Chocolate and Orange Spritz Cookies

Chocolate and Orange Spritz Cookies Recipe

I love to bake cookies. And when I have free time, I usually make cookie dough to freeze so whenever we have surprise guests, I have warm cookies freshly baked out of the oven. Today, I prepared a small batch of spritz cookies, which I flavored with cocoa and orange to match the season. These "gâteaux" (cookies in French) were made with brown sugar, so once they're baked, the house is filled with the scent of delicious chocolate-y caramel.

As I've mentioned in the past, baby Aria's eating habits are very similar to my husband’s. She loves sweets. She finished almost half the batch this afternoon before the girls even got back home from school. Naughty girl!


Yields: 12 cookies

8 tablespoons unsalted butter, at room temperature
1 egg, at room temperature
⅔ cup powdered sugar
3 tablespoons light brown sugar, tightly packed
1⅓ cups all-purpose flour
½ teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon pure orange extract
1 tablespoon unsweetened cocoa powder


Preheat the oven to 350°F.

For the dry ingredients: Combine the flour and salt. In a bowl, place the powdered sugar. Sift all the dry ingredients, separately.

For the spritz cookie dough: Cream the butter with ⅓ cup powdered sugar. In another bowl, whisk the egg with the remaining powdered sugar until the color becomes pale yellow. Add vanilla extract. Add the egg mixture to the creamed butter. Mix until smooth, then add the flour. Mix until a soft, pliable, sandy cookie dough is formed. Do NOT over-mix. Transfer the dough back into a bowl.


Separate ⅓ of the cookie dough; add cocoa powder and mix until evenly distributed.

To the remaining dough, add the orange extract and mix well. 

Line a baking sheet with a silicone mat or parchment paper. Fill a pastry bag with the orange-flavored cookie dough. Using a star-shaped decorating tip, pipe 12 (2½" x 3½") tight "snakes". Fill another pastry bag with the cocoa dough, then pipe and complete the design of the cookies by pressing on each side.

Bake for about 15-20 minutes. The cookies should be firm but not too golden brown. Let the cookies cool completely on a cooling rack.



I pressed the cookie dough using a star-shaped decorating tip for the aesthetic of the sweet treat. You could use your favorite cookie decorating tip or simply shape the orange-flavored cookie dough into a log. Repeat the same procedure with 2 thin, long logs of cocoa cookie dough and press them onto the opposite sides of the orange-flavored one. Simply cut small disks of cookies, crosswise. They won't look as fancy but will taste just as delicious.

Published By: Jacqueline Pham on October 11, 2013.


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