Classic Venetian Chocolate Spritz Cookies
Classic Venetian Chocolate Spritz Cookies are a delightful holiday treat that combines rich chocolate flavor with a delicate, crisp texture. These cookies are made using a cookie press or piping bag, allowing you to create beautiful shapes that are perfect for festive gatherings or gift-giving. The dough is simple to prepare and bakes quickly, making them a favorite for many during the holiday season.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semisweet chocolate chips | 1/2 cup (optional) |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture. Continue mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring slowly until a dough forms. If using, fold in the semisweet chocolate chips for added richness.
- Prepare for Baking: Fill a cookie press or piping bag fitted with a star tip with the cookie dough.
- Shape the Cookies: Pipe the dough onto the prepared baking sheets in desired shapes, leaving some space between each cookie to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set and the cookies are slightly firm to the touch.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve or Store: Once cooled, enjoy the cookies immediately or store them in an airtight container for up to a week to maintain freshness.
These Classic Venetian Chocolate Spritz Cookies are sure to impress with their beautiful shapes and deliciously rich flavor. Enjoy baking and sharing!
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Peppermint Chocolate Spritz Cookies
Peppermint Chocolate Spritz Cookies are a festive twist on the classic spritz cookie that brings together the delicious flavors of rich chocolate and invigorating peppermint. These cookies are perfect for holiday gatherings, adding a seasonal flair to your dessert table. With their beautiful shapes and delightful crunch, they not only taste great but also look stunning when presented as a treat or gift.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semisweet chocolate chips | 1/2 cup (optional) |
| Crushed peppermint candies | 1/4 cup (for garnish) |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy, taking about 2-3 minutes.
- Add Egg and Flavorings: Incorporate the large egg, vanilla extract, and peppermint extract into the butter and sugar mixture. Mix until everything is well blended and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until they are combined and no lumps remain.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, combining slowly until a dough forms. If desired, fold in the semisweet chocolate chips for an extra chocolatey touch.
- Prepare for Baking: Using a cookie press or piping bag fitted with a star tip, fill it with the prepared cookie dough.
- Shape the Cookies: Pipe the dough onto the prepared baking sheets in your desired shapes, making sure to leave space between each cookie to allow for any spreading during baking.
- Bake: Place the trays in the preheated oven and bake for 10-12 minutes, or until the edges are set and the cookies feel slightly firm to the touch.
- Cool the Cookies: Once baked, remove the trays from the oven and let the cookies cool on the sheets for a few minutes. Then carefully transfer them to a wire rack to cool completely.
- Garnish: After the cookies have cooled, sprinkle them with crushed peppermint candies for an extra festive touch before serving or packaging them as gifts. Enjoy your delicious Peppermint Chocolate Spritz Cookies!
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Hazelnut Chocolate Spritz Cookies
Hazelnut Chocolate Spritz Cookies are a delightful holiday treat that combines the nutty flavor of hazelnuts with rich chocolate in a classic spritz form. These cookies are not only delicious but also visually appealing, making them a great addition to any festive cookie platter or a lovely homemade gift for friends and family. Their crisp edges and soft centers create a perfect texture that will have everyone reaching for seconds.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Hazelnut extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped hazelnuts | 1/2 cup |
| Semisweet chocolate chips | 1/2 cup (optional) |
| Chopped hazelnuts (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Egg and Flavorings: Add in the large egg, vanilla extract, and hazelnut extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed and without lumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing slowly until a cohesive dough forms. If desired, fold in the chopped hazelnuts and semisweet chocolate chips to add extra flavor and texture.
- Prepare for Baking: Fill a cookie press or piping bag fitted with a star tip with the prepared cookie dough.
- Shape the Cookies: Pipe the dough onto the lined baking sheets in your chosen shapes, leaving enough space between each cookie for spreading while baking.
- Bake: Place the baking trays in the preheated oven and bake for 10-12 minutes, or until the edges appear set and the cookies feel slightly firm to the touch.
- Cool the Cookies: After baking, remove the trays from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Garnish and Serve: If desired, sprinkle chopped hazelnuts on top of the cookies before they cool completely for added crunch and decoration. Enjoy your homemade Hazelnut Chocolate Spritz Cookies!
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Espresso Chocolate Spritz Cookies
Espresso Chocolate Spritz Cookies are a delectable twist on the classic spritz cookie, combining the rich flavors of espresso and chocolate. These cookies are perfect for coffee lovers, as the espresso enhances the chocolate’s richness while adding a unique depth of flavor. With their crisp edges and tender centers, they make a delightful addition to any holiday cookie platter or a fabulous homemade gift.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Espresso powder | 2 tablespoons |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semisweet chocolate chips | 1/2 cup (optional) |
| Chopped espresso beans or chocolate (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to guarantee easy cookie removal.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the unsalted butter, granulated sugar, and brown sugar. Beat for about 2-3 minutes until the mixture is light and fluffy.
- Incorporate Egg and Flavorings: Add the large egg, vanilla extract, and espresso powder to the butter-sugar mixture. Mix everything together until it is smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and free of lumps.
- Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing slowly until a cohesive and smooth dough forms. If you’re using semisweet chocolate chips, fold them into the dough at this stage for added richness.
- Prepare for Piping: Transfer the dough to a cookie press or a piping bag fitted with a star tip for easy shaping.
