This Chocolate Spritz Cookie recipe is one of the easiest holiday cookie recipe you’ll find. These bite size chocolate spritz cookies are adorned with holiday sprinkles for a festive look. One batch of this spritz recipe makes over 3 dozen cookies, more than enough to pass around the office and to share with your neighbors this holiday season.
Can we say it is officially cookie season now? One of my favorite time of the year because cookies are fun and so shareable. The thing I love most of about these chocolate spritz cookies are their size. The perfect bite size cookies that won’t make you feel guilty to indulge in one or two or three. Also, this chocolate spritz cookie recipe is absolutely fool-proof, you won’t go wrong.
Chocolate Spritz Cookie Recipe How-to
This spritz recipe is made with simple ingredients that you won’t have trouble finding. It starts with 1 stick of soften unsalted butter, creamed with sugar until light and fluffy. Add an egg yolk and vanilla extract to complete the preparation for the wet ingredients.
As for the dry ingredients, I never sift my flour or cocoa powder. But I always add them to a separate bowl and mix them up with a small hand whisk to distribute evenly as well as to break up any large lumps that may be present. Add this to the wet ingredients with the mixer on low speed, and mix until a soft dough forms. Press the cookies onto prepared baking sheets right away.
How to Prepare Your Baking Sheet for Spritz Cookies
Over the course of the last couple weeks, I’ve tested dozens upon dozens of spritz cookies. I baked them on buttered baking sheet, parchment paper and silicone mat.
- Silicone baking mat – I found the silicone mat to be the best when it comes to getting the cookie dough to stick to it when pressed. The cookie press base is also lined with silicone so when you place it on the silicone mat it doesn’t move, which make pressing the cookie dough out much easier.
- Parchment paper – it does a good job, but it’s light enough that once in a while when you lift the cookie press, the parchment paper along with the cookie dough will lift with it. This happens more frequently if the cookie dough is chilled before being pressed. It is best to press the cookie dough right away.
- Buttered baking sheet – don’t even do it, the cookie press will slide all over the place and the cookies will still stick to the cookie sheets after baking.
Another thing I love about these cute chocolate spritz cookies is that they are not too sweet, which means they make great snacks any time of the day. They are adorable with festive sprinkles and will make great edible gifts for the holidays too. These three dozens cookies were gone within 3 days. So get your bake on and make this chocolate spritz cookie recipe now!
More Holiday Treats
- Red Velvet Cookie Cups
- Peppermint Chocolate Truffle Pop
- Peppermint Chocolate Dipped Madeleines
- Red Velvet White Chocolate Chip Cookies
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Chocolate Spritz Cookie recipe
Ingredients
- 4 oz unsalted butter ((room temperature, 113 g))
- ⅓ cup granulated sugar ((63 g))
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour ((130 g))
- 2 tablespoon cocoa powder
- ¼ teaspoon baking powder
- a large pinch of salt
Instructions
- 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.
Notes
Nutrition
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This recipe was a disaster. I followed the instructions exactly…the dough was too soft and would not turn out onto the cookie sheet.
Sorry this recipe didn’t work out for you, sounds like perhaps you didn’t use enough flour or did you by chance use a whole egg instead of an egg yolk?
So I used the yolk and 1 cup of flour and mine is too soft. Won’t release from the press😩
Oh no, I’m so sorry Mary. Did you try to refrigerate it a bit to firm up?
I love this recipe! I first made it with Hershey’s Special Dark cocoa powder and then made it a second time, doubling the recipe and using regular Hershey’s cocoa powder. While the regular cocoa powder cookies were definitely still delicious and chocolatey, the special dark ones were amazing! So in the future, I’m going to use special dark with this recipe. Everything else I followed exactly.
Even with all my ingredients at room temp, this dough was far too stiff to press. I added a few splashes of my morning coffee and it worked very well. I liked the flavor (using Special Dark cocoa). They weren’t too sweet.
Hi Cindy, how did you measure your flour, extra flour from different ways of measuring could make it stiffer? But I’m glad you like the flavor and adding coffee to it is ingenious, the coffee would enhance the flavor even more.
best ever
Thank you Izzy!
Good, and not too sweet/ I used 3 T of cocoa and added 1/2 t of espresso powder.
Thank you for the feedback! Espresso powder is a wonderful addition.
I have never heard of spritz cookies until now. I need to get me a cookie press so I can make these. Yum