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!
Cute Chocolate Sandwich 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.
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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.
Chocolate Spritz Sandwich Cookies
Equipment
Ingredients
Cookies
- 1½ cups butter softened
- 1½ cups granulated sugar
- 1 egg room temperature
- 2 Tablespoons water
- 1½ teaspoons vanilla extract
- ¼ teaspoon coffee extract optional
- 4 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon salt
- large heart sprinkles optional
Ganache
- 1 Tablespoon granulated sugar
- ¾ cup heavy cream
- 2 Tablespoons butter
- ¼ teaspoon coffee extract
- ¼ teaspoon vanilla extract
- 12 ounces dark chocolate or your favorite variety
Instructions
Chocolate Spritz Cookies
- In your mixer, cream together the butter and sugar until it's light and fluffy.1½ cups butter, 1½ cups granulated sugar
- Add the egg and mix until combined. Mix in the water and extract(s).1 egg, 2 Tablespoons water, 1½ teaspoons vanilla extract, ¼ teaspoon coffee extract
- In a bowl, whisk together the flour, cocoa powder, baking powder and salt.4 cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder, ¾ teaspoon salt
- Mix the dry ingredients into the wet ingredients until it is just combined.
- Spoon into a cookie press and 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 large 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.
Ganache
- Put the sugar, cream and butter in a medium sauce pan. Heat over low until the butter is melted and the mixture is hot.1 Tablespoon granulated sugar, ¾ cup heavy cream, 2 Tablespoons butter
- 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.¼ teaspoon coffee extract, ¼ teaspoon vanilla extract, 12 ounces dark chocolate
- 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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Oh my gosh, these cookies are so cute and fun! Perfect for Valentine’s day.
Thank you so much!
From the bottom of my heart, thank you for participating in our V-Day event and driving awareness to C4KC's mission!
Thank you for putting it together, I love getting to bake for a great cause!