Chocolate Spritz Cookies

Chocolate Spritz Cookies are a buttery, sweet holiday treat, and SO yummy! Make this chocolate Christmas cookie recipe with only 6 ingredients.

Course Cookies, Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 30

Total Time 50

Servings cookies

Calories 31kcal

Author Liz Marino

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.

Notes

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.

Storing Cookies: Store cookies in an airtight container at room temperature for up to 7 days.

Freezing Baked Cookies: For longer storage, 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 may be frozen for up to 4 months. Thaw the dough in the refrigerator before placing it into the cookie press.

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