Spritz Cookies Recipe
The origin of spritz cookies can be traced back to Scandinavia, particularly Sweden and Norway. The name "spritz" comes from the German word "spritzen," meaning "to squirt," referring to the method of pushing the dough through a cookie press to create intricate shapes.
Equipment
- Mixing bowls
- Electric mixer
- Cookie press
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Food coloring and sprinkles (optional, for decoration)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Dough:In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer.
- Add the egg, vanilla extract, and almond extract (if using). Mix until well combined.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until a soft dough forms.
- Color and Decorate (Optional): If you wish to add color to your cookies, divide the dough into portions and add a few drops of food coloring to each. Mix until the color is evenly distributed.
- Shape the Cookies:Fill your cookie press with the dough. Select your desired disk shape and press the cookies onto the prepared baking sheets.
- If desired, sprinkle with colorful sprinkles or other decorations before baking.
- Bake the Cookies:Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely
- Serve and Enjoy: Once the cookies are fully cooled, serve them on a plate and enjoy!