Christmas Spritz Cookie Recipes

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PERFECT SPRITZ COOKIES



Perfect Spritz Cookies image

Perfect Spritz Cookies are easy, buttery cookies, perfect for a cookie press!

Provided by Shelly

Categories     Cookies

Time 16m

Number Of Ingredients 10

1 cup butter, room temperature
1 1/2 cups powdered sugar
1 egg
1 teaspoon almond extract (or vanilla if you prefer)
1/2 teaspoon kosher salt
2 1/2 cups all purpose flour
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond or vanilla extract, if desired
sprinkles to decorate

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

CHRISTMAS SPRITZ COOKIES



Christmas Spritz Cookies image

Make and share this Christmas Spritz Cookies recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 32m

Yield 60 serving(s)

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cups powdered sugar
1 cup butter, softened
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla
green food coloring (optional)
red glazed cherries (optional)
green glazed cherries (optional)
decorative candies (optional)
1 1/2 cups powdered sugar
2 tablespoons milk (plus additional, if needed)
1/8 teaspoon almond extract

Steps:

  • Preheat oven to 375°F.
  • Place flour and salt in medium bowl; stir to combine.
  • Beat powdered sugar and butter in large bowl until light and fluffy.
  • Beat in egg, almond extract and vanilla.
  • Gradually add flour mixture--mix until well blended.
  • Divide dough in half.
  • If desired, tint half of dough with green food coloring.
  • Fit cookie press with desired plate (or change plates for different shapes after first batch).
  • Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
  • Decorate cookies with cherries and assorted candies, if desired.
  • Bake 10-12 minutes or until just set.
  • Remove cookies to wire racks; cool completely.
  • Prepare Icing, if desired.
  • Pipe or drizzle on cooled cookies.
  • Decorate with cherries and assorted candies, if desired.
  • Store tightly covered at room temperature or freeze up to 3 months.
  • --Icing--.
  • Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).

TRI-COLOR CHRISTMAS SPRITZ COOKIES



Tri-Color Christmas Spritz Cookies image

These cheerful spritz cookies are ready to brighten your holiday cookie table--no extra fussing, frosting or decorating needed.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 45 to 50 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon pure vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon kosher salt
Green gel food coloring, such as leaf green, for coloring the dough
Red gel food coloring, such as bright red, for coloring the dough

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
  • Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean.
  • Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
  • Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
  • Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

BUTTER SPRITZ COOKIES



Butter Spritz Cookies image

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

2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
Sprinkles for garnish

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.

BUTTERY SPRITZ COOKIES



Buttery Spritz Cookies image

This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
2-1/4 cups confectioners' sugar, divided
1/2 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Melted semisweet chocolate, optional
2 to 3 tablespoons water
Colored sugar and sprinkles

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

THE BEST SPRITZ COOKIES



The Best Spritz Cookies image

This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!

Provided by Rose Levy Beranbaum

Yield Makes 28 rosette or 56 star shaped 2 inch round cookies

Number Of Ingredients 12

1⁄2 cup minus 1 Tbsp. (44 g) blanched sliced almonds
2 cups plus 2 Tbsp. (257 g) bleached all-purpose flour
1⁄4 cup (30 g) cornstarch
a pinch of fine sea salt
¾ cup (150 g) superfine sugar
16 Tbsp. (2 sticks/227 g) unsalted butter, at 65° to 75°F/ 19° to 23°C
1 large egg, at room temperature
1 tsp. (5 ml) pure vanilla extract
1 tsp (5 ml) pure almond extract
glacéed cherries, sugar sprinkles, or dragées, for decorating
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment
A large pastry bag fitted with a 1⁄2-inch star pastry tube, or a cookie press

Steps:

  • Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
  • Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  • In a medium bowl, whisk together the flour, cornstarch, and salt.
  • Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
  • Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
  • Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
  • To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
  • Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
  • Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
  • While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.

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