Chocolate Spritz Cookies

Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort.


5 dozen cookies


1 1/4 cups butter or margarine, room temperature
1 cup granulated (white) sugar
2/3 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt


Preheat oven to 375°F (191°C).

In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well.

Shape dough into small logs and place dough in a cookie press. Using a desired disk, press shapes onto cool ungreased baking sheets.

Bake 10 to 12 minutes or until light golden brown. Remove from oven and cool on baking sheets for 2 minutes. Remove cookies from baking sheet and place on wire cooling rack until cool.


Store in airtight container at cool room temperature for several weeks or freeze for two months.

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