Chocolate spritz cookies are fun and festive! These easily shaped cookies are made in a flash using a cookie press, and can be decorated any way you please. These cookies freeze well!
Preheat oven to 400°F.
Thoroughly cream together butter, sugar, salt, and instant espresso powder.
Add egg and vanilla extract and mix until combined.
Add flour and cocoa powder and mix in until combined.
Load cookie press with about one-quarter of the dough (amount can vary). Press cookies onto ungreased baking sheet(s) about 1 1/2" apart. Repeat with remaining dough. Decorate with sprinkles at this time if you like and lightly press them into the cookie surface.
Bake for 6-8 minutes, or until the cookies are set and the bottoms have browned slightly. Once baked, let cookies cool on the baking sheet for a few minutes, then carefully transfer to a wire rack to cool.
For the chocolate drizzle, melt chocolate in 20-second bursts in the microwave, stirring well after each interval until smooth and melted.
Drizzle chocolate over cooled cookies. Quickly garnish with sprinkles if using so they stick in the chocolate. Store in an air-tight container.
The instant espresso powder can be omitted if you like, though I recommend using it to amplify the chocolate flavor.
To drizzle the chocolate over the cookies, I transfer melted chocolate to a plastic bag, snip the very tip of one of the corners, then get to drizzling.
Nutritional info is an estimate including the chocolate drizzle. It will differ depending on ingredients and decorations used.