Chocolate Spritz Cookies are a rich and indulgent twist on the classic buttery spritz cookies. These melt-in-your-mouth chocolate cookies are shaped into different beautiful festive designs and can be dipped in extra chocolate or topped with colorful sprinkles for an extra sweet touch. This easy recipe is the perfect way to share the holiday spirit with friends and family without spending too much time baking.
A good spritz Cookie starts by mixing just a handful of ingredients into a thick, buttery dough. The addition of cocoa powder creates a contrast of chocolatey richness while spices like cinnamon, cloves, ginger, and nutmeg provide warm and comforting flavors. Plus, it’s so fun to create holiday shapes using a cookie press. This recipe is guaranteed to complete your holiday table, and I’m sure everyone won’t be able to stop grabbing a piece or two!
Why You'll Love this Chocolate Spritz Cookie Recipe
- Easy and fun to make. This recipe is pretty straightforward, so anybody can make these chocolate cookies. Shaping them into different designs is also a great way for kids to get involved in the process. You can all watch the cookies as they bake in the oven and enjoy them together as soon as they’re cooled.
- Customizable. Get creative and experiment with different shapes, flavors, and decorations. A cookie press comes with an assortment of attachments to make different cookie shapes. You can even use a pastry bag with different tips for more complex designs. Other great flavors you can use are orange and coffee, while toppings like marshmallows and nuts will add extra flavor and texture.
- Great for any occasion. From holidays to everyday snacking, everyone is always down for a delightful cookie treat. These chocolate spritz cookies are the perfect snack or dessert with that luscious and decadent cocoa taste that no one’s ever going to resist.
- Ideal for gifting. These chocolate butter cookies look so beautiful and taste amazing, so they’re absolutely perfect for giving as gifts during the holidays. Put them in festive tins or jars and give them away to your friends, family, and colleagues.
Ingredient Notes
To make this delicious Chocolate Spritz Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - gives the dough a rich buttery flavor and smooth consistency that’s needed for perfect shaping.
- granulated sugar - for a nice cookie spread during baking. I prefer using white granulated sugar with a clean sweet taste.
- salt - a little amount balances the sweetness from sugar.
- vanilla extract - enhances the overall flavor.
- flour - I use all-purpose flour for light yet crisp cookies. You can partially replace this with cake or bread flour for a slightly chewier cookie.
- cocoa powder - I prefer using light cocoa powder for a nice brown color.
- chocolate - Use semi-sweet dark chocolate to coat the cookies (optional).
- sprinkles - completely optional but it will add a festive touch to your cookies.
Baking Equipment and Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- stand mixer or hand mixer
- large baking sheet
- wire cooling rack
- cookie press
How to Make the Best Chocolate Spritz Cookies
First, make the chocolate cookies.
- Prep. Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
- Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Add salt, egg, and vanilla almond extract and beat until incorporated.
- Add dry ingredients. In another bowl, whisk together the flour and cocoa powder. Gradually add them to the wet ingredients and beat on low speed until combined.
- Press cookies. Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the lined baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
- Bake. Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Decorate the cookies.
- Melt chocolate. Melt the chocolate in a double boiler on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until smooth.
- Coat cookies. Dip the cooled cookies into the melted chocolate. You can dip them fully, dip them halfway, or use a spoon to drizzle the chocolate in a drizzle pattern.
- Add sprinkles. Add sprinkles while the chocolate is wet, if using.
- Rest. Place the cookies on a lined cookie sheet and let it sit until the chocolate is set and hard. You can place the cookies in the fridge to speed up the process.
Recipe Variations
- Add nuts. Mix finely chopped walnuts, pecans, or almonds into the cookie dough for a delightful crunch, or sprinkle some of the nuts on top of the melted chocolate before it hardens.
- Mocha flavor. Add finely ground espresso or coffee powder to the cookie dough for a delicious mocha flavor. Coffee lovers will certainly enjoy the added coffee aroma and flavor to their cookies.
- Swirl with fruit jams. Create a swirl by adding some fruit jams, like blueberry, raspberry, or strawberry, into the cookie dough. Combining fruits and chocolate creates a contrasting fruity and decadent flavor that’s definitely worth the try.
- Opt for white chocolate. Instead of milk or dark chocolate, dip cooled chocolate spritz cookies in melted white chocolate and top with crushed candy canes for a pop of color.
How to Serve
Enjoy these delicious Chocolate Spritz Cookies alongside a cup of hot or cold beverage such as:
- Chai Tea Latte
- Easy Peppermint Hot Chocolate
- Iced Latte
- White Hot Chocolate
- Pumpkin Spice Latte
They are also perfect in a Holiday Cookie Box along with some other classic Christmas cookies including:
- Christmas Shortbread Cookie Bites
- Peppermint Snowball Cookies
- Christmas Sugar Cookies with Royal Icing
- Candy Cane Cookies
- Butter Cookies
- Soft and Chewy Ginger Cookies
For more recipes, see our 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Use softened butter. Creaming with fully melted butter will make your dough frothy and greasy while using solid butter can make it crumbly. You definitely don’t want to mess up a whole batch of cookies!
- Don’t overmix. Your cookies will be tough when you overwork the dough. Mix the ingredients just until everything is well incorporated.
- Chill dough. As the dough heats up while shaping, you could end up in a sticky situation, thus making shapes with a cookie press trickier. Place the dough in the fridge and wait 15-30 minutes until it becomes firm but soft enough to create different fun shapes again.
- Chill the pan. An easier alternative for when you find that the cookie dough is not sticking to the pan after trying to press out the cookies, chill the pan in the fridge for 5 minutes. It will help a lot.
Storing and Freezing Instructions
How to Store
Once cooled, these chocolate-covered cookies can last for up to a week if stored in an airtight container. Keep them away from direct sunlight and heat sources to maintain their structure and flavor.
How to Reheat
If you want your cookies warm, reheat them in the oven at 250°F for about 2 to 3 minutes. You can also microwave them in 15 to 20-second intervals.
How to Freeze
The cooled cookies can be frozen for up to a month. Place them on a baking sheet lined with parchment paper, and transfer to a freezer-safe container or freezer bag once frozen. Let the cookies thaw at room temperature and serve.
More Chocolate Cookie Recipes
- 50 Best Cookie Recipes
- Brownie Cookies
- Chocolate Thumbprint Cookies
- Chocolate Whoopie Pies
- Hot Chocolate Cookies
- Double Chocolate Chip Cookies
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