Introduction
Chocolate Dipped Strawberry Spritz Cookies bring together the delicate, buttery texture of spritz cookies with the irresistible combination of chocolate and strawberries. These elegant treats feature crisp, melt-in-your-mouth cookies infused with a hint of strawberry flavor, dipped in smooth, velvety chocolate for a perfect balance of sweetness. Whether for a holiday gathering, a romantic treat, or simply satisfying a sweet craving, these cookies are always a delightful choice.
I bake these cookies, and the sweet scent of strawberries fills the kitchen, instantly setting a warm and inviting atmosphere. The dough presses easily into intricate shapes, baking to a light golden hue with a tender, crisp texture. Once cooled, I dip each cookie into rich, melted chocolate, watching it coat the edges with a glossy sheen. The final touch—a sprinkle of decorative sugar or freeze-dried strawberries—adds both beauty and a burst of flavor.
What makes this recipe special is its versatility. You can experiment with different chocolate varieties, add a drizzle of white chocolate, or even sandwich two cookies with a layer of strawberry jam. Chocolate Dipped Strawberry Spritz Cookies aren’t just a dessert—they’re an experience that fills your kitchen with warmth, elegance, and irresistible flavor.
Perfect For
I love making these cookies for gift boxes, tea parties, or simply as a sweet treat to enjoy with my afternoon coffee. Their delicate texture and fruity-chocolate combination make them perfect for any special occasion.
Why You’ll Love This Recipe
- Buttery & Crisp: I create a light, delicate cookie that melts in my mouth.
- Strawberry Flavor: I use strawberry extract or freeze-dried strawberries to infuse a natural sweetness.
- Chocolate-Dipped Perfection: I coat them in rich, melted chocolate for a decadent finish.
- Easy to Customize: I sprinkle them with toppings like crushed nuts, sprinkles, or coconut flakes.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Baking Time: 8-10 minutes
- Cooling Time: 15 minutes
- Total Time: 45 minutes
Serving Portion
- This recipe makes about 30 cookies.
Calories and Key Nutrients
- Calories: Approximately 90 per cookie
- Protein: 1g per serving
- Fat: 5g per serving
- Carbs: 10g per serving
- Sugar: 5g per serving
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp strawberry extract (or 2 tbsp finely ground freeze-dried strawberries)
- 2 cups all-purpose flour
- ¼ tsp salt
- 6 oz semi-sweet or dark chocolate, melted
Optional Toppings
- Sprinkles
- Crushed freeze-dried strawberries
- Finely chopped nuts
Ingredient Highlights
- Butter: Creates a rich and tender cookie texture.
- Strawberry Extract: Adds a fruity, sweet flavor without overpowering the buttery base.
- Chocolate: Complements the strawberry notes and adds a decadent finish.
Step-by-Step Instructions
Prepare the Dough
- I cream the butter and sugar together in a large bowl until light and fluffy.
- I beat in the egg, vanilla extract, and strawberry extract (or freeze-dried strawberries) until well combined.
- I gradually mix in the flour and salt, forming a soft dough.
Pipe & Bake
- I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
- I transfer the dough into a piping bag fitted with a large star tip.
- I pipe small rosettes or traditional spritz cookie shapes onto the prepared baking sheet.
- I bake for 8-10 minutes, just until the edges turn lightly golden.
- I let the cookies cool completely on a wire rack.
Dip in Chocolate
- I melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
- I dip half of each cooled cookie into the melted chocolate, letting the excess drip off.
- I place the dipped cookies on parchment paper and sprinkle them with my favorite toppings.
- I allow the chocolate to set completely before serving or storing.
How I Serve It
I love arranging these cookies on a platter alongside fresh strawberries or a warm cup of tea. They also make a great addition to holiday cookie boxes or party dessert tables.
Additional Tips
- I make sure my butter is softened for the best creaming consistency.
- If my dough is too thick to pipe, I let it sit at room temperature for a few minutes to soften.
- I let the chocolate set at room temperature or refrigerate the cookies for faster hardening.
Recipe Variations
- White Chocolate Version: For a sweeter, creamier twist, I dip the cookies in melted white chocolate. The smooth, vanilla-like flavor of white chocolate pairs beautifully with the buttery cookie base, adding a luscious coating that makes them even more indulgent. For extra flair, I drizzle a bit of pink-tinted white chocolate over the top or sprinkle them with crushed freeze-dried strawberries for a pretty and flavorful garnish.
