Chocolate-Coated Raspberry Spritz Cookies

Chocolate-Coated Raspberry Spritz Cookies

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Chocolate-Coated Raspberry Spritz Cookies are a delicious addition to your next tea party or for the holidays. Sweet butter cookies dotted with a dab of raspberry jam and coated with rich dark chocolate on the bottom. So yummy!

Who doesn’t love Spritz Cookies? You know those little cookies often referred to as Swedish Butter Cookies, that you can buy in a round tin at the store? But they are so much better when you make them in your own kitchen!

Chocolate-Coated Raspberry Spritz Cookies

Spritz cookies, which are called Spritzgebäck in German (to squirt) are simple butter cookies that are pushed through a cookie press to make fancy designs. Children of all ages love to help make these traditional Christmas cookies. And they make such a pretty addition to any holiday cookie tray.

 

Ingredients for Chocolate-Coated Raspberry Spritz Cookies

  • butter, room temperature
  • granulated sugar
  • salt
  • large egg
  • almond extract
  • vanilla extract
  • all-purpose flour
  • raspberry jam
  • semi-sweet chocolate chips

 

Variations for this Recipe

Want a variation of Spritz cookies for your cookie tray? Here are a few options that are easy to incorporate into this recipe.

  • You may omit the chocolate on the bottom, if you so desire…they are delicious either way!
  • Use red or green candied cherries instead of raspberry jam.
  • Add a little baking cocoa to the dough to make chocolate Spritz. Or add food coloring to make green Christmas trees and wreaths, or red bows and poinsettias.
  • Sprinkle with silver or red sugar pearls, colored nonpareils, and/or decorating sugar.

 

A Note About Cookie Presses

When shopping for a cookie press, be sure to read product reviews. I purchased my press, which was all stainless steel, years ago and it is no longer available.

OXO Cookie Press

Our oldest daughter has an OXO Press that she enjoys using, and the reviews for it appear to be very good. I also like that it offers a lot of specialty discs that go with this press, including a set for Christmas.

 

Instructions for Making Spritz Cookies

Preheat oven to 375 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

In a large mixing bowl, cream together butter, sugar, and salt until well blended. Add egg and extracts, and mix until combined. Mix in flour until a nice, soft dough forms.

Fill cookie press cylinder with dough and press cookies out onto an ungreased cookie sheet.

Follow instructions for your cookie press. I like to coat my cylinder with cooking spray before using. Then I roll my cookie dough into a log that will fit my cylinder. I prefer doing that rather than pushing the dough into the press. 

 

Decorating the Cookies

Fill a decorating press or a squeeze bottle with the raspberry jam and dot cookies in the center with jam.

Sprinkle cookies with decorating sugar, nonpareils, and/or sugar pearls.

Bake in preheated oven for 10-12 minutes until cookies turn golden brown along the edges. Remove from oven and cool on wire racks.

 

Prepare the Dipping Chocolate

Dipping Chocolate - Melted Chocolate

In a medium microwave-safe bowl, melt chocolate chips in microwave in 60 second increments until silky smooth.

Using a decorating knife, glaze bottom of cookies with chocolate and allow to dry upside down on wire racks.

You may store the cookies in an airtight container in a cool, dry place for up to 2-3 weeks. Makes 30-36 cookies.

See more Cookie Recipes Here. Browse Holiday Baking Ideas Here. 

Recipe for Chocolate Coated Raspberry Spritz Cookies

Chocolate-Coated Raspberry Spritz Cookies

Here's a delicious recipe to make for your next tea party or for the holidays. Sweet butter cookies, dotted with a dab of raspberry jam, and coated with rich dark chocolate on the bottom. So yummy!
5 from 3 votes
Print Rate
Course: Cookies
Cuisine: German
Keyword: Christmas Cookies, Ghirardelli Semi-Sweet Chocolate Chips, Holiday Baking, Raspberry Jam, Spritzgeback
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15

Equipment

KitchenAid Mixer
Cookie Press
Christmas Discs
Glass Mixing Bowls

Ingredients

Instructions

  • Preheat oven to 375 degrees. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.
  • In a large mixing bowl, cream together butter, sugar, and salt until well blended. Add egg and extracts, and mix until combined. Mix in flour until a nice, soft dough forms.
  • Fill cookie press cylinder with dough and press cookies out onto an ungreased cookie sheet.
  • Fill a decorating press or a squeeze bottle with the raspberry jam and dot cookies in the center with jam.
  • Bake in preheated oven for 14-17 minutes until cookies turn golden brown along the edges. Remove from oven and cool on wire racks.

Dipping Chocolate:

  • In a medium microwave-safe bowl, melt chocolate chips in microwave in 60 second increments until silky smooth.
  • Using a decorating knife, glaze bottom of cookies with chocolate and allow to dry upside down on wire racks. Store in refrigerator. Makes 30-36 cookies.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 450kcal | Carbohydrates: 60g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 165mg | Potassium: 186mg | Fiber: 3g | Sugar: 34g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg
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