Description
Delight in these classic Chocolate Spritz Cookies, featuring a tender cocoa-infused dough pressed into charming shapes and topped with semi-sweet chocolate and optional sprinkles. Perfectly crisp on the edges and soft inside, these festive cookies are a sweet treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (226 grams) butter, softened to room temperature
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups (282 grams) all-purpose flour
- ¼ cup cocoa powder
Chocolate Coating
- 8 ounces semi-sweet chocolate
- 1-2 tablespoons sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line a large baking sheet with a silicone baking mat or use a non-stick baking sheet without a liner. Prepare 2-3 baking sheets if planning to bake multiple batches.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together the softened butter and sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Wet Ingredients: Incorporate the salt, egg, and vanilla extract into the creamed butter and sugar, beating until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients and mix on low speed until just combined.
- Form Cookies: Transfer the dough into a cookie press fitted with your preferred pattern. Press the cookies onto the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle with sprinkles.
- Bake Cookies: Bake the cookies for 7 to 9 minutes or until the edges and bottoms turn a light golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate: Melt the semi-sweet chocolate in a double boiler on the stove by gently simmering water with a heatproof bowl placed over it, stirring until smooth. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between each until fully melted.
- Decorate Cookies: Dip the cooled cookies fully or halfway into the melted chocolate, or drizzle chocolate over them with a spoon. Add sprinkles immediately while the chocolate is still wet, if using.
- Set Chocolate: Place the decorated cookies on a lined baking sheet and allow the chocolate to harden. Speed up the setting process by refrigerating the cookies for a short time.
Notes
- Storage: Store cooled cookies in an airtight container away from direct sunlight and heat for up to one week.
- Reheating: Warm cookies in the oven at 250°F for 2 to 3 minutes or microwave in 15 to 20-second intervals.
- Freezing: Freeze cooled cookies on a parchment-lined tray, then transfer to freezer-safe containers or bags. Freeze for up to one month. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