- Extra Strawberry Flavor: To enhance the fruity taste, I mix in a teaspoon of strawberry jam or finely ground freeze-dried strawberries into the dough. This adds a natural sweetness and a concentrated berry flavor without making the dough too wet. If I want even more strawberry goodness, I add a few drops of strawberry extract or use a strawberry glaze as a finishing touch.
- Gluten-Free Option: For a gluten-free version, I swap the all-purpose flour for a 1:1 gluten-free baking blend. This ensures the cookies have the same texture while making them accessible to those with gluten sensitivities. If needed, I add a teaspoon of xanthan gum for better structure, especially if my blend doesn’t already include it. I also check that any additional ingredients, like chocolate or decorations, are certified gluten-free.
Freezing and Storage
- Storing: I keep the cookies in an airtight container at room temperature for up to a week to maintain their crisp texture and fresh flavor. If I want to keep them extra crisp, I store them in a tin or a container with a loose-fitting lid. To prevent them from sticking together, I place parchment paper between layers. If the cookies are decorated with chocolate or icing, I let them fully set before stacking to avoid smudging.
- Freezing: For longer storage, I freeze the unbaked dough for up to two months. To make baking easier, I transfer the dough into a piping bag before freezing or store it in an airtight container, then thaw it in the refrigerator until it softens enough to pipe. If I want to freeze already-baked cookies, I arrange them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. When ready to serve, I let them thaw at room temperature for about 15 minutes. If they lose any crispness after thawing, I refresh them in a 300°F oven for a few minutes.
Special Equipment
- Piping Bag with a Large Star Tip: A piping bag fitted with a large star tip gives the cookies their signature ridged, swirled shape. The star tip creates beautiful, defined edges that crisp up perfectly when baked. If I want a more decorative touch, I experiment with different tip sizes to create variations in the design. If I don’t have a piping bag, I use a sturdy resealable plastic bag with a corner snipped off, though the cookies won’t have the same intricate texture.
- Mixing Bowls: I use mixing bowls to combine and cream the ingredients smoothly. A large bowl is perfect for beating butter and sugar together, while a smaller one is handy for whisking dry ingredients before incorporating them into the dough. If I’m adding flavors like vanilla or citrus zest, I mix them in separately to ensure even distribution.
- Baking Sheet Lined with Parchment Paper: Lining my baking sheet with parchment paper prevents the cookies from sticking and ensures even baking. It also makes cleanup effortless. If I want extra precision, I pipe the cookies onto pre-drawn circles on the parchment to keep their sizes uniform. A silicone baking mat can also work as an alternative, helping the cookies bake evenly while reducing any risk of over-browning.
- Wire Cooling Rack: A wire cooling rack is essential for allowing the cookies to cool completely without becoming soggy. Placing them on the rack immediately after baking helps air circulate around them, preserving their crisp edges while keeping the centers tender. If I plan to drizzle or dip the cookies in chocolate, I make sure they’re fully cooled on the rack before decorating to prevent any melting or smudging.
FAQ Section
Q: Can I use fresh strawberries instead of extract?
A: No, fresh strawberries add too much moisture, but freeze-dried strawberries work great!
Q: How do I keep my cookies crisp?
A: I store them in an airtight container with a paper towel to absorb excess moisture.
Q: Can I use a cookie press instead of a piping bag?
A: Yes! A cookie press works well to shape these cookies.
Conclusion
Whip up Chocolate Dipped Strawberry Spritz Cookies and enjoy a delightful treat that combines buttery spritz cookies with the sweetness of strawberries and rich chocolate. These bite-sized cookies are perfect for any occasion, offering a beautiful balance of flavor and texture.
Get creative by dipping them in your favorite chocolate and adding festive sprinkles or a drizzle for an extra decorative touch. Enjoy them with a cup of coffee, tea, or as a sweet gift for loved ones.
Bake a batch today, fill your kitchen with their irresistible aroma, and share the joy. Snap a photo of your masterpiece and share it on Instagram—tag me so we can celebrate your baking success. Happy baking!