined dough.

Gently press down on the center of each piped dough mound with a clean fingertip or the back of a small, lightly floured spoon to flatten them slightly into uniform button shapes.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft when removed from the oven.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.


Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Divide the cookie dough base into two equal portions. Leave one portion as is for the vanilla cookies.

To the second portion of dough, add the sifted unsweetened cocoa powder. Mix until the cocoa is fully incorporated and the dough is uniformly chocolate-colored.

Prepare your piping bags: Fill one piping bag with the vanilla dough. Fill a second piping bag with the chocolate dough. For the swirled cookies, place both vanilla and chocolate doughs side-by-side into a third piping bag (or a single large bag fitted with a coupler and two smaller bags inside). Snip a small hole (about 1/4 inch) at the tip of each bag.

Pipe small, button-sized dollops (about 1/2 inch in diameter) of vanilla dough onto the prepared baking sheets, leaving about 1 inch between each cookie. Repeat with the chocolate dough. For the swirled cookies, pipe dollops of the combined dough.

Gently press down on the center of each piped dough mound with a clean fingertip or the back of a small, lightly floured spoon to flatten them slightly into uniform button shapes.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft when removed from the oven.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.
