spritz cookies are delicate, tasty and easy to bake! add some cocoa to the mix, and you’ve elevated this simple cookie to the status of superstar. because, now it’s delicate, tasty, easy to bake — and it’s chocolate!!!
this is also a recipe with a yield of more than 80 cookies per batch, so it’s a good, quick, homemade chocolate fix.
a baker’s note: do not attempt to line your cookie sheets with parchment when you use your cookie press with this recipe. the cookies will cling much better to the bare metal pan. and there’s enough butter in the recipe to keep the cookies from sticking.
i’ll be curious to know what the cookieblogger nation thinks about these fabulous cookies! i’d love to hear from you, so please let me know!
chocolate spritz cookies
1 1/2 cups butter, softened
1 cup baker’s white sugar
1/4 cup unsweetened cocoa powder (i use king arthur flour’ dutch process cocoa in this recipe and have never been disappointed!)
1 teaspoon baking powder
1 1/2 teaspoon vanilla
3 1/4 cups all-purpose flour (king arthur flour creates a dough that’s a bit easier to handle through your cookie press than bob’s red mill or any of the other popular brands.)
1. preheat oven to 375 degrees
2. beat butter using an electric mixer until light and creamy
3. add sugar, cocoa powder and baking powder, beating into butter until all four ingredients are well combined.
4. add egg and vanilla extract into your butter mixture, blending well (but be careful not to overbeat)
5. add flour. mix until combined.
6. fill your cookie press and press cookies (preferably with the flower disc) onto an ungreased baking sheet
7. add a chocolate chip into the center of your flower
8. bake for 8-10 minutes until cookies are set and edges start to lightly brown.
yield: approximately 80 cookies