Best Chocolate Vanilla Spritz Recipes

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CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

These chocolate spritz cookies are light buttery chocolate goodness with a crumbly texture that melts in your mouth and leaves you begging for more.

Provided by Kathleen

Categories     Dessert

Time 21m

Number Of Ingredients 9

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
1 (12-ounce) package white morsels
colored sugar, sprinkles, red hots, jimmies

Steps:

  • 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.

Nutrition Facts : ServingSize 1 /48 of the recipe, Calories 70 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 60 mg, Fiber 1 g, Sugar 3 g

CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

Make and share this Chocolate Spritz Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 5m

Yield 54 cookies

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt

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.

MY FAVORITE SPRITZ COOKIES



My Favorite Spritz Cookies image

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.

Provided by Sally

Categories     Cookies

Time 1h

Number Of Ingredients 8

1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon salt
optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating

Steps:

  • Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
  • Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
  • If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
  • Bake until very lightly browned on the edges, 7-9 minutes.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
  • Cookies stay fresh in an airtight container at room temperature for up to 1 week.

CHOCOLATE SPRITZ (COOKIE PRESS)



Chocolate Spritz (Cookie Press) image

Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.

Provided by Christy

Categories     Desserts     Cookies     Butter Cookie Recipes     Spritz Cookie Recipes

Time 25m

Yield 84

Number Of Ingredients 7

1 ½ cups butter, softened
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
  • Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
  • Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g

COCOA SPRITZ COOKIES



Cocoa Spritz Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 90 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cloves (optional)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Sanding sugar, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated.
  • Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar.
  • Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet.

CLASSIC SPRITZ COOKIES



Classic Spritz Cookies image

Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.

Categories     Dessert

Time 1h15m

Yield 72

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 egg
1 teaspoon almond extract or vanilla
Food color, if desired
Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

Steps:

  • Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
  • Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
  • Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg

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