For an adorable Valentine’s Day dessert or romantic treat, it doesn’t get much better than Chocolate Spritz Cookies! Their light, crispy texture and sweet chocolate flavor make them such a joy to eat. And who can resist that adorable heart shape? (A cookie press is super helpful for keeping everything consistent.) I even like to add some sprinkles on top for the finishing touch. You can make a batch to surprise your loved ones or let the kids help you decorate for a great Valentine’s Day activity!
Cookie decorating is always popular around the holidays and Valentine’s Day is no exception. I just love making a batch of these heart-shaped Chocolate Spritz Cookies to share with my family!
The light, crispy texture is oh-so-satisfying, while the simple chocolate flavor will keep you reaching for more. Plus, who can resist that adorable shape?
You can whip up a batch to surprise your loved ones or invite the kids to decorate with you for a fun Valentine’s Day activity!
The younger kids can add the sprinkles while older kids will enjoy using the cookie gun.
Baking is such a fun way to bring everyone together, whether you make them as a team or simply enjoy the finished product together.
And once you bite into one of these Chocolate Pressed Cookies, you’ll be looking for reasons to make them all the time!
Don't miss my Butter Spritz Cookies for more fun ideas!
Ingredients for Making Chocolate Spritz Cookie Recipe
- Butter: You want to use unsalted butter and let it come to room temperature before creaming.
- Sugar: Use standard white sugar for the cookies.
- Flour: All-purpose flour is best for this traditional Chocolate Spritz Cookie recipe.
- Cocoa powder: The quality of cocoa plays a large role in the flavor of your cookies, so I always recommend using the best kind you can find.
- Baking powder: This will allow the cookies to rise so the texture stays light and crispy.
- Salt: I recommend fine salt so it blends into the dough easily.
- Egg: Use a large egg and let it come to room temperature.
- Vanilla extract: Like the cocoa powder, it’s always best to spring for quality here.
- Decorations: I like to use a little food coloring and sugar sprinkles to decorate my cookies!
Tips & Tricks
- Only bake the cookies until they are set but not browning yet to avoid drying them out.
- Let the butter come completely to room temperature so you can properly cream it with the sugar. This is critical for the texture of the cookies.
- Always let the cookies fully cool to room temperature. It’s tempting to eat them right out of the oven, but the cooling process is essential!
- Using a spritz cookie gun will give you the most consistent shape and texture. You could always use a pastry bag if you’re in a pinch, but they won’t be true pressed cookies.
- Don’t grease the cookie sheet or line it with parchment paper. The direct heat from the cookie sheet helps crisp up the cookies.
- For even more chocolate decadence, this easy Crockpot Hot Chocolate is a set-it-and-forget-it recipe that always steals the show!
- Pair your Chocolate Spritz Cookies with vibrant 6-ingredient True Blue Raspberry Sherbert for an amazing flavor combination.
- Dunk your cookies in a Dirty Chai Latte for a delicious way to kick-start your day!
Frequently Asked Questions
A spritz cookie is a type of cookie known for holding its shape while baking. You press the dough into discs or other designs, then bake until they are light and crispy. They are traditionally a holiday cookie and often formed into festive shapes.
Instead of using a cookie cutter or pastry bag, you use a cookie press gun to create spritz cookies' crisp, uniform shape. The press itself is a tube with a plunger at one end. You add the dough, then depress the plunger to press out dough discs in specific shapes.
To maintain spritz cookies' delicate texture, you only beat together the ingredients until just combined. That's why you want to sift together the flour and dry ingredients to make sure they're completely incorporated prior to mixing with the egg, vanilla, and butter mixture.
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Chocolate Pressed Cookies can be stored in an airtight container at room temperatures. They will stay fresh for about five days.
How to Make Chocolate Spritz Cookies
Preheat the oven to 400° F.
In the bowl of a stand mixer or hand electric mixer, cream together the butter and sugar until light and fluffy.
Sift together the baking powder, flour, cocoa, and salt.
Add the dry ingredients, egg, and vanilla to the butter mixture. Beat until just combined.
If using food coloring, add and beat until incorporated.
Fill your cookie press with about ¼ of the cookie dough, then press the cookies on an ungreased baking sheet. Repeat until you've used all of the chocolate spritz cookie dough.
Add sprinkles if desired.
Bake for 6 to 8 minutes until the cookies are set but not browned.
Allow the cookies to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
You May Also Like These Cookie Recipes
- Peanut Butter Blossoms with a heart-shaped center are a great way to treat that special someone to even more romantic desserts.
- The combination of flavors in these White Chocolate Cranberry Quinoa Cookies is always a crowd pleaser!
- You'll love the delicate texture of these healthier Coconut Quinoa Florentine Lace Cookies.
- When you're craving a classic, Quinoa Chocolate Chip Cookies taste so much like the real thing, you'll forget you're eating a flourless cookie!
Chocolate Spritz Cookies
- Cookie Press
- 1 cup unsalted butter room temperature
- ¾ cup sugar
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg beaten and at room temperature
- 1 teaspoon vanilla extract
- Food coloring and sprinkles optional
- Preheat the oven to 400° F.
- In the bowl of a stand mixer, cream together the butter and sugar.
- Sift together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients, egg, and vanilla to the butter mixture.
- Beat until just combined.
- If using food coloring, add and beat until it is incorporated.
- Fill your cookie press with about ¼ of the dough, and press the cookies on an ungreased cookie sheet.
- Add sprinkles if desired.
- Bake for 6 to 8 minutes - until the cookies are set but not browned.
- Allow to cool in the pan for 5 minutes, and then transfer to a cooling rack to cool completely.