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Home » Cookies » Chocolate Spritz Cookies

Published: December 4, 2018 Last Modified: March 6, 2019 By Sara 46 Comments

Chocolate Spritz Cookies

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Chocolate Spritz Cookies | Christmas Cookies | Spritz Cookies #christmas #cookies #chocolate #sprinkles #baking #dessert #dinneratthezoo

These chocolate spritz cookies are buttery cookies piped into decorative designs, then baked to perfection and topped with chocolate and sprinkles. A classic and beautiful holiday cookie that’s a welcome addition to any gathering!

It’s not Christmas without spritz cookies. This version adds a healthy dose of chocolate and some festive sprinkles to make delightful little cookies that taste as good as they look.

Chocolate Spritz Cookies | Christmas Cookies | Spritz Cookies #christmas #cookies #chocolate #sprinkles #baking #dessert #dinneratthezoo Chocolate Spritz Cookies | Christmas Cookies | Spritz Cookies #christmas #cookies #chocolate #sprinkles #baking #dessert #dinneratthezoo

A plate of chocolate spritz cookies decorated with chocolate and sprinkles.

Spritz cookies are a holiday classic, but a lot of the time they look better than they actually taste. These chocolate spritz cookies are both attractive and totally delicious. Spritz cookies can look complicated, but they’re actually quite easy to make.

What is a spritz cookie?

The name spritz comes from a German word spritzen, which means to squirt. They are named this way because a soft cookie dough is pushed through a cookie press to make intricate designs.

How do you make chocolate spritz cookies?

The dough for these spritz cookies is a simple mixture of butter, sugar, egg, vanilla, flour and cocoa powder. The dough gets loaded into a cookie press and the cookies are pressed onto a baking sheet. These cookies are small so they bake up quickly. After the cookies are cool, they can be decorated with chocolate and sprinkles.

Chocolate spritz cookie dough in a mixing bowl.

What is a cookie press?

A cookie press is an inexpensive kitchen device that consists of a cylinder with a plunger on one end. The cylinder is filled with cookie dough and decorative discs are attached to the front of the press so that when the cookie dough is extruded, it will come out in a unique and attractive design.

Chocolate spritz cookie dough on a baking sheet.

Tips for chocolate spritz cookies

  • Don’t be tempted to refrigerate your dough. The dough needs to be soft so that it will move through the press smoothly.
  • After the cookies are completely cool, they can be dipped in chocolate and decorated with sprinkles. I like to use chocolate candy melts for this task because they melt smooth and thin unlike chocolate chips. My favorite brand is Ghirardelli Melting Wafers.
  • Decorated spritz cookies can be stored in an airtight container at room temperature for up to 5 days.
  • Spritz cookies can be frozen, however, I recommend freezing them before they’ve been decorated. Thaw your cookies, then proceed with the decorating process.

Baked chocolate spritz cookies on a sheet pan.

I like to use a variety of different cookie press discs when I make chocolate spritz cookies. Look for a cookie press that already comes packaged with a lot of discs so that you have plenty to choose from.

Chocolate spritz cookies coated in sprinkles on a serving plate.

Everyone will be so impressed when you bring chocolate spritz cookies to your next holiday gathering or cookie exchange. They’re simple, elegant and full of flavor!

More delicious cookie recipes

  • Stained Glass Cookies
  • Peppermint Bark Cookies
  • Christmas Wreath Cookies
  • Red Velvet Cookies
  • Almond Roca Cookies
A plate of chocolate spritz cookies decorated with chocolate and sprinkles.
Print Pin
5 from 20 votes

Chocolate Spritz Cookies

These chocolate spritz cookies are buttery cookies piped into decorative designs, then baked to perfection and topped with chocolate and sprinkles. A classic and beautiful holiday cookie that's a welcome addition to any gathering!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48
Calories 68kcal
Author Sara Welch

Ingredients

  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 10 ounces white and/or dark candy melts
  • 3/4 cup holiday sprinkles

Instructions

  • 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.

Notes

Adapted from Hershey's.

Nutrition

Calories: 68kcal | Carbohydrates: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 17mg | Sugar: 2g | Vitamin A: 125IU | Calcium: 3mg | Iron: 0.4mg
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Filed Under: Baking, Cookies, Dessert

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    Comments

    1. Barb says

      December 15, 2022 at 12:33 pm

      5 stars
      BEST spritz cookie dough recipe ! Worked perfectly with my press and delivered beautiful little gems which looked so lovely on a cookie platter, and let me tell you they went fast! Am sure I’ll be making more batches yet this year. Thanks so much for sharing!

      Reply
    2. TH says

      December 20, 2021 at 8:22 pm

      5 stars
      These turned out really good!! The cookies were very tender and flavorful even without the glaze! (My chocoholic husband couldn’t wait for me to glaze them). My mom used to make these when I was little and I have her press. So glad I finally have the time to make them again! Thanks for the great recipe! I did use the suggested tip to chill the cookie sheets- worked great!

      Reply
    3. Karlyn says

      December 11, 2021 at 2:50 pm

      Can I bake and freeze these?

      Reply
      • Sara says

        December 13, 2021 at 8:28 am

        yes that’s fine!

        Reply
    4. Janette says

      December 3, 2021 at 7:07 pm

      5 stars
      This recipe came out perfect! My cookies actually looked as good as your picture. Thanks for the great recipe

      Reply
    5. Marilyn says

      July 26, 2021 at 3:36 pm

      5 stars
      Some suggestions if your cookies don’t hold their shape, break up, etc.

