Dutch Bloemen Sprits

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream together the softened butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes of beating.

Add the beaten egg and salt to the butter mixture, stirring until fully incorporated and smooth.

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and unsweetened cocoa powder until evenly combined.

Fold the dry ingredients into the wet mixture until a stiff dough forms. Do not overmix.

Transfer the dough to a piping bag fitted with a large fluted star tip or decorative spritz nozzle.

Pipe 2 to 3-inch spritz cookies directly onto the prepared baking sheets, spacing them about 1 inch apart. Use a consistent pressure to create uniform shapes.

Bake in the preheated oven for 10-12 minutes, until the cookies are set and firm to the touch but not darkened.

Remove from the oven and allow the cookies to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.