Spritz Cookies
Prep time
Cook time
Total time
Almond flavored buttery cookies are always a holiday favorite. These tender cookies are bite-size delicacies and are perfect without any adornments. But I can’t resist, these cookies just sing out to be decorated with sugar sprinkles, glitter, dragees, or even candied fruits. I like adding a red or green candied cherry half to the center of the wreath shapes, but better yet, try a bit of fruitcake glace mix.
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.
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.
Recipe type: Dessert | Cookie Press Cookies
Ingredients
Dough:
- 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
Decorations (optional):
- Sugar Sprinkles or nonpareils
- Dragees
- Edible Glitter
- Candied fruit such as cherry halves and Minced Fruitcake glace mix
Instructions
Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
- 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.
Decorations (optional):
- 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.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased Oven Temp: 350° Yield: 80 to 90 Cookies Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here. Recipe by at https://thebakingpan.com/recipes/cookie/spritz-cookies/