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  • Writer's pictureEmily Tillmann

Chocolatey Spritz Cookies

Updated: Feb 1, 2023

Made, Written & Photographed by the Creators of the Point

Did you know the name for Spritz Cookies came from the German word "spritzen" which means "to squirt"? Although they're originally Scandinavian, these cookies have made their way into the American cookie exchange platter.

The classic vanilla Spritz Cookies are just as good as this Chocolate twist. However, these still carry that authentic buttery taste, but give it the additional bitter-sweet Chocolate layer that everyone loves.


Chocolatey Spritz Cookies

makes about 36 cookies

Prep Time:

10 minutes

Bake Time:

10 minutes/batch

Total Time:

20 minutes or more

Cuisine: American

Special Tools:

Cookie Press

Course: Dessert


  • 1/2 cup butter softened

  • 1/3 cup granulated sugar

  • 1 egg

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cups all purpose flour

  • 1/4 cup cocoa powder

  • 1/8 teaspoon salt


  1. Begin by preheating your oven to 350°F and line 1 to 2 baking sheets with parchment paper. Set aside.

  2. In the bowl of a standing mixer, beat your butter and sugar until light and fluffy.

  3. Add the remaining ingredients, mixing between each addition: egg, vanilla, flour, cocoa powder, and salt. Make sure to scrape the bowl and mix again to incorporate everything evenly.

  4. Fill your cookie press with the dough, and press onto your prepared cookie sheets.

  5. Bake for 8-10 minutes or until set. Cool for a few minutes on the sheet, and then remove to a cooling rack to finish cooling completely.


  1. Melt white chocolate chips in the microwave in 30 second increments. Use a splash of heavy whipping cream to thin the chocolate a little bit.

  2. Dip each cooled cookie into the chocolate and top with sprinkles.

  3. Place back on cooling rack to let set. To set faster, place in the fridge.


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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