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.
These not-too-sweet Christmas cookies are like German butter cookies and they’re addictingly delicious. There’s no better way to spread the love than with a fresh-baked batch of homemade cookies. These little gems are a fall tradition that my whole family looks forward too.
So, whether you’re starting a new tradition or carrying one through the ages, you’ve got to try this chocolate spritz cookies recipe.
I love the light buttery consistency of these chocolate spritz cookies and the melt-in-your-mouth texture that makes them so irresistible. Plus, they’re chocolate! I mean, I didn’t really think you could improve on perfection until I tasted this recipe.
I also love that you can serve them fresh out of the oven or decorate them for a little extra tasty fun. Here are some other great qualities about these cookies.
- Super simple recipe
- Light crumbly consistency
- Chocolatey melt-in-your-mouth goodness
- Serve fresh or decorate
- Comes together quickly
You are going to absolutely love this chocolate spritz cookies recipe! If you’ve never made spritz cookies before don’t let the whole cookie press thing intimidate you. A few tips and a little practice and you’ll breeze right through it!
You can also make these cookies without a cookie press. Just roll them out like sugar cookies and use your favorite cookie cutters or even a small round glass will work.
It can actually be a little harder this way because your chocolate spritz cookie recipe will be a bit sticky. If cookie dough isn’t sticky, wet hands 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 press, spray dough lightly with nonstick cookie spray. That usually does the trick.
Also, do not use a nonstick or greased cookie sheet or cookies will not stick to the sheet. 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 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.
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 like to use real butter for this chocolate spritz cookies recipe, but margarine will work. Some people say that margarine leaves a bit of a filmy aftertaste. I love butter’s rich creamy decadence and what it adds to the yummy flavor so that’s what I use.
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.
The white chocolate glaze is optional in this chocolate spritz cookie recipe, but it is pretty darn yummy!
This yummy cookies makes the same type of cookies you see sold in those beautiful decorative tins around the holidays. These are better because they have a white chocolate glaze on them and they’re homemade.
I don’t recommend storing these particular cookies in a bag because all your hard work tends to get busted up. Put them in any type of food-grade airtight container for best results. If you’re layering them, you may want to add some wax paper between the layers to prevent them from sticking to each other.
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 frozen abyss. 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!
Make Ahead Tips
I find that this is the best spritz cookie recipe for decorating. That sweet white chocolate glaze holds everything in place.
When I pull out my chocolate spritz cookies recipe, I like to whip up a double batch of these guys. I delegate one batch to be divvied up as gifts for friends and acquaintances. (People start asking for them as soon as leaves start hitting the ground)
The other batch stays at home for the fam!
How Long Can You Keep This?
This chocolate spritz cookie recipe does have an egg in it, but the cookies stay good for a bit depending on how they’re stored. They’ll stay fresh in an airtight container for up to 5 days in the fridge. Many references indicate longer but I like to err on the side of caution here.
Your chocolate spritz cookies will stay good in the freezer for up to 2 months, cooked or raw.
I have to admit – this chocolate spritz cookies recipe is pretty darn yummy just like it is. That being said you can do a few things to make some subtle changes so that the finished product better suits the occasion or your personal preferences. Here are just a couple of suggestions.
- Substitute coffee for the vanilla
- Leave off the white chocolate glaze
- Dust them with powdered sugar
- Use dark cocoa powder
- Add mint extract
Can I Add Some Mint?
You can certainly substitute mint extract for the vanilla extract in this chocolate spritz cookies recipe for something that resembles chocolate mint cookies. Or if you just love the cool minty flavor of chocolate Christmas cookies you can also try making chocolate peppermint cookies or sweet little peppermint kiss cookies.
Can I Add Chocolate Chips To This Recipe?
These chocolate spritz cookies are tiny little cookies so chocolate chips may be a little much for this recipe but you can make chocolate chip shortbread cookies instead. If you really love chocolate like I do you can also make crockpot candy or double chocolate snowballs. They’re super simple recipes with plenty of chocolate delight!
Can I Dip These In Chocolate Instead?
This chocolate spritz cookie recipe is already covered in a white chocolate glaze that is to die for! Now if you just want to dip things in milk chocolate then these chocolate dipped shortbread cookies fit the bill.
Chocolate dipped coconut macaroons aren’t bad either. There’s just something about the way that sweet chocolate coating blends with the flavors of the cookie underneath.
Can I Turn These Into Chocolate Cookie Balls?
Well, you may have some trouble turning this chocolate spritz cookie recipe into chocolate cookie balls, but you can always make Oreo balls or tasty bourbon balls dipped in chocolate.
If you’re looking for tasty little edibles with a little more kick you can also make rum balls for a tasty flavor punch!
Can I Turn These Into No Bake Cookies?
Unfortunately, you can’t quite use this chocolate spritz cookies recipe for no bake chocolate cookies, but you can use a different recipe to make no bake chocolate oatmeal cookies. My family also loves no bake chocolate peanut butter oatmeal cookies. They’re better than Reese’s cups!
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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I just love making chocolate desserts, especially during the holiday season! I think my family loves it too because they get to taste everything I make!
I give them away as gifts for friends and acquaintances who look forward to them every year. They’re also great for holiday get-togethers and office parties. Here are even more chocolate cookie recipes for you to try.
- Mississippi Mud Cookies – Up your muddy cookie game with the state’s yummy claim to fame!
- Chocolate Macarons – Ooey gooey moist deliciousness you can’t deny.
- Chocolate Christmas Cookies – Kid-approved and ready quickly!
- Chocolate Meringue Cookies – Unique and addictingly delicious.
- Chocolate Pudding Cookies – Moist and decadent crave-worthy cookies.
This chocolate spritz cookies recipe is one of my favorite seasonal cookie recipes. It’s a popular favorite that seems to get requested all year round. I love that they’re made from simple wholesome ingredients and they’re ready in under half an hour.
These soft crumbly cookies have a slightly sweet chocolatey flavor that is finger-lickin’ fantastic and it calls to me! Plus, I can decorate them or serve them fresh from the oven. I can’t wait for you to try these! I bet they’ll become a seasonal staple in your house, too.