If you’re looking for a cookie that’s as charming as it is delicious, look no further than this Penguin Cookie Recipe with Buttercream Frosting Recipe. These little cuties are soft, chewy, and loaded with rich cocoa flavor, all topped off with the creamiest homemade buttercream frosting. Trust me, once you try this recipe, you’ll be hooked—not just because they’re so fun to decorate, but because they taste absolutely fan-freaking-tastic.
Why You’ll Love This Recipe
- Fun and Festive: These penguin-shaped cookies are perfect to brighten up any party or winter treat table.
- Rich Flavor with a Twist: The combination of cream cheese and dark cocoa powder makes the cookie irresistibly moist and chocolaty.
- Customizable Buttercream: The luscious buttercream frosting is easy to tint and pipe, so you can get creative with your penguins!
- Kid-Friendly Decorating: The use of colorful candies and sprinkles makes decorating a breeze and an activity everyone enjoys.
Ingredients You’ll Need
All the ingredients here are pretty simple staples, which is why I love this Penguin Cookie Recipe with Buttercream Frosting Recipe—it’s approachable, but the flavors really shine. A couple of tips: opt for full-fat cream cheese for the best texture, and I prefer using black cocoa powder for that deep chocolate look and taste.
- Unsalted butter (room temperature): Using softened butter helps the dough come together smoothly and keeps the cookies tender.
- Full fat cream cheese (room temperature): Adds wonderful richness and a subtle tang that balances the chocolate.
- Granulated sugar: Sweetens the cookie dough evenly and helps achieve a slight crispness on the edges.
- Large egg (room temperature): Helps bind everything and adds moisture — don’t skip warming it up slightly.
- Vanilla extract or vanilla bean paste: I use vanilla bean paste for those flecks of flavor that make it pop.
- All-purpose flour: The base for the cookies, providing structure.
- Dark or black cocoa powder: Essential for that mysterious penguin color and intense chocolate taste.
- Cornstarch: Keeps the cookies soft and delicate.
- Fine salt: Balances sweetness and enhances the chocolate flavor.
- Baking powder: Gives just a tiny lift to keep cookies from being too dense.
- Powdered sugar: For smooth, creamy, and easy-to-pipe buttercream frosting.
- Heavy whipping cream: Adds silkiness to the frosting and to thin it to the right piping consistency.
- Coarse sanding sugar: For adding a sparkly texture to the finished cookies.
- Orange sweetheart or conversation heart candies: I cut these in half for the penguins’ beaks – adds the perfect pop of color.
- Round, flat black and pink sprinkles: For eyes and cheeks – I color white sprinkles black with an edible marker, which is a game-changer!
- Parchment paper or silicone baking mats & baking sheets: These keep your cookies from sticking and help with even baking.
- 3 inch circle cookie cutter & large piping bags: For shaping the penguins and decorating with precision.
Variations
I’ve definitely had fun tweaking this Penguin Cookie Recipe with Buttercream Frosting Recipe over time — don’t hesitate to make it your own! Whether you want to change up the colors or try a different frosting flavor, these cookies are super flexible.
- Frosting Flavor Swap: I once substituted almond extract instead of vanilla in the buttercream—gave it a nutty twist that my family totally adored.
- Gluten-Free Version: Using a gluten-free flour blend works nicely here if you’re careful to check your cocoa powder and candies are GF-friendly.
- Holiday Themes: You can swap out the orange candies and pink sprinkles for red and green during Christmas, or other pastel colors around Easter. My kids love helping with this!
- Vegan Adaptation: I haven’t tried this myself yet, but swapping butter and cream cheese for plant-based versions plus aquafaba for eggs could work—let me know if you give it a try!
How to Make Penguin Cookie Recipe with Buttercream Frosting Recipe
Step 1: Cream the Butter, Cream Cheese, and Sugar
Start by beating together the room temperature unsalted butter, cream cheese, and granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 5 minutes with a stand mixer. I’ve learned this step is crucial to getting that soft, tender crumb inside the cookies, so don’t rush it. Scrape down the sides once or twice to make sure everything is evenly combined.
