Cute chocolate cookies are just minutes away with fun spritz cookies. Sandwich some ganache frosting between them for an extra delightful dessert treat!
Make simple chocolate spritz cookies extraordinary by sandwiching a layer of rich ganache style frosting between them. These hearts and teddy bears are dressed up for Valentine’s Day but you could change the design to match any holiday or feeling.
It is that time of year again, Valentine’s Day is right around the corner and chocolate treats are on my mind. Not that they aren’t all year long, but Valentine’s Day seems to be an extra chocolaty holiday.
It can’t be just me that thinks that, can it? Surely not!
A little about the cause, Cookies for Kids Cancer:
While Valentine’s Day is certainly a great excuse for chocolate cookies, it is not even the main reason this time. These are cookies for a cause as well!
In what is quickly becoming one of my favorite events each year, these cookies are helping spread awareness of a cause that is near and dear to my heart: childhood cancer research.
If you are a regular visitor here (thank you!) you have probably seen me talk about Cookies for Kids Cancer before. They fund great research for pediatric cancer cures through a variety of ways.
You can order cookies from them, for one. Or you can host a bake sale or other fundraiser in their name.
The proceeds can be directed towards a particular avenue of research if one speaks to you more directly, otherwise you can let their panel of professionals decide which research projects would benefit most from the funds.
This is my second year participating in a fundraising effort spearheaded by The Little Kitchen. Every dollar of my donation was matched by three generous sponsors.
That’s right, my $50 donation became $200 when Dixie Crystals, OXO and Mediavine matched them. You can donate and get the same growing power! Just click HERE and donate what you can.
I have learned a lot about pediatric cancer and what an ugly disease it is in the last few years. The treatments meant to cure the disease ravage the small little bodies receiving them.
The risk of permanent side effects is huge and the chance of recurrence or secondary cancers is alarmingly high. We have to do better for our littlest warriors.
Right now a very small portion of the national cancer research budget goes towards research specifically for pediatric cancer, four percent to be exact. It’s why you might have seen the #morethanfour hashtag during September, which is pediatric cancer month.
I have shared a little bit about why the cause is so extra important to me in past posts. To learn more and get great cookie recipe you can check out these: Salted Chocolate Chip Cookies, Chewy Maple Cinnamon Cookies, and Soft and Sweet Sugar Cookie Bars.
Now back to the cookies!
These teddy bears and hearts are a perfect treat for all of your Valentines. The cookie dough comes together quickly and you just crank out the designs with a cookie press.
There is no need to chill the dough, in fact you don’t want to! And there is no rolling or cutting, just load the chamber and click your way to a tray full of cookie dough.
We added large heart sprinkles to make these gems extra festive, but they are cute without as well. You could stop there and have perfectly delicious cookies.
But if you know me, you know I don’t pass up a chance to frost something. In this case a rich fudgy frosting between two cookies seemed like a perfect way to go from good to great.
I’ll tell you, I wasn’t wrong! 😉
I melted together some dark chocolate chips, butter and cream to make a rich and not too sweet filling. You could definitely use milk chocolate if you prefer a milder affect.
My husband thought this combination was perfect. The slightly soft cookies give way to a rich layer of not too sweet fudge.
Just imagine having a few with a cup of coffee or mug of hot chocolate. Mmmmm! I need to grab a few to dunk now. 💕
Make yourself a batch and you’ll see exactly what I mean!
Tips for making spritz cookies:
- Use room temperature dough, don’t chill it!
- If you want to get rid of the ridges on the top of the cookies, gently press them down with your finger before you bake them.
- The cookies freeze well, so you can bake them ahead of a party.
Bonus: The fudge frosting would be perfect spread over cookie bars or a 9×13 cake. Double the frosting recipe and it’ll be perfect for frosting a layer cake.
This is the third year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 1 egg, room temperature
- 2 Tablespoons water
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon coffee extract (optional)
- 4 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- Optional: large heart sprinkles
- 1 Tablespoon sugar
- 3/4 cup cream
- 2 Tablespoons butter
- 1/4 teaspoon coffee extract
- 1/4 teaspoon vanilla extract
- 12 ounces dark chocolate (or your favorite variety)
- In your mixer, cream together the butter and sugar until it's light and fluffy.
- Add the egg and mix until combined. Mix in the water and extract(s).
- In a bowl, whisk together the four, cocoa powder, baking powder and salt.
- Mix the dry ingredients into the wet ingredients until it is just combined.
- Spoon into a cookie press, follow the instruction of the press to push out onto a baking sheet. I like to bake them on a silicone baking mat or parchment paper to prevent overbrowning of the bottoms.
- Press in a heart sprinkle if desired.
- Bake at 375°F for 7-8 minutes.
- Cool for 5 minutes on the pan and then remove to a wire rack to cool completely.
- Put the sugar, cream and butter in a medium sauce pan. Heat over low until the butter is melted and the mixture is hot.
- Remove from heat and stir in the chocolate and extracts. Keep stirring until it is smooth. Once the chocolate is melted and the mixture is smooth, set aside to cool.
- Once the chocolate mixture is close to room temperature, it should be a frosting consistency.
- I find it easiest to pipe it onto the cookies, so spoon it into a piping bag or plastic baggie. Cut the corner off the bag and pipe onto half of the completely cooled cookies. Top with the remaining cookies.
- Store in an airtight container until ready to serve.
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Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 83mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.