Chocolate Spritz Cookie Recipes

CHOCOLATE SPRITZ COOKIES RECIPE

Steps:

• In a bowl, first combine the soft Butter, powdered Sugar and Vanilla Sugar to a fluffy mixture.
• Break the eggs into another bowl and just mix them roughly.
• Pour them step by step, and not all at once, into the Buttery mixture and keep on stirring with the whisk or with your hand mixer on a slow number.
• Now continue to add in the flour and Cocoa powder, and mix it to a smooth pastry.
• Heat up your oven to 200 Celsius or 400 Fahrenheit.
• Grab a piping bag, place the nozzle with the right opening into the bag and fill you bag with the pastry. Or use a Cookie Press and fill the dough into it. Keep a Baking Tray with baking paper ready.
• Press out the the dough into different shapes onto the baking tray with the baking paper. Keep 2 cm space between the shapes. You can shape, crescents, rosettes, sticks, circles, drops, s-forms etc., that's up to you! You can even turn your piping bag while piping so the texture turns a bit, which gives a nice effect. If you want to add nuts or candied fruits onto rosettes, then just push a hazelnut or the fruits for example into the center before baking (I didn't do that this time).
• (Sorry I couldn't make a picture of the dark batch, that's why I used the one from the white batch here)
• Once finished and the tray is full, place it into the oven at 200 Celsius or 392 Fahrenheit for about 10 minutes.Keep an eye on your cookies, it's difficult to see if the cookies are getting burned when they are made with cocoa as they are dark in color.
• Let them cool before you decorate them. If you just want to top them with powdered sugar, then roll them still warm in the powdered sugar. Add jam and make a sandwich with 2 cookies,...
• ... or dip the ends into dark molten chocolate, or simply drop some chocolate on top. Just be creative and have fun while turning your cookies into beautiful treats for Christmas.
• To make plain Spritz cookies without chocolate just follow the recipe and don't add the cocoa, that's it!

CHOCOLATE SPRITZ COOKIES

Steps:

• Beat the butter and sugar together for 3-4 minutes on medium-high speed.
• Add vanilla and egg, beat to combine.
• Sift in the flour, salt and cocoa powder.
• Mix to incorporate.
• Gather the dough into a ball and refrigerate for 20 minutes or up to 5 days.
• Preheat oven to 375 F (190 C or 165 C with a fan).
• Fill a cookie press (I use OXO) with dough and pipe cookies onto a cookie sheet (not lined with parchment paper or baking mat).
• Bake for about 8 minutes.
• Let the cookies cool for 3 minutes, then carefully transfer to a cooling rack to cool down completely.
• Dip in chocolate and top with sprinkles (optional).
• Store in an air tight container for up to 1 month.

CHOCOLATE SPRITZ COOKIES

Steps:

• Heat oven to 375°F.
• Combine 3/4 cup butter, sugar, egg yolk, milk and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (If dough is too soft, cover and refrigerate at least 30 minutes or until firm enough to form cookies.)
• Place dough in cookie press; form desired shapes 1 inch apart onto ungreased cookie sheets. Bake 9-12 minutes or until set. Cool completely.
• Melt 1/4 cup butter in 1-quart saucepan; stir in powdered sugar and rum extract until smooth. Gradually add enough water for desired glazing consistency. Glaze cooled cookies; sprinkle immediately with decorator sugars.

CHOCOLATE SPRITZ (COOKIE PRESS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
• Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

CHOCOLATE SPRTIZ COOKIES

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
• Gradually add flour and cocoa powder, beating until well incorporated.
• Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

WHITE CHOCOLATE HOLIDAY SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line two cookie sheets with parchment paper.
• Cream the butter in a mixing bowl until light colored and fluffy. Beat in the egg and vanilla until smooth. Add food coloring, if desired. Gradually mix in the confectioners' sugar, flour, and salt to make a smooth dough.
• Place dough into cookie press cylinder fitted with 1 inch sawtooth ribbon disk. Press dough into long strips on prepared cookie sheets. Use a paring knife dipped into flour to score the strips every two inches.
• Bake in preheated oven until edges are slightly golden, about 6 minutes. Remove from oven, cool slightly, and cut along score lines while they are still warm. Transfer to wire racks to cool completely.
• Line a baking sheet with parchment paper. Melt white chocolate chips in the top of a double boiler placed over medium heat, or in the microwave. Add food coloring, if desired. Spread white chocolate icing on the bottom of one cookie and place the bottom of a second cookie into the icing to form a sandwich. Place cookie sandwich onto prepared baking sheet. Repeat to assemble remaining cookies, and refrigerate on the baking sheet 10 minutes to set icing. Remove and dip ends of cookies into white chocolate, then into candy sprinkles. Place cookies on wax paper until white chocolate is set.

