Spritz Cookie Recipe
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5.0
603 reviews
Excellent
Spritz Cookie Recipe
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This buttery sweet spritz cookie recipe is festive and fun to make, a pressed cookie adaptable to any occasion with various shapes and colors!
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Ingredients
Cookies
- 1 cup Butter, softened
- ½ cup sugar
- 1 egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
Decorating
- Gel food coloring
- colorful sprinkles
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Instructions
- Preheat the oven to 400°F.
- Beat the butter and sugar until light and fluffy. Add the egg, almond extract, and vanilla extract, and beat until smooth.
- Add the flour and salt to the bowl and mix until combined. Add gel food coloring to the dough if desired.
- Add the dough to a cookie press with the desired shape plate attached. Press the cookies onto an ungreased cookie sheet. Decorate with sprinkles, if desired.
- Bake 6-8 minutes, until cooked through but not browned. Let cool before serving.
Notes
- Cookie press tips:
- Click the cookie press a couple of times to help the dough release easier.
- The dough does not spread much, so the piped shape will be the shape of the baked cookie. For this reason, when piping the dough, be sure that all segments are touching.
- If you don't have a spritz cookie press, try using a piping bag with different decorative tips, like a star tip. The dough is on the thicker side, so you may want to choose a larger tip, squeeze firmly, and, if needed, use scissors to snip off each cookie section.
- Storage.
- Make the dough ahead of time and keep it covered in the fridge for up to 4 days. Freeze the dough in log form, or in already pressed shapes for up to 3 months. Allow the dough to come to room temperature before baking
- Keep in an airtight container for 1-2 weeks or in the freezer for up to 3 months.
- Use a PLAIN, UNGREASED, COLD cookie sheet. You want the bottom of the cookie to stick to the baking sheet so it won't get stuck in the cookie press.
- Click the cookie press a couple of times to help the dough release easier.
- The dough does not spread much, so the piped shape will be the shape of the baked cookie. For this reason, when piping the dough, be sure that all segments are touching.
- If you don't have a spritz cookie press, try using a piping bag with different decorative tips, like a star tip. The dough is on the thicker side, so you may want to choose a larger tip, squeeze firmly, and, if needed, use scissors to snip off each cookie section.
- Dough. Make the dough ahead of time and keep it covered in the fridge for up to 4 days. Freeze the dough in log form, or in already pressed shapes for up to 3 months. Allow the dough to come to room temperature before baking
- Baked. Keep in an airtight container for 1-2 weeks or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1g
Calories
86kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
59mg
(2%)
Potassium
12mg
(0%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
164IU
(3%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 86kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 59mg | 2% |
| Potassium | 12mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 164IU | 3% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
603 reviews
Excellent
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