Step 2: Add Egg and Vanilla
Next, beat in the large egg and vanilla extract. Make sure both are at room temperature—this helps with better mixing and prevents the batter from seizing up. The egg brings moisture and richness, while vanilla adds that warm, inviting aroma that makes these cookies so comforting.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, dark or black cocoa powder, cornstarch, salt, and baking powder. Sifting these together can help avoid lumps—especially important with cocoa powder. This step builds the foundation for the cookies’ texture and deep chocolate flavor.
Step 4: Mix Dry Ingredients into Wet
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Don’t overmix here, or your cookies might turn out firm instead of soft and tender. I usually stop as soon as the dough forms and looks uniform, with that rich dark color promising deliciousness ahead.
Step 5: Chill and Roll Out Dough
This dough is quite soft, so chilling it for at least 1 hour is a must. Trust me—I skipped this once and got very misshapen penguins. After chilling, roll it out between parchment or on a silicone mat to about ¼-inch thick. Then use your 3-inch circle cookie cutter to create perfect penguin shapes ready for the oven.
Step 6: Bake the Cookies
Bake in a preheated oven at 350°F (175°C) for about 13 minutes. I keep an eye near the end—you’re looking for slightly firm edges but still a bit soft in the middle, as they firm up when cooling. Let them rest on the baking sheet 5 minutes before transferring to a wire rack.
Step 7: Prepare the Buttercream Frosting
While cookies bake, whip together room temperature unsalted butter with powdered sugar, vanilla, salt, and heavy cream until silky smooth and light. Reserve some frosting to mix with the extra cocoa powder and heavy cream to create that perfect dark chocolate frosting shade for the penguins’ bodies.
Step 8: Decorate Your Penguins
Use piping bags to frost the cookies: the dark cocoa buttercream for the body, and the plain vanilla buttercream for the belly and face area. Add the orange candy halves for beaks and black and pink sprinkles for eyes and cheeks. My kids love this part as much as eating the cookies—we always end up with a few “unique” penguin personalities!
Pro Tips for Making Penguin Cookie Recipe with Buttercream Frosting Recipe
- Chill the Dough Thoroughly: I can’t stress enough how much better these cookies hold their shape after at least an hour in the fridge.
- Use Black Cocoa Powder: I discovered this trick to get the richest, darkest color and a deep chocolate flavor that regular cocoa powder just can’t match.
- Seal Your Piping Bags: To avoid frosting spills, twist the top of the bag and secure with a clip or rubber band—it saved me from a big mess more than once!
- Avoid Overbaking: These cookies are soft and chewy by design; bake just until edges are set to keep that perfect texture.
How to Serve Penguin Cookie Recipe with Buttercream Frosting Recipe
Garnishes
I stick to the orange candy halves for the beaks and black and pink sprinkles for the eyes and cheeks because the colors are just so vibrant against the dark frosting. Plus, the sanding sugar adds a delightful sparkle that catches the light—makes your penguins look extra festive and yummy.
Side Dishes
These cookies are fantastic with a glass of cold milk or a hot mug of cocoa—the perfect winter evening indulgence. I also sometimes serve them alongside simple vanilla or coffee-flavored cupcakes for a cute dessert spread that everyone can enjoy.
Creative Ways to Present
For a holiday party, I’ve arranged these penguin cookies standing up on a platter with toasted coconut “snow” sprinkled all around. Another time, I presented them inside little gift boxes with a sprinkle of sanding sugar for gifting—they were a huge hit! Personalize the presentation by placing them on themed cake stands or wrapping packs as party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. I found that layering them between sheets of parchment paper keeps the frosting intact perfectly, so they still look as good as the day I made them.
Freezing
You can freeze unbaked dough balls wrapped tightly in plastic wrap for up to 3 months, which is great for spontaneous cookie cravings. Once baked and frosted, freezing isn’t ideal as the buttercream can get grainy. Better to bake fresh and freeze dough ahead.
Reheating
If your cookies get a little firm, pop one or two in the microwave for about 10 seconds—the frosting will soften, and the cookie will be delightfully chewy again. Just be careful not to heat too long or it becomes mushy.
FAQs
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for at least an hour or even overnight, which actually improves the flavor and makes it easier to roll out and cut the cookie shapes.
