Chocolate Spritz Cookies

Classic, old-fashioned, buttery, easy chocolate spritz cookies piped into decorated designs and dipped in chocolate.

⏱️ Prep: 10 min🍳 Cook: 10 min🍽️ Makes 48

Nutrition

per cookies

Calories

—

Protein

—

Carbs

—

Fat

227 g		butter, room temperature
150 g		granulated sugar
1		large egg
1 tsp	5 ml	vanilla
2 1/4 cup	540 ml	all-purpose flour
1/3 cup	80 ml	cocoa
1/2 cup	120 ml	melted chocolate for decoration
1/4 cup	60 ml	sugar sprinkles for decoration

In a large bowl, beat the butter with the sugar to a cream.
Add the egg and vanilla and beat again.
Add the flour and cocoa and beat again until a homogeneous mixture forms.
Fill the cookie press and pipe the cookies onto a baking sheet lined with parchment paper. Tip: If the dough is too runny, put it in the fridge for 30 minutes. If it is too dry, add a splash of milk.
Freeze the tray in the freezer for 10 minutes. This is optional but helps the cookies keep their shape.
Bake in a preheated oven at 176°C (350°F) for 6-8 minutes.
Leave to cool completely in the tray.
Then either dip in melted chocolate or drop chocolate in the center and sprinkle with sugar sprinkles.
Leave until the chocolate sets! Recipe Notes: Can be stored in a box at room temperature for up to 1 week.