Petit Four Butter Cookies (Vanilla and Chocolate)
These easy petit four butter cookies are soft, buttery, and surprisingly simple to make. With a smooth dough that pipes effortlessly and a quick bake time, this recipe is perfect for beginners and experienced bakers alike.
Servings: 40 cookies
Equipment
- Cookie Press
Ingredients
Vanilla Petit Four Butter Cookies
- 3 cups All-purpose flour sifted
- 1 cup + 2 tablespoons Powdered sugar
- Pinch of salt
- 2 large Whole eggs
- 2 sticks (1 cup) Unsalted butter room temperature
- 2 teaspoons Vanilla extract
Chocolate Petit Four Butter Cookies
- 2½ cups All-purpose flour sifted
- ½ cup Unsweetened cocoa powder sifted
- 1 cup + 2 tablespoons Powdered sugar
- Pinch of salt
- 2 large Whole eggs
- 2 sticks (1 cup) Unsalted butter room temperature
- 2 teaspoons Vanilla extract
Chocolate Ganache Filling
- 1 cup Heavy whipping cream
- 1½ cups Semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon Butter optional, for shine
Instructions
Vanilla Petit Four Butter Cookies
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, add butter, powdered sugar, and whole eggs. Mix until smooth and creamy.
- Add sifted flour, vanilla extract, and salt. Mix just until a soft dough forms.
- Transfer dough into a cookie press or piping bag fitted with a large star tip. I use this cookie press to make these petit four cookies.If using a cookie press, use a flat, clean, nonstick baking sheet with no parchment paper so the dough sticks properly.If using a piping bag (recommended tip: Wilton 6B), use a flat nonstick baking sheet.
- Pipe or press shapes directly onto the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden and cookies are set but pale on top.
- Cool the vanilla petit four cookies on a pan for 5 minutes, then transfer them to a wire rack to cool completely.
Chocolate Petit Four Butter Cookies
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, beat butter, powdered sugar, and whole eggs until smooth and creamy.
- Add sifted flour, sifted cocoa powder, vanilla extract, and salt. Mix until a soft chocolate dough forms.
- Transfer the dough into a piping bag or cookie press.Use a flat, clean, nonstick baking sheet. If piping, use a Wilton 6B star tip for classic shape.
- Pipe or press shapes onto the baking sheet.
- Bake for 10–12 minutes, or until cookies are set and firm but not dry or browned.
- Cool the chocolate petit four cookies on a pan for 5 minutes, then transfer them to a wire rack.
Half Vanilla + Half Chocolate (One Batch Method)
- Prepare the full vanilla dough using the vanilla ingredient list and instructions.
- Divide the dough evenly into two equal portions.
- Leave one half plain vanilla.
- To the second half, add ¼ cup sifted unsweetened cocoa powder.
- Mix gently until cocoa is fully incorporated and dough is evenly chocolate-colored.
- Pipe or press both doughs separately.
- Bake the vanilla cookies for 10–12 minutes and the chocolate cookies for 10–12 minutes.
Chocolate Ganache Filling
- Heat the heavy cream in a small saucepan until steaming, but do not let it boil.
- Pour the hot cream over the chocolate in a heat-safe bowl.
- Let the mixture sit undisturbed for 2 minutes to allow the chocolate to melt.
- Add the butter, if using, and whisk until smooth and glossy.
- Allow the ganache to cool for 10–15 minutes until thick and spreadable.
- Use immediately to sandwich cookies or pipe between layers.
Notes
Use room temperature butter: Soft, room-temperature butter is essential for a smooth, pipeable dough and that classic melt-in-your-mouth texture. Cold butter will make the dough stiff and difficult to pipe.
Do not overmix the dough: Mix just until the ingredients are combined. Overmixing can incorporate too much air and develop gluten, causing the cookies to spread or lose their delicate texture.
Sift dry ingredients: Sifting the flour and cocoa powder for chocolate cookies prevents lumps and ensures a silky-smooth dough that pipes cleanly and evenly.
Choose the right piping tip: A large, open star tip, like Wilton 6B, creates defined ridges that hold their shape during baking and give petit fours their classic bakery look.
Bake until just set: The cookies should remain pale on top with lightly golden edges. Overbaking will dry them out and remove their tender, buttery finish.
Chill if needed: If your kitchen is warm or the dough feels too soft, chill it for 10 minutes before piping to help the cookies keep their shape.