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Chocolate Spritz Trees

I like to decorate these tasty chocolate morsels with a bit of chocolate or vanilla icing. In a pinch, confectioners' sugar works, too! — Kathy Jesson, Sarasota, Florida
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    8 dozen


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup sugar
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • Gold or yellow sugar pearls
  • ICING:
  • 1 cup confectioners' sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg yolks, vanilla and water. In another bowl, mix the flour, cocoa and salt; gradually beat into creamed mixture.
  • Using a cookie press fitted with a tree disk, press dough 1 in. apart onto ungreased baking sheets. Decorate with sugar pearls, pressing lightly to adhere.
  • Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely.
  • For icing, in a small bowl, mix the confectioners' sugar, butter, cocoa, vanilla and enough milk to reach desired consistency; drizzle over cookies.
Nutrition Facts
1 each: 67 calories, 3g fat (2g saturated fat), 14mg cholesterol, 38mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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