Best Chocolate Spritz Cookies Recipes

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

CHOCOLATE PEPPERMINT SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

CHOCOLATE-DIPPED SPRITZ COOKIES

Steps:

• Cream butter and sugar in mixing bowl.
• Beat in egg and vanilla.
• Combine flour, salt and baking soda, gradually add to creamed mixture.
• Using a cookie press, press dough onto ungreased cookie sheet.
• Bake at 375° for 7-9 minutes.
• Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
• Remove to cooling rack and let cool completely.
• Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
• I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
• Let harden on wax paper.

CHOCOLATE FILLED ALMOND SPRITZ COOKIES

Steps:

• On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
• FOOD PROCESSOR METHOD---------------------.
• Grind almonds and sugar in a food processor until very fine.
• Cut butter into 16 chunks, with the processor add butter a chunk at a time.
• Process until creamy.
• Scrape down bowl.
• Add egg and extract, process until mixed, scrape down bowl.
• Add flour and salt, pulse until just combined.
• Scrape into a bowl.
• ELECTRIC MIXER METHOD--------------------------°- .
• Whisk flour and salt in a medium bowl.
• Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
• Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
• In a second medium bowl cream butter, sugar until very light and fluffy.
• Add almonds, beat until well combined.
• Lightly beat egg and extracts, add to butter mixture, beat until just combined.
• Stir in flour and salt until just combined.
• BOTH METHODS---------------------.
• With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
• Decorate with colored sugar, etc.
• Preheat oven to 375°F.
• Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
• Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
• Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
• Cool completely.
• FILLING----------------------.
• Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
• When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
• Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
• Do not over beat this mixture.
• Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
• Cover with second half to form a sandwich.
• Do about 10 at a time as the chocolate mixture will start to set up.
• Let cookies set for 2 hours for filling to set 100%.
• Store covered in an airtight container for about a month.

CHOCOLATE RASPBERRY SPRITZ SANDWICH COOKIES

Steps:

• 1. Preheat oven to 400ºF. Sift together flour and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks and vanilla extract. Gradually add in the flour mixture, mixing until blended.
• 2. Fill a cookie press with dough and press cookies about 1-inch apart onto an ungreased cookie sheet. Bake for 6 to 8 minutes. Cool on wire racks.
• 3. When cookies are cool, melt chocolate and shortening then add raspberry extract to taste. Note: the chocolate may seize up when you start adding the extract. You can add more extract or shortening to remedy this. You may also need to warm it up more to get it nice and melted because the extract will also cool the chocolate off a little.
• 4. Spread the chocolate mix on a cookie and sandwich another cookie on top. After sandwiches are made, drizzle remaining chocolate over the sandwiches.

CHOCOLATE SPRITZ REINDEER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
• Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
• Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

WHITE CHOCOLATE HOLIDAY SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line two cookie sheets with parchment paper.
• Cream the butter in a mixing bowl until light colored and fluffy. Beat in the egg and vanilla until smooth. Add food coloring, if desired. Gradually mix in the confectioners' sugar, flour, and salt to make a smooth dough.
• Place dough into cookie press cylinder fitted with 1 inch sawtooth ribbon disk. Press dough into long strips on prepared cookie sheets. Use a paring knife dipped into flour to score the strips every two inches.
• Bake in preheated oven until edges are slightly golden, about 6 minutes. Remove from oven, cool slightly, and cut along score lines while they are still warm. Transfer to wire racks to cool completely.
• Line a baking sheet with parchment paper. Melt white chocolate chips in the top of a double boiler placed over medium heat, or in the microwave. Add food coloring, if desired. Spread white chocolate icing on the bottom of one cookie and place the bottom of a second cookie into the icing to form a sandwich. Place cookie sandwich onto prepared baking sheet. Repeat to assemble remaining cookies, and refrigerate on the baking sheet 10 minutes to set icing. Remove and dip ends of cookies into white chocolate, then into candy sprinkles. Place cookies on wax paper until white chocolate is set.

CHOCOLATE COOKIES (SPRITZ/COOKIE PRESS STYLE)

Steps:

• Preheat oven to 190°C.
• Beat butter and sugar until light and fluffy.
• Add egg, vanilla and salt and mix well.
• Gentley mix in the flour and cocoa using a spoon.
• Pack dough into your cookie press- use instructions for your press.
• Press cookies onto a cookie tray -spacing about 2cm apart.
• Bake 10-12 minutes, or until lightly golden.
• Gentley transfer to a wire rack to cool.
• Decorate as desired or eat plain.
• Store in an airtight container.

MAIDA HEATTER'S CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
• Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
• In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition.
• Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers.
• NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.

CHOCOLATE SPRITZ COOKIES

Steps:

• Sift flour, cocoa and salt in bowl.
• Beat together butter and sugar in large bowl until smooth and creamy.
• Beat in yolk.
• On low speed, beat in flour mixture until well combined.
• Cover; refrigerate 10 minutes.
• Heat oven to 375ºF.
• Grease several baking sheets.
• Spoon some of dough into cookie press fitted with plate-tip of your choice.
• Keep remaining dough refrigerated.
• Onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
• NOTE:.
• Cookies can be decorated before baking.
• Bake for 5 to 7 minutes or until firm. Remove from oven.
• With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
• Continue with remaining dough, pressing out and baking.
• Line clean baking sheet with waxed paper.
• Heat chocolate and oil in small saucepan over low heat, until melted.
• Dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.

CHOCOLATE PEPPERMINT SPRITZ COOKIES RECIPE

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture.
• Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.
• Yield: 3 dozen.
• Originally published as Chocolate Peppermint Spritz Cookies in Country Woman
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CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.