Sweet and crunchy Spritz cookies with the flavor of coffee and chocolate decorated with a drizzle of sugar glaze or a dusting of powdered sugar.
These Christmas cookies are perfect served with coffee after dinner.
Spritz cookies are one of the most popular Christmas cookies of all time.
If I had to guess I would say it is a tie between cut out sugar cookies and Spritz cookies for the top two Christmas cookies baked every year.
These small bite size cookies are delicious. You can make them in many different flavors and shapes.
For example these chocolate and coffee flavored Spritz cookies are great for the holiday but can also be made any time of the year.
Spritz cookies are great because you can make a large number of cookies at one time.
Most Spritz recipes will make between 75 and 95 cookies and a cookie press makes it very easy to make a large number of holiday shaped cookies.
Cookie Ingredients
10 ingredients is all you need to make Mocha Spritz cookies.
- instant coffee granules
- warm water
- all purpose flour
- unsweetened cocoa powder
- ground nutmeg
- salt
- unsalted butter, softened
- granulated white sugar
- large egg
- vanilla extract
Glaze Ingredients
- confectioners sugar
- cool water
- Green and red gel food coloring
Step by Step Directions
Preheat oven to 350 F. degrees.
Step 1: Mix the coffee granules and warm water in a small bowl. Mix until the coffee granules have dissolved with no large lumps visible. Set aside until needed.
Step 2: In a medium bowl using a whisk mix the flour, cocoa powder, nutmeg and salt together until well blended. No streaks of cocoa powder showing.
Step 3: In a large glass bowl, beat the softened butter until a pale yellow and light, and fluffy.
Step 4: Cream the sugar into the butter.
Step 5: Add the large egg, vanilla extract and coffee to the bowl.
Beat on medium until light and fluffy. About 3 minutes.
Step 6: Begin adding the dry ingredients to the bowl. Beat about ⅓ of the flour and cocoa mixture into the wet ingredients at a time.
Slowly adding the dry ingredients into the wet ensures that the dry ingredients are evenly beaten in. Beat on low until well blended.
Increase the mixer speed to medium once all of the flour is added. Beat for 2 minutes or until the flour is completely blended into the wet ingredients with no streaks of flour showing. Set aside.
The Spritz cookie dough will be thick and slightly sticky. The dough needs to be sticky so when you press the cookie shape out onto the baking tray it will cling to the pan holding its shape.
Step 7: Attach a wreath or snowflake disk to the cookie press. Spoon the dough into the press barrel until it is filled completely. Push down on the dough to remove any air pockets.
Attach the handle and press the cookies out onto an ungreased aluminum baking sheet leaving about 1 inch space between the cookies.
Step 8: Bake the cookies in the preheated oven for 9 to 10 minutes or until the surface of the cookies look dry. Do not over bake.
Step 9: Immediately transfer the hot cookies to a wire cooling rack to cool. Use a thin metal spatula to pick the cookies up so the delicate cookie does not break.
Important NOTE: The mocha flavored cookies are very hard to remove from the cookie sheet if you wait until they are cool to transfer them to a cooling rack.
Step 10: Repeat with the remaining cookie dough.
Cool completely before decorating with a drizzle of powdered sugar glaze or a dusting of powdered sugar.
Check the recipe card below for the directions to decorate with a colorful sugar drizzle for the holiday season.
An easy way to decorate Mocha Spritz cookies is to dust them with powdered sugar. It adds just the right hint of sweetness to the chocolate and coffee flavored cookies.
Storing Spritz Cookies
Spritz cookies should be stored in an airtight container to keep them fresh. Properly stored Spritz cookies will stay fresh and last for two weeks when stored in an air tight container.
Cookie Exchange Recipe
Spritz cookies are perfect cookie swap or exchange cookies. This recipe will make about 85 cookies.
Recipe FAQs
Spritz comes from the German word spritzen, which means to squirt. The soft Spritz dough is squirted or pushed through a cookie press to make the cookie designs.
