Best 4 Perfect Spritz Cookies Recipes
Indulge in a delightful journey of flavors with our exquisite collection of spritz cookie recipes. These bite-sized treats, originating from Germany and popular worldwide, are renowned for their delicate texture, delightful taste, and intricate designs. Whether you prefer traditional flavors or crave something more adventurous, our curated selection caters to every palate. From classic Butter Spritz Cookies, known for their melt-in-your-mouth texture and buttery richness, to festive Christmas Spritz Cookies, adorned with colorful sprinkles and a touch of holiday cheer, our recipes offer a taste of pure bliss. Explore the elegance of Viennese Spritz Cookies, featuring a delicate almond flavor and a dusting of powdered sugar, or venture into the realm of savory delights with our savory Parmesan Spritz Cookies, perfect for any occasion. Each recipe is meticulously crafted, providing step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your spritz cookies turn out perfectly. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones enchanted.
Let's cook with our recipes!
PERFECT SPRITZ COOKIES
Perfect Spritz Cookies are easy, buttery cookies, perfect for a cookie press!
Provided by Shelly
Categories Cookies
Time 16m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and powdered sugar on medium speed for 1 minute, until combined.
- Add in the egg, almond extract, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Place about 1 cup of dough (depending on the size of your press) into the cookie press. Press cookies onto the baking sheet using the press. Arrange the cookies about 1 inch apart and bake for 6-7 minutes or until lightly golden at the edges.
- Transfer cookies to a wire rack to cool.
- Whisk together the powdered sugar and milk until smooth. Dip the tops of each cookie into the glaze. Sprinkle if desired. Allow the cookies to set completely before storing.
Nutrition Facts : ServingSize 1 cookie, Calories 62 calories, Sugar 5.8 g, Sodium 17.8 mg, Fat 2.7 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 0.1 g, Protein 0.6 g, Cholesterol 9.4 mg
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
- Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.
SPRITZ COOKIES WITH VARIATIONS (AMERICA'S TEST KITCHEN)
A perfect spritz cookie recipe (with lemon and almond variations) from the folks at Cook's Illustrated/America's Test Kitchen. This recipe includes detailed instructions for piping which you can ignore if you're experienced. If using a pastry bag, use a star tip to create the various shapes. For stars, a 1/2- to 5⁄8-inch tip works best, but for rosettes and S shapes, use a 3/8-inch tip (measure the diameter of the tip at the smallest point). To create stars, hold the bag at a 90-degree angle to the baking sheet and pipe the dough straight down; stars should be about 1 inch in diameter. To create rosettes, pipe the dough while moving the bag in a circular motion, ending at the center of the rosette; rosettes should be about 1 1/4 inches in diameter. To create S shapes, pipe the dough into compact S's; they should be about 2 inches long and 1 inch wide. If you make an error while piping, the dough can be scraped off the baking sheet and repiped. We had the best results baking these cookies one sheet at a time. When reusing a baking sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. Recipe makes 6 dozen 1 1/2-inch cookies.
Provided by blucoat
Categories Dessert
Time 1h
Yield 72 1 1/2-inch cookies
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position; heat the oven to 375°F In a small bowl, beat the egg yolk, cream, and vanilla with a fork until combined; set aside.
- In a standing mixer, cream the butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl with a rubber spatula. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl. With the mixer running at low speed, gradually beat in the flour until combined. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain.
- If using a cookie press to form the cookies, follow the manufacturer's instructions to fill the press; if using a pastry bag (see TECHNIQUE below). Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes; using a metal spatula, transfer them to a wire rack and cool to room temperature.
- FOR LEMON SPRITZ COOKIES: Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2.
- FOR ALMOND SPRITZ COOKIES: Grind ½ cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla.
- TECHNIQUE: Filling a Pastry Bag: (1) Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag. (2) When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air. (3) Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.
SNICKERDOODLE SPRITZ COOKIES
Serve a big crowd with these snickerdoodle spritz cookies - a perfect Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 72
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, beat powdered sugar and butter with electric mixer on medium speed until creamy. Add vanilla and egg; beat until light and fluffy. Beat in flour and salt until well blended.
- Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. In small bowl, mix granulated sugar and cinnamon; sprinkle over cookies.
- Bake 7 to 9 minutes or until edges are light golden. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 46, Carbohydrate 5 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg
Tips:
- Use high quality butter. This will give your cookies a richer flavor and texture.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough. Overmixing can make the cookies tough.
- Bake the cookies at the right temperature. The cookies should be baked at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool completely before storing them. This will help them keep their shape and flavor.
Conclusion:
Spritz cookies are a delicious and festive treat that can be enjoyed by people of all ages. They are easy to make and can be customized with a variety of flavors and colors. Whether you are looking for a simple holiday cookie or a fun activity to do with the kids, spritz cookies are a great option.
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