Spritz cookies are a Scandinavian cookie, named for the German word spritzen, meaning ‘to squirt,’ and are pressed from a cookie press or piped from a pastry bag. This recipe makes dough that is extremely easy to work with and the perfect consistency for pressing through a cookie press.
Help: Cookie Hints and Tips
Shop for this Recipe: Measuring Cups, Spoons, Scales | Mixing Bowls | Electric Mixers | Rubber, Silicone Spatulas | Cookie and Baking Sheets | Parchment Paper | Non-Stick Baking Mats | Metal Spatulas | Wire Cooling Racks | Cookie Presses
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- Sugar Sprinkles or nonpareils
- Edible Glitter
- Candied fruit such as cherry halves and Minced Fruitcake glace mix
- In a medium bowl, combine flour and salt; whisk together to mix. Set aside.
- In a large bowl of an electric mixer, add butter and sugar and mix together on medium speed until smooth and creamy. Use a rubber spatula to scrap down the side of the bowl as needed. Add the egg yolks, vanilla extract, and almond extract, beat until thoroughly blended. Reduce the mixer speed to low and add the flour mixture, mixing just until combined.
- Fill a cookie press with dough and fit the cookie press with a plate of your choice. Press the dough at least 1 inch apart onto the baking sheet. Refill the press as necessary.
- Before baking, decorate the cookies as desired. Sprinkle with sugar sprinkles, dragees, or edible glitter. The cookies that are pressed into a wreath shape are perfect for adding a candied cherry half or filling with a little bit of fruitcake glace mix.
- Bake: Bake 11 to 12 minutes or until the cookies are set or just barely a pale gold around the edges. Do not over bake and do not brown. Remove from oven and use a metal spatula to carefully transfer the fragile cookies to a wire cooling rack to cool.