Cream Cheese Spritz Cookies
1 hr 30 min
Beginner
Chocolate Spritz Cookies
Celebrate the holiday season with the ultimate Christmas cookie! This spritz cookie recipe uses cocoa for a chocolatey twist on the classic spritz cookie that we all know and love. Cookie presses require the right consistency of dough to produce those pretty shapes, so our chocolate spritz cookie recipe was created to let you fill and press without any problems.
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Prep20 min
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Total Time1 hr
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Skill LevelBeginnerAmount8 dozen cookies
Ingredients
2-1/3 cups all-purpose flour
2/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1/2 cup firmly-packed light brown sugar
1 teaspoon vanilla extract
2 eggs
Optional: Holiday sprinkles (nonpareils, jimmies, sparkling sugar, or sanding sugar sprinkles)
Optional: Candy Melts candy
Tools
Cookie press
Baking sheet
Cooling rack
Electric mixer
Medium bowl
Large bowl
Instructions
Click to mark complete
- Preheat oven to 350°F.
- In a medium bowl, combine flour, cocoa powder, baking powder and salt.
- In a large bowl, beat butter, and sugars (granulated and brown ) on medium-high until light and fluffy.
- Add vanilla and eggs, one at a time, beating well after each addition.
- Gradually add flour to butter mixture, mixing to make a smooth dough. Do not chill dough.
- If desired for extra decoration, sprinkle your choice of nonpareils, jimmies, sparkling sugar, or sanding sugar sprinkles on top of the pressed cookie dough before baking.
- Bake 8-10 minutes or until set. Remove cookies from oven and place cookie sheet on cooling rack to cool for 2 minutes.
- Remove cookies from cookie sheet; let cool completely on cooling rack.
- For extra decoration, pipe additional decorations onto your chocolate spritz cookies with Candy Melts candy.
Notes
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- Use an ungreased cookie sheet.> Greasing your pan will cause your cookies to spread, so make sure to use an ungreased, cool baking sheet.
- Use room temperature dough. If your dough has gotten too warm, place it in the fridge for a few minutes to return to room temperature. This will ensure that your dough is the proper consistency for the cookie press.
- Reuse dough. If any of your cookies are pressed incorrectly, roll the dough back into the remaining dough and reuse it.
- Freezing dough. Spritz dough may be frozen for up to 2 months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
- Bake all the same shape at once. For consistent and even baking, bake all the same pressed shapes on the same sheet.
- How to use a cookie press: With clean hands, fill the barrel of the press with a log of dough. Place the desired cookie disk into the base of the press, smooth side up. Screw the base onto the barrel. Give the plunger a couple of presses to help push the dough down. Firmly place the bottom of the press onto the cool, ungreased cookie sheet. Squeeze trigger to form the cookie.
- To store: Store cookies in an airtight container at cool room temperature for several weeks or freeze for two months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
How To
How to Use a Cookie Press
Perfect for making large batches of buttery Spritz cookies, a cookie press is a fun kitchen gadget that will make your holiday baking much easier. We’ll break down how to use your Wilton cookie press, as well as share a few tips and tricks for getting perfect cookies every time!
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55 Easy Christmas Cookie Recipes
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