Spritz Cookies
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon kosher salt
- 1½cups (3 sticks) unsalted butter
- 1¼cups granulated sugar
- 3large eggs
- 1teaspoon vanilla extract
- Coarse or decorative sugar, sesame seeds or poppy seeds
Nutritional analysis per serving (24 servings)
220 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 3 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. In a large bowl, whisk together flour, baking powder and salt.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Cookie dough can be made 5 days ahead, refrigerated (bring to room temperature before pressing them). Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
Private Notes
Comments
I do not recommend this recipe. I think the main problem is the leavening. The spritz cookie recipes that I have used previously were more of a short dough without baking powder. The baking powder renders them puffy and shapeless. My stars just turned into rounded flower shapes. Additionally, the parchment paper was not workable. They did sort of stick to an ungreased sheet pan however.
I am going back to my Joy of Cooking recipe.
I am sticking with my Joy of Cooking recipe. The note on "How to make sugar cookies " found below this recipe is confusing . A " Spritz" cookie recipe is all about the butter. I look forward to trying the spice and snckerdoodle recipes. Thanks !
Like many others wrote, the dough did not hold its shape. The first sheet I baked had room-temperature dough, and all cookies spread completely flat. For the 2nd sheet, I refrigerated the pressed dough for about 30 mins., then baked. Same result: spread cookies. They taste great (like extra rich Pepperidge Farm Milanos), but without the shape, they weren’t spritz! I’ll move on to another recipe.
I found these wouldn’t come cleanly out of the press. I tried chilling, I tried an unlined cookie sheet. Neither helped the problem. And like many said, the shapes don’t come out defined even when they come out of the press ok.
This recipe definitely needs almond extract- spritz cookies aren’t spritz cookies without it! Also the dough definitely turned out way too sticky, we had to scrap the parchment paper and add more flower. Wish I would’ve reviewed the comments before I started baking with my family. I’ll definitely stick to my mom’s recipe next time!
I agree. To make nice looking spritz, you need a recipe without baking powder or baking soda. I’m sure they taste good, but the shape is what makes them special.