Chocolate Mocha Spritz Cookies
Prep time: 
Cook time: 
Total time: 
Serves: about 2 dozen 3-inch cookies
  • 2½ cups (about 317 grams) all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon instant espresso (optional)
  • ½ teaspoon salt
  • 1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
  • ½ cup (100 grams) granulated sugar
  • 1 egg
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ cup heavy cream
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat mat; set aside.
  2. In a medium bowl, combine the flour, cocoa powder, espresso, and salt; set aside.
  3. In a large bowl, or the bowl of a standing mixer, beat the butter and sugar together until light and fluffy. Beat in the egg until combined. Stir in the vanilla.
  4. Add about half of the flour mixture, and stir until combined. Beat in the remaining flour mixture. Stir in the heavy cream until fully incorporated.
  5. Pipe onto prepared baking sheets using the directions from the post, leaving about an inch between the cookies.
  6. Bake for 8 to 10 minutes (for 3 to 4-inch cookies; smaller cookies only need 6 to 8 minutes). Transfer to a wire cooling rack, and allow to cool completely before serving.
Recipe by Bakingdom at