Imagine biting into delicate, buttery cookies that melt in your mouth with a whisper of almond and vanilla. That’s exactly why my Spritz Cookies Recipe is so special – it’s a blend of nostalgia and simple elegance that feels like a cozy hug from the oven.
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Why You'll Love This Recipe
There’s something truly magical about making spritz cookies. Over the years, I've found this recipe to be incredibly reliable and endlessly charming, perfect for sharing or just treating yourself to a little bite of happiness.
- Perfect Texture: These cookies strike the perfect balance between delicate crisp edges and tender centers.
- Simple Ingredients: You probably have everything in your pantry, making it easy to whip up on a whim.
- Customizable: Whether you want classic butter cookies or a splash of color and flavor, this recipe adapts beautifully.
- Great for Gifting: They look stunning on a cookie platter and travel well for holiday giving.
Ingredients & Why They Work
Every ingredient in this Spritz Cookies Recipe plays a role in creating that signature melt-in-your-mouth texture and subtle flavor. Here's a quick look at why each one matters and my tips for choosing them.
- Unsalted Butter: Room temperature butter is key for creaming with sugar; it traps air and helps make these cookies tender.
- Granulated Sugar: Adds just the right sweetness and helps the cookies maintain their shape when pressed.
- Large Egg: Acts as a binder and contributes to the dough’s moisture and structure.
- Pure Vanilla Extract: Brings warmth and depth to the flavor.
- Almond Extract: This little splash makes a huge difference—giving the cookies their classic, irresistible aroma and taste.
- All-Purpose Flour: Provides the sturdy base; spoons and levels flour to avoid a dense dough.
- Salt: Enhances all other flavors, balancing the sweetness and richness.
- Optional Decorations: Gel food coloring for gentle tinting, sprinkles, chocolate chips, or melted chocolate all add personality and flair.
Make It Your Way
One of my favorite things about spritz cookies is how easy it is to put your spin on them. I've experimented with different extracts and colors over the years, and it’s so fun to make these cookies feel uniquely yours.
- Variation: For a festive twist, I often swap almond extract for peppermint extract during the holidays; the fresh flavor pairs wonderfully with the buttery dough.
- Color Play: A drop or two of gel food coloring can make these cookies pop on your holiday platter without affecting the texture.
- Texture Tip: Adding a sprinkle of coarse sugar on top before baking adds a little crunch and sparkle.
- Dairy-Free: If you need a dairy-free option, try substituting unsalted vegan butter carefully—just expect slightly different texture and flavor.
Step-by-Step: How I Make Spritz Cookies Recipe
Step 1: Getting Started With the Dough
I start by preheating the oven to 350°F (177°C) and lining my baking sheets with silicone mats. Here’s a little insider tip: if you have space in your fridge, chilling the baking sheets while the oven heats up helps the dough stick nicely when pressed out. It’s a game-changer.
Step 2: Creaming Butter and Sugar
Using my stand mixer with the paddle attachment, I beat softened butter and sugar on medium-high for about three minutes until the mixture is smooth and a little fluffy. This step is crucial—it aerates the dough, giving the cookies their delicate tenderness. Scrape down the bowl to make sure everything blends evenly.
Step 3: Adding Egg and Extracts
Next, I add the egg, vanilla, and almond extract, beating everything together at high speed for about a minute. The almond extract is my secret weapon—it adds this subtle, irresistible flavor that takes these cookies to the next level. If you want, you can experiment with lemon or peppermint extracts here too.
Step 4: Mixing in Flour and Salt
Switching the mixer to low, I carefully beat in the flour and salt, then crank it up to high to fully combine. This creates a dough that’s just soft enough to press but firm enough to hold its shape beautifully.
Step 5: Pressing and Decorating Cookies
Now comes the fun part—using the cookie press! I load the dough and press out each cookie about 2 inches apart on my cold baking sheets. If I want to add sprinkles, I lightly brush the dough with water first so they stick perfectly. Sometimes I pop a chocolate chip on top for a little extra treat.
Step 6: Baking to Perfection
I bake the cookies for 7 to 9 minutes until the edges are just starting to turn golden. It’s so important not to overbake—as soon as you see a hint of color, take them out! Then I let them sit on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Top Tip
From many batches over the years, I've learned a few tricks that make all the difference between good spritz cookies and truly amazing ones.
- Chill Your Baking Sheet: It sounds unusual, but a cold baking sheet helps the cookie dough stick and keeps the shapes crisp.
- Don’t Overmix Flour: Mix just until combined to keep the cookies tender, not tough.
- Water for Sprinkles: A light brush of water before sprinkling keeps decorations in place during baking.
- Watch the Bake Time: Pull cookies out the moment the edges lighten—they’ll set as they cool for perfect softness.
