Buttery Spritz Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
70 cookies
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Calories
141 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Buttery Spritz Cookies
Description
This recipe for Buttery Spritz Cookies starts by creaming softened unsalted butter with sugar until smooth. Vanilla and optional almond extracts are added for aroma and flavor depth, followed by salt and an egg yolk to enrich the dough. Gradual incorporation of all-purpose flour produces a dough firm enough to hold shape when pressed. The dough is formed into logs then pressed through a cookie press fitted with various tips onto ungreased baking sheets, creating decorative shapes. Sprinkles may be added on top before baking at 350°F until set and lightly golden on the edges. Optionally, a glaze made from powdered sugar, milk, and vanilla extract can be drizzled over cooled cookies for added sweetness and decoration. These cookies store well at room temperature for up to a week.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- ¾ cup sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract optional
- 1 egg large, yolk
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour plain flour
Glaze (optional)
- 1 cup powdered sugar
- 3-4 Tablespoons milk I use whole milk, but any milk will work
- ¼ teaspoon vanilla extract
- Sprinkles for decorating, optional
Instructions
- Preheat oven to 350°F (175°C).
- Combine butter and sugar in a large bowl and use an electric mixer to beat until creamed.
- Add vanilla extract, almond extract (if using) and salt and stir until well-combined. Be sure to scrape down the sides of the bowl using a spatula to ensure ingredients are well-incorporated.
- Add egg yolk and beat until combined
- With mixer on medium-low speed, gradually add flour until completely combined (you will most likely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
- Break off about ½ cup of dough and use your hands to form it into a log.
- Insert cookie dough log into the tube of your cookie press and fit with your preferred tip. Place cookie press directly on an ungreased cookie sheet and use press to squeeze out one cookie. Squeeze out cookies in rows, spacing at least 1" apart.
- Decorate with sprinkles, if desired, and transfer to 350°F (175°C) oven. Bake for 9-10 minutes.
- Allow to cool for at least 5-10 minutes on baking sheet before using a spatula to gently remove from the cookie sheet and transfer to a wire cooling rack to cool completely.
Vanilla Glaze (optional)
- Add (3 Tablespoons of) milk and vanilla extract to powdered sugar and whisk until combined. If mixture is too thick, add additional milk, about a teaspoon at a time, until you have a smooth glaze that ribbons off your whisk and holds its shape for several seconds before dissolving back into the bowl. (Note: if glaze is too thin, add additional powdered sugar until you have the proper thickness).
- Drizzle or dip cookies in glaze. Top with colorful sprinkles, if desired.
- Allow glaze to set before enjoying.
Notes
- Store spritz cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For cream cheese spritz cookies, substitute 3 ounces of butter with cream cheese to achieve a softer dough and cookie texture.
- Softer cream cheese spritz cookies hold their shape well, but glazing is easier to do with a drizzle rather than dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 3cookies | |
| Calories | 141kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 52mg | 2% |
| Potassium | 17mg | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 250IU | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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