Chocolate Spritz Cookies Recipe

If your taste buds are craving a nostalgic treat that’s as delightful to make as it is to eat, this Chocolate Spritz Cookies Recipe is your new best friend in the kitchen. These cookies are a perfect blend of buttery richness and deep cocoa flavor, instantly melting on your tongue with a satisfying crunch from the fun spritz shapes. Whether you’re baking for a cozy family gathering or sneaking a batch for yourself, this recipe delivers that homemade magic wrapped in irresistible chocolate goodness.

Ingredients You’ll Need

These ingredients might seem simple, but each one plays a crucial role in creating the perfect texture, flavor, and color for our Chocolate Spritz Cookies Recipe. From the creamy butter that makes the dough tender to the cocoa powder that gives that beautiful chocolaty hue, every component matters.

• Butter (1 cup, softened): Adds richness and helps create a tender crumb texture.
• Granulated sugar (¾ cup): Sweetens the dough while contributing to the cookie’s slight crunch.
• Salt (½ teaspoon): Enhances all the flavors and balances sweetness.
• Large egg (1): Binds the ingredients and adds moisture for a soft bite.
• Vanilla extract (1 teaspoon): Brings depth and warmth to the flavor profile.
• Flour (2 ⅓ cups): Gives structure and holds the dough together.
• Cocoa powder (¼ cup): Provides that luscious chocolate taste and color.
• Semi-sweet chocolate (8 ounces): Perfect for melting and dipping, adding a glossy finish.
• Sprinkles (1-2 tablespoons, optional): For a playful, colorful touch on top of your cookies.

How to Make Chocolate Spritz Cookies Recipe

Step 1: Prepare Your Baking Tools

Start by preheating your oven to 350 degrees Fahrenheit. Line a large baking sheet with a silicone baking mat or use a non-stick sheet without any liner—this helps those delicate spritz shapes stay perfect and bake evenly. If you’re planning to bake in batches, getting a couple of sheets ready will make the process smooth and efficient.

Step 2: Cream the 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. You’re aiming for a light and fluffy texture that usually takes about two minutes. This step is essential to incorporate air, ensuring your cookies won’t be dense but delightfully tender.

Step 3: Add the Flavor Boosters

Next, it’s time to add in the salt, egg, and vanilla extract. Beat them all in until beautifully combined. These simple additions bring balance and depth, transforming the mixture from buttery sweetness into a fully flavored dough base ready for chocolate bliss.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour and cocoa powder to distribute the cocoa evenly. Gradually add this mixture to the wet ingredients while beating on low speed. Mixing slowly prevents overworking the dough, resulting in tender cookies that hold their shape.

Step 5: Shape Your Cookies

Now for the fun part—transfer the dough into your cookie press fitted with your preferred pattern. Press the dough onto the lined baking sheets, spacing the cookies about two inches apart to allow room for gentle spreading. Feel free to sprinkle colorful decorations on top for a joyful look while the dough is still soft.

Step 6: Bake to Perfection

Bake the cookies for 7 to 9 minutes, watching for the edges and bottoms to turn a light golden brown. Don’t overbake! After removing them from the oven, let the cookies rest on the baking sheet for about five minutes before moving them to a wire rack to cool completely. This step lets them firm up just right for dipping.

Step 7: Melt the Chocolate

Choose your favorite melting method: use a double boiler on the stove or microwave in short bursts. Stir constantly for smoothness. The melting process is all about patience; once creamy and lump-free, the chocolate is ready to become the luscious coating for your cookies.

Step 8: Dip and Decorate

Dip each cooled cookie fully or halfway into the melted chocolate, or use a spoon to drizzle elegant lines on top. While the chocolate is still wet, add sprinkles if you want that extra pop of color and texture. Then, place the dipped cookies on a lined sheet and let the chocolate set, speeding up the process by chilling them briefly in the fridge if you like.

How to Serve Chocolate Spritz Cookies Recipe

Garnishes

Chocolate Spritz Cookies look magical with a dusting of powdered sugar or a sprinkle of chunky sea salt for a sweet-salty twist. Fresh mint leaves on the side or edible gold dust can elevate the presentation for special occasions.

Side Dishes

Pair these cookies with a classic cup of hot coffee or a frothy vanilla latte to balance the chocolate’s richness. For a festive brunch, serve alongside fresh berries or a modest scoop of whipped cream for extra indulgence.

