Best Unchilled Spritz Cookie Dough Recipes

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UNCHILLED SPRITZ COOKIE DOUGH



Unchilled Spritz Cookie Dough image

I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from "Better Homes & Gardens New Cook Book". You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results.

Provided by HeatherFeather

Categories     Dessert

Time 38m

Yield 80 small cookies

Number Of Ingredients 12

1 1/2 cups sweet unsalted butter, no substitutes
3 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
food coloring, as desired (optional)
1 cup sifted powdered sugar (sift before measuring)
1/4 teaspoon vanilla
milk, as needed
colored sprinkles

Steps:

  • Preheat oven to 375 degrees F.
  • Beat butter using an electric mixer on high speed for about 30 seconds.
  • Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
  • Beat until well combined.
  • Beat in rest of the remaining 2 1/2 cups flour.
  • DO NOT CHILL DOUGH.
  • Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
  • Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
  • Remove to a wire rack to let cool completely before icing.
  • Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
  • You will have extra icing.
  • Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
  • Let icing on cookies firm up, then store in airtight containers.
  • They freeze well.

Nutrition Facts : Calories 69.6, Fat 3.6, SaturatedFat 2.2, Cholesterol 11.8, Sodium 6, Carbohydrate 8.8, Fiber 0.1, Sugar 4.6, Protein 0.7

UNCHILLED SPRITZ COOKIE DOUGH



Unchilled Spritz Cookie Dough image

I have been making these buttery little cookies for Christmas every year since I was a little girl. You can color the dough any color you like or leave them plain. I sometimes color half the dough green and half red, then put two lumps of each color through the cookie press at the same tiem to create two-toned cookies. I originally got the recipe from "Better Homes & Gardens New Cook Book". You may choose to ice these cookies or not - it is completely up to you. NOTE: This recipe is NOT compatible with the Pampered Chef Cookie Press, which only works with recipes calling for far less flour. I have used a manual Wilton cookie press, and also an electric standard cookie press with great results.

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cups sweet unsalted butter, no substitutes
3 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
food coloring, as desired (optional)
1 cup sifted powdered sugar (sift before measuring)
1/4 teaspoon vanilla
milk, as needed
colored sprinkles

Steps:

  • Preheat oven to 375 degrees F.
  • Beat butter using an electric mixer on high speed for about 30 seconds.
  • Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
  • Beat until well combined.
  • Beat in rest of the remaining 2 1/2 cups flour.
  • DO NOT CHILL DOUGH.
  • Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
  • Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
  • Remove to a wire rack to let cool completely before icing.
  • Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
  • You will have extra icing.
  • Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
  • Let icing on cookies firm up, then store in airtight containers.
  • They freeze well.

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