There’s something about a soft, buttery cookie topped with thick chocolate frosting that never goes out of style. These Chocolate Frosted Butter Cookies | Soft Bakery-Style Cookies are rich, tender, and melt-in-your-mouth soft with a smooth fudge frosting swirled right on top. They have that nostalgic old-school bakery feel that makes them perfect for holidays, birthdays, cookie trays, or anytime you want a simple homemade cookie that feels a little extra special. Plus, you can make them gluten-free!
The combination of the buttery cookie base and rich fudge frosting tastes like something straight from an old-school neighborhood bakery. The almond and vanilla extracts give these cookies that classic bakery-style flavor, while the thick chocolate frosting takes them completely over the top. Even better, they’re easy to make with simple pantry ingredients and stay soft for days.
What’s the Difference Between Sugar Cookies, Shortbread, and Butter Cookies?
Sugar Cookies
Sugar cookies are typically sweeter and slightly firmer than butter cookies. They hold their shape well, which makes them great for rolling out and cutting into shapes. Depending on thickness and baking time, they can range from soft and chewy to crisp around the edges.
Shortbread Cookies
Shortbread cookies are the most buttery and crumbly of the three. They have a rich melt-in-your-mouth texture with very little leavening and are usually less sweet than sugar cookies.
Butter Cookies
Butter cookies fall somewhere in the middle. They’re rich and buttery like shortbread but slightly sweeter and softer. They often have a delicate bakery-style texture that’s crisp around the edges while staying soft and tender in the center.
Why You’ll Love These Chocolate Frosted Butter Cookies
- Soft, buttery bakery-style texture
- Thick and creamy chocolate frosting
- Easy gluten-free cookie recipe
- Perfect for holidays and cookie trays
- Stay soft for days
- Simple pantry ingredients
- No chilling required
Ingredients for Bakery Style Frosted Butter Cookies
Butter Cookies
- Unsalted butter
- Sugar
- Egg
- Vanilla extract
- Almond extract
- All-purpose flour (sub Bobs Redmill 1:1 for gluten-free option)
- Cornstarch
- Cream of tartar
- Baking powder
- Salt
Chocolate Frosting
- Butter
- Unsweetened cocoa powder
- Powdered sugar
- Milk
- Vanilla extract
- Espresso powder (optional)
- Semi-sweet chocolate chips
- Coconut oil
Why Add Cornstarch and Cream of Tartar?
Cornstarch helps create a softer, more tender cookie texture, while cream of tartar gives these butter cookies their classic bakery-style softness and slight chew. Together, they help keep the cookies thick, delicate, and melt-in-your-mouth soft.
Tips for the Best Chocolate Frosted Butter Cookies
- Slightly soften the butter so it creams properly with the sugar
- Spoon and level your gluten-free flour instead of packing it
- Let the dough rest for 10 minutes before scooping so the gluten-free flour can fully hydrate
- Do not overbake — the cookies should still look slightly underdone in the center
- Allow the cookies to cool completely before frosting
Can I make these gluten free?
I recommend using Bob’s Red Mill Gluten Free 1:1 Baking Flour for the best texture and consistency. Other gluten-free flour blends can work, but results may vary depending on the starches and gums used in the blend.
If your flour blend does not already contain xanthan gum, add ½ teaspoon xanthan gum to help the cookies hold together and stay soft.
Some gluten-free flour blends absorb more moisture than others. If your dough seems dry or crumbly, add 1–2 teaspoons milk until the dough comes together smoothly. If the dough feels overly soft or sticky, chill it for 20–30 minutes before baking.
For best results:
- Spoon and level the flour instead of packing it
- Let the dough rest before baking so the flour fully hydrates
- Slightly underbake the cookies for a softer texture
Does the Chocolate Frosting Set?
The frosting firms up slightly as the cookies sit but stays soft and creamy, similar to classic bakery-style frosted cookies.
Can I Make These Butter Cookies Ahead of Time?
Yes. You can make the cookie dough up to 2 days ahead and store it covered in the refrigerator before baking. You can also freeze the unfrosted cookies and frost them later when ready to serve.
How to Store Frosted Butter Cookies
Store the frosted cookies in an airtight container at room temperature for 4–5 days. The cookies stay soft and buttery even after frosting.
You can also freeze the unfrosted cookies for up to 1 month. Once thawed, frost them before serving for the freshest texture and flavor.
More gluten free cookies
Chocolate chip cookies thick and chewy
Bakery-Style Frosted Butter Cookies
Ingredients
- ¾ cup unsalted butter slightly softened
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2-1/4 cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- FUDGE FROSTING
- ¾ cups unsalted butter
- ½ cup unsweetened cocoa
- 3 cups confectioner’s sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder optional
- ¾ cup semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 375 degrees
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy
- Beat in the egg, almond, and vanilla extracts until fully combined
- Gradually add flour mixture until well blended
- Allow batter to set for 10 minutes
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Bake in the oven at 375 degrees for 10-12 minutes. You want to remove them from the oven when they feel undercooked. You don't want them to get brown or crisp around the edges.
- Place on a wire rack until fully cooled
- FUDGE FROSTING
- In the bowl of a stand mixer on medium speed, cream butter, and cocoa powder, and espresso powder if using, until well combined.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat at 30-second intervals until fully melted, stirring in between eac. Allow the chocolate to cool.
- Mix in the melted chocolate chips until fully blended
- Add powdered sugar and milk, alternating between each, and mix on high for 1 minute after each addition.
- Add about 1 tbsp of frosting to the top of each cookie.
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