If you love buttery, melt-in-your-mouth cookies with a rich cocoa flavour, then these Crispy Cocoa Viennese Cookies are perfect for you! These elegant cookies are made with a light and airy dough that bakes into delicate, crisp swirls.
The combination of butter, cocoa, and a touch of vanilla creates a delightful treat that pairs beautifully with coffee, tea, or even a glass of milk. What makes Viennese cookies special is their unique crispy yet tender texture. The dough is soft enough to be piped into beautiful shapes, and once baked, they have a light crunch that isn’t too hard.
You can enjoy them plain or dip them in chocolate for an extra indulgent touch. Start by measuring all your ingredients correctly. Softened butter is key for a smooth batter, so take it out of the fridge for at least 30 minutes before baking.
Sift together flour, cocoa powder, and cornstarch to remove lumps and aerate the mixture. In a large mixing bowl, beat the softened butter and powdered sugar using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and pale in colour (about 2-3 minutes).
Add the vanilla extract and mix until combined. Gradually add the sifted flour, cocoa powder, and cornstarch to the butter mixture. Mix on low speed until everything is just combined. The dough will be thick but soft enough to pipe. If the dough is too stiff to pipe, add 1-2 tablespoons of milk to loosen it slightly.
Be careful not to add too much—you want the dough to be soft but still hold its shape. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large star tip (Wilton 1M or similar).
Pipe the dough into swirls, S-shapes, or small rosettes onto the baking sheet, leaving some space between each cookie. Place the piped cookies in the fridge for 15-20 minutes before baking. This helps them hold their shape and prevents spreading.
Bake in the preheated oven for 12-15 minutes, or until the edges are slightly firm to the touch. Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Melt dark chocolate in a heatproof bowl over simmering water (double boiler) or in short bursts in the microwave.
Dip one end of each cooled cookie into the melted chocolate and place them on parchment paper to set. Let the chocolate harden at room temperature or in the fridge for 10-15 minutes.
Expert Tips for Success;
Use Soft Butter – This ensures a smooth dough that’s easy to pipe. If your butter is too cold, the dough will be too stiff.
Sift Dry Ingredients – This helps create a light texture and prevents lumps in the batter.
Piping Bag Trick – If the dough is too thick, warm it slightly by holding the piping bag in your hands. If it’s still too stiff, add a little milk.
Chill Before Baking – This prevents the cookies from spreading too much and helps maintain their beautiful shape.
Bake Until Just Set – Overbaking will make them too hard. The cookies should be firm but still slightly soft when they come out of the oven.
Customization Ideas and Variations;
Flavoured Viennese Cookies – Add a teaspoon of instant coffee powder to enhance the chocolate flavour.
Nutty Version – Add finely ground hazelnuts or almonds to the dough for extra crunch and flavour.
Spiced Cocoa Cookies – Add a pinch of cinnamon or chilli powder for a unique twist.
White Chocolate Drizzle – Instead of dipping, drizzle melted white chocolate over the cookies for an elegant touch.
Gluten-Free Option – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Serving Suggestions;
With Coffee or Tea – These cookies are perfect with a hot cup of coffee or tea, balancing out their rich cocoa flavor.
As a Dessert Garnish – Serve alongside ice cream, pudding, or a creamy mousse for extra texture.
Gift Idea – Pack them in a pretty tin or box for a homemade gift during the holidays or special occasions.
With Fresh Berries – The slight tartness of raspberries or strawberries pairs beautifully with the chocolate flavour.
Storage, Reheating, and Make-Ahead Tips;
Storage – Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing – You can freeze unbaked piped dough for up to 2 months. Pipe the cookies onto a baking sheet, freeze them until firm, then transfer them to a sealed bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Reheating (for crispness) – If the cookies soften over time, bake them at 150°C (300°F) for 5 minutes to crisp them up again.
Make-Ahead – The dough can be made a day in advance and kept in the fridge. Let it soften slightly before piping.
These Crispy Cocoa Viennese Cookies are the perfect balance of buttery, chocolatey, and crispy. Whether you enjoy them plain or dipped in chocolate, they make a wonderful treat for any occasion. They look fancy but are surprisingly easy to make at home.
Ingredients;
- Unsalted butter – 200g (7oz / ¾ cup + 2 tbsp), softened
- Powdered sugar – 80g (2.8oz / ⅔ cup)
- All-purpose flour – 200g (7oz / 1 ½ cups)
- Cocoa powder – 25g (0.9oz / ¼ cup)
- Cornstarch – 25g (0.9oz / ¼ cup)
- Vanilla extract – 1 tsp
- Milk – 2 tbsp (as needed)
- Dark chocolate (for dipping, optional) – 100g (3.5oz)
