Description
Chocolate Spritz Cookies are a rich and indulgent twist on the classic buttery spritz cookies. These melt-in-your-mouth chocolate cookies are shaped into different beautiful festive designs and can be dipped in extra chocolate or topped with colorful sprinkles for an extra sweet touch. This easy recipe is the perfect way to share the holiday spirit with friends and family without spending too much time baking.
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
- Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
- Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add salt, egg, and vanilla extract and beat until incorporated.
- In another bowl, whisk together the flour and cocoa powder. Gradually add them to the wet ingredients and beat on low speed until combined.
- Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the lined baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
- Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Melt the chocolate in a double boiler on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until smooth.
- Dip the cooled cookies into the melted chocolate. You can dip them fully, dip them halfway, or use a spoon to drizzle the chocolate in a drizzle pattern. Add sprinkles while the chocolate is wet, if using.
- Place the cookies on a lined cookie sheet and let it sit until the chocolate is set and hard. You can place the cookies in the fridge to speed up the process.
Notes
How to store: Once cooled, these chocolate-covered cookies can last for up to a week if stored in an airtight container. Keep them away from direct sunlight and heat sources to maintain their structure and flavor.
How to reheat: If you want your cookies warm, reheat them in the oven at 250°F for about 2 to 3 minutes. You can also microwave them in 15 to 20-second intervals.
How to freeze: The cooled cookies can be frozen for up to a month. Place them on a baking sheet lined with parchment paper, and transfer to a freezer-safe container or freezer bag once frozen. Let the cookies thaw at room temperature and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American