Petit Four are delicate Lebanese cookies known for their soft, buttery texture that truly melts in your mouth. Traditionally, they are shaped using a special petit four mold or piping gun, giving them their classic look. However, I like to keep it simple and fun by rolling out the dough and cutting it into any shapes I like using cookie cutters. Whether you use the traditional method or make them your own, these cookies are always elegant, delicious, and perfect for any occasion.
Petit four cookies ingredients
Flour gives the cookies their structure and helps hold everything together.
Butter adds a rich, buttery flavor and creates that soft, melt-in-your-mouth texture.
Powdered sugar sweetens the cookies while keeping them smooth and delicate.
Baking powder helps the cookies rise slightly, making them light and tender.
Eggs bring the dough together and add softness and richness.
Vanilla adds a warm, sweet flavor that enhances the overall taste.
How to make petit four cookies?
- In a large bowl, mix the flour, powdered sugar, and baking powder together. Add the vanilla and stir to combine.
- Add the softened butter and use your hands to rub it into the dry ingredients until the mixture looks like fine crumbs (like sand).
- Add the eggs and mix until a soft dough forms. Separate the dough in half and add cocoa powder if you like chocolate flavor and knead until fully combined
- Cover the dough and place it in the fridge to chill for about 30 minutes.
- While the dough chills, prepare your fillings.
- Roll out the dough between two sheets of parchment paper so it doesn’t stick. Keep it not too thick, since it will puff slightly when baking.
- Cut the dough into your desired shapes using cookie cutters or a knife.
- Place the cookies on a baking tray and if you like line it with parchment paper.
- Bake in a preheated oven at 380 f until the cookies are lightly golden about 8 minutes
- Remove from the oven and transfer to a cooling rack. They will be soft at first but will firm up as they cool.
- Once completely cooled, add your filling between cookies or on top.
- Dip or drizzle with melted chocolate and decorate if you like.
- Let the chocolate set, then store the cookies in an airtight container.
petit four cookies filling options
- Chocolate spread for a rich, classic flavor
- Caramel spread for a sweet and slightly buttery taste
- Jam (like strawberry, apricot, or raspberry) for a fruity touch
- Pistachio spread for a nutty, unique flavor
- Nutella for a creamy chocolate-hazelnut option
- Peanut butter for a slightly salty and sweet combo
- Date paste for a more traditional, natural sweetness
You can also mix fillings (like chocolate + caramel) to make them even better.
Petit four cookies shapes
- Classic rounds for a simple, elegant look
- Hearts for special occasions or gifts
- Stars for a cute and fun style
- Half-moons for a classic bakery-style look, perfect for dipping in chocolate
- Flowers for a pretty, decorative touch
- Ovals for a more traditional petit four shape
- Squares for a clean, modern look
- Rectangles or sandwich bars for layering fillings
- Twists or swirls if using a mold or piping gun
- Rings (circle with a hole in the middle) for a unique style
You can mix different shapes on one tray to make them look more fun and decorative.
How to store petit four?
Room Temperature: Place the cookies in an airtight container and keep them in a cool, dry place. They will stay fresh and soft for a few days.
Fridge: If your kitchen is warm or the chocolate is soft, store them in an airtight container in the fridge. Let them come to room temperature before serving so they stay soft and melt in your mouth.
Freezer: You can freeze petit four in an airtight container or freezer bag for longer storage. For best results, freeze them without chocolate, then thaw at room temperature and decorate when ready.
Tip: If stacking, place parchment paper between layers to prevent sticking.
Frequently asked questions
- Why are my cookies hard?
They may have been overbaked. Petit four should be lightly golden and still soft when taken out—they firm up as they cool. - Why is my dough too sticky?
It might be too warm. Chill it longer or lightly dust with flour when rolling. - Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to a day before using. - Can I use different fillings?
Yes! You can use chocolate, caramel, jam, pistachio, or any spread you like. - Do I have to dip them in chocolate?
No, you can leave them plain or just dust with powdered sugar.
Tips and Tricks
- Don’t roll the dough too thick, as the cookies will slightly expand in the oven.
- Always chill the dough before rolling to make it easier to handle.
- Use parchment paper when rolling to prevent sticking and avoid adding too much flour.
- Do not overbake—soft cookies are the goal.
- Let cookies cool completely before adding filling or chocolate.
- Melt chocolate gently to avoid burning and keep it smooth.
- Decorate right after dipping so toppings stick well.
- Keep sizes similar so they bake evenly.
More recipes to try
Mabrousheh (middle eastern date bars )
cookie cutter and cookie press gun
Petit four cookies
Ingredients
- 4 cups flour
- 450 g unsalted butter softened(2cups)
- 1½ cups powdered sugar
- 2 tsp baking powder
- 2 eggs
- 2 tsp vanilla
For chocolate petitfour:
- Take a portion of the dough add cocoa powder, and knead until fully combined.
Filling & Topping:
- Chocolate spread
- Caramel spread
- Jam
- Pistachio spread
- 1 cup milk chocolate melted
- 1 cup white chocolate melted
- Pistachios sprinkles, or shredded coconut (optional)
Instructions
- In a bowl, mix flour, powdered sugar, and baking powder. Add vanilla and combine.
- Add the softened butter and rub it into the mixture with your hands until it resembles sand.
- Add the eggs and mix until a soft dough forms.
- Cover and refrigerate the dough for 30 minutes.
- Prepare your fillings and toppings.
- Roll the dough between two sheets of parchment paper. Don’t make it too thick, as it will expand in the oven. Cut into your desired shapes.
- Place on a baking tray and bake in a preheated oven at 380°F (190°C) for about 8 minutes, until lightly golden.
- Remove and place on a cooling rack. They will be soft at first but will firm up as they cool—do not overbake.
- Once cooled, fill and dip in melted chocolate.
- Let the chocolate set, then store in an airtight container to keep fresh
Notes
- The dough should be soft and easy to handle, not sticky or dry.
- Avoid adding too much extra flour, as it can make the cookies dense.
- Cookies will look pale; do not wait for them to brown too much.
- They will be soft when hot but firm up as they cool.
- You can flavor the dough with cocoa powder or other flavors for variety.
- Work gently with the dough to keep the texture light and tender.
- Make sure cookies are completely cool before filling or dipping.
- Store properly to keep their soft, melt-in-your-mouth texture.