Guide To Prepare Spritz Cookie Recipe Chocolate Simple

Posted on

These melt-in-your-mouth chocolate spritz cookies are a classic for a reason. Simple to make and endlessly versatile, they’re perfect for satisfying your sweet tooth, sharing with friends, or whipping up for bake sales and potlucks. This recipe ensures crispy edges, a tender center, and a rich chocolate flavor that’s guaranteed to disappear fast. Let’s dive into the world of spritz cookies!


Chocolate Spritz Cookies Recipe  Hersheyland
Chocolate Spritz Cookies Recipe Hersheyland

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Powdered sugar for dusting (optional)

  • Directions:

    1. Cream the Butter and Sugar: In a large mixing bowl using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.

    2. Beat in the Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.

    3. Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Be careful not to overmix!

    4. Prepping to Pipe: Fill a cookie press fitted with your desired disc attachment with the dough. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    5. Piping the Cookies: Pipe the dough onto the prepared baking sheets, leaving about 1 inch of space between each cookie for spreading.

    6. Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges are set and the centers appear slightly soft. Let the cookies cool completely on the baking sheets before transferring them to a wire rack to cool completely.

    7. Dusting with Powdered Sugar (Optional): Once cool, dust the cookies with powdered sugar for an extra touch of sweetness and visual appeal.

    Nutrition Facts (per serving, approximately):

    Calories: 180

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 40mg
  • Sodium: 60mg
  • Carbohydrates: 22g
  • Sugar: 15g
  • Protein: 2g

  • Note: This nutritional information is an estimate and may vary slightly depending on the specific ingredients used.


    These chocolate spritz cookies are a delightful treat for any occasion. With their simple ingredients and easy-to-follow instructions, they’re perfect for bakers of all skill levels. So preheat your oven, grab your cookie press, and get ready to enjoy the irresistible combination of crispy edges, a tender center, and rich chocolate flavor.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of flour?

    Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version. However, the cookies may be slightly more crumbly.

    2. Don’t have a cookie press? No problem!

    You can still make these cookies by spooning the dough onto the baking sheet. Use a teaspoon or tablespoon to form small mounds of dough, leaving space for spreading.

    3. How can I store leftover cookies?

    Store leftover cookies in an airtight container at room temperature for up to 3 days.

    4. Can I freeze the dough?

    Absolutely! The dough can be frozen for up to 3 months. Thaw the dough in the refrigerator overnight before piping and baking.

    5. How can I customize these cookies?

    There are endless ways to personalize your spritz cookies! Add a pinch of espresso powder to the dough for a mocha twist. Dip the cooled cookies in melted chocolate or white chocolate for an extra decadent treat. You can even get creative with different piping disc attachments for unique shapes.