Fall Almond and Chocolate Spritz Cookies Recipe

A tray of freshly baked pumpkin spritz cookies on a baking sheet.

5 from 1 vote

Fall Almond and Chocolate Spritz Cookies Recipe

Holiday cookie platters wouldn’t be complete without Fall Almond and Chocolate Spritz Cookies. Their crisp texture, buttery richness, and festive shapes make them perfect for seasonal baking!

Prep Time20

Cook Time6

Total Time26

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 171kcal

Author: Andrea

Equipment

Ingredients

Almond Spritz Cookies

1 cup unsalted butter room temperature
1 1/4 cup powdered sugar
1 tsp vanilla extract
1 teaspoon almond extract
1/2 tsp kosher sea salt
1 large egg
2 1/2 cup all-purpose flour
colored sanding sugar optional

Chocolate Spritz Cookies

3/4 cup unsalted butter room temperature
3/4 cup granulated sugar
2 tsp vanilla extract
1/2 teaspoon kosher sea salt
1 large egg
1 2/3 cup all-purpose flour
1/3 cup special dark cocoa powder
chocolate sprinkles optional

Instructions

For the Almond Spritz Cookies

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Chill a non-stick cookie sheet in the refrigerator for 15 minutes.
In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter on medium for 2 minutes. Add the powdered sugar, vanilla, almond extract, and salt. Beat for 2 additional minutes.
Add the egg and mix for 1 minute. Add the flour and mix just until combined.
Using a cookie press, press the dough onto the chilled cookie sheet, about 1 ½ inches apart. Sprinkle with sanding sugar, if desired.
Place in the oven and bake for 6–7 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.

For the Chocolate Spritz Cookies

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Chill a non-stick cookie sheet in the refrigerator for 15 minutes.
In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, beat the butter on medium for 2 minutes. Add the sugar, vanilla, and salt. Beat for 2 additional minutes.
Add the egg and mix for 1 minute or until combined. Then, add the flour and cocoa powder and mix until combined.
Using a cookie press, press the cookie dough onto the chilled cookie sheet, about 1 ½ inches apart. Sprinkle with sanding sugar, if desired.
Place in the oven and bake for 6–7 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.

Notes

STORE Halloween Spritz cookies in an airtight container at room temperature for up to 7 days to keep them fresh. For longer storage, place them in a single layer on a baking sheet and FREEZE until firm, then transfer them to a freezer-safe container or resealable bag. They will stay good in the freezer for up to 3 months.

To REHEAT, let frozen cookies thaw at room temperature for 10–15 minutes. If you prefer them slightly warm, heat them in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 3–5 minutes. Avoid microwaving, as it can make them soft instead of crisp.

Nutrition