Let me set the scene: It’s late September, the first real chill in the air, and I’m standing in my kitchen with the windows cracked just enough to smell the neighbor’s fireplace. Every year, when the leaves start turning and my coffee goes from iced to steaming, I break out my old cookie press (it’s missing a piece, but I make do) and make a batch of these chocolate-almond spritz cookies. It’s become my unofficial kickoff to fall.
I’ll be honest—spritz cookies were never my thing until I discovered how perfectly chocolate and almond go together in this recipe. I’d always thought of them as holiday-only, but the combo of cocoa and almond extract is so comforting, it’s basically fall in cookie form. Plus, you get that crisp edge and soft middle that makes people go, “Wait, can I have another?”
These chocolate-almond spritz cookies aren’t just pretty (hello, Pinterest-worthy swirls). They’re quick, they use simple ingredients, and you can dress them up or down depending on your mood. I’ve probably made them a hundred times—sometimes with a toddler tugging at my apron, sometimes blasting Taylor Swift in the background. And every time, they disappear faster than I expect.
Why You’ll Love This Chocolate-Almond Spritz Cookie Recipe
Here’s the thing: I have a bunch of cookie recipes, but this one lands on repeat every fall. Why? Let me count the ways.
- Done in 35 minutes: From “should I bake?” to cooling racks, these cookies come together fast. I’ve whipped up a batch in the time it takes my coffee to brew (not kidding).
- One bowl, minimal mess: You don’t need a mountain of dishes or special equipment. Just a cookie press and a few bowls—easy cleanup means more time for eating.
- Chocolate + almond = cozy magic: The almond extract gives a warm, nutty undertone that’s honestly addicting. I use double the almond extract some days (no regrets).
- No fancy ingredients: You probably have everything except almond extract in your pantry. And if you don’t, just grab it at the grocery store—worth it.
- Perfect for gatherings: These cookies look like you spent hours, but they’re secretly simple. I’ve brought them to potlucks and watched people sneak extras into their napkins.
- Customizable shapes: You can press these into pumpkins, leaves, flowers—whatever fits the vibe. I use the classic star shape most often because it bakes evenly.
- Freezer-friendly: Make them ahead and freeze for last-minute guests (or midnight snacks—no judgment).
Real talk: These chocolate-almond spritz cookies are the kind you want on your counter when friends drop by, or when you need something sweet with your afternoon tea. They’re my fall comfort food, and they never let me down.
What Ingredients You’ll Need for Chocolate-Almond Spritz Cookies
Here’s what I love about this ingredient list: It’s short, sweet, and you probably have most of it already. I’ll break it down by what each does in the recipe, because knowing the why makes you a better baker.
- Unsalted butter (1 cup / 226g): Room temperature is key. I pull mine out an hour before baking—cold butter makes pressing nearly impossible. Go for quality here; it makes a difference in flavor.
- Granulated sugar (¾ cup / 150g): White sugar gives that classic spritz texture—crisp edges, tender center. I’ve tried brown sugar, but it muddles the almond flavor.
- Egg (1 large): Binds everything together. Room temp mixes better and helps the cookies hold their shape.
- Pure almond extract (1½ tsp): This is the star. I use Nielsen-Massey when I can splurge, but McCormick works well too. Don’t skip or swap for vanilla—trust me.
- All-purpose flour (2 cups / 240g): King Arthur is my go-to for consistent results. You can use a gluten-free blend, but the texture will be a bit crumblier.
- Unsweetened cocoa powder (⅓ cup / 30g): Dutch-process gives a deeper chocolate flavor, but regular works if that’s what you have. I use Ghirardelli most often.
- Salt (¼ tsp): Just enough to balance the sweetness. I use fine sea salt so it mixes evenly.
- Optional: Mini chocolate chips or colored sprinkles (¼ cup / 40g): For topping. The kids love adding sprinkles before baking, and it makes them look festive for fall.
Quick note on substitutions: If you’re out of almond extract, you can use half the amount of vanilla, but it won’t be the same. For gluten-free, stick with a 1:1 blend like Bob’s Red Mill. And if you want to double the chocolate, add a tablespoon extra cocoa—just reduce flour by a tablespoon so the dough stays workable.
I keep almond extract on my “always buy” list because you can use it in pancakes, cakes, even coffee. It’s worth the pantry space.
