Classic Homemade Spritz Cookies Recipe
Introduction
Buttery, melt-in-your-mouth spritz cookies perfect for any occasion. These delicate treats are wonderfully crisp with a rich, buttery flavor that simply melts away!
Ingredients
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (133g) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 2 1/4 cups (281g) all-purpose flour
Instructions
- Preheat oven to 375°F (190°C). Prepare cookie sheets by lining with parchment paper or leaving ungreased.
- In a large bowl, cream softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
- Beat in egg yolks one at a time, mixing well after each addition. Add vanilla extract, almond extract, and salt.
- Gradually add flour to the butter mixture, mixing on low speed until just incorporated. Do not overmix.
- Load dough into a cookie press fitted with your desired disk shape. Press cookies onto prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until cookies are set and the edges are lightly golden. Be careful not to overbake.
- Allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Pro Tips & Notes
- Proper Dough Consistency: Dough should be soft but not sticky. If too soft, chill for 15-20 minutes. If too stiff, let warm slightly at room temperature.
- Cookie Press Success: Ensure your cookie press is properly loaded and press firmly onto the baking sheet. If cookies don't hold shape, dough may need chilling.
- Even Baking: Bake one sheet at a time in the center rack for best results. Rotate sheet halfway through baking if needed.
- Decoration Options: Before baking, press colored sugar, sprinkles, or finely chopped nuts gently onto shaped cookies.
Nutrition Facts (per serving)
- Calories: 35 per cookie (approx.)
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 10mg
- Total Carbohydrates: 3g
- Sugars: 1g
- Protein: 0g
Frequently Asked Questions
- Q: Why are my spritz cookies spreading? A: Your butter may have been too warm, or the dough may need chilling. Let dough rest in the refrigerator for 15-20 minutes.
- Q: What if my cookie press isn't working? A: Make sure cookie sheet is ungreased or use parchment. Press very firmly, holding the press close to the baking sheet, and follow your cookie press instructions.
- Q: Can I freeze this dough? A: Yes, this dough freezes very well. Shape into a log after mixing, wrap tightly, and freeze for up to 3 months, then thaw and use.