How to Serve Spritz Cookies Recipe
Garnishes
I love adding just a few festive touches—sometimes a sprinkle of sanding sugar, or a quick drizzle of melted chocolate. Occasionally, I press a chocolate chip right into the center before baking which looks adorable and tastes delicious.
Side Dishes
These cookies pair beautifully with a hot cup of tea or coffee for a cozy afternoon treat. Around the holidays, I also like serving them on a cookie platter alongside gingerbread men and spiced nuts to add variety and color.
Creative Ways to Present
For special occasions, I arrange these cookies in wreath shapes on a festive platter or stack them with ribbons tied around for a charming gift. Using different cookie press discs adds variety to the shapes, making your platter look like a work of art.
Make Ahead and Storage
Storing Leftovers
I keep leftover spritz cookies in an airtight container at room temperature and they've stayed fresh for about a week without losing their tender texture. If you live in a humid place, a small piece of bread in the container can help absorb moisture and keep them crisp.
Freezing
This dough freezes beautifully—I've stored it in an airtight bag for months. Just thaw overnight in the fridge and let it come to room temperature before loading into your cookie press. Baked cookies freeze well too; thaw at room temperature or warm slightly before serving.
Reheating
If your spritz cookies have lost a bit of their fresh-baked charm, popping them in a 300°F oven for 3-4 minutes revives their crisp edges and aroma without drying them out.
Frequently Asked Questions:
Absolutely! If you don’t have a cookie press, you can use a pastry bag fitted with a star tip to pipe the dough into shapes. Just add a bit of milk to the dough to make it pipe-able, or try a soft butter cookie recipe for easier piping.
Almond extract gives spritz cookies their signature flavor, making them especially aromatic and delicious. If you prefer, you can skip it or replace it with extra vanilla or another extract like peppermint or lemon – it’s totally up to your taste!
Make sure your butter is softened, not melted, and that your flour is accurately measured and spooned into the cup. Press cookies on a cold baking sheet and avoid overmixing. This helps maintain the beautiful shapes without spreading.
Yes! Gel food coloring works best to tint the dough without affecting its texture. Use just a drop or two per batch to keep the dough firm and the colors vibrant but gentle.
Final Thoughts
Spritz cookies hold a special place in my heart because they’re simple yet so satisfying to make and share. They remind me of festive afternoons in my grandma’s kitchen. I hope as you try this Spritz Cookies Recipe, it brings a bit of that warm comfort and joy to your home too. Happy baking!
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Spritz Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Total Time: 39 minutes
- Yield: 84 bite-size cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic spritz cookies are buttery, tender, and perfect for holiday decorating or any special occasion. Made with simple ingredients and shaped with a cookie press, they allow for endless customization with sprinkles, chocolate chips, or melted chocolate drizzles. Enjoy a delightful crisp edge with a soft center in every bite.
Ingredients
Spritz Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 and ⅓ cups (291g) all-purpose flour (spooned & leveled)
- ½ teaspoon salt
Optional Decorations
- Gel food coloring
- Sprinkles
- Chocolate chips
- Melted chocolate for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare 2 or 3 large baking sheets by lining them with silicone baking mats or using nonstick baking sheets without liners. For better dough adherence, chill the baking sheets if possible.
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer fitted with a paddle attachment on medium-high speed until smooth, about 3 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again as needed.
- Add Dry Ingredients: On low speed, gradually add the flour and salt to the butter mixture. Once combined, increase to high speed and beat until the dough is fully incorporated and smooth.
- Shape the Cookies: Fit your cookie press with a decorative plate following the manufacturer's instructions. Load the dough into the cookie press and hold it perpendicular to the cold lined baking sheet. Press the dough out about 2 inches (5 cm) apart. If desired, brush the shaped dough lightly with water to help sprinkles stick and decorate with sprinkles or press a chocolate chip in the center. If dough becomes too soft, chill the shaped cookie dough for 10 minutes before proceeding.
- Bake: Bake the cookies in the preheated oven until the edges are very lightly browned, about 9 minutes.
- Cool and Decorate: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, drizzle cooled cookies with melted chocolate.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, cookies can be frozen for up to 3 months.
Notes
- You can chill the cookie dough in the refrigerator for up to 4 days before pressing it through the cookie press or freeze the dough for up to 3 months. Thaw in the refrigerator overnight before use.
- Baked cookies also freeze well for up to 3 months; thaw completely before serving.
- Almond extract is recommended for its wonderful flavor, but can be substituted with additional vanilla extract or other extracts like peppermint or lemon.
- Gel food coloring is preferred for tinting the dough; use sparingly as 2 drops suffice for the whole batch.
- If you don’t have a cookie press, use a pastry bag with a ½-inch open star tip and slightly loosen the dough with a bit of milk to pipe the cookies.
- Do not use parchment paper for baking as the cookie dough will not adhere well; use silicone baking mats or unlined nonstick baking sheets instead.
Nutrition
- Serving Size: 1 cookie
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 45 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
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