Chocolate Dipped Spritz Cookies
Indulge in the perfect blend of buttery, crisp, and chocolatey goodness with these Chocolate Dipped Spritz Cookies! This classic holiday favorite gets an elegant twist as each delicate, melt-in-your-mouth cookie is dipped in rich semi-sweet chocolate and adorned with festive sprinkles or crunchy crushed nuts. Made with a combination of vanilla and almond extracts, these cookies boast an irresistible aroma and a subtle, nutty flavor. Using a cookie press ensures beautifully shaped, uniform treats that bake in just 6–8 minutes. Perfect for cookie swaps, holiday gift boxes, or a sweet everyday indulgence, these easy-to-make cookies will quickly become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable shortening (optional, for smoother melting)
- sprinkles or crushed nuts (optional, for decoration)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Fit a cookie press with your desired disc pattern and fill it with the dough. Press cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 6-8 minutes, or until the edges are just lightly golden. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cooled, melt the semi-sweet chocolate chips and vegetable shortening (if using) in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
Dip one end of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on parchment paper and sprinkle with sprinkles or crushed nuts, if desired, before the chocolate sets.
Let the chocolate-dipped cookies set completely at room temperature or in the refrigerator for quicker results.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 475.6 g | 173% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 245.9 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 87 mg | 7% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