CHRISTMAS CHOCOLATE SPRITZ COOKIES

Steps:

• Begin by preheating your oven to 400 degrees. Line a baking sheet with a silicone baking mat and set aside.
• In a large mixing bowl, beat together the sugar and butter until well combined and light and fluffy.
• Add in the egg, vanilla extract, and milk. Beat into the butter and sugar mixture.
• Next, sift together the flour, cocoa powder, and baking powder. Add the mixture to the butter and sugar mixture in thirds, mixing thoroughly after each addition.
• With the desired cookie press/spritz press attachment in your press, fill the press cylinder and press the cookies onto the baking sheet. (You will need to do this in batches.)
• Bake for 6 minutes. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack to finish cooling.
• Package cookies in a food-safe container once the chocolate has hardened.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper or nonstick baking mats.
• Place the butter and sugar in the bowl of a mixer and beat until light and fluffy.
• Add the egg, vanilla, flour, cocoa powder and salt. Beat on low speed until just combined.
• Fill the cookie press with dough and press cookies onto the prepared sheet pans.
• Bake each pan for 5-7 minutes or until just set. Cool for 5 minutes then transfer to a wire rack. Cool completely.
• After all cookies have cooled, place the dark and white candy melts into two bowls. Microwave one bowl at a time in 30 second increments until melted, stir until smooth.
• Dip the cookies halfway into the chocolate and decorate with sprinkles. If the dipping chocolate starts to harden, microwave for a few seconds to re-melt.
• Let dry completely, then serve, or store in an airtight container for up to 3 days.

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

GERMAN SPRITZ COOKIES (SPRITZGEBäCK)

Steps:

• Add the very soft (but not melted) butter, sugar, and vanilla extract to a large bowl. Using your hand or stand mixer with the normal beaters, mix everything for around 4 minutes until creamy.
• Add the egg and egg yolk to the bowl and keep beating for 2-3 minutes until they are mixed in.
• In another bowl, combine the flour, baking powder, and salt. Give everything a quick stir.
• Switch your mixer attachment to the spiral dough hooks. Then add the flour mixture to the wet ingredients in small increments while beating. Keep mixing until the flour is fully mixed in.
• Cover the bowl and let the dough rest for 30 minutes. If you are using a piping bag (the same kind of bag also used for cake/cupcake decorating) or a cookie press, let the dough rest at room temperature. If you're using a meat grinder for this recipe, place the dough in the fridge for 30 minutes so it can chill.
• Once the time is up, preheat the oven to 350 degrees Fahrenheit and line your baking sheet(s) with parchment paper.
• Now, prepare your piping bag, cookie press, or meat grinder - we usually use a piping bag. You'll want to use a large star tip with your piping bag or cookie press. The larger the opening, the easier the dough will be to push through. Also, the softer the dough, the easier it'll come out of the piping bag.
• Now shape the spritz cookies. You can make whichever shapes you want. Circles with an open hole in the middle, S-shapes, or straight lines are classic choices for Spritz cookie shapes. Some people also like to write their names with the cookie dough. Just make sure to create the letters large enough (and leave enough space in between) since the cookies will rise/expand a bit in the oven.
• Place the cookies on the parchment paper and bake them one baking sheet at a time in the oven for 12-16 minutes until the ends are slightly brown. It takes exactly 13 minutes in our oven but since every oven cooks differently, your baking time might vary slightly. When taking the cookies out of the oven they might still feel a tiny bit soft - that's fine (as long as the bottom is lightly browned). They'll harden once cooled.
• Remove the cookies from the baking sheet and place them on a cooling rack.
• OPTIONAL: Once the cookies have cooled, you can prepare the chocolate glaze by melting chocolate chips either in the microwave, in a pot on the stove, or in a hot water bath. You can use any type of chocolate chips (depending on how sweet you want it to taste). We like using semi-sweet chocolate chips. Once the chocolate chips are fully melted, carefully dip parts of the cookies into the melted chocolate and then place them back onto the cooling rack (place some of the parchment paper underneath for easier clean-up). Let the chocolate glaze fully harden before consuming or storing them. Enjoy!

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

CHOCOLATE SPRITZ COOKIES (GLUTEN-FREE!)

Steps:

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, egg, and vanilla until fluffy.
• In a separate bowl, stir the flour, cocoa powder, and salt together. Slowly incorporate into the butter mixture using the mixer until fully combined and smooth.
• Load dough into your Cookie Press. Operate cookie press according to package instructions, pressing cookies onto a large ungreased cookie sheet. (The cookies won't come out of the press cleanly if your sheet is greased.) Sprinkle with sprinkles of your choice if desired.
• Bake for 5-7 minutes, or until set. Carefully place on wire rack to cool completely.

