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Chocolate Spritz Cookies Recipe

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4.4 from 113 reviews

Delight in these delectable Chocolate Spritz Cookies, a classic buttery treat enhanced with rich cocoa powder and dipped in smooth semi-sweet chocolate. These delicate cookies, made using a cookie press for charming shapes, are perfect for any occasion, topped optionally with colorful sprinkles for an extra festive touch.

Ingredients

Scale

Cookie Dough

  • 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

Chocolate Coating & Toppings

  • 8 ounces semi-sweet chocolate
  • 1–2 tablespoons sprinkles (optional)

Instructions

  1. Preheat and Prepare Baking Sheets: 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 multiple baking sheets if baking in batches.
  2. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream together the softened butter and granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: Beat in the salt, egg, and vanilla extract until all ingredients are well incorporated, creating a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and cocoa powder. Gradually add this mixture to the wet ingredients while mixing on low speed until just combined to form the cookie dough.
  5. Shape Cookies: Transfer the dough to a cookie press fitted with your desired pattern. Press cookie shapes onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, sprinkle with sprinkles for added color and texture.
  6. Bake Cookies: Bake in the preheated oven for 7-9 minutes or until the edges and bottoms are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Melt Chocolate: Melt the semi-sweet chocolate using a double boiler on the stovetop by placing chocolate in a heatproof bowl set over simmering water, stirring constantly until smooth. Alternatively, melt the chocolate in a microwave in 30-second intervals, stirring well between each until fully melted and smooth.
  8. Dip or Drizzle Cookies: Once cookies are completely cooled, dip them fully or halfway into the melted chocolate, or spoon the chocolate over the cookies in a drizzle pattern. Immediately add sprinkles if desired while the chocolate is still wet.
  9. Set Chocolate: Place the chocolate-coated cookies on a lined baking sheet and allow the chocolate to set completely. For faster setting, refrigerate the cookies briefly until the coating is hard.

Notes

  • Use a silicone baking mat instead of parchment paper to ensure cookies release easily without sticking.
  • Make sure the butter is softened to room temperature for easier creaming and better texture.
  • If you don’t have a cookie press, you can pipe the dough using a piping bag with decorative tips.
  • For a dairy-free version, substitute butter with a vegan butter alternative and ensure chocolate is dairy-free.
  • Store cookies in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
  • Adding sprinkles is optional but adds a fun and festive appearance to the cookies.

Keywords: Chocolate Spritz Cookies, Cocoa Cookies, Holiday Cookies, Cookie Press Cookies, Chocolate Dipped Cookies

Find it online: https://victoriablair.com/chocolate-spritz-cookies-recipe/