Spritz Cookies
Spritz cookies are classic buttery treats with crisp edges and tender centers, made easily at home with simple ingredients and a cookie press. Perfect for festive occasions and customizable with decorations, this recipe offers a quick, foolproof way to enjoy these delightful cookies.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- colored sanding sugar or sprinkles optional, for decoration
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Gather all ingredients and a cookie press.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough comes together. Avoid overmixing; dough should be soft but not sticky.
- Fill your cookie press with the dough. If the dough feels too soft, chill it for 15-20 minutes. Choose your desired cookie disk attachment and press cookies onto the prepared baking sheets, spacing about 1 inch apart.
- If using colored sanding sugar or sprinkles, gently press them onto the tops of the cookies before baking. Bake for 8 to 10 minutes, or until edges just begin to turn golden. Watch carefully to avoid overbaking.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy or store as desired.
Equipment
- Cookie Press
- Electric Mixer
- Mixing Bowls
- Baking Sheets
- Parchment paper or silicone baking mats
- Wire Racks
Notes
Use room temperature butter for easier creaming. Don’t skip the baking powder for shape and texture. If no cookie press is available, pipe dough with a plastic bag and star tip. Chill dough if too soft but avoid over-chilling. Rotate baking sheets halfway for even baking. Store cookies in airtight containers at room temperature for up to two weeks or freeze for longer storage. Variations include almond extract, citrus zest, cocoa powder, and gluten-free flour substitutions.