Chocolate Spritz Cookies

  • Active Time 20m
  • Total Time 30m

Makes about 8 dozen cookies


  • 1 1/4 cups (2 1/2 sticks) butter, room temperature
  • 1 cup sugar
  • 2/3 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2/3 cups unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


Preheat the oven to 375 degrees F. In a large mixing bowl, cream the butter and sugars at medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Sift together the flour, cocoa, soda and salt. Gradually add the flour mixture to the butter mixture and beat just until blended. Shape the dough into a small log and place in a cookie press. Press cookies onto cool ungreased cookie sheets. Bake 10 minutes. Remove from sheet and cool.

Store in airtight container at room temperature for several weeks or freeze up to 2 months.

Serving size = 1 cookie

Recipe reprinted by permission of Wilton. All rights reserved.

RecID 6060

nutrition information per serving

48 calories; 3g total fat; 11mg cholesterol; 15mg sodium; 6g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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