Chocolate Spritz Cookies
Use a cookie press to make these Chocolate Spritz Cookies. They're buttery, light and not overly sweet with a deep, rich chocolate flavor.
Servings: 48
Calories: 80kcal
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)
- ⅓ 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)
- ⅔ 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.
Notes
* Substitute 1 tablespoon of natural cocoa with 1 tablespoon black cocoa for a deeper, richer color and flavor.
Cookies may be frozen with or without the glaze for up to 2 months.
Cookie recipe adapted from Hershey’s and glaze adapted from Martha Stewart
TROUBLESHOOTING:
- 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
Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 27mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 124IU | Calcium: 4mg | Iron: 0.4mg
