Spritz Cookie Recipe
User Reviews
5
Spritz Cookie Recipe
Description
This Spritz Cookie Recipe begins by creaming butter and sugar until fluffy, then incorporates egg, almond extract, and vanilla extract for flavor. Flour and salt are folded in to form a thick dough suitable for pressing. Using a cookie press fitted with chosen shape plates, the dough is formed directly onto an ungreased, cold cookie sheet.
The cookies bake at 400°F for 6-8 minutes to a cooked-through but pale finish without browning significantly. The dense dough retains the pressed shapes well. Sprinkles can be added before baking for color and texture contrast.
Tips for success include pressing the dough a couple of times per cookie to release it cleanly, ensuring piped shapes connect fully to avoid breaking, and substituting a piping bag with a large tip if no cookie press is available. Dough can be made ahead and refrigerated for up to four days or frozen for up to three months. Baked cookies store well in an airtight container for 1-2 weeks or can be frozen.
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
- Sprinkles colorful
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
- Press the cookie press twice per cookie to help dough release easily onto the baking sheet.
- Ensure all parts of the piped dough touch to keep shapes intact during baking.
- If you lack a cookie press, use a piping bag with a large tip to pipe thick dough sections and snip off segments as needed.
- Prepare dough ahead and store in the refrigerator for up to 4 days or freeze in baked or dough form for up to 3 months.
- Baked cookies keep fresh in an airtight container for 1-2 weeks or can be frozen for longer storage.
- Use a plain, ungreased, and cold baking sheet to prevent cookies from sticking and maintain shape.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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