Fun fact: I learned the hard way that cold butter and a cookie press is a no-go. Let it soften, or you’ll be fighting your dough every step of the way.
Equipment Needed for Chocolate-Almond Spritz Cookies
You don’t need a fancy kitchen setup for these cookies. I’ve made them with my old hand mixer and a plastic cookie press from the thrift store. Here’s what you’ll need:
- Cookie press: Any brand works. Mine’s a Wilton from 2005, and it’s still kicking. If you don’t have one, you can use a piping bag with a star tip, but shapes won’t be as defined.
- Baking sheets: I use two, lined with parchment for easy release. No parchment? Just grease them lightly.
- Mixing bowls: One for wet, one for dry. I’m not above using the same bowl for both if I’m feeling lazy.
- Hand mixer or stand mixer: Makes creaming butter and sugar a breeze. You can do it by hand, but your arm will hate you.
- Measuring cups and spoons: Baking is science. Don’t eyeball unless you love surprises.
- Spatula: For scraping down the sides. Silicone is best—mine’s stained from cocoa, but I love it.
No cookie press? Pipe small rosettes with a sturdy piping bag and star tip. The shapes won’t be as crisp, but the flavor’s the same. If you’re baking for a crowd, grab a second baking sheet so you can rotate batches faster.
I’m obsessed with my silicone spatulas—they last forever, and they don’t scratch bowls. Dollar store measuring cups work just fine, too.
Pro tip: If you’re using non-stick sheets, skip metal utensils. I learned that lesson after scratching my favorite pan—still bitter about it.
How to Make Chocolate-Almond Spritz Cookies: Step-by-Step
Alright, let’s make these! I’m walking you through exactly how I do it, with all the little tips I’ve picked up along the way.
- Preheat your oven & prep pans (5 minutes)
Crank your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them. If you’re using a cookie press, no need for parchment (some presses work better on bare metal). - Cream the butter & sugar (3 minutes)
In a large mixing bowl, beat 1 cup (226g) unsalted butter with ¾ cup (150g) granulated sugar. Use medium speed for about 2 minutes until light and fluffy. It should look pale and almost whipped. Don’t rush—this sets up the texture. - Add egg & almond extract (1 minute)
Crack in 1 large egg and pour in 1½ tsp almond extract. Beat another 30 seconds until fully combined. The mixture should smell amazing already—like marzipan and hot cocoa. - Mix dry ingredients (2 minutes)
In a separate bowl, whisk together 2 cups (240g) flour, ⅓ cup (30g) cocoa powder, and ¼ tsp salt. If cocoa is lumpy, sift it first. Whisk until no streaks remain. - Combine wet & dry (2 minutes)
Add dry mix to wet ingredients in 2-3 batches, mixing on low until just combined. Scrape the bowl with your spatula. The dough will be thick but pipeable—not sticky. - Load the cookie press & shape (5 minutes)
Fill your cookie press with dough, fitting your favorite disk (I go for stars or flowers for fall). Press cookies onto prepared sheets, spacing about 1 inch apart. If using a piping bag, pipe small rosettes or “S” shapes. - Add toppings (1 minute)
Sprinkle mini chocolate chips or fall-colored sprinkles onto cookies before baking if you want. My kids love this part—they go wild with the sprinkles. - Bake (8-10 minutes)
Slide sheets into the oven. Bake for 8-10 minutes, rotating halfway. The edges should be set and the tops just firm. Don’t overbake—these cookies go from perfect to dry fast. - Cool & enjoy (10 minutes)
Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack. They’ll firm up more as they cool. Eat one warm—they’re irresistible.
If you’re making multiple batches, reload your press as needed. The dough can sit at room temp for up to an hour and still press easily.
Time check: You’re about 20 minutes in, and the house smells like a chocolate-almond dream.
Visual cue: The cookies should have set edges and a soft middle. If they look dry or cracked, pull them out—they’ll crisp as they cool.
The best part? You get about 4 dozen cookies from this batch. Enough for a crowd… or just yourself.
My Best Spritz Cookie Tips & Techniques
Okay, here’s where I share everything I’ve learned from making these way too many times. Some of these tips are hard-earned (read: mistakes I’ve made so you don’t have to).
- Room temp ingredients = easier pressing: Cold butter is a nightmare in a cookie press. Let everything sit out for 30 minutes before you start.
- Don’t overmix after flour goes in: Mix until just combined—overmixing makes cookies tough and hard to press. I do 10-15 stirs max.
