Chocolate Spritz Cookies



72 servings

50 mins


– 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

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

2.  Add vanilla and egg, beat to combine.

3.  Sift in the flour, salt and cocoa powder.

4.  Mix to incorporate.

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

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

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).

8. Bake for about 8 minutes.

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

10. Dip in chocolate and top with sprinkles (optional).

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

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


Simple, Low-Carb and Keto recipes