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These chocolate spritz cookies combine the buttery, melt-in-your-mouth texture of classic spritz cookies with rich chocolate flavor. Made with a cookie press, they bake up with beautiful shapes and a tender crumb that makes them perfect for Christmas cookie trays, cookie exchanges, and holiday gifting.

What I love most about this chocolate spritz cookie recipe is that it delivers all the classic flavor and texture of traditional spritz cookies with an extra layer of chocolate goodness. They’re easy to decorate with white chocolate, festive sprinkles, or colored sugar, making them a fun addition to any holiday baking lineup.

If you love Christmas cookies, be sure to try my Spritz Cookies, Italian Christmas Cookies, Chocolate Crinkle Cookies, and Christmas Sugar Cookies next.

Before You Begin

✨ Use room temperature butter: Butter that is too cold won’t press smoothly through the cookie press, while overly soft butter can make the dough sticky.

✨ Use an ungreased baking sheet: Spritz cookie dough needs to grip the pan in order to release properly from the cookie press. Avoid greasing the pan or lining it with parchment paper.

✨ Chill soft dough if needed: If the dough becomes too soft while you’re working, refrigerate it for 15–20 minutes before continuing.

✨ Let the cookies set briefly: Allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack. This helps them firm up without breaking.

✨ Use natural cocoa powder: This recipe was developed using natural unsweetened cocoa powder, such as Hershey’s cocoa powder.

Ingredients + Key Notes

Butter: Real butter gives these cookies their rich flavor and delicate melt-in-your-mouth texture. For best results, use butter that has been softened to room temperature.

Granulated Sugar: Provides just the right amount of sweetness without overpowering the chocolate flavor.

Natural Cocoa Powder: I developed this recipe using natural unsweetened cocoa powder, such as Hershey’s cocoa powder. It delivers classic chocolate flavor while keeping the dough easy to press.

Vanilla Extract: Adds warmth and depth that complements the chocolate beautifully.

Salt: A small amount of salt helps balance the sweetness and enhances the chocolate flavor.

White Chocolate Glaze: Completely optional, but a drizzle or dip of white chocolate creates a festive finish that’s perfect for holiday cookie trays.

Recipe Variations

White Chocolate Drizzle: Instead of dipping the cookies, drizzle melted white chocolate over the tops for an elegant finish.

Chocolate Peppermint: Add ¼ teaspoon peppermint extract along with the vanilla for a festive holiday flavor.

Chocolate Almond: Replace ½ teaspoon of the vanilla extract with almond extract for a classic bakery-style flavor combination.

Orange Chocolate: Stir 1 teaspoon of finely grated orange zest into the dough for a subtle citrus note that pairs beautifully with chocolate.

Festive Decorations: Decorate the glazed cookies with colored sugar, sprinkles, nonpareils, or crushed peppermint candies to match the season.

Chocolate-Dipped Spritz Cookies: Dip half of each cooled cookie in melted white or dark chocolate and allow it to set before serving.

🥣 How To Make Chocolate Spritz Cookies

Start by beating the softened butter, sugar, egg, and vanilla together until light and fluffy. In a separate bowl, whisk together the flour, cocoa powder, and salt, then gradually mix the dry ingredients into the butter mixture until a soft dough forms.

Transfer the dough to a cookie press fitted with your favorite disc and press the cookies onto ungreased baking sheets, leaving about 2 inches between each cookie. Bake in a preheated 350°F oven for 6–8 minutes, or until the cookies are set.

Allow the cookies to cool on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely. If desired, dip or drizzle the cooled cookies with melted white chocolate and decorate with festive sprinkles or colored sugar.

Storing + Freezing + Make-Ahead

Store: Once completely cooled, store the cookies in an airtight container at room temperature for up to 1 week.

Refrigerate: For longer storage, keep the cookies in an airtight container in the refrigerator for up to 2 weeks.

Freeze Baked Cookies: Place completely cooled cookies in a freezer-safe container, separating layers with parchment paper if needed. Freeze for up to 3 months.

Freeze Dough: Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months and thaw overnight in the refrigerator before using.

Make Ahead: The dough can be prepared up to 2 days in advance and stored tightly covered in the refrigerator until you’re ready to bake.

Frequently Asked Questions

♦ Why won’t my spritz cookies stick to the baking sheet?

Spritz cookies need a clean, ungreased baking sheet so the dough can release properly from the cookie press. Parchment paper and greased pans often prevent the dough from sticking long enough to release cleanly.

♦ Why are my spritz cookies spreading?

Warm butter or overly soft dough is usually the culprit. If the dough feels sticky or difficult to work with, chill it for 15–20 minutes before pressing.

♦ Can I freeze chocolate spritz cookies?

Yes! Both the baked cookies and the unbaked dough freeze well. Store either in an airtight container for up to 3 months.

♦ Do I need a cookie press?

A cookie press creates the traditional decorative shapes, but the dough can also be piped with a sturdy pastry bag fitted with a large decorative tip.

♦ Can I use Dutch-process cocoa powder?

Yes, but this recipe was developed using natural unsweetened cocoa powder, such as Hershey’s cocoa powder. Dutch-process cocoa will create a slightly darker cookie with a smoother chocolate flavor.

♦ What if my cookie press isn’t releasing the dough?

If the dough seems too dry or won’t release properly from the cookie press, allow it to warm slightly and work it briefly with your hands. If needed, lightly mist the dough with cooking spray and mix gently until it becomes easier to press.

Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗

More Christmas Cookie Recipes

Cream Cheese Spritz Cookies — Rich, buttery cookie press cookies with cream cheese for an extra tender texture and incredible flavor.

Candy Cane Cookies — Festive peppermint-flavored cookies twisted into classic candy cane shapes that look beautiful on holiday cookie trays.

Brown Sugar Shortbread Cookies — Simple, buttery cookies with a rich caramel-like flavor and a delicate crumb that practically melts in your mouth.

Peanut Butter Blossoms — Soft peanut butter cookies topped with chocolate kisses for a timeless Christmas favorite.

Italian Wedding Cookies — Delicate buttery cookies coated in powdered sugar with a tender melt-in-your-mouth texture that’s perfect for holiday cookie trays.

Tried This Recipe?

I’d love to hear how your Chocolate Spritz Cookies turned out! Leave a comment and star rating below to let me know what you think.

📸 Made this recipe? Snap a photo and tag me on Instagram @gonna_want_seconds so I can see your beautiful holiday cookies!

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Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen

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