- If dough is too stiff: Add a teaspoon of milk and mix gently. Too soft? Chill for 10 minutes or add a tablespoon of flour.
- Press straight onto ungreased sheets for best definition: If you’re using parchment and the dough won’t stick, switch to bare metal. I’ve also lightly chilled pans for sharper shapes.
- Rotate the baking sheets: Halfway through, especially if your oven has hot spots (mine does). This prevents uneven browning.
- Don’t open the oven too often: I know you want to peek, but heat loss can mess with the bake. Wait until the 8-minute mark to check.
- Let cool before moving: Spritz cookies are delicate when hot. Give them 2 minutes on the sheet, then move gently.
- Test a few shapes before committing: Some cookie press disks work better with this dough than others. I always press two cookies first, bake, and adjust if needed.
Real talk: My first batch looked like chocolate blobs. Now I know—chill the dough if it’s spreading too much, switch disks if shapes aren’t sharp, and always taste test the first cookie. (Quality control is important, right?)
Pro trick: Brush warm cookies with a little melted butter for shine and flavor. I do this when I want to impress at parties.
Ways to Mix Up Your Chocolate-Almond Spritz Cookies
Once you’ve made the basic version, here’s where you can get creative. I’ve tried all these, and they’re all winners.
- Double Chocolate: Add ½ cup mini chocolate chips to the dough. Press as usual. The chips melt into pockets of gooey goodness.
- Mocha Twist: Add 2 tsp instant espresso powder to the dry ingredients. Makes the chocolate pop and adds a subtle coffee note.
- Orange-Almond: Stir in 1 tsp orange zest with the almond extract. Tastes like a chocolate-orange truffle.
- Gluten-Free Version: Swap flour for a 1:1 gluten-free blend like Bob’s Red Mill. Texture is a bit more crumbly, but still delicious.
- Nutty Crunch: Press cookies then sprinkle with chopped toasted almonds or hazelnuts before baking. Adds texture and extra flavor.
- Spiced Fall: Add ½ tsp cinnamon and a pinch of nutmeg to the dry mix. Tastes cozy and autumnal.
- Vegan Adaptation: Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water), though pressing will be slightly more finicky.
- Dairy-Free: Substitute dairy-free butter and check your cocoa powder (some aren’t strictly dairy-free).
My favorite mix-in? Orange zest and a sprinkle of sea salt. It’s grown-up, but still kid-approved. For parties, I split the dough and make half with sprinkles, half with nuts—everyone gets what they like.
Try a cream cheese drizzle on top for a decadent finish. Or, sandwich two cookies with Nutella for a “cookie sandwich” that vanishes in minutes.
Serving Ideas & Storage for Chocolate-Almond Spritz Cookies
How to Serve
These are fantastic warm or at room temp. I usually pile them on a vintage plate and let everyone grab their own. For fall gatherings, press them into leaf or pumpkin shapes and arrange with a few cinnamon sticks for a cute centerpiece.
- Breakfast treat: Pair with strong coffee or chai—seriously, the almond flavor is perfect for morning.
- Snack: Dip in milk, hot chocolate, or cider. My kids like them with peanut butter spread on top.
- Dessert: Stack with ice cream for a quick ice cream sandwich. Or drizzle with melted chocolate for extra indulgence.
- Party platter: Arrange with other cookies (think snickerdoodles or pumpkin spice) for a fall dessert board.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days. They actually taste better on day two—more almond flavor comes through.
- Refrigerator: Up to 10 days in a sealed container. I let them come to room temp before eating for best texture.
- Freezer: Freeze in layers with parchment between for up to 3 months. Thaw at room temp or toast in a 300°F (150°C) oven for 5 minutes.
Reheating? Microwave for 8-10 seconds for a warm snack, or toast lightly for crispy edges (my favorite method). If you’ve got stale cookies, dip them in coffee or make a cookie trifle—waste not!
Pro tip: Wrap a few in parchment and tuck into lunchboxes for a special treat.
Nutritional Info & Health Benefits
I’m not a nutritionist, but I feel good about eating these—especially since the almond extract means you get big flavor without needing tons of sugar.
| Per Cookie (Approx.) | Amount |
|---|---|
| Calories | 65 |
| Protein | 1g |
| Carbs | 7g |
| Fat | 4g |
| Fiber | 0.5g |
- Almond flavor without nuts: Great for people who love nutty flavors but can’t have nuts (unless you add chopped almonds, of course).
