Chocolate Spritz Sandwiches

Name: Chocolate Spritz Sandwiches
Total time: 1 h 10 min
Yield: 20 serving(s)
Ingredients: 1/2 c. heavy cream; 4 oz. semisweet chocolate, finely chopped; 1/4 tsp. peppermint extract; 1 c. all-purpose flour; 1/4 c. unsweetened cocoa powder; 1/4 tsp. espresso powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/3 c. granulated sugar; 1 large egg yolk, at room temperature; 1/2 tsp. pure vanilla extract

Yes, they're just as tasty as they look.

By Joy ChoPublished: Oct 31, 2022

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Mike Garten

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Yields:

20 serving(s)

Total Time:

1 hr 10 mins

Jump to recipe

If you're not a pro at decorating cookies, spritz cookies are a savior. Every squeeze of the press creates a picture-perfect cookie. Enjoy these crisp chocolate cookies on their own or double down on the cacao by using them to sandwich a rich, peppermint-spiked ganache.

GH Test Kitchen Tip: A cookie press is your secret to fancy (yet easy!) bakeshop treats, thanks to 13 different disks that create perfectly uniform shapes. Simply fill the chamber with dough, then squeeze the trigger to release onto your baking sheet. Bonus: It doubles as a frosting tool with eight fun decorating tips to really let your creativity shine. Try the Good Housekeeping Manual Cookie Press with Storage Box.

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Ingredients

Ganache

1/2 cup
heavy cream
4 oz.
semisweet chocolate, finely chopped
1/4 tsp.
peppermint extract

Cookies

1 cup
all-purpose flour
1/4 cup
unsweetened cocoa powder
1/4 tsp.
espresso powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/3 cup
granulated sugar
1
large egg yolk, at room temperature
1/2 tsp.
pure vanilla extract

Directions

1. Step 1Make ganache: In small saucepan, heat cream on medium, whisking constantly, until just bubbling at edges, 4 to 5 minutes. Pour over chocolate in heatproof bowl and let sit 5 minutes. Add peppermint extract; gently whisk until melted and smooth. Refrigerate until set, 30 minutes.
2. Step 2Meanwhile, make cookies: Heat oven to 350°F. In bowl, whisk together flour, cocoa powder, espresso powder, and salt.
3. Step 3In stand mixer, beat butter and sugar on medium until light and fluffy, 3 minutes. Scrape bowl; beat in yolk and vanilla. On low, gradually add flour mixture and mix until dough just comes together.
4. Step 4Transfer dough to cookie press per manufacturer’s instructions (in batches if necessary). Using 2 ungreased baking sheets and holding cookie press so it touches sheet, squeeze and lift away, spacing cookies 1 inch apart.
5. Step 5Bake, rotating sheets halfway through, until edges and tops of cookies are set and surface is dry, 13 to 15 minutes. Let cool on sheets 1 minute, then transfer to wire racks to cool completely, about 15 minutes. Repeat with any remaining dough (rinse sheets with cold water to help cool, then dry).
6. Step 6Transfer ganache to piping bag and pipe on flat side of half of cookies. Top with remaining cookies.