Best 8 Chocolate Spritz Cookie Press 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.

CLASSIC SPRITZ COOKIES

Steps:

• Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
• Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
• Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

CHOCOLATE-DIPPED SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.

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.

CHOCOLATE SPRITZ COOKIES

Steps:

• 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.

CHOCOLATE PEPPERMINT SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

GLAZED SPRITZ COOKIES

Steps:

• Knead dough briefly to soften. Fill a cookie press with dough (if making swirl cookies, fill with both kinds of dough), and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Sprinkle with sanding sugar, if using. Bake at 350 degrees until firm, 12 to 14 minutes.
• Let cool completely before dipping in the vanilla or citrus glazes, or melted white chocolate. Apply small or crushed candies, if using, while glaze is wet. Let vanilla- or citrus-glazed cookies set on a wire rack. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.

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.