Classic Spritz Cookie
Buttery, tender and yet, oh-so simple in flavor, these cookies prove that sometimes the most effortless treats offer the most joy. If they’re not already a staple on your holiday dessert table, these simple Spritz Cookies These will become a favorite of your family, guests and Santa himself!
Megan Weimer
Megan Weimer
Recipe - Heinen's of Rocky River
Classic Spritz Cookie
Prep Time30 Minutes
Servings80
Cook Time31 Minutes
Ingredients
1 cup (230g) Heinen's unsalted butter, softened
3/4 cup (150g) granulated sugar
1 egg, room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/4 cup (280g) all-purpose flour
1/4 tsp. salt
Directions
- Preheat the oven to 350°F. Line 2-3 large baking sheets with parchment paper.
- Using an electric hand mixer or stand mixer with the paddle attachment,
cream the butter and sugar together in a large bowl on medium-high speed until light and fluffy. Add the egg, vanilla extract and almond extract and beat on medium-high until fully combined. Scrape down the sides of the bowl as needed. - Gradually mix in the flour and salt on low speed until fully combined. Add a few drops of food coloring to the dough, if desired.
- Fit a cookie press with a decorative metal plate by following the manufacturer’s directions. Then, scoop some of the cookie dough into the cookie press. Hold the cookie press perpendicular to the lined cookie sheet and press the cookies out, leaving about 2 inches between each. (If the cookie dough gets too warm while you’re working, chill the dough for a few minutes.)
- Add sprinkles to the cookies before baking so they stick. Bake each cookie sheet for 7-10 minutes, or until the edges are slightly golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Once completely cool, decorate with cookie icing, if desired.
30 minutes
Prep Time
31 minutes
Cook Time
80
Servings
Directions
- Preheat the oven to 350°F. Line 2-3 large baking sheets with parchment paper.
- Using an electric hand mixer or stand mixer with the paddle attachment,
cream the butter and sugar together in a large bowl on medium-high speed until light and fluffy. Add the egg, vanilla extract and almond extract and beat on medium-high until fully combined. Scrape down the sides of the bowl as needed. - Gradually mix in the flour and salt on low speed until fully combined. Add a few drops of food coloring to the dough, if desired.
- Fit a cookie press with a decorative metal plate by following the manufacturer’s directions. Then, scoop some of the cookie dough into the cookie press. Hold the cookie press perpendicular to the lined cookie sheet and press the cookies out, leaving about 2 inches between each. (If the cookie dough gets too warm while you’re working, chill the dough for a few minutes.)
- Add sprinkles to the cookies before baking so they stick. Bake each cookie sheet for 7-10 minutes, or until the edges are slightly golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Once completely cool, decorate with cookie icing, if desired.
