Chocolate Spritz Cookies

Details

Time
2 hours
Skill Level
Intermediate
Yields
54 cookies

What would special occasions be without these tender, chocolate butter cookies in fun and creative shapes and sizes? These cookies first appeared in the "HERSHEY'S Cocoa Cookbook" as "Cocoa Press Cookies," and have been used in numerous HERSHEY'S cookbooks.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
6 minutes
Cool Time
30 minutes

Ingredients

  • 1 cup

    butteror margarine (2 sticks), softened

  • 2/3 cup

    granulated sugar

  • 1

    egg

  • 1 tsp

    vanilla extract

  • 2-1/4 cups

    all-purpose flour

  • 1/3 cup

    HERSHEY'S Cocoa

  • 1/2 tsp

    salt

  • decorating sugar, sprinkles or candied cherries (optional)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
 mixing bowl
mixing bowl
bowl
bowl
mixer
mixer
spatula
spatula
cookie press
cookie press
cookie sheet
cookie sheet
wire rack
wire rack
1

Heat oven to 350°F.

2

Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.

3

Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.

4

Bake 5 to 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.

Variation: Chocolate Dipped Chocolate Spritz Cookies:

Prepare dough as directed above. 

Press dough onto cool, ungreased cookie sheet with ribbon plate in cookie press.

Bake and cool as directed. Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon shortening (do NOT use butter, margarine, spread or oil).

Gently dip part of each cookie into chocolate. Place on wax paper-covered tray. Refrigerate until firm.

Additional questions?