When it comes to baking with the purpose of gift giving, a Christmas Chocolate Spritz Cookie is the best way to go, especially if they have sprinkles!
Why is it we only see spritz cookies at Christmastime? Every year I see a resurgance of these beautiful, artistic – yet, so simple! – cookies. And I think why can’t we just use our cookie spritz all year and not just for the holidays? Dust off your cookie spritzer and make these Christmas Chocolate Spritz Cookies!
I went against societal norms this year when I broke out my cookie spritz for my Valentine Spritz Cookies. In my defense, John.e had placed a cookie spritz in my Christmas stocking last year and there was no way I was going to wait a whole year to break it in!
Inspiration for this particular version of a spritz cookie came from Dinner at the Zoo. I’m such a huge fan of Sara and her blog. I encourage you to visit her blog in your leisure.
DON’T HAVE A COOKIE PRESS?
I’m afraid the only answer that I would feel 100% comfortable giving you would be the following: 1. You might want to consider a different cookie recipe. 2. Buy one!
Those responses might seem rather abrasive, which was not my intent, but I’d prefer to be completely honest rather than provide you with some DIY cookie spritzer that does not work and as a result is a waste of your time and your ingredients.
The ONLY option is to roll out the cookies with a rolling pin and to use cookie cutters to cut out the shapes you want. The cookies will look nothing like these Christmas Chocolate Spritz Cookies you see in the photographs, but they will taste the same.
WHY ARE THEY CALL SPRITZ COOKIES?
Sprizgeback are the German name for spritz cookies. Like the popular spritz cookie, the cookies are crisp, fragile, somewhat dry, and buttery.
The German verb spritzen means to squirt in English. These cookies are made by squirting (or pushing) the dough through a press that has been fitted with patterned holes. These holes create a resemblance to an object when baked, such as Christmas trees!
In North America, the name Spritzgeback is shortened to spritz. In Germany, the cookie is prepared when parents bake with their children. Traditionally, the recipes that are used are passed down to the children.
Spritz cookies are fun and whimsical. If you have a cookie spritz, experiment with each of the disc inserts to see what shape appears when the cookies are baked.
Try making your spritz cookies with different flavours. No one says they have to all taste the same. You can leave them plain, add sprinkles like I did, or even dip them in melted chocolate. When it comes to a Christmas Spritz Cookie, the possibilies are only limited by your imagination.
Lastly, these make the best Christmas gifts! Bake a huge batch. Pile them into cellophane bags and tie a nice ribbon on it. Give them to your coworkers, your neighbours, your kids’ teachers, and the school bus driver. The mailman and the UPS driver would love a bag of these goodies too!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
If you loved this recipe, here are some others that might interest you as well:
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Christmas Chocolate Spritz Cookies
- 1 1/2 cups butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 cup candy sprinkles, Christmas themed
- Begin by preheating your oven to 400 degrees. Line a baking sheet with a silicone baking mat and set aside.
- In a large mixing bowl, beat together the sugar and butter until well combined and light and fluffy.
- Add in the egg, vanilla extract, and milk. Beat into the butter and sugar mixture.
- Next, sift together the flour, cocoa powder, and baking powder. Add the mixture to the butter and sugar mixture in thirds, mixing thoroughly after each addition.
- With the desired cookie press/spritz press attachment in your press, fill the press cylinder and press the cookies onto the baking sheet. (You will need to do this in batches.)
- Bake for 6 minutes. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack to finish cooling.
- Package cookies in a food-safe container once the chocolate has hardened.
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