Chocolate-Dipped Spritz Cookies (Classic & Chocolate Orange)

Cooking Method: Bake

Cuisine: Swedish

Courses: Dessert

Difficulty: Beginner

Description

These spritz cookies are Christmas in cookie form — crisp at the edges, tender in the center, and never too sweet. Inspired by Grandma Iva’s classic buttery spritz, this Swede Dish version features two variations shaped as traditional rectangular ridged bars and lightly dipped in dark chocolate. The classic buttery spritz stays pure and simple, while the chocolate spritz is finished with a delicate accent of fresh orange zest for brightness. Together, they anchor the Christmas cookie plate with tradition, balance, and just enough modern lift.

Ingredients

Spritz Cookies

1 cup (2 sticks)
⅔ cup sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour

Chocolate Dip

6–8 oz dark or semi-sweet chocolate, melted

Orange Accent (Optional)

1 zested orange (for half the cookies or as a finishing garnish)

Instructions

1
Preheat oven to 350°F (175°C).
2
Cream butter and sugar until light and fluffy.
3
Beat in egg and vanilla.
4
Mix in flour until smooth and pipeable.
5
Press dough through a cookie press onto ungreased baking sheets.
6
Bake 8–10 minutes, just until set — do not brown.
7
Cool completely on wire racks.

Finish the Cookies

8
Dip one end of each cooled cookie lightly into melted chocolate.
9
While chocolate is still wet, sprinkle with a fine pinch of orange zest on half the cookies (leave the rest classic).
10
Let chocolate set fully before storing or serving.

Note

Make-Ahead Notes

Dough can be refrigerated up to 2 days.
Baked, undipped cookies freeze well.
Chocolate-dipped cookies store best in a cool place for up to one week.

Keywords: spritz cookies, chocolate dipped spritz cookies, Swedish Christmas cookies, orange zest cookies, Christmas cookie plate, Swede Dish holiday baking