Cocoa 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 SPRITZ REINDEER COOKIES



Chocolate Spritz Reindeer Cookies image

Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 60

Number Of Ingredients 11

1 cup butter, softened
1/2 cup powdered sugar
1/2 cup packed brown sugar
1/4 cup unsweetened baking cocoa
3 tablespoons milk
1 teaspoon vanilla
1 egg yolk
2 cups Gold Medal™ all-purpose flour
60 large pretzel twists
60 miniature candy-coated chocolate baking bits
120 miniature chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
  • Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 5 g, TransFat 0 g

SPRITZ BUTTER COOKIES



Spritz Butter Cookies image

These gorgeous cookies begin with our Basic Butter Cookie Dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 100

Number Of Ingredients 1

Basic Butter Cookie Dough

Steps:

  • Preheat oven to 350 degrees.
  • Fill cookie press, and form cookies on baking sheets according to manufacturer's instructions.
  • If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

Make and share this Chocolate Spritz Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 5m

Yield 54 cookies

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt

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.

GRANDMA'S SPRITZ COOKIES



Grandma's Spritz Cookies image

To make these festive classic spritz cookies, I use my grandmother's antique cookie press. I'm the only one in the family who can still get it to work! -Suzanne Kern, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 8

1 cup shortening
3/4 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
Dash salt
Optional: Assorted sprinkles and colored sugar

Steps:

  • Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE PRESS COOKIES



Chocolate Press Cookies image

This is one of two recipes that my family ALWAYS makes at Christmas. Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort.

Provided by Beth

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 30m

Yield 45

Number Of Ingredients 9

⅝ cup shortening
1 ¾ cups white sugar
1 beaten egg
½ teaspoon vanilla extract
2 teaspoons milk
2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
½ teaspoon salt
¼ cup multicolored candy sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
  • Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 13.2 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 27.8 mg, Sugar 8.6 g

COCOA SURPRISE COOKIES



Cocoa Surprise Cookies image

These rich cookies are truly a chocolate lover's delight. Miniature marshmallows are the delectable surprise in every bite. -Debra Himes, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking soda
2 cups semisweet chocolate chips
2 cups miniature marshmallows, frozen

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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

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