Introduction

Chocolate Spritz Cookies are buttery and tender with a rich cocoa flavor, perfect for any occasion. These delicate, pressed cookies are easy to make and fun to decorate with melted chocolate and sprinkles.

The image shows multiple chocolate cookies in different shapes spread evenly on a white marbled surface. Each cookie has a rich dark brown color with a slightly rough texture. Some cookies are decorated with small colorful round sprinkles in red, green, white, and yellow, placed on the top to add a festive look. The cookies have various designs, including flower shapes with petals, star shapes, and round shapes with ridges. The light reflects softly on the cookies, showing their slight gloss from a chocolate coating. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226 grams) butter, softened to room temperature
3/4 cup (150 grams) granulated sugar
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 1/3 cups (282 grams) flour
¼ cup cocoa powder
8 ounces semi-sweet chocolate
1-2 tablespoons sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat or use a non-stick baking sheet without a liner. Prepare 2-3 sheets or plan to bake in batches with one sheet.
Step 2: Cream the butter and sugar together using a stand mixer with a paddle attachment or a hand mixer on medium speed until light and fluffy, about 2 minutes.
Step 3: Add the salt, egg, and vanilla extract to the butter mixture and beat until fully incorporated.
Step 4: In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients, beating on low speed until combined.
Step 5: Transfer the dough into a cookie press fitted with your preferred pattern. Press the cookies onto the prepared baking sheet, spacing them 2 inches apart. Sprinkle with sprinkles if desired.
Step 6: Bake for 7-9 minutes, until the edges and bottoms turn a light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Melt the chocolate using a double boiler or microwave. For the double boiler, simmer 2 inches of water in a saucepan over medium-low heat, place a heatproof bowl above without touching the water, and stir chocolate constantly until smooth. For the microwave, heat chocolate in 30-second intervals, stirring well between each, until melted and smooth.
Step 8: Dip the cooled cookies into the melted chocolate fully or halfway, or drizzle the chocolate using a spoon. Add sprinkles while the chocolate is still wet, if using.
Step 9: Place the decorated cookies on a lined baking sheet and let the chocolate set completely. Speed up the setting by refrigerating the cookies if desired.

Tips & Variations

For a different flavor, substitute semi-sweet chocolate with white or dark chocolate for dipping.
Try adding a pinch of cinnamon or espresso powder to the dough for extra depth of flavor.
If you don’t have a cookie press, a piping bag fitted with a star tip works well for shaping the cookies.
Use festive sprinkles to customize these cookies for holidays or celebrations.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If dipped in chocolate, place parchment paper between layers to avoid sticking. To refresh, allow refrigerated cookies to come to room temperature before serving.

How to Serve

The image shows many small chocolate cookies shaped like flowers and leaves, all placed on a white marbled surface. The cookies have rich dark brown color with a smooth and slightly shiny texture. Some cookies have colorful round sprinkles on top, while others look plain. Each cookie has clear petal or leaf shapes with a firm but soft texture. The scene is bright and evenly lit, showing the details of the cookies clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated. Bring it to room temperature before using it in the cookie press.

What if I don’t have a cookie press?

You can use a piping bag with a star or round tip to pipe the dough onto the baking sheet, creating a similar shape to spritz cookies.