These Chocolate Betty Crocker Spritz Cookies are a delightful twist on a holiday classic. With their buttery texture and rich cocoa flavor, they make the perfect addition to your festive cookie platter. Easy to pipe and bake, these cookies are a nostalgic treat that’s both fun to make and delicious to share. Whether you’re hosting a party or looking for an edible gift, these spritz cookies are sure to impress!
In my husband’s family, baking from the 1972 Betty Crocker Cookbook has been a cherished tradition for generations. His parents would gather in the kitchen with their kids every holiday season, flipping through the worn, batter-stained pages to find their favorite recipes. These Chocolate Spritz Cookies were always a highlight, and recreating them now feels like a beautiful way to honor that family tradition while creating new memories of our own.
If you're looking for another chocolate-ly dessert that's a real family favorite, try Puppy Chow. This recipe is so hard to put down, so eat at your own risk!
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🍴Ingredients
This is a pretty standard short-bread recipe, so everything you need is probably in your pantry.
- Flour
- Sugar
- Butter- Because the butter is such an important part of the cookies, I try to get the best butter flavor, which I think is Kerrygold.
- Cocoa
- Salt
- Egg
- Almond Extract
See recipe card for quantities.
🍳 Instructions
- Step 1: Heat Oven to 400 Degrees F. Cream butter and sugar together.
- Step 2: Add in additional ingredients into the mixing bowl. Mix until fully combined.
- Step 3: Fill
cookie press to the near the top. Using thecookie press instructions, form cookies onto an ungreased baking sheet.
- Step 4: Bake 7 minutes. Leave cookies on the tray to cool slightly for 1-2 minutes. Put onto baking rack to cool fully.
Hint: Chill your baking sheets in the refrigerator before pressing the cookies to help the dough stick and hold its shape better.
📋 Substitutions
- Natural Sweeteners: Swap granulated sugar with coconut sugar for a more natural option. Keep in mind this may slightly alter the texture and flavor.
- Vanilla Substitution: If you’re out of vanilla extract, you can use maple syrup or an equal amount of almond extract for a unique flavor.
- Cocoa Powder: Use Dutch-processed cocoa for a richer, smoother chocolate flavor, or opt for raw cacao powder for a more intense chocolate taste.
- Butter Alternatives: Substitute unsalted butter with vegan butter or margarine to make the cookies dairy-free.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for gluten-free cookies.
♨ Variations
- Spiced Chocolate: Mix ½ teaspoon cinnamon or a pinch of cayenne pepper into the dough for a Mexican chocolate-inspired flavor.
- Coffee Kick: Replace vanilla extract with coffee extract or add 1 teaspoon instant espresso powder to the dough for mocha-flavored cookies.
- Mint Chocolate: Swap the vanilla extract for peppermint extract to create refreshing mint chocolate cookies.
- Sandwich Cookies: Pipe a thin layer of frosting, Nutella, or jam between two cookies to create decadent sandwich cookies.
🍴 Equipment
You'll need a cookie spritz (also called a
🍲 Storage
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
⭐ Top tip
If the dough becomes too soft while pressing, refrigerate it for 5 minutes to make it easier to work with. If it's too cold and won't come out of the press, let it sit at room temperature for 5-10 minutes.
💭 FAQ
The secret to perfect spritz cookies is the consistency of the dough. It should be soft enough to press easily through the
No, it’s better not to use parchment paper when baking spritz cookies. The dough adheres directly to an ungreased baking sheet, which helps the cookies maintain their shape as you press them. If you use parchment paper or silicone mats, the dough may not stick properly, making it harder to form clean, defined cookies
If your spritz cookies won’t come out of the press, it’s likely due to one of these reasons:
Dough too stiff: If the dough is too cold or stiff, it won’t flow through the press easily. Let the dough sit at room temperature for a few minutes to soften slightly.
Cookie sheet too greasy: Dough sticks better to ungreased baking sheets. Wipe the surface clean if you’ve accidentally greased it.
Improper press usage: Make sure the
📖 Cookbook Inspiration
This recipe is inspired by the 1972 Betty Crocker Cookbook, a beloved staple in my in-laws' kitchen for generations. Passed down through the family, this cookbook has been a source of countless cherished recipes and memories. The Chocolate Spritz Cookies are a classic example of how Betty Crocker’s recipes combine ease and tradition, making them perfect for bringing loved ones together during the holidays or any special occasion.
📚 Cookbook Pairings
Looking for more ideas for baking? Check our these cookbooks:
-
The Best Sourdough Book for Every Home Baker
-
Turkuaz Kitchen Cookbook Review
-
Martha Stewart’s Baking Handbook Review
-
The Christmas Baking Cookbook Review
🥣 Related Recipes
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Crostini Crackers
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Dill Pickle Egg Salad
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Instant Pot Hard Boiled Eggs: Easiest and Most Consistent Results
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Creamy Roasted Garlic and Tomato Soup
👩🍳 Recipe
📖 Recipe
Betty Crocker Spritz Cookies
Equipment
- Cookie press
Ingredients
- 2 cups butter softened
- 1 cup sugar
- 4.5 cups all-purpose flour
- 1 teaspoon salt
- 2 egg
- 2 teaspoons almond extract
- 12 tablespoon cocoa powder
Instructions
- Heat Oven to 400 Degrees F.
- Cream butter and sugar together.
- Add in additional ingredients into the mixing bowl. Mix until fully combined.
- Fill cookie press to the near the top. Be careful not to overstuff it.
- Using the cookie press instructions, form cookies onto an ungreased baking sheet.
- Bake 7 minutes. Cookies should be set but not browned.
- Leave cookies on the tray to cool slightly for 1-2 minutes. They should move off the tray in one piece once they are ready. Do not keep them on for more than two minutes, otherwise they can burn.
- Put onto baking rack to cool fully.
Karina Goodley says
A Goodley family tradition!