Spritz cookies are something you have probably had for years but never really knew the name of them. They are the little shortbread-like trees and snowflakes with colorful sugar topping (or in some cases drizzle or red hots…) that you can find on almost every holiday potluck spread.
Spritz cookies are super easy to make, however to be truly festive, I would recommend one piece of cooking equipment that turns the dough into the festive designs you enjoy eating.
Cookie presses aren’t just for Christmas, however that is when they get the most use. The cost can be anywhere from $13 at Wal Mart to $30 at Sur La table. I bought mine at Bed, Bath and Beyond for $15.99 (after using one of their ever-available 20% off coupons!).
I would suggest doing a quick price check before heading out to buy one, because the Wilton Preferred Cookie Press that I bought ranged in price from $15.99 all the way up to $36.99 on-line.
If you don’t have a cookie press, you can roll the dough into small balls and then flatten into quarter to half dollar sized rounds.
The fun thing about these cookies is that you can decorate them in so many different ways! If you want to use colored sugar or little sugar balls, add them to the cookies before placing in the oven.
If you would prefer to go with a sweet vanilla drizzle, wait until the cookies have cooled. Or if you just want to enjoy the natural taste of the cookie without anything on top!
If you would like to add a citrus taste to your cookies, or are making these in the spring for Easter or general enjoyment, change up the flavoring by replacing the optional almond extract in favor of lemon extract or lemon zest. These cookies are great for any event, regardless of the season!
For the cookies:
- 1 1/2 cups softened butter
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract (optional)
- 3 1/2 cups all purpose flour
- 2 teaspoons milk (if needed to moisten dough)
- 1 cup powdered sugar
- 2-3 teaspoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees
- In a large bowl, beat softened butter for approximately 30 seconds on medium high speed
- Slowly add in granulated sugar and baking powder, mixing until completely incorporated
- Add egg and vanilla. If you wish, you can also add in almond extract. Mix until incorporated
- Slowly add flour. (My recommendation is to do it in thirds so as to prevent a flour storm!)
- If flour is dry or crumbly, add 2 teaspoons milk and mix.
- If you have a cookie press, you can add the dough to a press and create whatever design you would like. If you do not have a cookie press, scoop dough into small balls and flatten to the size of a half dollar.
- Bake 8-10 minutes, until dough is firm, but not brown.
- Remove from oven and transfer to wire cooling rack.
- Decorate as desired.
- Before baking, top cookies with colored sugar
- After baking and cooling, drizzle cookies with icing (see recipe below).
- After baking, top with powdered sugar
- To make icing, stir together ingredients until no lumps remain. Place icing in a plastic bag, Cut the end of one bottom corner to create a small whole. Drizzle over cookies.
Serving Size:4 cookies
Amount Per Serving: Calories: 255 Total Fat: 14g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 44mg Sodium: 132mg Carbohydrates: 31g Fiber: 1g Sugar: 15g Protein: 3g