Spritz Cookies Recipe
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5.0
6 reviews
Excellent
Spritz Cookies Recipe
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These cookies are tender, buttery, and perfect for the holidays or any occasion you want nostalgia. This is Grandma Sharon's tried and true family recipe!
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Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter, softened* 3 sticks
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- Sprinkles or colored sugar optional
- Gel food coloring optional
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Instructions
- Preheat the oven: Set the oven to 350°F (175°C). Line baking sheets with parchment paper or leave them ungreased for best results.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. You want the mixture to be pale in color and airy for the best cookie texture.
- Add egg and extracts: Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- Add dry ingredients: Sift in the dry ingredients (flour, baking powder, and salt) into the bowl with the wet ingredients. Beat on low speed until just combined then finish combining with a rubber spatula. The dough should be soft but not sticky. Do not overmix.
- Tinting Dough (optional): If coloring some of the cookie dough, divide it into parts. I used white and green, so I split it evenly into two parts. Use the gel color to tint the dough. Add a few drops to start, then add more as needed. You can always add additional color, but you can’t remove it! If you add too much liquid, it can thin out your cookie dough.
- Use a cookie press: Fill your cookie press with dough according to the manufacturer's instructions. Press the dough directly onto the UNgreased baking sheets- do NOT line with parchment paper (this helps the cookie stick to the sheet well; greasing the sheet will also cause the cookies to spread), spacing the cookies about 1 inch apart.
- Optional – Add sprinkles: If desired, sprinkle the tops of the cookies with colorful sprinkles or sanding sugar before baking. Note: some sprinkles will bleed while baking. If desired, you can brush the cookies with a little corn syrup after baking and then add sprinkles, so they stick better.
- Bake: Bake in the preheated oven for 7-8 minutes, or until the edges are just turning golden. Be careful not to overbake, as spritz cookies should remain soft and tender.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Enjoy these timeless, buttery cookies! They’re perfect for sharing and decorating with loved ones.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Equipments used:
Notes
- *If your spritz cookies are spreading too much, it could be because the butter was too soft. Soft butter is just enough to press your finger and make an indent. if you can push your finger all the way through it is too soft.
- Top Tips:
- Use softened but not melted butter: For the best texture, ensure your butter is softened to room temperature. It should be soft enough to blend but still hold its shape. This is the biggest tip for this type of dough.
- No greased baking sheets: Avoid greasing the baking sheets; this helps the dough grip the surface, allowing the cookie press to form clean shapes.
- Even pressure with the cookie press: For uniform cookies, apply consistent pressure when using the cookie press, and hold it close to the baking sheet before pressing.
- Bake one sheet at a time: To ensure even baking, bake one tray of cookies at a time in the center of the oven. Rotate the tray halfway through if your oven heats unevenly.
- Watch for slight golden edges: Spritz cookies bake quickly. Look for the edges to just begin turning golden for the perfect balance between softness and crispness.
- Keep egg at room temperature: Ensure your egg is at room temperature before adding it to the dough. This helps the ingredients blend more smoothly, creating a cohesive dough.
- Sift the flour: Sifting your flour can help aerate it, ensuring lighter, more tender cookies.
- Color in small batches: If using food gel coloring, add a little at a time. You can always add more, but too much coloring can affect the dough’s consistency.
- Cool completely before storing: Make sure the cookies are fully cooled before storing them in an airtight container to prevent moisture from softening them.
Nutrition Information
Show Details
Calories
61kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
11mg
(4%)
Sodium
21mg
(1%)
Potassium
8mg
(0%)
Fiber
0.1g
(0%)
Sugar
3g
(6%)
Vitamin A
109IU
(2%)
Calcium
5mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 80-100 small cookies
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 21mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 109IU | 2% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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