Best 6 Chocolate Press Cookies Recipes

MY FAVORITE SPRITZ COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
• In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
• Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
• If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
• Bake until very lightly browned on the edges, 7-9 minutes.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
• Cookies stay fresh in an airtight container at room temperature for up to 1 week.

CHOCOLATE PRESS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
• Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

COOKIE-PRESS COOKIES

Steps:

• Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
• Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
• Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.

CHOCOLATE SPRITZ (COOKIE PRESS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
• Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

CHOCOLATE SHORTBREAD PRESS COOKIES

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and egg one at a time, continuously beating.
• Gradually add flour and cocoa powder, beating until well incorporated.
• Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through the baking time.