Spritz Cookies Recipe
User Reviews
5
Spritz Cookies Recipe
Description
This Spritz Cookies recipe combines flour, baking powder, and salt with a rich mixture of butter and sugar beaten until creamy. An egg and almond or vanilla extract add moisture and flavor. The dough is mixed gently with dry ingredients until just combined to maintain tenderness. It is then loaded into a cookie press and shaped directly onto baking sheets.
The cookies bake at 375 degrees until edges turn lightly golden and set, yielding a delicate texture with a gentle snap. Spritz cookies can be sprinkled with colored sugar or decorated with small candies before baking to personalize their appearance.
These cookies store best in airtight containers at room temperature for up to five days, or longer in cool environments. They produce about 60 small cookies, depending on the press size, making them suitable for gatherings or holiday treats.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup butter (2 sticks, see note 2)
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract or vanilla extract (see note 3)
- colored sugar or candies, for decorating (see note 4)
Instructions
- Preheat oven to 375 degrees. (Optionally, line baking sheets with parchment paper). In a large bowl, sift or vigorously whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer with the paddle attachment at medium speed, or with an electric mixer, beat butter and sugar.
- Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined.
- Fill cookie press with dough according to the manufacturer's instructions. Press cookies out direct on to ungreased baking sheets. Piped dough that doesn't look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes.
- Sprinkle with colored sugar or decorate with candies as desired. Bake until the edges are lightly golden and set, about 10 to 12 minutes. Cool 2 minutes on baking sheet before transferring to wire racks to cool completely.
Notes
- Store extra cookies in an airtight container at room temperature for up to five days or longer if kept cool.
- If you don't own a cookie press, the recommended OXO model offers multiple shapes for versatility.
- Butter is preferred for flavor over shortening in this recipe.
- Feel free to substitute almond extract with vanilla or other extracts like orange or peppermint as desired.
- Use colored sugar or small candies like Red Hots for decorating before baking.
- This recipe yields about 60 small cookies, depending on the shape and size used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 58kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 10mg | 0% |
| Potassium | 6mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4IU | 0% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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