- Lower sugar than most cookies: Only ¾ cup sugar for 4 dozen cookies.
- Some antioxidants from cocoa: Okay, it’s still a cookie, but every bit counts.
- No artificial colors or flavors: Simple ingredients, big taste.
Honestly, these are a treat—not health food. But compared to store-bought cookies with mystery ingredients? I’ll take homemade every time.
Dietary notes: Contains gluten, dairy, and egg. See the mix-it-up section for gluten-free and vegan swaps.
Final Thoughts on Chocolate-Almond Spritz Cookies
So that’s my chocolate-almond spritz cookie recipe! I know I’ve gone on about it, but when you find a cookie this delicious—and this easy—you want to shout it from the rooftops (or at least share it on Pinterest).
This has become my go-to for fall gatherings, last-minute guests, and afternoons when I just want something sweet. Every time I make these, someone asks for the recipe. Now you have it—no gatekeeping here.
Make it your own: Try the variations, swap ingredients based on what you’ve got, let the kids decorate, or press into any shape that makes you smile. That’s how the best recipes start—one little tweak at a time.
If you make these, I’d seriously love to hear how they turn out! Drop a comment below and let me know your favorite mix-ins. Or tag me on Instagram @yourcookielover—seeing your creations makes my day. Got questions? Ask away in the comments. I check them every morning, coffee in hand.
Happy baking! Hope your kitchen smells as amazing as mine does right now.
FAQs About Chocolate-Almond Spritz Cookies
Q: Can I make these without a cookie press?
A: Yes! Just use a sturdy piping bag with a star tip. The shapes won’t be quite as defined, but they’ll still taste fantastic. You can also roll the dough into balls and flatten with a fork for a rustic look.
Q: Can I use almond flour instead of all-purpose?
A: I wouldn’t recommend it for this recipe—the dough needs the structure of regular flour to hold shapes. For a gluten-free option, stick with a 1:1 gluten-free baking blend.
Q: How do I know when the cookies are done?
A: The edges will look set, and the tops just firm. If they look dry or cracked, pull them out—they’ll crisp as they cool. I usually check at the 8-minute mark. A light touch should leave the cookie intact, not squishy.
Q: Can I make the dough ahead?
A: Absolutely! You can make the dough up to 2 days ahead and store it in the fridge. Let it come to room temperature before pressing, or it’ll be too stiff. I do this for party prep all the time.
Q: What’s the best way to store these cookies?
A: Airtight container at room temp for up to 5 days, fridge for 10, or freeze for 3 months. Honestly, mine never last that long because we eat them all, but they keep really well!
Pin This Recipe!
Chocolate-Almond Spritz Cookies
- Total Time: 35 minutes
- Yield: 4 dozen cookies 1x
Description
These easy homemade chocolate-almond spritz cookies are crisp-edged, soft-centered, and bursting with cozy fall flavor. Quick to make, customizable, and perfect for gatherings or afternoon treats.
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure almond extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
- 1/4 teaspoon salt
- Optional: 1/4 cup mini chocolate chips or colored sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, beat butter and sugar on medium speed for about 2 minutes until light and fluffy.
- Add egg and almond extract; beat another 30 seconds until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Sift cocoa if lumpy.
- Add dry ingredients to wet in 2-3 batches, mixing on low until just combined. Scrape bowl as needed.
- Fill cookie press with dough, using your favorite disk. Press cookies onto prepared sheets, spacing about 1 inch apart. Alternatively, pipe small rosettes or ‘S’ shapes with a piping bag and star tip.
- Sprinkle mini chocolate chips or colored sprinkles on cookies before baking, if desired.
- Bake for 8-10 minutes, rotating sheets halfway. Edges should be set and tops just firm.
- Cool cookies on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Room temperature ingredients make pressing easier. If dough is too stiff, add a teaspoon of milk; if too soft, chill for 10 minutes or add a tablespoon of flour. For best shape definition, press onto ungreased sheets. Dough can be made ahead and refrigerated for up to 2 days. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 65
- Sugar: 3.5
- Sodium: 25
- Fat: 4
- Saturated Fat: 2.5
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 1
Keywords: chocolate almond cookies, spritz cookies, fall baking, easy cookies, cookie press, holiday cookies, homemade cookies, almond extract, cocoa cookies
