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Chocolate Spritz Cookies Recipe


Cookie presses require the right consistency of dough to produce those pretty shapes. Our Chocolate Spritz Cookies recipe lets you fill and press without problems.
Makes: 5 dozen cookies. Each cookie serves 1.
Skill Level:

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Step 1

Preheat oven to 375°F. 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 log and place in cookie press. Press cookie onto cool ungreased cookie sheets. Bake at 375°F for 10-12 minutes. Remove from sheet and cool. Store in airtight container at cool room temperature for several weeks or freeze for two months.

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Ingredients

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butter

1 1/4 cups butter

granulated sugar

1 cup granulated sugar

brown sugar

2/3 cup brown sugar

eggs

2 large eggs

flour

2 1/2 cups flour

cocoa

2/3 cup cocoa

baking soda

1/2 teaspoon baking soda

salt

1/4 teaspoon salt

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Chocolate Spritz Cookies is rated 4.1 out of 5 by 16.
Rated 2 out of 5 by from I love my Wilton press and have never had a problem. I even make my gingerbread cookies with it. This dough was so hard to work with! Really sticky so I added 1/4 cup flour. Still sticky so I refrigerated for 5 minutes and it was so hard to press that it cracked my Christmas tree disk! So disappointed. 2 stars for flavor of cookie. I ended up just making drop cookies.
Date published: 2014-12-21
Rated 5 out of 5 by from Really good! I have a Wilton Cookie Max cookie press, and was looking for a chocolate cookie dough. It's January, the temperature in the house is cool and they turned out great! I substituted 1/2 of the all-purpose flour for spelt flour, and all the brown sugar for demerrara sugar. I baked the "single press" cookies at the temperature mentionned in the recipe but for 9 minutes. They came out perfectly crisp, like to make Oreo style sandwich cookies. The "double press" cookies at the same time & temp turned out heavenly moist. I wouldn't change anything about this recipe!
Date published: 2016-01-06
Rated 1 out of 5 by from Level of difficulty is medium only because you have not tested your own recipes. The classic spritz recipe on the cookie press box as well as this chocolate spritz recipe must be altered for the cookies to be workable. I added an additional 2/3 flour and refrigerated for 10 minutes.. Even at that is was still on the sticky side - same for both recipes. Someone inquired about coloring the dough. Using these two recipes NO it will become even more stickier if you use the standard liquiod food color however, I do highly recommend Wiltons food color paste. Someone also commented on the extra hard cookie texture. In both recipes I cut the baking time in half! I baked both recipes for 5 mins only. The longer the cookies stay in the oven the harder the end result is. I saw someone comment that their cookie press did not work. The jagged edge must be towards the trigger handle for it to work. Turn to smooth side to pull pump up easily. Personally I loved the spritz cookie press that was all metal and you actually turned the handle that was positioned on top of the press. The tube was considerably larger as well. All the plates were metal as well. The drawback for some users was the guesswork for each cookie. Happy Baking. Wilton was a disappointment for the first time with these two recipes especially for the inexperienced baker. The recipes are clearly a fail.
Date published: 2015-01-03
Rated 3 out of 5 by from The only problem I had was the dough was too thin. The cookies did not hold their shape and spread so thin after baking that they could not be removed for the cookie sheet without breaking up. The taste was so good though that my husband didn't mind eating the "mistakes".
Date published: 2010-12-11
Rated 2 out of 5 by from Melting problem I have followed this recipe to the T...but the cookies spread out so much in the oven, they loose their shape and look like piles of....well you guess. Taste great but? What gives. Also have had this problem with the Classic recipe. Any suggestions?
Date published: 2015-12-23
Rated 5 out of 5 by from After putting the cookies through the press, I froze them on the cookie sheet for a few minutes, baked them for 10 minutes. Some shape is retained and they are a little softer. Get them off the cookie sheet as soon as possible
Date published: 2014-05-24
Rated 5 out of 5 by from I had the same problem, my cookies did nothold their shape and spread so thin after baking that they could not be removed for the cookie sheet without breaking up. so I want to know when I should put the color to the dough.
Date published: 2010-12-13
Rated 5 out of 5 by from These cookies are delicious and easy and turned out great! My only problem was with my brand new Wilton brand cookie press which didn't work at all forcing me to make drop cookies- but they came out great all the same.
Date published: 2012-01-06
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