You should not line your baking sheets with parchment paper when making Spritz cookies. The cookie need needs to cling to the cookie sheet when you press it through the cookie press. The dough will not cling to parchment paper and the cookies will not hold their shape.
Do not overmix Spritz cookie dough. Overmixing will cause the Spritz cookies to be tough.
Expert Recipe Tips
- Spritz cookie dough: Do not chill the dough before pressing them. Spritz cookie dough needs to be soft.
- Use pure extracts: when making cookies or baking treats always use pure vanilla or almond extract for the best and purest flavors. Don't ruin your recipe by using artificial flavorings that always seem to have a weird flavor.
- Baked cookies: The added coffee makes these cookies stick to the tray if they are allowed to cool. Immediately remove them from the baking tray while hot.
More Christmas Cookies
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Mocha Spritz Cookies
Equipment
- Cookie Press
- Red Gel Food Coloring
- Green Gel Food Coloring
Ingredients
Mocha Spritz Cookies Ingredients
- 2 tablespoons instant coffee granules
- 1 tablespoon water
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 sticks softened unsalted butter (softened)
- 1 cup granulated white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Optional Glaze Ingredients
- 2 cups powdered sugar
- 3 tablespoons water
- 1 bottle red and green gel food coloring (optional)
- ⅛ teaspoon almond extract (optional)
Instructions
Making the cookies
- Preheat oven to 350 F. degrees.
- Mix the coffee granules and warm water in a small bowl. Mix until the coffee granules have dissolved with no large lumps visible. Set aside until needed.
- In a medium bowl using a whisk mix the flour, cocoa powder, nutmeg and salt together until well blended. No streaks of cocoa powder showing.
- In a large glass bowl, beat the softened butter until a pale yellow and light, and fluffy. Cream the sugar into the butter well.
- Add the large egg, vanilla extract and coffee to the bowl. Beat on medium until light and fluffy. About 3 minutes.
- Begin adding the dry ingredients to the bowl. Beat about ⅓ of the flour and cocoa mixture into the wet ingredients at a time.
- Increase the mixer speed to medium once all of the flour is added. Beat for 2 minutes or until the flour is completely blended into the wet ingredients with no streaks of flour showing. Set aside.
- Attach a wreath or snowflake disk to the cookie press. Spoon the dough into the press barrel until it is filled completely. Attach the handle and press the cookies out onto an ungreased aluminum baking sheet leaving about 1 inch space between the cookies.
- Bake the cookies in the preheated oven for 9 to 10 minutes or until the surface of the cookies look dry. Do not over bake.
- Immediately transfer the hot cookies to a wire cooling rack to cool. Use a thin metal spatula to pick the cookies up so the delicate cookie does not break.
- Cool completely before decorating with sugar glaze or powdered sugar.
- Store the cooled cookies in an airtight container for up to 2 weeks.
Making the sugar glaze
- Mix 3 tablespoons of cool water with 2 cups of powdered sugar. Mix until all of the sugar has dissolved.
- Mix one or two drops of gel food coloring to the bowl of glaze. Divide the sugar glaze if using more than one color.
- The glaze will be thick. Drizzle it from the tines of a fork or fill a icing bag with the glaze. Drizzle the glaze over each cookie. Repeat with another color. (optional)
- Leave the cookies undisturbed until the sugar glaze has hardened completely.
Video
Recipe Expert Tips
- Spritz cookie dough: Do not chill the dough before pressing them. Spritz cookie dough needs to be soft.
- Use pure extracts: when making cookies or baking treats always use pure vanilla or almond extract for the best and purest flavors. Don't ruin your recipe by using artificial flavorings that always seem to have a weird flavor.
- Baked cookies: The added coffee makes these cookies stick to the tray if they are allowed to cool. Immediately remove them from the baking tray while hot.
Jennifer
Can you use freshly brewed coffee for this recipe instead of the instant?
Arlene Mobley
Hi Jennifer I don't think this wood work. Instant coffee is mush stronger than brewed coffee.