Creative Ways to Present

Arrange these spritz cookies on a tiered dessert stand, alternating with small bowls of fresh fruit or nuts. Wrapping them individually in clear cellophane tied with delicate ribbons makes beautiful edible gifts. You can even create cookie sandwiches using cream or chocolate ganache as the filling for a show-stopping twist!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Chocolate Spritz Cookies in an airtight container at room temperature. They stay fresh and flavorful for up to a week, keeping that perfect crisp-yet-tender texture.

Freezing

If you want to keep these cookies on hand for longer, freeze them in a single layer initially, then transfer to a freezer-safe container or bag. They freeze beautifully for up to three months without losing any of their charm.

Reheating

To enjoy the cookies freshly baked after freezing or extended storage, let them thaw at room temperature. For a just-baked feel, warm in a low oven for a few minutes, but avoid overheating to preserve the chocolate coating and delicate texture.

FAQs

Do I need a cookie press for this recipe?

While a cookie press helps achieve the traditional spritz shapes quickly and easily, you can also pipe the dough with a pastry bag fitted with a star tip if you prefer. The texture and taste will be just as delightful.

Can I use dark chocolate instead of semi-sweet chocolate?

Absolutely! Dark chocolate can deepen the flavor, giving a richer, less sweet contrast. Just be mindful that it might harden a bit differently once set.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free as is. However, experimenting with a gluten-free flour blend that measures cup-for-cup can produce similarly tasty results.

Can I skip the sprinkles?

Definitely! Sprinkles are purely optional and add festive flair. If you prefer a minimalist look, the cookies are delicious on their own, especially with that smooth chocolate coating.

How long do these cookies last?

Stored properly in an airtight container, your Chocolate Spritz Cookies will stay fresh for about a week at room temperature, and even longer if refrigerated or frozen.

Final Thoughts

There’s nothing quite like the joy of baking these charming Chocolate Spritz Cookies Recipe from scratch—each step bringing you closer to a batch of cookies that tastes as wonderful as they look. Whether it’s a holiday treat or a sweet everyday indulgence, these cookies have a special way of turning moments into memories. So grab your cookie press, melt that chocolate, and get ready for some serious kitchen happiness!

Chocolate Spritz Cookies Recipe

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These delightful Chocolate Spritz Cookies are buttery, chocolaty, and fun to make with a cookie press. Soft and tender with a rich cocoa flavor, they are finished with a glossy melted chocolate dip and optional colorful sprinkles for a festive touch. Perfect for holiday baking or any occasion that calls for an elegant but easy-to-make cookie.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 35 minutes
• Yield: 72 cookies
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

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 and Decoration

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

Instructions

1. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat or use a non-stick baking sheet without any liner. Prepare multiple sheets if baking in batches.
2. Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
3. Add Wet Ingredients: Beat in the salt, egg, and vanilla extract until all ingredients are fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mix to the wet ingredients, mixing on low speed until just combined into a smooth dough.
5. Shape Cookies: Transfer the dough into a cookie press fitted with your preferred pattern. Press cookies onto the prepared baking sheet spacing them about 2 inches apart. Optionally, sprinkle with sprinkles on top.
6. Bake Cookies: Bake in the preheated oven for 7-9 minutes, or until the edges and bottoms turn light golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Melt Chocolate (Double Boiler Method): Bring about 2 inches of water to a low simmer on the stove. Place a heatproof bowl on top of the pot, making sure the bowl bottom does not touch the water. Add the semi-sweet chocolate and stir constantly until melted and smooth, about a few minutes.
8. Melt Chocolate (Microwave Method): Alternatively, microwave the chopped chocolate in a heatproof bowl in 30-second intervals. Stir well after each interval until fully melted and smooth.
9. Coat Cookies: Once cooled, dip the cookies fully or halfway into the melted chocolate, or drizzle chocolate over them using a spoon. Add sprinkles on top while the chocolate is still wet if desired.
10. Set Chocolate: Place the dipped cookies on a lined baking sheet. Let the chocolate harden at room temperature or refrigerate briefly to accelerate setting.

Notes

• Use a silicone baking mat or a non-stick baking sheet without parchment, as parchment may interfere with cookie pressing.
• Make sure the butter is softened to room temperature for easier creaming and better dough consistency.
• Do not overbake the cookies; they should be slightly golden around the edges for a tender texture.
• The cookie press allows for intricate shapes but if unavailable, you can shape dough manually.
• Melt chocolate carefully to avoid burning; stirring constantly helps achieve smooth glaze.
• Storing cookies in an airtight container keeps them fresh for up to a week.