Chocolate Espresso Spritz Cookies update traditional spritz cookies with barista-style flavor. Sandwiched with melted chocolate, these festive butter cookies are a mouthful of deliciousness.
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It’s fun and easy to quickly make dozens of beautifully shaped cookies with a cookie press. I’ve made spritz cookies in a variety of flavors and shapes including vanilla flowers, cinnamon owls, and now Chocolate Espresso Spritz Cookies Chanukah dreidels and Christmas wreaths. Spritz cookie recipes are simple to throw together. The only hard part is deciding which cookie shape to make first!
There are so many cookie shape possibilities! I use an OXO cookie press that comes with discs to create 10 different shapes, both seasonal and generic. Some people think of spritz cookies as only a Christmas cookie, but with OXO seasonal disc sets (spring, autumn, Christmas), there is a cookie shape for any occasion all year.
Once I chose the discs to make Chanukah dreidels and Christmas wreaths, I needed a recipe for spritz cookies that would be sturdy enough for mailing and gifting. Fragile cookies will crumble in transit. Chocolate Espresso Spritz Cookies are lightly crunchy, with a melt-in-your-mouth quality, but are not crumbly.
To reinforce the sturdiness of these cookies for shipping, I sandwiched them together with a melted chocolate filling. The dreidels are filled and decorated with dark melting chocolate and the wreaths are filled and decorated with white melting chocolate.
I had so much fun making these Chocolate Espresso Spritz Cookies that I sent a text to my daughter saying that we should make these cookies as Christmas gifts for her co-teachers. My daughter had told me she was looking for a recipe for homemade treats for her co-teachers, but I didn’t realize she was talking about 19 co-teachers!
That’s ok. Chocolate Espresso Spritz Cookies fit our need for a recipe that makes a lot of beautiful and delicious cookies quickly. My cookie press is going to get a real workout this weekend!
Chocolate Espresso Spritz Cookies are ideal for gifts, party platters, cookie exchanges, care packages, and Santa’s plate. Pick a shape and sprinkle that suites your celebration and enjoy!
MORE ESPRESSO COOKIES AND COFFEE COOKIES
Chocolate Espresso Spritz Cookies
- 2 ounces unsweetened baking chocolate melted
- 2 ¼ cups all-purpose flour
- 1 tablespoon cocoa
- 1 tablespoon espresso powder
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- FOR DECORATING:
- 1 ½ - 2 cups melting chocolate
- Preheat oven to 400° F.
- In a medium bowl, whisk together the flour, cocoa, and espresso powder. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla. Mix to combine.
- Beat in the melted chocolate.
- Gradually add the flour mixture. Mixing just until incorporated.
- Fill a cookie press, fitted with the desired design disc, with the dough.
- Press out the cookies 1 inch apart, onto an unlined cookie sheet.
- Bake for about 7 minutes or until set.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- TO DECORATE:
- Melt chocolate for decorating.
- Sandwich pairs of cookies, bottoms together, with melted chocolate spread or piped between the cookies.
- Place left over melted chocolate into a small ziplock bag with a small bit of a bottom corner cut off.
- Drizzle or dot the top of one cookie with melted chocolate. Immediately add sprinkles.
- Stored in an airtight container at room temperature, Chocolate Espresso Spritz Cookies stay fresh for at least 2 weeks.
For shipping, sandwiching the spritz cookies adds sturdiness as well as deliciousness to the cookies. Store with wax paper between layers in a plastic storage container. Use crinkled wax paper at the top to ensure no movement within the container during shipping. Cookies decorated with chocolate should only be mailed to and from cool weather locations. For warm weather shipping, spritz cookies can be decorated by sprinkling with nonpareils before baking.