SPRITZ COOKIES - SPRITZGEBäCK

Steps:

• Mix the butter and confectioners sugar until fluffy and almost white in color.
• Add the egg and the one egg yolks and vanilla extract, continue to mix.
• In a different bowl, mix the flour, salt, and starch.
• Add the flour mix to the butter mix and mix it just long enough to have everything incorporated - as short as possible.
• Prepare a baking sheet with parchment paper, use some butter or batter to "glue" the paper to the baking sheet so it is completely flat.
• Preheat the oven to 160°C / 320°F, bottom & top heat.
• Put a tip into a pastry bag and pour a portion of the dough into the bag.
• Create shapes like circles, c's, s-shapes and other shapes with the dough while pressing the dough onto the baking sheet.
• Bake for 6 minutes if the tip was rather small, a little longer for larger or thicker tips. Keep an eye on the cookies while baking to adjust the baking time if needed.
• Let the cookies cool completely.
• Melt the chocolate (or candy melts) in a bowl over a pot with hot water.
• Dip the cookies halfway into the chocolate, then add some sprinkle or decoration to your liking.

FILLED CHOCOLATE SPRITZ

Steps:

• In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool., In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies., In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

CHOCOLATE PEPPERMINT SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

CHOCOLATE SPRITZ COOKIE RECIPE

Steps:

• Cream soften butter and sugar in a mixing bowl with the whisk attachment until light and fluffy. Add egg yolk and vanilla extract and beat until combined.
• Add flour, cocoa powder, baking powder and salt to a small bowl and mix to distribute evenly. With the mixer on the lowest speed, slowly add the flour mixture to the stand mixer bowl and mix until thoroughly combined. The dough should be soft and easy to handle.
• Fill the cookie press with the cookie dough and line three baking sheets with silicone baking mats or parchment paper. Hold the cookie press perpendicular to the prepared baking sheet and press out the cookies, spacing about 1 - 2 inches apart.
• Add sprinkles, color sugars or any decorative touches desired to your cookies. Chill in the fridge or freezer while the oven preheats. Preheat oven to 375°F.
• Bake for 8 - 9 minutes. Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to completely cool.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, using an electric mixer on medium speed beat the butter, sugar, eggs, and vanilla until light and fluffy.
• In a small mixing bowl whisk together flour, cocoa, and salt. Gradually beat into butter mixture until blended.
• Spoon the dough into cookie press fitted with the disk of your choice. Press the dough onto ungreased cookie sheets, 2 inches apart.
• Bake in preheated oven, until set, about 6-8 minutes. Cool on cookie sheet for 2 minutes then remove to wire racks and cool completely. Repeat with remaining dough.
• Melt white morsels according to package directions. Gently dip cookies into melted morsels. Place on wax paper and Decorate with colored sugar, sprinkles, red hots, jimmies, as desired.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 350° F.
• In a mixer, cream the shortening and cream cheese until smooth and well combined. Add the sugar and beat well until light and fluffy, about three minutes.
• Add the egg yolk and vanilla and mix well.
• In a medium bowl, whisk together the flour, cocoa and salt. Add to wet ingredients and blend until combined.
• Using a spatula or knife, press dough into the barrel of the cookie press and use according to manufacturer's directions. Place the cookie press on a baking sheet, squeeze the trigger, and gently lift up. If dough should stick to the press, gently remove with the tip of a knife or finger. Cookies can be about 1 ½ inches apart on the baking sheet. Decorate with sprinkles, etc. if desired.
• Bake for 10 minutes.
• Allow to cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

BAKERY RECIPE FOR CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat the oven to 350°F
• Cream the room temperature vegan butter and sugar on high speed until light and fluffy about 3-5 minutes.
• Be sure to scrape the bottom & sides of the bowl from time to time to ensure an even mix.
• Combine flax meal with the warm aquafaba and let stand for 5 minutes to thicken to a paste.
• If using the coffee granules you will add this to the flax paste along with the vanilla extract and whisk to combine
• Add the egg replacer mixture to the creamed butter/sugar and then whip on high speed for about 20 seconds to emulsify
• Sifted the flour with the salt, baking powder and cocoa powder and add it all at once to the mixer bowl.
• Blend on low to incorporate all the flour
• Then mix on high speed for about 10 seconds to develop the dough.
• With your with the #826 tip or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
• Bake in a preheated 350°F for about 18-20 minutes ** See notes above! or until the cookies are medium browned on the edges.
• Cool completely and fill with jams, vegan chocolates, vegan ganaches, vegan buttercream or your choice of fillings and then dip in nuts, sprinkles of your choice.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 375°F. Thoroughly cream butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Add egg, water, and almond extract; beat well.
• Stir together flour, baking powder, cocoa powder and salt in a separate bowl. With mixer on low, gradually add flour mixture to butter mixture. Beat on low for 15 seconds, then turn up to medium and beat until you have a smooth dough (about 1 minute). Do not chill.
• Place dough in cookie press and press cookies onto ungreased cookie sheet (I used a cookie sheet lined with a silicone mat). Place an M&M candy on each cookie, if desired. Bake 8-10 minutes or until set. Remove cookies from sheet; cool on rack. Repeat. Makes 10-12 dozen cookies.