Description
Delight in these rich and buttery Chocolate Spritz Cookies, perfectly crisp with a hint of cocoa and a luscious melted chocolate coating. Ideal for festive occasions or everyday treats, these cookies combine a classic spritz cookie base with a decadent chocolate dip and optional colorful sprinkles for added fun and texture.
Ingredients
Scale
Cookie Dough
- 1 cup (226 grams) butter, softened to room temperature
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups (282 grams) all-purpose flour
- ¼ cup cocoa powder
Chocolate Coating
- 8 ounces semi-sweet chocolate
- 1–2 tablespoons sprinkles (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat or use a non-stick baking sheet without any liner to ensure proper baking and easy clean-up. Prepare multiple baking sheets if you plan to bake in batches.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the softened butter and granulated sugar together on medium speed. Continue mixing until the mixture is light, creamy, and fluffy, about 2 minutes.
- Add Wet Ingredients: Incorporate the salt, egg, and vanilla extract into the creamed butter mixture. Beat until just combined and smooth.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour and cocoa powder to combine evenly. Gradually add the dry ingredients into the wet mixture, beating on low speed just until the dough forms and no streaks of flour remain.
- Form Cookies with Cookie Press: Load the dough into a cookie press fitted with your preferred pattern disk. Press the shaped dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for slight spreading. Sprinkle with sprinkles if desired.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 7 to 9 minutes, or until the edges and bottoms of the cookies turn a light golden brown. Remove from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the Chocolate: Melt the semi-sweet chocolate using a double boiler method on the stovetop or using a microwave. For the stovetop, bring a saucepan with 2 inches of water to a low simmer, place a heatproof bowl on top ensuring it doesn’t touch the water, and stir the chocolate constantly until smooth. Alternatively, melt the chocolate in the microwave at 30-second intervals, stirring well between each until fully melted.
- Dip or Drizzle Cookies: Once the cookies are completely cooled, dip them fully or halfway into the melted chocolate or spoon the chocolate over them in a drizzle pattern. Add sprinkles immediately while the chocolate is still wet if desired.
- Set the Chocolate Coating: Place the dipped cookies back on a lined baking sheet and allow the chocolate to harden at room temperature. To speed up setting, refrigerate the cookies for a short time until the chocolate is firm.
Notes
- Storage: Store cooled cookies in an airtight container away from direct sunlight and heat for up to one week to maintain freshness and texture.
- Reheating: Warm cookies gently in a preheated oven at 250°F (120°C) for 2 to 3 minutes or microwave in 15 to 20-second bursts to enjoy them warm without melting the chocolate coating.
- Freezing: Freeze cooled cookies by first placing them on a parchment-lined baking sheet to freeze individually, then transfer to an airtight container or freezer bag. Cookies can be frozen for up to one month. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
