Chocolate Espresso Spritz Cookies
Prep time
Cook time
Total time
If you don't have a cookie press, you can roll the dough into logs, about 2 inches in diameter. Chill, and when cold, slice into ½ inch thick cookies, baking them for about 12 minutes, after lightly spraying them with water, and sprinkling with decorating sugar. Fill as the recipe states for spritz cookies.
Recipe type: Drop Cookies, Christmas Cookies
Serves: about 3 dozen sandwich cookies
The cookies
  • 2 tablespoon instant espresso powder
  • 2 tablespoons very hot water
  • 1 cup unsalted butter
  • ⅔ cup, packed, light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 & ¼ cups all purpose flour
  • ⅓ cup dutch process baking cocoa [you can use natural baking cocoa, but the cookies with be lighter in flavor and color]
  • ¾ teaspoon kosher salt
The filling
  • 2 ounces soft butter
  • 1 & ½ cups confectioner's sugar [10X sugar]
  • 2 tablespoons KahlĂșa liqueur
  • 1 tablespoon heavy cream
  • pinch of kosher salt
  1. Preheat the oven to 350Âș and line heavy baking sheets with parchment.
  2. Mix the espresso powder and hot water together in a small ramekin or bowl, until very smooth - set aside.
  3. In the bowl of a stand mixer, or in a large bowl, if using a hand mixer, cream together the butter and brown sugar.
  4. Beat in the egg and vanilla.
  5. Add the espresso/water mixture, using a rubber scraper to get it all out of the small bowl.
  6. Whisk the flour, cocoa and salt together in a smaller bowl, and then add in 3 addition to the butter mixture, beating until well combined.
  7. Follow the directions for your cookie press and press the cookies out directly on the baking sheets. This amount of dough will fill a standard press 4 or 5 times.
  8. The dough can be refrigerated after mixing if you like [and it does make the flavor a bit richer], but bring the dough back to room temperature before pressing out the cookies.
  9. Very lightly mist the cookies with water, using a spray bottle - this is optional, but it does help the sugar stick and gives the cookies a pretty sheen.
  10. Sprinkle with cookie with coarse decorating sugar if desired.
  11. Bake for 8 to 10 minutes, until the cookies are nicely set.
  12. Remove to a rack and cool completely before filling.
Make the filling
  1. Place all ingredients in a medium bowl, and beat with a hand mixer until very smooth and creamy. You want this a little firmer than a frosting for cakes.
  2. Pipe or spread a small amount of the filling on half of the cookies, and top with the other halves. They are best filled the day they are served, but leftovers will keep in a sealed container in the fridge for up to a week
Recipe by The Creekside Cook at