Best 6 Chocolate Vanilla Spritz Recipes

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**Chocolate Vanilla Spritz: A Classic Cookie with a Twist**

Indulge in the delightful combination of chocolate and vanilla with our irresistible Chocolate Vanilla Spritz cookies. These melt-in-your-mouth treats are a perfect blend of rich cocoa and sweet vanilla, offering a harmonious taste experience in every bite. With their classic spritz shape, these cookies have delicate ridges that create a visually appealing design.

Our recipe collection features two variations of Chocolate Vanilla Spritz cookies that cater to different preferences. The first recipe presents a classic combination of chocolate and vanilla, while the second recipe adds a touch of mint extract for a refreshing twist. Both recipes are easy to follow and require minimal ingredients, making them perfect for home bakers of all skill levels.

Whether you're preparing for a special occasion or simply treating yourself to a sweet snack, our Chocolate Vanilla Spritz cookies are sure to satisfy your cravings. Their delightful flavor and charming appearance make them an ideal choice for cookie platters, holiday gatherings, or everyday indulgence. Read on to discover the detailed recipes and step-by-step instructions for creating these delectable cookies.

Here are our top 6 tried and tested recipes!

MY FAVORITE SPRITZ COOKIES



My Favorite Spritz Cookies image

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.

Provided by Sally

Categories     Cookies

Time 1h

Number Of Ingredients 8

1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon salt
optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating

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-DIPPED SPRITZ



Chocolate-Dipped Spritz image

Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
11 ounces dark, white or milk chocolate candy coating, coarsely chopped
Crushed peppermint candies

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.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SPRITZ (COOKIE PRESS)



Chocolate Spritz (Cookie Press) image

Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.

Provided by Christy

Categories     Desserts     Cookies     Butter Cookie Recipes     Spritz Cookie Recipes

Time 25m

Yield 84

Number Of Ingredients 7

1 ½ cups butter, softened
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour

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.

Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g

CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

Make and share this Chocolate Spritz Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 5m

Yield 54 cookies

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt

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.

FILLED CHOCOLATE SPRITZ



Filled Chocolate Spritz image

I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 16

3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon baking soda
PEPPERMINT FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring
GLAZE:
2/3 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool., In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies., In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 57mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

VANILLA BEAN SPRITZ COOKIES



Vanilla Bean Spritz Cookies image

Delicate, buttery and festooned with colored sugar or sprinkles, spritz cookies are a holiday staple. You can make excellent ones without any special items like the vanilla bean paste and cultured butter called for here. But those ingredients will make your cookies even more delicious. You can leave them tasting purely of vanilla, or add another optional flavoring, such as citrus zest, cinnamon or cardamom, or almond extract. These fragile cookies don't ship well on their own, but you can increase their stability by turning them into sandwich cookies, filled with chocolate, Nutella, or thick jam.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 9

1 cup/225 grams unsalted butter (2 sticks), preferably cultured, softened
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
1 teaspoon grated lemon zest or orange zest, 1/4 teaspoon ground cinnamon or cardamom, or 1/2 teaspoon almond extract (optional)
2 1/4 cups/290 grams all-purpose flour
1/2 teaspoon fine sea salt
Decorative sugar, for sprinkling

Steps:

  • Heat oven to 350 degrees. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.
  • Reduce speed to low, and gradually add flour and salt until just incorporated.
  • Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar.
  • Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your cookies. Choose a chocolate that is at least 70% cacao for a rich, intense flavor.
  • Soften the butter and cream cheese to room temperature: This will make them easier to mix and will help the cookies to have a smooth, creamy texture.
  • Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much in the oven.
  • Use a cookie press: A cookie press is the easiest way to make spritz cookies. It will help you to create evenly shaped cookies with a consistent design.
  • Preheat your oven: Make sure your oven is preheated to the correct temperature before baking the cookies. This will help them to bake evenly.
  • Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly. Bake them until they are just set and the edges are just beginning to brown.

Conclusion:

Chocolate vanilla spritz cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. With their rich chocolate flavor and delicate vanilla aroma, these cookies are sure to be a hit with everyone who tries them.

Tips:

  • Use high-quality chocolate
  • Soften butter and cream cheese
  • Chill cookie dough before baking
  • Use cookie press
  • Preheat oven
  • Bake cookies until just set

Conclusion:

Chocolate vanilla spritz cookies are delicious treats, perfect for any occasion. They are easy to make and decorate, with rich chocolate flavor and delicate vanilla aroma.

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