      1. You can press these directly to a cold, clean, ungreased cookie sheet. I put them in the refrigerator while making the dough.

      2. Press out a test cookie. If it spreads, add a tablespoon of flour at a time, press out again, and if still not holding its shape, repeat. You shouldn’t need to add much flour to correct too soft of a dough.

      3. If they are crumbly when pressed, add a tablespoon of milk at a time and press out again. Repeat if necessary. Always fluff the flour before spooning into a measuring cup, and level with a knife.

      4. When pressing, hold the press directly and firmly down on the cookie sheet. Press out according to your press cookie maker instructions, wait a second, lift and move on to the next cookie.

      I hope this helps some!

      Reply
    6. Gina says

      December 24, 2020 at 3:03 am

      I followed the recipe exactly as stated, but it is very crumbly, and no dough-like at all. Any suggestions?

      Reply
      • Sara says

        December 24, 2020 at 3:36 pm

        How do you measure your flour? I always recommend spooning flour into the cup and leveling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe. My guess is that you accidentally added too much flour. You can remedy this by adding a little water, 1/2 teaspoon at a time, until the dough just comes together.

        Reply
      • Hanrof says

        January 21, 2021 at 7:23 pm

        5 stars
        I didn’t measure the flour the right way and it came out the same way. I just added another egg and it was perfect!

        Reply
    7. Ress says

      December 15, 2020 at 9:27 am

      Can i pipe these cookies? do I need to change the consistency if iI want to piped out the batter instead of using a press?

      Reply
      • Sara says

        December 15, 2020 at 8:34 pm

        Piping is fine, and the consistency should work!

        Reply
    8. Leslie says

      December 13, 2020 at 4:29 pm

      What type of cookie press do you have? I have a bottle of all natural coffee syrup, I wonder if I could add a tsp of that? I don’t have any espresso powder. Thoughts?

      Reply
      • Sara says

        December 13, 2020 at 9:53 pm

        I use a crate and barrel cookie press. Is that like an extract?

        Reply
    9. Iva says

      December 13, 2020 at 10:25 am

      5 stars
      Your photos sold me on these cookies and I have had a cookie press for years and never used it! I pulled it out and made your recipe, except half regular cocoa powder and the other half dark cacao powder. They are delicious! But I too had trouble with them sticking to the bottom of the press. I didn’t realize you have to put them directly on the cookie sheet, with no silpat or parchment paper AND I had to chill the dough a bit. However, mine came out sort of fat and the design wasn’t quite as cute as yours. All in all, loved it and thank you for opening my eyes to spritz cookies!

      Reply
    10. Paula says

      December 10, 2020 at 1:59 pm

      5 stars
      Made these today. Loved changing up my usual butter spritz cookie with chocolate! Like another commenter , I also added 1/4 tsp of espresso powder and a full tsp of vanilla. These cookies smell like brownies baking! And the uncooked dough is very tasty. 🙂 I will be doing some kind of dip or 1/2 dip in dark chocolate melting wafers and adding some holiday theme sprinkles. Oh!! Btw, you don’t need parchment paper to bake on. I pressed these cookies directly onto my non stick cookie sheets and they were just fine. Thank you!

      Reply
    11. Sherri Hertzog says

      December 4, 2020 at 4:44 pm

      Do you use the whisk or batter attachment on the mixer? Thanks for the recipe!

      Reply
      • Sara says

        December 4, 2020 at 7:15 pm

        I use the paddle attachment!

        Reply
    12. dianah lubis says

      November 17, 2020 at 5:36 am

      5 stars
      The recipe is great. I’ve made it 3 times already. Thank you for sharing the recipe.
      May I ask: could I refridgerated the dough for the next day?
      Rhank you

      Reply
      • Sara says

        November 17, 2020 at 3:22 pm

        You can refrigerate the dough but you’ll want to let it sit out to soften a bit before you use it, otherwise it will be too stiff to go through the press!

        Reply
    13. Karen says

      October 28, 2020 at 9:13 am

      5 stars
      Have you ever had issue with the pressed cookie sticking to the bottom of the press with this recipe? Suggestion for me?

      Reply
      • Sara says

        November 2, 2020 at 4:26 pm

        I have not had that issue. It’s important to put the barrel of the press directly flat onto the sheet and give one firm press, then remove. You could also try coating the front of the cookie press plate with cooking spray or try chilling the dough for about 20 minutes to firm it up.

        Reply
    14. Kathy N says

      December 6, 2019 at 9:15 am

      I just made these for my church bake sale and they turned out fantastic! Thanks for a great recipe!

      Reply
    15. Jennie says

      July 19, 2019 at 7:04 am

      Do you use salted or unsalted butter?

      Reply
      • Sara says

        July 19, 2019 at 5:28 pm

        Unsalted!

        Reply
    16. Liz says

      January 25, 2019 at 11:35 am

      5 stars
      Just made these and they came out great! Only thing I changed was I added a full teaspoon of vanilla, and I also added 1/2 tsp of espresso powder to bring out the chocolate flavor. It was delicious, and a very welcome change to the plain butter cookies. Thanks!

      Reply
      • Sara says

        January 25, 2019 at 3:10 pm

        Love the idea of adding espresso powder, glad you enjoyed the cookies!

        Reply
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