|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spritz cookies are fun and festive sugar cookies made using a cookie press. They are a type of German Christmas cookie known as Spritzgeback; the word "spritz" comes from the German word "spritzen" which translates to "to squirt," as the dough is squirted through a cookie press onto a baking sheet. These shaped sugar cookies can be eaten plain but are often adorned with colorful sprinkles.
The secret to making spritz cookies is using ungreased, unlined, cool baking sheets; it is important for the dough to adhere to the cookie sheet once you click the press and then lift it up off the surface. If making several batches, be sure to allow the cookie sheet to cool completely before placing the dough onto the tray.
1 1/2 cups (or 3 sticks) unsalted butter, softened
1 cup granulated sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Colorful sanding sugar, nonpareil sprinkles, or other decorations, optional
Gather the ingredients. Preheat the oven to 375 F.
In a large mixing bowl, cream together the butter and sugar.
Add the egg, milk, and vanilla extract. Beat well to combine.
In another medium bowl, combine the flour, baking powder, and salt.
Gradually add the flour mixture to the butter and sugar mixture. Mix until a smooth dough is formed. Do not chill.
Select the cookie disk for the desired shape and insert it into the spritz cookie press according to the manufacturer’s directions.
Form a portion of the cookie dough into a log and place it inside the spritz cookie press.
Press the cookies onto a cool, ungreased cookie sheet. Hold the press upright with the ring resting firmly against the cookie sheet and squeeze the trigger to form a cookie; one click forms one cookie. Lift the cookie press straight up to release the dough.
Repeat the process with the remainder of the cookie dough and refill the cookie press as needed. To change the cookie designs, change the disk inserts. If you are reusing cookie sheets, be sure they are completely cool before pressing a new batch of spritz cookies.
Sprinkle the spritz cookies with various colorful sanding sugar or nonpareil sprinkles, as desired.
Bake 10 to 12 minutes or until lightly browned around the edges.
Remove the cookies from the cookie sheet and cool on a wire rack.
Use the spritz cookie press inserts for different holidays or celebrations and decorate accordingly.
- If your spritz cookie dough seems dry or flattens when you take the cookies out of the oven, the problem is usually in the ratio of flour to butter. The dough needs to be soft enough to squeeze through the press, but not so soft the cookies lose their shape when baking.
- If you are finding the dough is spreading while baking, place the cookie sheets in the fridge or freezer before adding the dough. A cold cookie sheet will help keep the cookie shapes intact.