Vanilla & Chocolate Spritz Cookies
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Flower-shaped Vanilla and Chocolate Spritz Cookies made with a cookie press are a fun and festive treat to make with the whole family. Spritz cookies look great on a Christmas cookie platter but are pretty enough to serve at bridal and baby showers.
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My Grandma made the best shortbread but when she didn’t have any she always had a tin of pressed shortbread cookies handy. These buttery cookies always remind me of the “cookie tin cookies” she would share with me at tea time. The rich, melt-in-your-mouth texture and hint of chocolate in the center bring back all those warm, cozy memories. My Grandma also made the best gingersnaps if you wan to check out that recipe too!
This spritz cookie recipe is simple to make and just takes a few extra steps to create those pretty flower shapes with a chocolate center. All you need is a cookie press and the ingredients of course!
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
What is a cookie press?
This contraption above is my cookie press. They all look and work much the same.
- You insert the dough into the tube of the press.
- Pick the disc with the shape you want; in this case, it would be the one on the left with 8 slits in a circle and a smaller circle in the centre. This makes a flower.
- Then secure it tightly by screwing on the lid and pressing the dough through onto a cookie sheet.
What’s With the Spritz?
When I think of spritz, I usually automatically think of Aperol or Limoncello. But in this case, the word spritz is in reference to the German cookies called spritzen, which in German means, squirt. Which we are doing really, when we “squirt” the dough through the cookie press.
Step-By-Step Made Simple
Variations
There are a million different ways you can make Spritz Cookies and this is just one version of 100s of combinations. Remember that cookie press? Well, it likely comes with a handful of discs so that is just the shape you can play with.
But beyond shapes with the original buttery base before adding the chocolate, you can be as creative as you like, and you don’t even need to roll and measure. You can just stuff the dough in the press and bake. Fancy is up to you!
- Make them all chocolate or all vanilla.
- Use different-shaped disks and play with all the possible shapes.
- Change the colour by adding a few drops of food colouring to the dough.
- I like to sometimes top the cookie with sprinkles before baking.
- Dip the cookies or brush them with frosting.
- Try adding a few drops of artificial flavourings. Orange, lemon or strawberry are my favorites.
Storage and Freezing
These cocoa spritz cookies can be stored in a tightly sealed container on the counter for up to 5 days but I personally like to freeze them after about a day, when I have had my fill and just pull them out when I want some. They will freeze well for up to 3 months.
Since they are fairly small and dainty, they don’t take long to thaw. I take them out about 5 minutes before serving and they are ready to eat.
Cocoa Spritz Cookie Recipe
Equipment
- Cookie Press
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 tsp vanilla
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 oz semi-sweet chocolate
Instructions
- Preheat the oven to 375F. In a large bowl add the butter and sugar and beat with a hand mixer on high until light and fluffy.
- Add the egg and vanilla and continue to mix until blended.
- In a medium bowl add the flour and salt and mix. Gradually add the flour mixture to the butter mixture and continue to blend with the hand-mixer. Remove 2 cups of the batter into a separate bowl.
- In a small bowl add the semi-sweet chocolate and microwave on low heat for 30 seconds at a time mixing each time until melted. Add the chocolate to the remaining cookie batter and mix until blended. Cover both bowls of cookie batter with plastic wrap and chill in the fridge for about 15 minutes.
- Remove the vanilla batter and roll out to a rectangle that is 1/2" thick. Cut the dough into 4" X 5" rectangles and set aside. Roll the chocolate dough into a 1" diameter stick and then cut into 5" lengths. Place the chocolate stick along the long edge of the vanilla dough rectangle and roll so that the chocolate is in the centre of the white dough and press gently to seal.
- Insert one of the cookie rolls into the cookie press and insert the flower-shaped disc. Seal and press the cookies using the cookie press onto a non-stick cookie sheet. Bake for 5-6 minutes or until cookies are slightly golden brown on the bottom. Remove and carefully transfer to a cooling rack.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you so much for this recipe! We loved it. It came out so well.