Classic Spritz Cookies are the perfect light, buttery cookie to share throughout the holidays.
Once December 1st rolls around, I am a Christmas Cookie baking machine. Last year I didn’t get to make cookies because I was exhausted and ended up getting sick right before Christmas and through the New Year. At the time I didn’t know I had pneumonia so I’m glad I didn’t get anyone else sick! Normally I try to make my cousin Courtney some Spritz Cookies and since I failed last year in getting some to her, I am doubling her gift of them this year.
I’m also adding a touch of glaze to make them Iced Spritz Cookies! I like to mix it up a bit every year. This batch made about 8-10 dozen – and I say that loosely because my niece and I were eating them as they were coming out of the oven so I can’t be entirely sure. It makes a lot!
These cookies are so simple to make and they really are delicious in a kind of an understated way. I also have a Buttery Spritz Cookie that I made years ago. These cookies are so fun to make and I like mixing up the discs to make different designs. I probably have three different Spritz tools that I’ve accumulated through the years but I like the Wilton one the best.
Some times it takes a little bit to get the press going but don’t give up on it. One note of caution, the dough works best on cold cookie sheets otherwise you may have a hard time getting the dough to release. If the dough becomes too soft, throw it in the refrigerator for a few minutes to firm it up. You don’t need to use a silpat or parchment paper for these. I actually think they work better without it.
Iced Spritz Cookies
Yields 8-10 dozen cookies
10 minPrep Time
12 minCook Time
22 minTotal Time
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 c butter, softened
- 1 c granulated sugar
- 1 egg
- 2 Tbsp milk
- 1 tsp clear vanilla extract
- 1/2 tsp almond extract
- 2 c confectioners sugar
- 3 Tbsp milk
- Preheat oven to 350ºF.
- In a mixing bowl, whisk together flour and baking powder.
- In a large mixing bowl, beat together butter and sugar with electric mixer until light and fluffy.
- Add egg, milk, vanilla and almond extract to butter mixture and mix well.
- Gradually add flour mixture to butter mixture and mix until combined. Fill cookie press with dough and your desired disks. Press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet then transfer to a cooling rack to cool completely.
- When ready to ice, whisk together confectioners sugar and milk. Sprinkle with icing sugars or nonpareils. Place on cooling rack to let icing set.
This is the type of cookie press I used to make the cookies. (Amazon link)
(Recipe adapted from Wilton)