Description
Delight in these classic Chocolate Spritz Cookies, featuring a tender cocoa-infused dough pressed into charming shapes and topped with semi-sweet chocolate and optional sprinkles.
Ingredients
Scale
- 1 cup (226 grams) butter, softened to room temperature
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups (282 grams) all-purpose flour
- ¼ cup cocoa powder
- 8 ounces semi-sweet chocolate
- 1–2 tablespoons sprinkles (optional)
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with a silicone baking mat or use a non-stick baking sheet without a liner. Prepare 2-3 baking sheets if planning to bake multiple batches.
- Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter and sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Incorporate the salt, egg, and vanilla extract into the creamed butter and sugar, beating until well combined.
- In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients and mix on low speed until just combined.
- Transfer the dough into a cookie press fitted with your preferred pattern. Press the cookies onto the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle with sprinkles.
- Bake the cookies for 7 to 9 minutes or until the edges and bottoms turn a light golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the semi-sweet chocolate in a double boiler on the stove by gently simmering water with a heatproof bowl placed over it, stirring until smooth. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between each until fully melted.
- Dip the cooled cookies fully or halfway into the melted chocolate, or drizzle chocolate over them with a spoon. Add sprinkles immediately while the chocolate is still wet, if using.
- Place the decorated cookies on a lined baking sheet and allow the chocolate to harden. Speed up the setting process by refrigerating the cookies for a short time.
Notes
- Store cookies in an airtight container for up to one week.
- Experiment with different shapes using various cookie press attachments.
- Feel free to substitute dark chocolate for semi-sweet chocolate for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg