Ingredients for Cocoa Spritz Cookies
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How to Make Cocoa Spritz Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If the dough is too sticky, add 1/8 to 1/4 cup of additional flour, 1 tablespoon at a time, until it reaches a consistency that holds its shape in the cookie press.
- Fill your cookie press with the dough. If the dough is too soft, chill it in the refrigerator for at least 30 minutes before using the cookie press.
- Press the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the cookies are lightly browned.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
15g
Carbs
4g
