Your cookie jar should be getting filled by now with all of these cookie recipes I have been sharing. Every cookie baker should have a classic Spritz Cookie recipe in their repertoire and here is mine.
Spritzgebäck, oftened shortened to Spritz in the US, is a German and Alsatian-Mossellan (France) Christmas cookie. Spritz comes from the German word “spritzen” which means “to squirt”. A reference to how the cookies are pushed/extruded from a cookie press. I still have my old Wear-Ever Super Shooter. It’s the best. I was very surprised when they stopped making them, but you can still find them on eBay and at garage sales. I also have a manual cookie press and have used it on and off over the years.
Spritz cookies are buttery and sweet and they hold their beautiful shapes when pushed through a cookie press. The addition of sprinkles, sprinkle sugar or dragees on the top makes them fun and festive for the Holidays. You can also tint the cookies with food coloring for the Holidays or any special occasion if you like.
I have been using this recipe since the late 1970s. It is simple and basically foolproof. They come out perfect each time. You will find recipes that call for all confectioners’ sugar and others with just granulated sugar. I use granulated sugar with a smaller amount of confectioners’ sugar. The dough is easy to use in the cookie press. The recipes with all confectioners’ sugar seem to stick more. The baked cookie is still delicate and soft, but doesn’t crumble and fall apart.
Traditionally, Spritz are made with vanilla extract. Some recipes use almond extract or a combination of both. When it comes to flavoring, I plan ahead. I look at all of the Holiday cookies that I make and try to have a variety of flavors. My Spritz Cookie recipe uses almond extract. However, you certainly can choose something different.
If you love this Spritz recipe, please leave a comment and let me know what you think. If you made it, post your beautiful creations on Instagram and tag me. Don’t forget to subscribe and receive an email every time I post a new recipe.
A light, tender and buttery Spritz Cookie with a slightly crispy outside. Melt in your mouth.
- 1 cup unsalted European butter, softened
- 1/2 cup sugar
- 1/4 cup confectioners' sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups unbleached all-purpose flour, sifted
- 1/2 teaspoon baking powder
- Pinch of salt
- Step 1 In a stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy.
- Step 2 Add the egg and almond extract. Beat well.
- Step 3 Add the sifted flour, baking powder and salt gradually. Mix until fully incorporated, but do not over mix.
- Step 4 Chill dough 1-4 hours.
- Step 5 Fill the cookie press and press out cookies onto a cookie sheet that has been lined with parchment paper. If you are having trouble getting a cookie to form, it is most likely due to the firmness of the dough. You can put it back in the refrigerator for a little while to cool off if it becomes to soft.
- Step 6 Sprinkle cookies with sprinkles or colored sugar of your choice.
- Step 7 Bake at 375 degrees Fahrenheit for 8-10 minutes depending on the size of the cookies. You will see light brown starting around the bottom edge when they are done..
- Step 8 Transfer cookies to a wire rack to cool.
- Step 9 Store in an airtight cookie tin lined with wax or parchment paper.