Cinnamon Spritz Cookies
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Unrated
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Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
55 mins
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Servings
72 cookies
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Calories
46 kcal
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Course
Baked Goods
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Cuisine
American
Cinnamon Spritz Cookies
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Cinnamon Spritz Cookies are a sweet, crisp butter cookie that's reminiscent in flavor to a snickerdoodle.
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Ingredients
Cinnamon Spritz Cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 1 1/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Cinnamon Sugar Topping (optional)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Cinnamon Glaze (optional)
- 1 cup powdered sugar
- 3/4 teaspoon ground cinnamon
- pinch of salt
- 1/4 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 - 2 tablespoons milk, a little more or less may be needed to achieve the right consistency
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Instructions
- Preheat oven to 400° F. In a bowl whisk together the flours, salt, and cinnamon.
- Add the butter and sugar to the bowl of a stand mixer and using the paddle attachment beat on medium speed until pale in color and fluff, about 3-5 minutes. Scrape down the sides and bottom of the bowl 1-2 times during this process.
- Add in the egg and vanilla and beat again for another minute until incorporated scraping the sides and bottom of the bowl halfway during the mixing.
- Pour in the flour mixture and beat on low until incorporated. Scrape down the sides and bottom of the bowl and beat again until the flour is fully mixed in.
- Load the cookie press with some of the dough and form desired shapes onto ungreased baking sheets. Sprinkle with cinnamon sugar if desired. Bake the cookies for 5-8 minutes or until they're set and lightly golden brown around the edges. Immediately remove the cookies from the baking sheet and onto a wire cooling rack.
- If you plan to glaze the cookies let them cool completely before doing so. In a small bowl whisk together the glaze ingredients. Dunk the tops of the cooled cookies into the glaze letting the excess drip off. Return them to the cooling rack and dust with cinnamon.
Equipments used:
Notes
- If you prefer, you can just use all-purpose flour and omit the white whole wheat flour. You'll need a total of 2 1/4 cups.
Nutrition Information
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Calories
46kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
9mg
(3%)
Sodium
16mg
(1%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 72cookies
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 9mg | 3% |
| Sodium | 16mg | 1% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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