The Best Spritz Cookies Recipes

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SPRITZ COOKIES - SPRITZGEBäCK



Spritz Cookies - Spritzgebäck image

Provided by Barbara

Categories     Afternoon Coffee     Dessert     Sweets

Number Of Ingredients 12

220 g Butter (soft but not liquid)
80 g Confectioners Sugar (or 120 g if no chocolate used later)
1 tsp Vanilla Paste or Extract
1 pinch Salt
1 ct. Egg (room temperature)
1 ct. Egg Yolk (room temperature)
280 g All Purpose Flour
15 g Corn Starch (or potato starch)
100 g chocolate (dark or milk chocolate)
optional: Sprinkles
optional: Coconut Flakes
optional: Candy Melts, different colors

Steps:

  • Mix the butter and confectioners sugar until fluffy and almost white in color.
  • Add the egg and the one egg yolks and vanilla extract, continue to mix.
  • In a different bowl, mix the flour, salt, and starch.
  • Add the flour mix to the butter mix and mix it just long enough to have everything incorporated - as short as possible.
  • Prepare a baking sheet with parchment paper, use some butter or batter to "glue" the paper to the baking sheet so it is completely flat.
  • Preheat the oven to 160°C / 320°F, bottom & top heat.
  • Put a tip into a pastry bag and pour a portion of the dough into the bag.
  • Create shapes like circles, c's, s-shapes and other shapes with the dough while pressing the dough onto the baking sheet.
  • Bake for 6 minutes if the tip was rather small, a little longer for larger or thicker tips. Keep an eye on the cookies while baking to adjust the baking time if needed.
  • Let the cookies cool completely.
  • Melt the chocolate (or candy melts) in a bowl over a pot with hot water.
  • Dip the cookies halfway into the chocolate, then add some sprinkle or decoration to your liking.

HONEY SPRITZ COOKIES



Honey Spritz Cookies image

Provided by Food Network Kitchen

Time 1h

Yield about 60 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1 large egg
1/4 cup honey
1 teaspoon vanilla extract
Coarse sugar and/or nonpareils, for decorating (optional)

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.

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.

SPRITZ COOKIES



Spritz Cookies image

A basic cookie dough recipe is at the heart of this treat, great for any occasion. A cookie press (think of a caulking machine, but with cookie dough) offers lots of versatility, whether you're looking for wreaths for the holidays or hearts for Valentine's Day. Just beat together the ingredients, and place the dough in the press just after mixing. Push the dough through onto parchment paper, decorate with colored sugars and bake. They'll add a bit of color and joy to any cookie platter.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 1h

Yield About 2 dozen cookies

Number Of Ingredients 8

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
Coarse or decorative sugar, sesame seeds or poppy seeds

Steps:

  • Heat oven to 325 degrees. In a large bowl, whisk together flour, baking powder and salt.
  • In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down sides of the bowl and add in two eggs, one at a time, and vanilla extract and beat until everything is well combined, about 2 minutes.
  • Add in dry ingredients and beat just to blend, about a minute. Load dough into cookie press and make shapes as desired, pushing dough onto a parchment-lined baking sheet and spacing cookies 1 inch apart.
  • Beat remaining egg with 1 teaspoon water. Using a pastry brush, coat cookies with egg wash and sprinkle with sugar (pearl, sanding and colored sugars all work here), black or white sesame seeds, or poppy seeds. Bake until golden brown and baked through, 12 to 15 minutes.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 104 milligrams, Sugar 11 grams, TransFat 0 grams

BEST SPRITZ COOKIES



Best Spritz Cookies image

This is the best tasting spritz cookie ever! The addition of brown sugar to the dough gives them great flavor. Buttery, crispy, and the aroma of the spices while they're baking is just incredible. I hope you enjoy them as much as we have!

Provided by Lynda J.

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 72

Number Of Ingredients 11

1 cup butter, at room temperature
1 cup packed brown sugar
⅓ cup white sugar
2 teaspoons vanilla extract
2 egg yolks
3 ounces cream cheese, cut into pieces
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
2 ¼ cups all-purpose flour
2 tablespoons colored decorating sugar, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine butter, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, mixing for about 15 seconds after each yolk. Add cream cheese and mix until well combined. Mix in nutmeg, cinnamon, and salt; beat until completely mixed. Add flour and stir just until incorporated.
  • Fill a cookie press with dough and press out cookies, using your favorite shape, onto ungreased cookie sheets. Sprinkle with colored sugar.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 7.3 g, Cholesterol 13.8 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 4.3 g

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.

GRANDMA'S SPRITZ COOKIES



Grandma's Spritz Cookies image

To make these festive classic spritz cookies, I use my grandmother's antique cookie press. I'm the only one in the family who can still get it to work! -Suzanne Kern, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-1/2 dozen.

Number Of Ingredients 8

1 cup shortening
3/4 cup sugar
1 large egg, room temperature
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
Dash salt
Optional: Assorted sprinkles and colored sugar

Steps:

  • Preheat oven to 400°. In a large mixing bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg and almond extract; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until blended., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with toppings. Bake until set (do not brown), 7-8 minutes.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 6mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

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