Spritz Cookies
 
Prep time
Cook time
Total time
 
These tender butter spritz cookies are very easy and melt in your mouth delicious and addictive. The dough is easy to work with, so it's fun to make these into a variety of festive shapes.
Author:
Recipe type: cookies
Cuisine: German
Serves: 36
Ingredients
  • 1 cup or 2 sticks of unsalted butter, at room temperature
  • ½ cup white granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 cups All purpose flour
  • 1 egg yolk
Different Variations
For Lemon Spritz cookies
  • ⅓ tsp lemon extract
  • little fresh lemon zest
For Orange Spritz cookies
  • Orange zest
  • 1 tbsp poppy seeds
Dip it in White or Dark chocolate
Sprinkles to dust on top
Instructions
  1. Preheat you oven to 350 degrees. If you bake them in Convection/counter top oven, bake at 325 degrees. Take two baking trays and keep them in the freezer until you are ready to pipe.
  2. In a mixing bowl, add the softened butter. With a paddle attachment whip the butter until it is smooth and fluffy, about 2-3 minutes. Add the sugar and beat it for another 2 minutes or until it fully incorporated. Stop the mixer and scrape all the side well.
  3. Add the salt, vanilla extract and almond extract along with egg to the butter mixture and beat it well until it's full incorporated. Add the flour and beat on low until it is all mixed in and looks like a dough.
  4. Use a cookie press and fit it with any attachment you like. Fill it with some dough and close it tightly.
  5. Take out the cold sheet pan from the freezer and carefully press the cookies onto the cookie sheet and bake it for 10 minutes or until it is slightly golden brown on the sides. Mine always take 10-11 minutes.
  6. Take it out of the oven and let it sit on the counter top for 2-3 minutes. Carefully using an offset spatula, transfer to a cooling rack.
  7. These are perfect for 2 months stored in an airtight container.
Notes
You can make any flavor you want. You can add the lemon extract instead of the almond. You'll still need to add a little vanilla extract.
You can make cookies without a press too. Take a mini icecream scoop and scoop it out on the baking tray. Take a fork and press it for some indentation. You can use a spoon and press it in the middle and add a cherry, a dried fruit and bake.
I generally press these cookies on my cold marble counter tops and carefully transfer it to the baking sheet, that way you can skip the refrigeration part.
Bake one tray at a time in the middle of the oven.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/12/19/classic-spritz-cookies/