Chocolate Spritz Cookies – chocolate flavored sugar cookies made with a cookie press flower attachment with M&M candy centers. Perfect for the holidays or any time of year.
THE STORY BEHIND THESE CHOCOLATE SPRITZ COOKIES
Spritz cookies are most often made at Christmas and they’re usually vanilla. But I had a special request for Chocolate Spritz Cookies recently. And I made them for a very special occasion, my great aunt Sara’s 90th birthday. I searched my cookbooks and the internet, but couldn’t find chocolate spritz cookies. So what to do? I got out my handy dandy cookie press and sure enough, there was a recipe right on the box. The recipe was for vanilla spritz cookies, so I added cocoa powder.
WHEN AT FIRST YOU DON’T SUCCEED, TRY TRY AGAIN
They came out pretty good, but I didn’t taste them until I’d already made 150 cookies! Oops! I tasted one and guess what. They were not very tasty. I mean, they were ok. But not great. They had to be GREAT! After all, they were for my dear, sweet, GREAT aunt Sara! And she is a very special lady who deserves the best cookies!
So I made them again with a little more sugar, a little more flour, a dash of salt and a little bit of almond flavoring. That was just enough to tip the scales and make these cookies perfectly delicious!
HOW TO MAKE CHOCOLATE SPRITZ COOKIES
The recipe starts out like most sugar cookies. Start by beating softened butter and sugar with an electric mixer on medium high for 3 minutes. The butter mixture will be light and fluffy like above. Then add egg, water and almond flavoring. Beat until combined.
With the mixer on low, gradually add a mixture of flour, cocoa powder, baking powder and salt. Mix on low for 15 seconds, then turn up the mixer and beat on medium until completely combined.
YOU WILL NEED A COOKIE PRESS FOR THIS RECIPE
Here’s the Wilton Cookie Press that I used.
You can find them at most craft stores in the baking section.
Or you can order it online.
I found mine on Amazon.
Add enough batter to fill the cookie press to the top. Add the desired shape and the lid.
Press cookies onto a cookie sheet that’s lined with parchment paper or a silicone mat. My son, Luke, helped me a lot. He was really good at pressing the cookies onto the cookie sheet.
Place one M&M’s candy onto each cookie, if desired.
Note: The batter looks light brown at first, then it darkens as time goes by.
Bake each batch of cookies in a 375°F oven for 8-10 minutes. This recipe makes about 150 cookies.
The cookies get lighter brown again after they bake.
Here they are at the party. I made them the day before. We live in Georgia and the party was in Alabama. The cookies tasted just as good the second day and they were a nice addition to the dessert table.
Here I am with my aunt Sara. She was so busy talking to all of her friends and relatives, I’m not even sure if she ate anything at the party. I was so impressed that (at 90) she stood on her feet talking to everyone at the party for two hours straight. She’s amazing and the sweetest person I know!
The traditional Southern tea party was held at the home of my cousins, Frank and Sherry. They have such a lovely home and it was a wonderful party. Here’s my daughter, Savannah, and sister, Kathryn, enjoying some punch from a very beautiful punch bowl.
I hope my aunt Sara liked the cookies! She reads my blog, so maybe she will make a comment below. I’m so honored that she reads it too because she’s not a big fan of computers or the internet.
Anyway, I had fun making these Chocolate Spritz Cookies. It’s hard to believe I actually made 300 cookies. Using the cookie press is so easy, once you get the hang of it. You can make literally hundreds of cookies in no time. You should try it!
TOOLS FOR SUCCESS
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Chocolate Spritz Cookies
- 1 1/2 cups softened unsalted butter
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 tablespoons water
- 1/2 teaspoon almond extract
- 4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- M&M's candy coated chocolate pieces if desired
- Preheat oven to 375°F. Thoroughly cream butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Add egg, water, and almond extract; beat well. Stir together flour, baking powder, cocoa powder and salt in a separate bowl. With mixer on low, gradually add flour mixture to butter mixture. Beat on low for 15 seconds, then turn up to medium and beat until you have a smooth dough (about 1 minute). Do not chill. Place dough in cookie press and press cookies onto ungreased cookie sheet (I used a cookie sheet lined with a silicone mat). Place an M&M candy on each cookie, if desired. Bake 8-10 minutes or until set. Remove cookies from sheet; cool on rack. Repeat. Makes 10-12 dozen cookies.
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.