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Chocolate Spritz Cookies are a delicious variation on our classic, beloved Spritz Cookies. They’re buttery, light and not overly sweet but have a deep, rich chocolatey flavor. To achieve beautiful designs you’ll need a light dough that can easily pass through a cookie press. This recipe has both the flavor and consistency to achieve Spritz cookie perfection!
Chocolate Spritz Cookie Recipe
It’s time to grab the cookie press hiding in the back of your pantry and dust it off! If you don’t own a cookies press now might be a great time to pick one up. We have two great recipes for Spritz cookies and you’ll want to make them both.
Our classic Spritz cookie recipe is practically failproof and so delicious we had to turn it into a chocolate version. With old recipes from Hershey’s and Betty Crocker as my guide, I adapted the recipe to this yummy chocolate version.
Ingredients and Equipment needed:
For the cookie dough:
- all-purpose flour
- unsweetened natural cocoa powder (not Dutch process)
- espresso powder (enhances the chocolate flavor but you can’t taste it – optional but highly recommended)
- table salt
- unsalted butter
- granulated sugar
- one large egg at room temperature
- vanilla extract
Optional glaze:
- powdered sugar
- milk
- light corn syrup
- vanilla extract
- cocoa powder
Decorations:
- sprinkles
- nonpareils
- sparkling sugar
- nuts
- candied fruit
- candy pieces
Equipment:
- a good cookie press (affiliate link)
- 2 light color metal baking sheets (affiliate link)
- a pastry brush if using the glaze (affiliate link)
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How to make Chocolate Spritz Cookies
1. Prep the equipment
First preheat the oven. Set two light color metal cookie sheets in a cool location or refrigerate until needed. Assemble your cookie press with various discs as desired. Set aside.
2. Make the cookie dough
In a small bowl whisk together the dry ingredients.
In a large bowl beat the butter and sugar until light and fluffy. Add the egg and vanilla. Blend until combined. Add half the flour mixture and blend on low just until mostly incorporated. Pour in the remaining flour mixture and blend again. Use a spatula to scrape the bottom and sides of the bowl.
3. Pipe the dough using a cookie press
Scoop the dough into the barrel of the cookie press. Press the dough onto the cold ungreased cookie sheets. Decorate if desired then bake for 7 to 8 minutes or just until they’re set and you can smell warm chocolate. Immediately remove the cookies to a wire rack to cool. Repeat with remaining dough.
4. Glaze and decorate
Whisk the glaze ingredients together. Lightly brush the glaze onto the cookies and decorate as desired. Allow the glaze to set completely before storing, about 1 hour.
PRO DECORATING TIP: To decorate like the photos, only brush the glaze on the part of the cookie where you want the sprinkles to adhere. If you’re only using a small amount of glaze, consider cutting the glaze recipe in half. You won’t need it all unless you plan to coat the entire cookie.
Tips for Success
- For a deep, rich chocolate flavor and color, substitute 1 tablespoon of black cocoa (affiliate link) for 1 tablespoon natural cocoa.
- Make sure the butter is very soft, but not melted.
- The cookies bake quickly so watch the baking time carefully. Once you can smell chocolate and the cookies are just set, go ahead and take them out of the oven.
- Use light colored pans for best results. Dark pans tend to make the cookies a little too dark.
- If the dough will not adhere to the pan once pressed, try placing the cookie sheet in the freezer for a few minutes. The dough sticks to a cold pan the best.
- Make sure the dough is warm, not cold. If it’s not sticky or tacky the dough will not adhere to the pan.
- If the dough is difficult to press, perhaps you added too much flour. We’ve included gram measurements for a more exact recipe. You can also try putting the cookie press with dough in a warm location to soften and see if that helps. If the dough is cold it’s hard to press.
Storing and Freezing Spritz Cookies
Chocolate Spritz Cookies can be stored at room temperature for up to 4 days. Refrigerate for longer storage.
Cookies may be frozen with or without the glaze for up to 2 months well sealed in an airtight container.
These cookies are great for gifting and so pretty for the holidays! 🎄
Chocolate Spritz Cookies
Equipment
- A good cookie press, 2 light color, metal cookie sheets and a pastry brush
Ingredients
For the cookie dough:
- 2 ¼ cups all-purpose flour (284g)
- â…“ cup unsweetened natural cocoa powder (32g) not Dutch process * SEE NOTES
- ¼ teaspoon espresso powder
- ½ teaspoon salt
- 1 cup unsalted butter very soft, but not melted (227g or 8-ounces)
- â…” cup granulated sugar (135g)
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons milk half and half or cream
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- 1 teaspoon natural cocoa powder not Dutch process
Optional decorations:
- sprinkles
- nonpareils
- sparkling sugar
- nuts
- candied fruit
- candy pieces
Instructions
- Preheat oven to 375°F. Set 2 light colored metal cookie sheets in a cool location or place the pans in the refrigerator to chill. Assemble your cookie press with various disc shapes as desired. Set aside.
To prepare the cookie dough:
- In a small mixing bowl whisk together the flour, cocoa powder, espresso powder and salt. Set aside.
- In a large mixing bowl beat the butter and sugar on medium speed until well blended and lightened in color. Add the egg and vanilla extract. Blend on low until combined. Add half the flour mixture and blend on low until mostly incorporated. Add the remaining flour mixture and blend again. Scrape the bottom and sides of the bowl with a spatula and blend until all ingredients are incorporated.
- The dough may seem dry at first but it will come together. The dough should be a little sticky or tacky so it will adhere to the pan. See troubleshooting tips if needed.
- Place cookie dough in the press. Press the dough onto the ungreased cold cookie sheet. Decorate if desired, then bake for 7-8 minutes, or just until they are set and you can smell warm chocolate. Immediately remove the cookies to a wire rack to cool. Repeat with the remaining dough on a cold cookie sheet.
To prepare the glaze:
- Whisk the glaze ingredients together. Lightly brush the glaze onto the cookies and decorate as desired with nonpareils. Allow the glaze to set completely before storing, about 1 hour.
Recipe Notes
- The butter for this recipe should be very soft, not melted.
- These cookies bake quickly so watch the baking time carefully. Start by baking just a few to check your oven and the best baking time.
- Dark colored pans will brown the cookies too much.
- If the dough will not adhere to the pan try placing the cookie sheet in the freezer for a few minutes.
- Make sure the dough is warm, not cold. If it’s not sticky, it will not stick to the pan.
- Place the cookie press, with cookie dough inside, in a warm location if needed to soften.
- Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.
- To get the cookie press started, squeeze twice to make a double thick cookie mound. Once you pull up the press, leaving behind the cookie on the pan, the remaining dough coming out of the bottom of the press should be a bit jagged and rough. This will help the next pressed cookie to stick to the pan. Continue pressing until the pan is full. Remove the larger cookie dough and put it with the remaining unbaked dough. Repress as needed
Nutrition
More great piped cookie recipes:
If you love cookies piped in beautiful designs like the iconic Danish Butter Cookies, you’ll love recipes these too!
Lemon Cookies with Lemon Cream
Pretty little buttery lemon cookies with a tangy lemon buttercream filling.
View this Recipe
Spritz Cookies – with troubleshooting tips
A deliciously light butter cookie made with a cookie press.
View this Recipe
Mary Berry's Viennese Whirls
Enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.
View this Recipe
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