Chocolate-Coated Raspberry Spritz Cookies

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.

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. I purchased this press prior to the holiday season and enjoyed using it!

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 the softened butter, granulated sugar, and salt until well blended. Add large egg and vanilla and almond extracts. Mix until combined.

I have also used Fiori di Sicilia in place of the almond extract. This is a citrusy vanilla, floral flavor that I use in some of my baking. If you opt to try this in the cookies, use only a scant amount, as a little goes a long way. A quarter teaspoon will probably be plenty. See my Recipes that use Fiori di Sicilia — Flowers of Sicily. 

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. 

Decorate the Cookies

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

If desired, sprinkle cookies with decorating sugar, nonpareils, and/or sugar pearls.

Bake in preheated oven for 7-8 minutes until cookies turn golden brown along the edges. Remove from oven and cool on wire racks.

Prepare the 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.

Serve spritz cookies at a Christmas Tea Party or give as gifts. 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.