Cocoa Cherry Spritz Cookies
Delight your taste buds with these indulgent Cocoa Cherry Spritz Cookies, a treat that combines buttery, chocolaty goodness with the bright pop of tangy-sweet maraschino cherries. Perfect for holiday gatherings or everyday indulgence, these festive cookies are made with a rich cocoa-infused dough, effortlessly shaped into elegant designs using a cookie press. Each cookie is crowned with a vibrant halved maraschino cherry, adding a burst of flavor and a visually stunning finish. With a quick prep time of just 20 minutes and a short bake time, these irresistible sweets are as easy to make as they are delicious. Bake up a batch of these show-stopping cookies and add a touch of decadence to your dessert table!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1.75 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 24 maraschino cherries, drained and halved
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolk, vanilla extract, and almond extract to the butter mixture and beat until well combined.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, beating on low speed until a soft dough forms.
Transfer the dough into a cookie press fitted with your desired shape disc, according to the manufacturer's instructions.
Press the cookies directly onto the prepared baking sheets, spacing them about 1 inch apart.
Gently press a halved maraschino cherry into the center of each cookie.
Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are just set but not browned.
Remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 538.2 g | 196% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 316.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1279 mg | 27% | |
*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.
