Chocolate Spritz

Spritz cookies are a holiday baking tradition, and this chocolate version doubles down on the cocoa. Unsweetened cocoa powder goes right into the buttery dough, giving every pressed shape a deep, fudgy flavor before the melted chocolate drizzle even enters the picture.

The key to good spritz is the dough temperature. Do not chill it. Cold dough won’t push through the cookie press smoothly, and you’ll fight it the whole time. Room temperature butter and a soft, pliable dough are what give you clean, detailed shapes every time.

Bake until the edges are firm but not browned. Overbaked spritz turn dry and crumbly. Properly baked ones stay tender and melt on your tongue with a rich butter-cocoa flavor.

Pro Tips

• Beat the butter a full 30 seconds before adding anything else. This softens it evenly and creates a smoother dough
• Pack the dough firmly into the cookie press with no air pockets. Air gaps cause the press to sputter and the shapes come out uneven
• Press cookies onto an ungreased, cool baking sheet. Warm or greased sheets cause the dough to slip and the shapes won’t hold
• Let the chocolate drizzle set completely before stacking. A sheet of waxed paper between layers prevents sticking

Variations

• Drizzle with white chocolate instead of semi-sweet for a striking contrast
• Add a teaspoon of espresso powder to the dough for a mocha spritz
• Sandwich two cookies together with peppermint buttercream for a holiday treat