Spritzgebaeck, a classic German cookie, takes on a delightful chocolate twist in this recipe. While the traditional version is wonderful, this rendition brings a rich cocoa flavor to the table. If you're looking to expand your collection of chocolate cookies, this is a delightful addition.
The dough, laced with cocoa powder, offers a depth of flavor that elevates the classic Spritzgebaeck. Using a cookie press for shaping is ideal, but if you don't have one, a large piping tip works just as well. These cookies are not only delicious but also fun to make, perfect for indulging in a delightful baking session.
Makes 30 cookies
- 1 3/4 stick (200g) unsalted soft butter
- 1/2 cup (100g) sugar
- 1 tsp Vanilla Extract
- 1 pinch salt
- 1 egg
- 1 3/4 cup + 2 Tbsp (300g) All-Purpose flour
- ¼ tsp baking powder
- 1 tsp instant espresso powder
- 1 Tbsp cocoa powder
- In a large mixing bowl mix soft butter, sugar, Vanilla, salt, egg, flour, baking powder, espresso powder, and cocoa powder until a smooth dough forms.
- put the dough into a piping bag with a large star tip and press shapes onto the parchment paper-covered cookie sheet.
- If it is too hard to press make 4" long lines and then shape them in S shapes, or circles.
- Preheat your oven to 375°F (200°C).
- Bake on a parchment-covered cookie sheet for 10-12 minutes.
- Let cookies cool before storing them in an airtight container.