Making chocolate spritz cookies is one of my favorite parts of the holiday season! These scrumptious little chocolate cookies are totally crave-worthy, and they have a light crumbly consistency that just can’t be beaten.
The chocolate flavor makes these little cookies even a little more special. And who doesn’t love making spritz cookies?
These not-too-sweet spritz cookies are like my cream cheese spritz cookies…they’re addictingly delicious. There’s no better way to spread the love than with a fresh-baked batch of homemade Christmas cookies! These little gems and biscoff cookies are a fall tradition that my whole family looks forward to.
Let’s bake some cookies!
I love the light buttery consistency of these cookies and the melt-in-your-mouth texture that makes them so irresistible. Plus, they’re chocolate! I also love that you can serve them fresh out of the oven or decorate them for a little extra tasty fun.
- Super simple recipe
- Light crumbly consistency
- Chocolatey melt-in-your-mouth goodness
- Comes together quickly
- Cookie Press: If you’re feeling intimidated to use your cookie press, check out this easy how-to cookie press post on Wiki.
- If cookie dough isn’t sticky, wet your hands a little and massage dough to become sticky being careful not to add too much water.
- If you are using a cookie press and the dough doesn’t extrude from the press, spray dough lightly with nonstick cookie spray. That usually does the trick.
- Cookies: Also, do not use a nonstick or greased cookie sheet or cookies will not stick to the sheet as they come out of the press. You actually want these little gems to stick to the sheet even though it goes against everything you know as a baker!
- Space them about 2 inches apart to allow adequate circulation between cookies. Overcrowding can cause your cookies to burn because it prevents proper air circulation.
- To prevent your chocolate cookies from being eternally stuck to the cookie sheet, you’ll want to let them cool for about 2 minutes when they come out of the oven. Then move them to a wire rack to finish cooling.
- Butter: Making spritz cookies is all about simple wholesome ingredients at the right temperature and in the right proportions. So, you’ll want to start with room temperature butter. Butter that has been softened to room temperature will still hold its shape, but it spreads really easily.
- I only use real butter for this chocolate spritz cookies recipe, never margarine.
- Salt: You’ll also notice there’s a little salt in this cookie recipe. That’s because salt is like magic pixie dust when added to chocolate. Even just a tiny bit helps block bitterness and amplify the sweet complex chocolate flavors. You’ll see.
- Glaze: The white chocolate glaze is optional in this chocolate spritz cookie recipe, but it is pretty darn yummy!
How Long Can You Keep This In The Fridge?
This chocolate spritz cookies recipe will stay fresh in an airtight container for up to 2 months in the fridge. Many references indicate longer but I like to err on the side of caution here.
Can You Freeze This?
Oh yeah! Simply follow the chocolate spritz cookies recipe as directed and let your cookies cool completely before preparing them for the freezer. They don’t take very long to thaw, either.
If your cookies seem a little soft when they come out of the freezer, you can crisp them up by putting them in a 275-degree oven for about 3 minutes. These guys are little, so it doesn’t take long. You can also freeze the raw cookie dough!
A cup of tea, hot apple cider, coffee, or hot chocolate are the go-to non-alcoholic drinks during Christmas and the holiday season.
- Add pecans. My buttery pecan shortbread cookies and butter pecan cookies have chopped pecans. You can add some here too!
- Add almonds. Use almond flour like what I used in my almond shortbread cookies or use finely ground almonds just like in vanillekipferl.
- Add a hint of orange. Chocolate and orange go together really well. Adding some orange zest in here is a great idea. Check out my cranberry orange shortbread cookies and Christmas butter cookies for simple orange zest tips!
- Italian Christmas Cookies
- Christmas Crack
- No Chill Sugar Cookies Recipe
- Christmas Sugar Cookies
- Reindeer Cookies
Chocolate Spritz Cookies
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon salt
White Chocolate Glaze: (optional)
- 1 (12-ounce) package white morsels
- colored sugar, sprinkles, red hots, jimmies
- Preheat oven to 350 degrees.
- In a large bowl, using an electric mixer on medium speed beat the butter, sugar, eggs, and vanilla until light and fluffy.
- In a small mixing bowl whisk together flour, cocoa, and salt. Gradually beat into butter mixture until blended.
- Spoon the dough into cookie press fitted with the disk of your choice. Press the dough onto ungreased cookie sheets, 2 inches apart.
- Bake in preheated oven, until set, about 6-8 minutes. Cool on cookie sheet for 2 minutes then remove to wire racks and cool completely. Repeat with remaining dough.
- Melt white morsels according to package directions. Gently dip cookies into melted morsels. Place on wax paper and Decorate with colored sugar, sprinkles, red hots, jimmies, as desired.
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