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Mocha Spritz Cookies

Flavor these classic cookies just like your favorite coffee-shop drink with espresso and a dip in melted semisweet chocolate. Add sprinkles for an extra festive touch.

Serves 76
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
45 calories per serving

Ingredients

> 3/4 cup (1 1/2 sticks) unsalted butter, softened
> 1/2 cup granulated sugar
> 1 large egg
> 2 tsp vanilla extract
> 1 tsp espresso powder
> 2 cups all-purpose flour
> 1/2 tsp salt
> 1 cup semisweet chocolate chips

Steps

1
Preheat oven to 350°F. Line 2 or 3 cookie sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat the butter and sugar on medium-high 2–3 min., until smooth and fluffy, scraping bowl as needed. Add the egg, vanilla, and espresso powder. Beat 1 min., until combined.
2
Reduce mixer speed to low. Add the flour and salt. Beat 1–2 min., until incorporated. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don’t have a cookie press, use a leveled tablespoon to scoop rounds onto cookie sheets.) Press cookies out onto parchment-lined baking sheets at least 1 inch apart.
3
Bake cookies 7–9 min., until edges are very lightly brown. Let cool on cookie sheets 5 min., then transfer cookies to a wire rack to cool completely. To a microwave-safe bowl, add the chocolate. Microwave 1–2 min. in 30-sec. intervals, until melted, stirring between intervals. Dip half of cookies in melted chocolate. Place dipped cookies on a parchment-lined baking sheet. Let set 15 min. Store in an airtight container at room temperature for up to 5 days.

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