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Chocolate Spritz Cookies


2 hours
Skill Level
54 cookies

This chocolate spritz cookies recipe will be your new go-to for whipping up holiday-ready treats in less than an hour. These melt-in-your-mouth Chocolate Spritz Cookies first appeared in the 1979 “HERSHEY'S Cocoa Cookbook” as cocoa press cookies for their use of a cookie press. Don’t have a cookie press? Cookie cutters work, too!  While you’re baking these chocolate spritz cookies for that holiday party, pair them with Peanut Butter Blossoms — a classic cookie that comes together in less than 30 minutes.

Ingredients & Directions

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


  • 1 cup
    butter or margarine (2 sticks), softened
  • 2/3 cup
    granulated sugar
  • 1
  • 1 tsp
    vanilla extract
  • 2-1/4 cups
    all-purpose flour
  • 1/3 cup
  • 1/2 tsp
  • decorating sugar, sprinkles or candied cherries (optional)

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

Heat oven to 350°F.


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.


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


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?