Chocolate-Espresso Spritz


These aren't your classic spritz cookies. Be sure to pick a fun shape for these special Christmas spritz cookies.

Chocolate-Espresso Spritz Cookies
Photo: Blaine Moats
Prep Time:
40 mins
Bake Time:
6 mins
Total Time:
46 mins
140 cookies


  • 1 ½ cup butter, softened

  • ½ 8 ounce pkg. cream cheese, softened

  • 1 cup sugar

  • ¼ cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon instant espresso coffee powder

  • 1 egg

  • 1 teaspoon vanilla

  • 3 ¼ cup all-purpose flour

  • 1 cup semisweet chocolate pieces, melted

  • Finely chopped chocolate-covered espresso beans


  1. Preheat oven to 375°F. In a large bowl beat butter and cream cheese with a mixer on medium to high 30 seconds. Add sugar, cocoa powder, baking powder, and espresso powder. Beat on medium until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

  2. Force unchilled dough through a cookie press onto ungreased cookie sheets. Bake 6 minutes or until edges are firm. Remove; cool on wire racks. Pipe melted chocolate onto tops of cookies. Sprinkle with chopped espresso beans.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

45 Calories
3g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 140
Calories 45
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 23mg 1%
Total Carbohydrate 5g 2%
Total Sugars 2g
Protein 1g
Calcium 5mg 0%
Iron 0.2mg 1%
Potassium 15mg 0%
Folate, total 5.9mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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