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Chocolate Dipped Spritz Cookies

Chocolate dipped spritz cookies are buttery, tender cookies pressed into shape and baked until their edges just begin to turn golden. Dip each cooled cookie halfway in smooth semisweet chocolate for a crisp finish that sets on parchment.
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Prep Time 25 minutes
Cook Time 9 minutes
Setting 45 minutes
Total Time 1 hour 19 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 127
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.67 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups all-purpose flour
  • 0.25 tsp salt
For the chocolate coating
  • 8 oz semisweet chocolate chips
  • 1 tsp vegetable oil

Equipment

  • 1 cookie press
  • 1 electric mixer
  • 2 baking sheets
  • 1 microwave

Method
 

Make the cookies
  1. Preheat the oven to 375°F.
  2. Set out two ungreased baking sheets.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg, vanilla extract, and almond extract until combined.
  5. In a separate bowl, whisk together the all-purpose flour and salt.
  6. Gradually mix the flour mixture into the butter mixture on low speed just until a soft dough forms.
  7. Fill a cookie press with the dough.
  8. Press cookies onto the ungreased baking sheets, spacing them about 1 inch apart.
  9. Bake in batches, letting the sheets cool completely between batches.
  10. Bake for 7 to 9 minutes, until the cookies are set and their edges are just beginning to turn golden.
  11. Let the cookies cool on the baking sheets for 2 minutes.
  12. Transfer the cookies to a wire rack and cool completely.
Dip the cookies
  1. Combine the semisweet chocolate chips and vegetable oil in a microwave-safe bowl.
  2. Microwave at 50% power in 20-second intervals, stirring each time, until smooth.
  3. Dip half of each cooled cookie into the chocolate, let excess chocolate drip back into the bowl, and place the cookies on parchment paper until the coating is firm, about 45 minutes.

Notes

For clean edges, make sure the baking sheets are completely cool between batches. Store in an airtight container in the refrigerator for up to 1 week; they can be frozen. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.