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What if I don’t have black cocoa powder?
If you can’t find black cocoa powder, you can use Dutch-processed cocoa powder as a substitute, but the cookies will be lighter in color and less intense in flavor. To get a deeper color, you can even add a bit of activated charcoal powder, but use that carefully.
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Can I use store-bought frosting instead of homemade buttercream?
You can, but homemade buttercream has a smoother texture and richer taste that really sets this recipe apart. Plus, it lets you control sweetness and color—giving you that perfect penguin look and flavor.
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How do I keep the frosting from melting?
Make sure your cookies are completely cooled before frosting, and keep the finished cookies refrigerated if your kitchen is warm. Avoid frosting in a humid environment, which can cause it to soften or melt.
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Can I make these cookies without cream cheese?
While the cream cheese adds softness and flavor, you could substitute with extra butter or a combination of butter and sour cream, though the texture and taste will be slightly different. I recommend trying the recipe as is at least once first!
Final Thoughts
I absolutely love how this Penguin Cookie Recipe with Buttercream Frosting Recipe turns out every single time. There’s something so joyful about watching these little penguin faces come to life with frosting and sprinkles, and sharing them with family makes it even better. Whether you’re baking with kids, prepping for a party, or just craving a sweet treat, this recipe makes everything feel a bit more special. So grab your mixing bowl, buttercream, and those cute little candies—trust me, you’re going to want to make these again and again!
Print
Penguin Cookie Recipe with Buttercream Frosting Recipe
- Prep Time: 20 min
- Cook Time: 13 min
- Total Time: 123 min
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These charming Penguin Cookies are soft, chewy treats beautifully decorated with a rich and creamy homemade buttercream frosting, perfect for festive occasions or delightful snacks.
Ingredients
Cookies:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature (170g)
- 1/2 cup or 4 oz. full fat cream cheese, room temperature (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)
Frosting:
- 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)
Decoration:
- 1 cup coarse sanding sugar
- 48 orange sweetheart or conversation heart candies – cut in half
- Round, flat, black sprinkles (white sprinkles colored black with edible marker)
- Round, flat, pink sprinkles
- Parchment paper or silicone baking mat
- Large baking sheets/cookie trays
- 3 inch circle cookie cutter
- 2 large piping bags
Instructions
- Prepare the Dough: In a large bowl, cream together the unsalted butter, cream cheese, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, dark or black cocoa powder, cornstarch, fine salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a smooth dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to roll and cut.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a 3-inch circle cookie cutter to cut out cookies and transfer them to the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12-13 minutes, or until the cookies are set but still soft. Remove from oven and allow to cool completely on wire racks.
- Make the Buttercream Frosting: Beat the unsalted butter until smooth and creamy. Add vanilla extract, fine salt, and powdered sugar, mixing gradually. Incorporate the 1/4 cup heavy whipping cream to achieve a fluffy consistency.
- Divide and Color Frosting: Divide the frosting into two portions. To one portion, add the 1/3 cup dark or black cocoa powder and 2 Tbsp heavy cream, mixing thoroughly to create a rich chocolate frosting. Leave the remaining frosting vanilla flavored.
- Decorate Cookies: Use two large piping bags to pipe the frosting onto the cooled cookies to resemble penguins. Coat the bodies with the chocolate frosting, then use the vanilla frosting as needed for details. Sprinkle the coarse sanding sugar on parts for texture.
- Add Penguin Features: Attach the halved orange heart candies as penguin beaks. Use round, flat black sprinkles for eyes (coloring white sprinkles black with an edible marker if necessary) and pink sprinkles to decorate or create cheeks, enhancing the penguin look.
Notes
- These adorable penguin cookies bake up soft and chewy and are decorated with the most delicious homemade buttercream frosting.
- Make sure to chill the dough well before rolling for easier handling.
- Using the correct type of cocoa powder (dark or black) is important to achieve the desired rich color and flavor.
- Allow cookies to cool completely before frosting to prevent melting.
- Use an edible marker to color white sprinkles black safely and effectively.
Nutrition
- Serving Size: 1 cookie
- Calories: 356 kcal
- Sugar: 30 g
- Sodium: 136 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 52 mg
