Chocolate-Dipped Spritz Cookies – a delicious recipe with butter, sugar, egg, vanilla, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter and sugar in mixing bowl.
2
Beat in egg and vanilla.
3
Combine flour, salt and baking soda, gradually add to creamed mixture.
4
Using a cookie press, press dough onto ungreased cookie sheet.
5
Bake at 375u00b0 for 7-9 minutes.
6
Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
7
Remove to cooling rack and let cool completely.
8
Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
9
I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
10
Let harden on wax paper.
2309
kcal
Calories
132
g
Fat
252
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 3/4 cup sugar, 1 large egg, 1 teaspoon vanilla, and more.
Yes, Chocolate-Dipped Spritz Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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