Christmas Chocolate Spritz Sandwiches are delicate, buttery cookies shaped with a press, baked golden, and sandwiched together with a layer of rich chocolate filling. Their festive shapes and melt-in-your-mouth texture make them perfect for cookie platters, gift boxes, or sharing with family during the holidays.
Ingredients (Makes 24 Sandwiches):
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1 cup unsalted butter (softened)
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¾ cup sugar
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1 large egg
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2 tsp vanilla extract
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2 ¼ cups all-purpose flour
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¼ tsp salt
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½ tsp baking powder
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Food coloring (optional, for festive shapes)
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Sprinkles or colored sugar (optional, for decorating)
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¾ cup semi-sweet chocolate chips
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3 tbsp heavy cream
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1 tbsp butter
Cooking Time: 10 minutes
Total Time: 55 minutes
Servings: 24
Method:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla until well combined.
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In another bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture until a smooth dough forms.
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If using food coloring, divide dough and tint as desired.
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Fit a cookie press with a festive disk and press shapes directly onto baking sheets. Decorate with sprinkles if desired.
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Bake for 8–10 minutes until edges are lightly golden. Let cookies cool completely on wire racks.
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For the filling, melt chocolate chips, heavy cream, and butter together in a small saucepan over low heat, stirring until smooth. Let cool until spreadable.
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Spread chocolate filling on the flat side of one cookie and top with another to form sandwiches. Repeat with remaining cookies.
Tips: Chill dough if it feels too soft for pressing. Ensure cookies are completely cooled before filling to avoid melting the chocolate. Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week. For gifting, package in festive tins lined with parchment.
Nutrition per Sandwich (1 of 24):
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Calories: 160 kcal
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Protein: 2 g
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Carbohydrates: 18 g
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Fat: 9 g
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Fiber: 1 g
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Sugars: 10 g
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Calcium: 2% DV
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Iron: 4% DV
