Chocolate Spritz Cookies

Name: Chocolate Spritz Cookies Recipe | Hersheyland
Prep time: 25 min
Total time: 120 min
Yield: 54 cookies
Ingredients: 1 cup butter or 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)

Details

Time: 2 hours
Skill Level: Intermediate
Yields: 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

Ingredients

1 cup

butter or 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 THIS?

Step-By-Step Directions

Equipment Needed 

oven

mixing bowl

bowl

mixer

spatula

cookie press

cookie sheet

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.

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