Best Spritz Cookies Iii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MY FAVORITE SPRITZ COOKIES



My Favorite Spritz Cookies image

These are my favorite spritz cookies! Using a cookie press, shape this easy cookie dough into intricate shapes and have fun decorating with sprinkles, chocolate, and chocolate chips. No cookie dough chilling required and they freeze and ship wonderfully.

Provided by Sally

Categories     Cookies

Time 1h

Number Of Ingredients 8

1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon salt
optional: gel food coloring, sprinkles, chocolate chips, and melted chocolate for decorating

Steps:

  • Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
  • Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
  • If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
  • Bake until very lightly browned on the edges, 7-9 minutes.
  • Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
  • Cookies stay fresh in an airtight container at room temperature for up to 1 week.

CLASSIC SPRITZ COOKIES



Classic Spritz Cookies image

Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.

Categories     Dessert

Time 1h15m

Yield 72

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 egg
1 teaspoon almond extract or vanilla
Food color, if desired
Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

Steps:

  • Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
  • Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
  • Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg

THE BEST SPRITZ COOKIES



The Best Spritz Cookies image

This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!

Provided by Rose Levy Beranbaum

Yield Makes 28 rosette or 56 star shaped 2 inch round cookies

Number Of Ingredients 12

1⁄2 cup minus 1 Tbsp. (44 g) blanched sliced almonds
2 cups plus 2 Tbsp. (257 g) bleached all-purpose flour
1⁄4 cup (30 g) cornstarch
a pinch of fine sea salt
¾ cup (150 g) superfine sugar
16 Tbsp. (2 sticks/227 g) unsalted butter, at 65° to 75°F/ 19° to 23°C
1 large egg, at room temperature
1 tsp. (5 ml) pure vanilla extract
1 tsp (5 ml) pure almond extract
glacéed cherries, sugar sprinkles, or dragées, for decorating
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment
A large pastry bag fitted with a 1⁄2-inch star pastry tube, or a cookie press

Steps:

  • Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
  • Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  • In a medium bowl, whisk together the flour, cornstarch, and salt.
  • Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
  • Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
  • Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
  • To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
  • Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
  • Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
  • While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.

SPRITZ COOKIES



Spritz Cookies image

Buttery and melt-in-your-mouth delicious, Christmas spritz cookies are festive and endlessly customizable. Plus, they can be made ahead for up to 1 month!

Categories     Christmas     food gift     baking     comfort food     dessert     snack

Time 1h40m

Yield 40-50 servings

Number Of Ingredients 12

1 c. unsalted butter, softened
2/3 c. granulated sugar
1 large egg, at room temperature
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 tsp. almond extract
2 1/2 c. all-purpose flour
1/2 c. semi-sweet chocolate chips, melted
1/2 c. white chocolate chips, melted
Sparkling sugar
Finely shredded coconut
Christmas sprinkles, such as red, white and green nonpareils

Steps:

  • For the cookies: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium until creamy, about 2 minutes. Add the egg, vanilla extract, salt and almond extract. Beat on medium speed until well combined, about 1 minute. Reduce speed to low and add flour, beating until just incorporated. Cover and place the dough in the refrigerator for 30 minutes to chill.
  • Using a cookie press, stamp the cookie dough onto the prepared baking sheets using the desired decorative templates. If the dough becomes too warm, chill it for 15 to 30 minutes and then continue stamping. If desired, sprinkle some of the cookies with Christmas sprinkles.
  • Bake the cookies until light golden, 9 to 12 minutes, rotating baking sheets halfway through the cook time. Cool the cookies on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
  • For decorating: Place the semisweet chocolate chips and white chocolate chips in 2 separate small microwavable bowls. Microwave on high for 1 to 1 ½ minutes, stirring every 20 seconds, until melted and smooth. Drizzle the melted chocolate on the cookies as you like, topping with sparkling sugar, finely shredded coconut and Christmas sprinkles, if desired.

BUTTER SPRITZ COOKIES



Butter Spritz Cookies image

One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.

Provided by Food Network Kitchen

Categories     dessert

Time 23m

Yield 5 dozen cookies

Number Of Ingredients 8

2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
Sprinkles for garnish

Steps:

  • Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
  • Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

SPRITZ COOKIES



Spritz Cookies image

It was a tradition to make these cookies with my grandmother every Christmas. Now our two daughters help me make them for the holidays. -Sharon Claussen, Wheat Ridge, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 11 dozen.

Number Of Ingredients 9

2 cups butter, softened
1 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup confectioners' sugar
1 to 2 tablespoons water
Colored sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° until set, 11-12 minutes (do not brown). Remove to wire racks to cool., Place confectioners' sugar in a small bowl; stir in enough water to reach desired consistency. Working with 1 cookie at a time, brush glaze on the surface and sprinkle with sugar. Let stand until set.

Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SPRITZ COOKIES



Spritz Cookies image

A basic cookie dough recipe is at the heart of this treat, great for any occasion. A cookie press (think of a caulking machine, but with cookie dough) offers lots of versatility, whether you're looking for wreaths for the holidays or hearts for Valentine's Day. Just beat together the ingredients, and place the dough in the press just after mixing. Push the dough through onto parchment paper, decorate with colored sugars and bake. They'll add a bit of color and joy to any cookie platter.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 1h

Yield About 2 dozen cookies

Number Of Ingredients 8

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
Coarse or decorative sugar, sesame seeds or poppy seeds

Steps:

  • Heat oven to 325 degrees. In a large bowl, whisk together flour, baking powder and salt.
  • In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down sides of the bowl and add in two eggs, one at a time, and vanilla extract and beat until everything is well combined, about 2 minutes.
  • Add in dry ingredients and beat just to blend, about a minute. Load dough into cookie press and make shapes as desired, pushing dough onto a parchment-lined baking sheet and spacing cookies 1 inch apart.
  • Beat remaining egg with 1 teaspoon water. Using a pastry brush, coat cookies with egg wash and sprinkle with sugar (pearl, sanding and colored sugars all work here), black or white sesame seeds, or poppy seeds. Bake until golden brown and baked through, 12 to 15 minutes.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 104 milligrams, Sugar 11 grams, TransFat 0 grams

BEST SPRITZ COOKIES



Best Spritz Cookies image

This is the best tasting spritz cookie ever! The addition of brown sugar to the dough gives them great flavor. Buttery, crispy, and the aroma of the spices while they're baking is just incredible. I hope you enjoy them as much as we have!

Provided by Lynda J.

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 72

Number Of Ingredients 11

1 cup butter, at room temperature
1 cup packed brown sugar
⅓ cup white sugar
2 teaspoons vanilla extract
2 egg yolks
3 ounces cream cheese, cut into pieces
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
2 ¼ cups all-purpose flour
2 tablespoons colored decorating sugar, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine butter, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, mixing for about 15 seconds after each yolk. Add cream cheese and mix until well combined. Mix in nutmeg, cinnamon, and salt; beat until completely mixed. Add flour and stir just until incorporated.
  • Fill a cookie press with dough and press out cookies, using your favorite shape, onto ungreased cookie sheets. Sprinkle with colored sugar.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 7.3 g, Cholesterol 13.8 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 30.9 mg, Sugar 4.3 g

Related Topics