Petit Four Butter Cookies (Vanilla and Chocolate)

golden-brown vanilla petit four cookies arranged neatly after baking.

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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.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: European, French

Keyword: Petit Four Butter Cookies, Petit Four Cookies

Servings: cookies

Author: Lama

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.

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