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Best Spritz Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 53 reviews
  • Author: Angela
  • Prep Time: 25 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 32 minutes
  • Yield: 50 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Spritz Cookie Recipe delivers classic buttery, tender cookies with delightful shapes pressed using a cookie press. Perfectly light and fluffy with a subtle almond flavor, these festive treats are quick to prepare and bake, making them ideal for holiday baking or anytime you want a nostalgic, charming cookie. The recipe includes options for colorful dough and decorative glazes for a fun presentation.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) salted butter, cold if using stand mixer
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt (or slightly less table salt)
  • 1 large egg
  • 1 teaspoon almond extract
  • Gel food coloring (optional)
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • Colored sugar (optional)
  • Sprinkles (optional)

Glaze (Optional)

  • 1 cup powdered sugar
  • 1 tablespoon corn syrup (optional)
  • 1/4 teaspoon almond extract
  • 1-3 tablespoons milk

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Place two light-colored baking sheets in the fridge or freezer to chill if you have space; this helps keep the cookie shapes firm during baking.
  2. Beat Butter: In a large bowl or stand mixer, beat the butter until completely smooth and lump-free. If using a stand mixer, use cold butter; with a hand mixer, let butter soften slightly first. Scrape down bowl sides and bottom halfway through.
  3. Add Sugar and Salt: Add granulated sugar and kosher salt to the butter. Beat well for 1-2 minutes until mixture is light and fluffy, scraping sides and bottom as needed.
  4. Incorporate Egg and Extract: Add the egg and almond extract to the mixture and beat until just combined.
  5. Add Food Coloring (Optional): If you wish to color the dough, add gel food coloring now. Mix well, remembering that colors will deepen as you add flour and as time passes.
  6. Add Flour: Spoon and level the flour into the dough. Beat just until combined and no streaks of flour remain. Avoid overmixing to keep the cookies tender.
  7. Prepare Cookie Press: Set up your cookie press with the desired metal disc shape at the bottom. Shape a handful of dough into a cylinder and feed it fully into the press, then screw the top on.
  8. Press Cookies: Press dough onto the chilled baking sheets. Place cookie shapes close together without overlapping, using minimal dough for each cookie to maintain crisp, defined shapes.
  9. Adjust Dough Amount: For well-defined cookies, press out the least amount of dough that still forms the shape well. Larger or thicker cookies may puff more during baking.
  10. Add Decorations (Optional): Sprinkle colored sanding sugar onto the cookies before baking if desired, keeping in mind this is easier than decorating after but may pool at edges.
  11. Bake Cookies: Bake at 375°F for about 5-7 minutes depending on cookie size and shape. Start with 5 minutes for delicate shapes. Cookies are done when edges are slightly firm and no longer shiny but not browned.
  12. Cool Slightly: Let cookies set on the pan for 2-3 minutes, then transfer them to a cooling rack to cool completely.
  13. Make Glaze (Optional): In a bowl, whisk powdered sugar, corn syrup, almond extract, and 1 tablespoon milk. Add more milk as needed until glaze is thin enough for light brushing.
  14. Glaze Cookies: Once cookies are cool, use a pastry brush to lightly apply glaze. Dust with sanding sugar or sprinkles and let glaze set on cooling rack.
  15. Store Cookies: Store spritz cookies well covered at room temperature. They stay fresh for 3-5 days.
  16. Freeze for Later: Spritz cookies freeze well. Place in a sealed container and thaw at room temperature when ready. Frozen cookies can be enjoyed dipped in hot chocolate.

Notes

  • Using cold butter in a stand mixer yields the best texture, but softened butter works with a hand mixer.
  • Do not overmix the dough to avoid tough cookies.
  • Chilled baking sheets help maintain cookie shape.
  • Cookies should not brown; remove from oven immediately if edges start to turn golden.
  • Colored sanding sugar is easier to add before baking but can pool on cookie edges.
  • Glaze is optional but adds beautiful shine and extra sweetness.
  • Cookies can be frozen and enjoyed later without loss of flavor or texture.
  • Use the smallest amount of dough per cookie press shape to maintain detail.

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Find it online: https://tastydailyeats.com/best-spritz-cookie-recipe/