Spritz Cookies Recipe

Baking these spritz cookies takes me back to carefree afternoons spent crafting colorful goodies in my grandma’s kitchen—there’s something so nostalgic and joy-inducing about a fresh batch of these buttery, delicious bites!

I adore preparing spritz cookies for the holidays. These cookies, with a foundation of softened unsalted butter and granulated sugar, are not only crisp but also sweet in the most delightful way.

Vanilla, and optional almond extract, adds a splendid scent, while good ol’ all-purpose flour gives them texture. They are well-suited to the occasion, what with the decoration possibilities that range from simple to over-the-top.

Spritz Cookies Recipe Ingredients

• Unsalted Butter: Adds richness and moisture, creating a tender texture.
• Granulated Sugar: Sweetens the cookies, contributing to the delicious flavor.
• All-Purpose Flour: Provides structure, forming the base of the cookies.
• Vanilla Extract: Enhances the flavor with a warm, sweet aroma.
• Egg: Binds ingredients together, adding lightness and stability.

Spritz Cookies Recipe Ingredient Quantities

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 1/2 cups (310g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Food coloring (optional)
• Sprinkles (optional, for decoration)

How to Make this Spritz Cookies Recipe

1. Set your oven to 375°F (190°C) to get it ready and see to your cookie sheets, making sure they’re lined with either parchment paper or silicone mats.

2. In a large mixing bowl, thoroughly combine the softened butter and granulated sugar, beating them to a light and fluffy state, about 2-3 minutes. This is an important step in achieving an ideal texture in your final cookie.

3. Add the egg, along with the vanilla and almond extracts (if using), to the mixing bowl. Beat until everything is combined well.

4. In another bowl, blend the flour, baking powder, and salt together.

5. Slowly incorporate the dry components into the wet mixture, mixing only until combined and a soft, pliable dough forms.

6. Should you desire to use food coloring, you must first divide the dough and then knead the desired amount of coloring into each portion until it is evenly distributed.

7. Load the dough into a cookie press and select a shape for your cookies. Space the pressed cookies an inch apart on prepared baking sheets.

8. If desired, decorate with sprinkles and press them gently into the dough to ensure they stick.

9. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper. Sift together the flour, baking powder, baking soda, and salt. Set the mixture aside.

10. Let the cookies cool on the sheets for a few minutes before moving them to wire racks. Allow the cookies to cool completely before serving. Enjoy your mahogany spritz cookies!

Spritz Cookies Recipe Equipment Needed

1. Oven
2. Cookie Sheets
3. Parchment Paper or Silicone Mats
4. Large Mixing Bowl
5. Medium Mixing Bowl
6. Electric Mixer or Hand Mixer
7. Measuring Cups
8. Measuring Spoons
9. Cookie Press
10. Wire Racks

FAQ

• Can I make the dough ahead of time?Certainly! The dough can be made beforehand. Tightly wrap it in plastic, then refrigerate for up to 3 days. If you’re not using it within that time, freeze it for up to 1 month. Before rolling and cutting, allow the dough to return to room temperature.
• What can I use if I don’t have a cookie press?If you lack a cookie press, you can fashion a press from a piping bag and a large star tip, or use a fork to flatten small balls of dough.
• Can I substitute salted butter for unsalted butter?Certainly, using salted butter is acceptable; just remember to cut back on the salt elsewhere in the recipe. Otherwise, you’re at risk of baking some very salty cookies.
• Why is my dough too soft to hold its shape?If the dough is too soft, place it in the refrigerator for 15-30 minutes before using it. This will bring the dough to a workable temperature and make it much easier to shape.
• How can I add different flavors?Different extracts may be added, such as lemon or peppermint, to diversify the flavor. Just make sure the total amount of liquid flavorings is consistent.
• How do I make the cookies more colorful?After you have mixed in the flour, add a few drops of food coloring to the dough. Then mix until the color is evenly distributed.
• Can I skip the almond extract?The almond extract is indeed optional and may be omitted if you wish or if allergy concerns arise. The cookies will remain deliciously buttery and wonderfully vanilla-flavored.

Spritz Cookies Recipe Substitutions and Variations

A 1-cup (226 g) measure of unsalted butter can be switched out for a like measure of margarine or shortening for a similar texture in baking.

One cup (200g) granulated sugar can be swapped for one cup (200g) powdered sugar, which lends a softer texture to the finished product.
1/4 cup (about 60g) unsweetened applesauce can be used to substitute for 1 large egg in a cookie recipe. Using applesauce in place of an egg makes for a slightly denser cookie, though it’s so slight that you might not notice it unless you’re doing a taste comparison.
1 teaspoon vanilla bean paste can be used instead of 2 teaspoons vanilla extract for a more intense vanilla flavor.
If not using almond flavoring, substitute 1/2 teaspoon almond extract with an additional 1/2 teaspoon vanilla extract.

Pro Tips

1. Chill the Dough After mixing the dough, chill it in the refrigerator for about 30 minutes. This helps the dough hold its shape better during baking, especially when using a cookie press.

2. Use Room Temperature Ingredients Ensure that your butter and egg are at room temperature before mixing. This helps in creating a smooth and consistent dough, leading to more tender cookies.

3. Avoid Overmixing When incorporating the dry ingredients into the wet mixture, mix just until combined. Overmixing can result in tough cookies due to the development of gluten.

4. Test Food Coloring in Small Batches If you’re using food coloring, test it on a small portion of the dough first to get your desired hue. This allows you to make adjustments without affecting the entire batch.

5. Proper Cookie Press Technique If you’re using a cookie press, ensure it’s fitted tightly and press directly onto the baking sheet without lifting the press too quickly. This helps the dough release cleanly and retain the desired shape.