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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.

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.

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