Chocolate Spritz Cookies Recipe - simple to make, impressive, melt in your mouth cookies, perfect for any occasion.

Tahini Cookies




– 6 oz butter — 170 grams – 1/2 cup sugar – 1 tsp vanilla extract — optional – 1/4 tsp salt – 1 large egg – 1 3/4 cups flour – 1/4 cup cocoa powder

72 cookies

50 mins

Step 1

Beat the butter and sugar together for 3-4 minutes on medium-high speed.

Step 2

Add vanilla and egg, beat to combine. 

Step 3

 Sift in the flour, salt and cocoa powder.

Step 4

Mix to incorporate.

Step 5

Gather the dough into a ball and refrigerate for 20 minutes or up to 5 days.

Step 6

Preheat oven to 375 F (190 C or 165 C with a fan).

Step 7

Fill a cookie press (I use OXO) with dough and pipe cookies onto a cookie sheet (not lined with parchment paper or baking mat).

Step 8

Bake for about 8 minutes.

Step 9

Let the cookies cool for 3 minutes, then carefully transfer to a cooling rack to cool down completely.

Step 10

Dip in chocolate and top with sprinkles (optional).

Step 11

Store in an air tight container for up to 1 month.