These melt in your mouth adorable little buttery Spritz Cookies are made easy with seven ingredients in a cookie press. I love to bake them for friends and family during the Christmas holidays. Although they sell discs for many other holidays as well so you can use your cookie press year round. The kids love to help with these simple cookies so get the whole family involved in the holiday festivities.
I have always loved to bake cookies but it is especially fun using my cookie press. Oh and did I mention how incredibly easy it is. I I like to decorate them with sprinkles, chocolate chips, melted chocolate, nonpareils, and sanding sugar. These little beauties taste as delicious as they look. I love to include these cute little cookies on my holiday trays along with Snowball Cookies, Peanut Butter Blossom Cookies, and White Chocolate Peanut Holiday Haystack Cookies!
What are Spritz Cookies?
They are tiny buttery cookies that are formed using a cookie press. The dough is made with a little more than a handful of ingredients using a mixer. It is them spooned into a cookie press that is fitted with different disks to create different shapes. The whole package deal works remarkably well and effortless. Add sprinkles before baking or dip in melted chocolate or a simple powdered sugar glaze after baking and then add sprinkles.
The word “spritz” means to squirt or spray something at or onto something. In this case you are squirting the cookie dough through the press onto your baking sheet. You are going to love how much fun these are.
How do you make Spritz Cookies?
Start by creaming your butter and powdered sugar with a mixer until light and fluffy. Then add the egg, almond extract, vanilla extract and salt mixing just until combined. Now turn the mixer to low and add the flour mixing just until incorporated. Then fill the cookie press and press the cookies on to a cool baking sheet about 1 inch apart. Bake in a preheated oven for about 6 minutes.
Wait for the cookies to fully cool before dunking or drizzling with chocolate or powdered sugar glaze. Decorate with sprinkles, sanding sugar or nonpareils immediately after. If you want to decorate without dunking or drizzling simply speckle with sprinkles, sanding sugar, or nonpareils before placing in the oven to bake. I usually do several of these options to create the effects that I want.
Recipe notes and tips for Spritz Cookies
- This very well may be the only cookie that I advise baking right on the cookie sheet. They do much better without parchment paper or silicone mats as both of those hold heat and cause the cookies to spread to fast.
- Plan your cookies ahead of time and decide whether you are going to use melted chocolate and/or a glaze. If you are adding sprinkles to cookies without chocolate or a glaze than they should be sprinkled on prior to baking so they stick to the cookies.
- I have always found that spritz dough moves through the cookie press best right after mixing. Refrigeration will cause it to become to stiff to move through the cookie press freely.
- If freezing the cookies do so before decorating then simply thaw and decorate. Chocolate has a tendency to absorb freezer odors, change textures, and whiten in the freezer.
- Store in an airtight container up to 1 week.
- These cookies freeze quite well and they ship even better so plan your holiday baking today.
Spritz Cookies
These petite buttery Spritz Cookies are the perfect holiday treat. They are delicious, quick, easy and so fun to decorate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 84 cookies 1x
- Category: dessert
- Method: bake/cookie press
- Cuisine: American
Ingredients
- 1 cup butter softened
- 1 2/3 cups powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour
- (optional) chocolate chips, melted chocolate, sprinkles, sanding sugar, or nonpareils for decorating
Instructions
- Preheat oven to 375 degrees. Arrange oven rack in center of oven.
- Using a stand mixer with paddle attachment or a hand mixer cream your butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, almond extract, and salt mixing just until combined. Turn the mixer to low and add the flour mixing just until incorporated.
- Fill the cookie press and press the cookies on to a cool baking sheet about 1 inch apart. Bake in a preheated oven for 6-7 minutes or until very lightly browned on the edges.
- Wait for the cookies to fully cool before dunking or drizzling with chocolate or powdered sugar glaze. Decorate with sprinkles, sanding sugar or nonpareils immediately after. If you want to decorate without dunking or drizzling simply speckle with sprinkles, sanding sugar, or nonpareils before placing in the oven to bake.
Notes
- This very well may be the only cookie that I advise baking right on the cookie sheet. They do much better without parchment paper or silicone mats as both of those hold heat and cause the cookies to spread to fast.
- Plan your cookies ahead of time and decide whether you are going to use melted chocolate and/or a glaze. If you are adding sprinkles to cookies without chocolate or a glaze than they should be sprinkled on prior to baking so they stick to the cookies.
- I have always found that spritz dough moves through the cookie press best right after mixing. Refrigeration will cause it to become to stiff to move through the cookie press freely.
- If freezing the cookies do so before decorating then simply thaw and decorate. Chocolate has a tendency to absorb freezer odors, change textures, and whiten in the freezer.
- Store in an airtight container up to 1 week.
- These cookies freeze quite well and they ship even better so plan your holiday baking today.
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