- Shape the Cookies: Pipe the dough onto the prepared baking sheets, creating various shapes while leaving enough space between each for spreading during baking.
- Bake: Place the trays in the preheated oven and bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
- Cool and Garnish: After baking, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks. If desired, sprinkle the cookies with chopped espresso beans or chocolate for an added touch of flavor and garnish. Enjoy!
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Orange Zest Chocolate Spritz Cookies
Orange Zest Chocolate Spritz Cookies are a delightful combination of vibrant orange flavor and rich chocolate in a beautifully crisp cookie. The addition of fresh orange zest gives these spritz cookies a rejuvenating citrus twist that perfectly complements the chocolate. These cookies are not only visually appealing but also add a unique flavor to your holiday cookie assortment, making them a must-try.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Orange zest | 2 tablespoons |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semisweet chocolate chips | 1/2 cup (optional) |
| Chopped orange zest or chocolate (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper for easy cookie removal once baked.
- Cream the Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer set on medium speed and beat the mixture for about 2-3 minutes until it becomes light and fluffy.
- Add Egg and Flavorings: Incorporate the large egg, vanilla extract, and orange zest into the creamed mixture. Mix until the ingredients are smooth and completely combined.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until they are evenly mixed and there are no lumps.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, slowly mixing until a smooth and cohesive dough forms. If using, fold in the semisweet chocolate chips at this point for an extra layer of indulgence.
- Get Ready to Pipe: Transfer the cookie dough into a cookie press or a piping bag fitted with a star tip for ideal shaping.
- Shape the Cookies: Pipe the dough onto the prepared baking sheets, creating desired shapes while ensuring to leave enough space between each cookie for spreading during baking.
- Bake the Cookies: Place the prepared trays in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool and Garnish: Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. If desired, sprinkle with chopped orange zest or chocolate for an extra touch just before serving.
Enjoy your delicious Orange Zest Chocolate Spritz Cookies!
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Coconut Chocolate Spritz Cookies
Coconut Chocolate Spritz Cookies are a delightful blend of tropical coconut flavor and rich chocolate, perfect for adding a sweet twist to your holiday cookie platter. These cookies have a crisp texture and a mouthwatering aroma that will make them a favorite among family and friends. The inclusion of sweetened shredded coconut elevates the experience, offering a chewy surprise with every bite.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 cup |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semi-sweet chocolate chips | 1/2 cup (optional) |
| Chopped coconut or chocolate (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper for easy cookie removal after baking.
- Cream the Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to beat the mixture for about 2-3 minutes until it becomes light and fluffy.
- Add Egg and Flavorings: Next, add the large egg and vanilla extract to the butter and sugar mixture. Mix until they are well combined. Then, fold in the sweetened shredded coconut, ensuring it is evenly distributed throughout the mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and free of lumps.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a smooth and cohesive dough forms. If desired, fold in the semi-sweet chocolate chips at this time for an extra chocolatey flavor.
- Prepare to Pipe: Transfer the cookie dough into a cookie press or a piping bag fitted with a star tip, perfect for achieving the classic spritz shape.
- Shape the Cookies: Pipe the dough onto the prepared baking sheets, creating your desired shapes while ensuring there is enough space between each cookie for spreading during baking.
- Bake the Cookies: Place your trays into the preheated oven and bake for 10-12 minutes or until the edges appear set and the centers are slightly firm.
- Cool and Garnish: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack. For an optional finishing touch, sprinkle the tops with chopped coconut or chocolate.
- Enjoy: Once fully cooled, serve your delicious Coconut Chocolate Spritz Cookies with a warm beverage or store them in an airtight container for enjoyment later.
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Cherry Almond Chocolate Spritz Cookies
Cherry Almond Chocolate Spritz Cookies are a festive twist on traditional spritz cookies, blending the rich flavors of almond and cherry with a touch of chocolate. These colorful cookies are not only visually appealing but also boast a wonderful combination of flavors that will leave your guests reaching for more during the holiday season.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Large egg | 1 |
| Almond extract | 1 teaspoon |
| Cherry preserves | 1/2 cup |
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/4 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Semi-sweet chocolate chips | 1/2 cup (optional) |
| Maraschino cherries (for garnish) | 1/4 cup |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and guarantee easy removal of the cookies after baking.
- Cream the Butter and Sugars: In a large mixing bowl, add the unsalted butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, cream the ingredients together for about 2-3 minutes, until the mixture is light and fluffy in texture.
- Incorporate Egg and Flavorings: Add the large egg, almond extract, and cherry preserves to the butter-sugar mixture. Mix on low speed until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Make sure there are no lumps and that everything is evenly incorporated.
- Merge Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed until a smooth dough forms. If desired, fold in the semi-sweet chocolate chips to enhance the chocolatey flavor of your cookies.
- Prepare for Piping: Transfer the dough into a cookie press or a piping bag placed with a star tip to create the classic spritz shape that makes these cookies so appealing.
- Shape the Cookies: Pipe the dough onto your prepared baking sheets. Aim for desired shapes, making certain there is adequate space between each cookie as they may spread while baking.
- Add Finishing Touches: If you’re using maraschino cherries, gently press one on top of each piped cookie to add color and a touch of festive flair.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft. Keep an eye on them, as baking times can vary slightly depending on your oven.
- Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Cherry Almond Chocolate Spritz Cookies with a holiday drink or share them with friends and family!
