Chocolate Spritz Cookies are a buttery, sweet holiday treat, and they're SO yummy! Make this easy chocolate Christmas cookie recipe using just 6 basic pantry ingredients.
These chocolate Christmas cookies are a family favorite, full of rich cocoa flavor. They're a festive treat that will be a tasty and adorable addition to all your holiday baking trays!
Are you tired of struggling with spritz cookies? Do they refuse to cooperate with your cookie press, leaving you with a mess instead of the beautifully shaped cookies you envisioned?
No need to worry! I'm here to guide you through the recipe with my foolproof tips and tricks.
In need of some other classic Christmas treats for your next holiday party? Make some Cranberry White Chocolate Cookies, my White Peppermint Fudge Recipe or delicious Peppermint Sugar Cookies.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this chocolate spritz cookie recipe, you'll need:
- white granulated sugar
- salted butter - If you only have unsalted butter, that's fine. Just add ¼ teaspoon of coarse salt to the flour before you mix it into the dough.
- large egg
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder - It doesn't matter if it's traditional or Dutch process. Just be sure not to use hot cocoa powder, because it already has sugar in it.
Here's a link to the cookie press we use!
Substitutions and Recipe Variations
- butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content will give your cookies more flavor.
- eggs: There is only one egg in this recipe. I haven't tested the recipe using egg substitutes, but you're welcome to try. For tips and suggestions, read my article on Egg Substitutions for Baking.
- white sugar: To reduce the calories of these treats, you can use any cup-for-cup granulated sugar substitute. Monkfruit sugar is a good option.
- all-purpose flour: If you'd like to make gluten free press cookies, substitute with a cup-for-cup, gluten-free all-purpose flour. Popular brands are Bob's Red Mill and King Arthur Flour.
How to Make Chocolate Spritz Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make and chill the chocolate cookie dough. It's very important to let the dough chill for 30 minutes before placing it into the cookie press.
- Press the spritz cookies onto an ungreased baking sheet. Be sure to read my recipe tips, just below this section.
If you want to decorate the tops of cookies with colored sugar or sprinkles, do it before baking them.
- Remove from the oven and cool cookies on the pan. Don't remove them until they're completely cool.
- Enjoy your chocolate Christmas cookies!
Liz's Tips for the Best Press Cookies
- Chill the dough for 30 minutes. It's very important to chill the chocolate cookie dough thoroughly before inserting it into the cookie press. If the dough is too warm, it will clog up inside of the press.
- Use an ungreased cookie sheet without a nonstick coating on it. Otherwise, the cookies won't release properly onto the baking sheet. The dough has enough butter/fat to ensure that the baked cookies won't stick to the cookie sheet, so don't worry.
- If the dough resists coming out of the cookie press, let it sit at room temperature for a few minutes, then try again. You don't even have to remove it from the press.
- Let the cookies cool completely on the baking sheet.
Storing and Freezing Instructions
Storing Baked Cookies: Store the chocolate Christmas cookies in an airtight container at room temperature for up to 7 days.
Freezing Baked Cookies: For longer storage, the cookies may be frozen in a freezer-safe container for up to 4 months. Thaw at room temperature before serving.
Freezing Unbaked Cookie Dough: Unbaked chocolate cookie dough can be frozen for up to 4 months. Thaw the dough in the refrigerator before placing it into the cookie press.
Chocolate Spritz Cookies Recipe FAQs
If the cookie dough is stuck inside of the press, ensure that it has been thoroughly chilled. Dough that's too soft or too firm can impact how it comes out of the press.
To achieve perfect chocolate spritz cookies, make sure your dough is properly chilled. Also, press the cookies onto an ungreased baking sheet.
Other Chocolate Christmas Cookies
- Andes Chocolate Cookies
- Chocolate Brownie Cookies
- Hot Cocoa Cookies
- Italian Chocolate Cookies
- Chewy Double Chocolate Chip Cookies
Chocolate Spritz Cookies
Ingredients
- ¼ cup granulated white sugar
- ¼ cup salted butter softened - *see Notes for unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 1 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
Optional
- colored sugar or sprinkles for decorating the spritz cookies
Instructions
- Using a stand mixer (or an electric hand mixer and large mixing bowl), cream sugar and butter together on high speed. Beat for 1 to 2 minutes, until creamy.
- Add egg and vanilla extract, and mix on medium speed to combine.
- Reduce speed to low and gradually add flour and cocoa powder. Mix just until combined. *Avoid over mixing, which can cause cookies to be dry and crumbly.
- Wrap the dough tightly in plastic wrap and place in the refrigerator to chill for at least 30 minutes, or until thoroughly chilled.
- When ready to press cookies for baking, preheat the oven to 375 degrees F.
- Remove cookie dough from fridge, and remove the plastic wrap.Using your hands, roll dough into a log shape. Press dough into the cookie press and tighten the press according to directions.
- Press the cookies onto an UNGREASED cookie sheet (do not use parchment paper- the spritz cookies won’t stick to it).
- If desired, sprinkle tops of unbaked cookies with colored sugar or sprinkles. Bake in preheated oven for 7 to 9 minutes, until slightly crisp on the bottom.
- Let cookies cool completely on the cookie sheet.
Helpful Notes and Tips From Liz
- It's very important to chill cookie dough thoroughly before inserting it into the cookie press. If the dough is too warm, it will clog up inside of the press.
- Use an ungreased cookie sheet that does not have a nonstick coating. Otherwise, the cookies won't release properly onto the baking sheet.
- Let the cookies cool completely on the baking sheet.
Megan
I have so many great memories of making spritz cookies. Thanks for sharing this recipe to continue the tradition!
Susannah
My aunt used to make these cookies when I was a kid. I hadn’t had them in years and randomly thought about them the other day and found your recipe. They turned out just like I remembered!
Nicole
Wow! I have never had cookies like this but they look divine!
Sheila
These cookies are so nostalgic! I used to make them with my grandmother, but not chocolate-flavored and I so loved this variation!
Kathleen
Definitely chill the dough, I tried to rush it and once I chilled the dough they came out of the spritz maker beautifully! Should have read your tips better! They are so yummy, sending to my boys in college for finals!
Ellen
I love making these to gift to friends and co-workers. They are not only delicious but so pretty on a cookie tray.