Cocoa Cherry Spritz Cookies Recipes

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HONEY SPRITZ COOKIES



Honey Spritz Cookies image

Provided by Food Network Kitchen

Time 1h

Yield about 60 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg
1/4 cup honey
1 teaspoon vanilla extract
Coarse sugar and/or nonpareils, for decorating (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft).
  • Fill a cookie press with the dough according to the manufacturer's instructions; press out the cookies about 1 1/2 inches apart onto 2 ungreased baking sheets.
  • Decorate the cookies with coarse sugar and/or nonpareils. Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

CHOCOLATE COVERED CHERRY COOKIES II



Chocolate Covered Cherry Cookies II image

These taste as good as they sound!

Provided by JAMIE CARPENTER

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 9

Number Of Ingredients 12

½ cup butter
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 (10 ounce) jar maraschino cherries
½ cup sweetened condensed milk
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
  • Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
  • In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
  • Bake in preheated oven for 10 minutes.

Nutrition Facts : Calories 453 calories, Carbohydrate 71.1 g, Cholesterol 53.6 mg, Fat 18.8 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 218.9 mg, Sugar 41.9 g

CHERRY CHOCOLATE CHUNK COOKIES



Cherry Chocolate Chunk Cookies image

I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!

Provided by Pat B.

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 2h

Yield 42

Number Of Ingredients 14

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup butter flavored shortening (such as Crisco®)
½ cup white sugar
¾ cup brown sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
1 cup dried tart cherries
¾ cup chopped walnuts
½ cup chopped pecans
1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
  • Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 18.8 g, Cholesterol 14.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 63.9 mg, Sugar 12.8 g

RED VELVET SPRITZ COOKIES



Red Velvet Spritz Cookies image

I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 8-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 large egg, separated, room temperature
2 teaspoons red paste food coloring
1/2 teaspoon peppermint extract, optional
2-1/2 cups all-purpose flour
1 tablespoon baking cocoa
1 tablespoon water
Nonpareils or sprinkles

Steps:

  • Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla, food coloring and, if desired, extract. In another bowl, whisk flour and cocoa; 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. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with nonpareils or sprinkles. Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely., Freeze option: Place dough in a freezer container; freeze. To use, thaw dough in refrigerator overnight or until it's soft enough to press. Prepare and bake cookies as directed.

Nutrition Facts : Calories 38 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 17mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

COCOA SPRITZ COOKIES



Cocoa Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 90 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cloves (optional)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Sanding sugar, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated.
  • Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar.
  • Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet.

COCOA SPRITZ COOKIES



Cocoa Spritz Cookies image

My grandma gave me a cookie press a few years back, and has since been asking me to use it. I was a bit intimidated by it.. but once you get the hang of it, it's easy. The original recipe called for margarine, which I've replaced with butter. Also, sometimes I have to add 1/8-1/4 cup extra flour to get a texture that will hold its shape, I haven't quite figured out what causes that. I've also added in the instructions to chill if necessary, which my grandma never did.

Provided by 89240

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 9

1 1/4 cups unsalted butter
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2/3 cup cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 375.
  • Cream together butter with both sugars.
  • Add eggs, beating well after each addition.
  • Add vanilla.
  • Sift together flour, cocoa, salt, and baking soda.
  • Gradually add dry mixture into wet mixture and beat well, dough will be stiff.
  • Assemble cookie press and fill with dough, using desired disc.
  • At this point, you can chill the dough in the press if it doesn't seem firm enough.
  • Press cookies onto ungreased cookie sheet.
  • Bake 12-15 minutes until slightly golden.
  • Note:If you aren't experienced with a cookie press, it make take a few trial and errors, make sure to use an ungreased cookie sheet, the cookies need to"grab" onto the sheet, if necessary, spray the outer side of the disc with vegetable oil to make the cookie release more easily.

Nutrition Facts : Calories 101.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 30.1, Carbohydrate 12.8, Fiber 0.4, Sugar 7.2, Protein 1.2

CHOCOLATE-CHERRY GINGER COOKIES



Chocolate-Cherry Ginger Cookies image

These are the kind of cookies that make you want to cozy up under a warm blanket with a cup of tea and a good book. Packed full of warming spices, they have soft, chewy centers and crisp edges, and are punctuated by melty puddles of milk chocolate and tart dried cherries. They come together quickly too; no need to soften butter or chill dough. Feel free to substitute dark chocolate for a more deeply chocolaty cookie, but in either case, use chopped bar chocolate and not chips for the meltiest, tastiest bites. You can also substitute dried cranberries for the cherries.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 16

1/2 cup/100 grams turbinado sugar
3/4 cup/150 grams granulated sugar
6 tablespoons/85 grams unsalted butter, melted and warm
2 tablespoons grapeseed or other neutral oil
2 tablespoons Dutch-process cocoa powder
2 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon fine salt
1/4 cup/75 grams unsulfured molasses
1 large egg
1 3/4 cups/225 grams all-purpose flour
1 3/4 teaspoons baking soda
1 cup/140 grams roughly chopped milk chocolate bar
1/2 cup/75 grams dried cherries or cranberries, roughly chopped

Steps:

  • Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
  • To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
  • Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
  • Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
  • Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
  • Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.

CHERRY CHOCOLATE COOKIES



Cherry Chocolate Cookies image

No one can resis the chewy texture of these fudgy cookies. I always double the recipe because they disappear quickly around our house. -Kim Williams, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 10

2-1/2 cups butter, softened
4 cups sugar
4 eggs
4 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 cups baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 package (10 ounces) miniature semisweet chocolate chips
1 jar (16 ounces) maraschino cherries, drained and halved

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Top each with a cherry half. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 303 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 252mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

COCOA CHERRY SPRITZ COOKIES



Cocoa Cherry Spritz Cookies image

Make and share this Cocoa Cherry Spritz Cookies recipe from Food.com.

Provided by Chocolatl

Categories     Dessert

Time 23m

Yield 3 1/2 dozen, 42 serving(s)

Number Of Ingredients 7

1 cup butter, at room temperature
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon cherry extract
1/4 cup unsweetened cocoa
2 cups all-purpose flour

Steps:

  • Preheat oven to 375°F.
  • Beat butter until light and fluffy.
  • Add sugar and continue beating until blended.
  • Beat in egg yolks.
  • Beat in vanilla extract.
  • Beat in cherry extract.
  • Beat in cocoa.
  • Add flour and mix well.
  • Using cookie press, press cookies out onto an ungreased baking sheet.
  • Bake about 8 minutes, or until tops are dry but not browned.

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