Penguin Cookies

4.99 from 53 ratings

These adorable penguin cookies bake up soft and chewy and are decorated with the most delicious homemade buttercream frosting.

Prep Time20

Cook Time13

Additional Time1 30

Total Time2 3

Course: Cookies

Cuisine: American

Servings: 24

Calories: 356kcal

Author: Chelsey White

Ingredients

Chocolate Cream Cheese Cookies

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 for Cookies

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

Additional Supplies

Instructions

Dark Chocolate Cream Cheese Cookies

In a large bowl or the bowl of a stand mixer, beat 3/4 cup butter and 1/2 cup cream cheese on medium speed with a hand mixer or whisk attachment until smooth.
Next, add in 1 1/2 cups granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color. Add in 1 egg and 2 tsp vanilla extract. Mix on a medium speed until incorporated.
In a separate bowl, whisk together 2 1/2 cups flour, 2/3 cup dark or black cocoa powder, 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp baking powder.
Add the flour mixture into the butter mixture and mix on a low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula to make sure everything is properly combined.
At this point, the dough should still be pretty sticky. Divide the dough in half and wrap each portion of dough in plastic wrap. I like to flatten the dough out into a rectangle that's about 1/2 inch tall to make it easier to roll out once it's chilled.
Chill the dough in the fridge for about 2 hours, in the freezer for 30 minutes, or in the fridge overnight. If you chill the dough overnight, let it sit out at room temperature for about 10 minutes before trying to roll it out. This will make it easier to roll out!
Turn on the oven to 350 F / 175 C for about 30 minutes before you plan to roll out the dough, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
Take one piece of dough out of the fridge, leaving the other in there to continue to chill. Unwrap the cookie dough and lay the plastic wrap out flat on your counter. We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to cut out the cookies. Dust both sides of the cookie dough and your rolling pin with flour.
Roll the chilled dough to be 1/3 inch thick and cut out 3-inch circles with a flour-dusted cookie cutter. If you don't have a circle cutter that size, use a round glass that's similar in size. Use a kitchen brush to brush any excess flour off the cookies and place them on the prepared baking sheets. The cookies don't spread much as they bake, so you can place them about 1 inch apart.
Chill the cut-out cookies one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.
Bake one sheet of cookies at a time. Bake for 12-14 minutes on the middle rack of your oven (bake time can vary based on the size of the cookies). Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
While the first batch bakes and cools, knead together the cookie dough scraps and rewrap them in plastic wrap. Pop them back in the fridge to chill.
Pull out the 2nd chilled portion of dough and repeat steps 8-12. Then repeat with the chilled dough scraps.

Buttercream Frosting

Beat 1 cup of butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
Mix in 1 Tbsp of vanilla extract and 1/2 tsp of salt on a low speed.
Gradually mix in 3 1/2 powdered sugar and 1/4 cup of heavy cream. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
Scoop one-third (about 1 cup) of the frosting in a large piping bag fitted with a large round tip (like an Ateco 806). Seal the top with a rubber band or clip, and set aside. If you don't have that type of piping tip, you can just cut a 1/2-inch opening at the base of the piping bag.
Add 1/3 cup of dark or black cocoa powder and an additional 2 Tbsp of heavy cream to the remaining buttercream. Mix until combined and smooth. Place the chocolate frosting in a large piping bag fitted with a large round tip (like an Ateco 806). Seal the top with a rubber band or clip, and set aside.

Decorating These Penguin Cookies

Pour about 1 cup of white sanding sugar or granulated sugar into a small bowl. Set aside.
Line a large baking sheet with parchment paper, then pipe a thin layer of chocolate frosting on top of one of the cookies. Gently press the cookie frosting side down onto the parchment paper. You want to gently spread the frosting to create a nice, even layer of frosting. Repeat with the remaining cookies, then place the tray in the freezer for 15 minutes or in the fridge for an hour.
Once the buttercream has firmed up, remove the tray from the fridge or freezer and gently peel the cookies from the parchment paper. The frosting should peel away easily from the parchment paper.
Next, use the white buttercream to pipe a rounded heart shape on top of the chocolate frosting. Carefully press the cookie into the sanding sugar until the white buttercream is covered. Shake the sanding sugar bowl after dunking each cookie to make sure it is in an even layer. This will make it easier to just get the sanding sugar on the white buttercream and avoid getting it on the chocolate buttercream.
Gently press the bottom half of an orange conversation heart into the center of the cookie to be the penguin's beak, and press 2 of the top halves of the heart into the bottom of the cookie to look like the penguin's feet. Then use black sprinkles to make the eyes and pink sprinkles to make the cheeks. If you don't have the same sprinkles as me, feel free to improvise with whatever you have on hand! You can also use fondant to make the facial features.
Use the chocolate buttercream to pipe two little wings on the sides of each cookie. Repeat with the remaining cookies, then enjoy!

Video

Notes

How Many Cookies Does this Recipe Make?

This recipe can be used to make about 24, 3-inch circular cookies. The yield and bake time will vary based on the size and shape of the cookie cutter(s) you use.

This recipe can be halved to make fewer cookies (use half a scrambled egg in the dough), but I don't recommend doubling it unless you have a commercial (8 qt.) stand mixer.

Making These Penguin Cookies in Advance and Storage Tips

You can store frosted cookies in an airtight container for up to 2 days at room temperature, up to 5 days in the fridge, or for up to a month in the freezer.

If you want to stack the cookies on top of one another, I recommend chilling them thoroughly before doing so and adding a layer of parchment paper between them. The buttercream will firm up when it's chilled, but won't set hard like royal icing.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to roll it out and bake the cookies.

Baked, unfrosted cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. I recommend waiting to decorate them until they’ve thawed to room temperature.

Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before frosting them.

Tips for Making the Best Penguin Cookies

Really cream together the butter, cream cheese, and granulated sugar in the first step of this recipe. It helps incorporate air into the dough which makes fluffy and soft cookies.
Don’t overwork the cookie dough once you add in the flour! It can overwork the gluten and result in tough, dense cookies.
Roll the cookie dough out to a consistent thickness of 1/3 inch. If some are thicker or thinner than others, they may over- or under-bake in the oven.
Take the time to chill the cookie dough. It helps prevent your cookies from spreading while they bake and helps them bake up with a soft texture.
Score the center of the sweetheart candies with a knife before trying to cut them. It will make them split more evenly.
Feel free to get creative with what you use to make the penguin's face and work with what you've got! You can also use fondant if needed.

Nutrition