Cinnamon Spritz Cookies Recipes

CINNAMON SPRITZ COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, and cinnamon.
• Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
• Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.
• Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough.

CINNAMON SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Press chocolate chips into cookies as desired. Bake at 375° for 8-10 minutes or until set. Remove to wire racks. Store in an airtight container.

HONEY SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft).
• Fill a cookie press with the dough according to the manufacturer's instructions; press out the cookies about 1 1/2 inches apart onto 2 ungreased baking sheets.
• Decorate the cookies with coarse sugar and/or nonpareils. Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

RED HOT CINNAMON SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 300 degrees F.
• Whisk the flour, baking powder, cayenne and salt in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, cinnamon extract and food coloring until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined.
• Fill a cookie press with the dough according to the manufacturers' instructions. Press cookies 1 inch apart onto 2 unlined baking sheets. Lightly press silver dragées into each.
• Bake, switching the pans halfway through, until the cookies are firm to the touch, 25 to 30 minutes. Loosen the cookies immediately with a thin spatula and transfer to a rack to cool completely. Repeat with the remaining dough.

CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Sift flour, cinnamon, salt, and baking soda together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

CINNAMON SPRITZ COOKIES

Steps:

• Preheat oven to 350 degrees F. Have ready ungreased baking sheets.
• Whisk together the flour, salt and cinnamon. Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar and beat with a mixer on medium speed for 3 minute. Ad butter and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
• Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart. Bake until barely golden 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored or up to 1 week.

CINNAMON STICKS (COOKIES)

Steps:

• Preheat oven to 350 degrees.
• In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
• Stir together the flour and cinnamon.
• fold into egg whites.
• Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
• Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
• Bake for 6-7 minutes or till golden around the edges.
• Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
• Slid cookie onto a cooling rack and continue with other cookies.
• Repeat with remaining batter, using a clean greased cookie sheet for each batch.
• NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

SPRITZ SANDWICH COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into creamed mixture., Using a cookie press fitted with a disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with sprinkles. Bake 6-8 minutes or until set (do not brown). Remove from pans to wire racks to cool completely., Spread about 1 teaspoon Biscoff on the bottoms of half of the cookies; top with remaining cookies., Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.