Vanilla Bean Spritz Cookies

By Melissa Clark

Published Dec. 1, 2020

Vanilla Bean Spritz Cookies
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Randi Brookman Harris.
Total Time
1 hour
Rating
4(638)
Comments
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Delicate, buttery and festooned with colored sugar or sprinkles, spritz cookies are a holiday staple. You can make excellent ones without any special items like the vanilla bean paste and cultured butter called for here. But those ingredients will make your cookies even more delicious. You can leave them tasting purely of vanilla, or add another optional flavoring, such as citrus zest, cinnamon or cardamom, or almond extract. These fragile cookies don’t ship well on their own, but you can increase their stability by turning them into sandwich cookies, filled with chocolate, Nutella, or thick jam.

Featured in: How to Make the Perfect Cookie Box

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Ingredients

Yield:4 dozen cookies
  • 1cup/225 grams unsalted butter (2 sticks), preferably cultured, softened
  • ½cup/100 grams granulated sugar
  • ¼cup/55 grams light brown sugar
  • 1large egg, at room temperature
  • 2teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
  • 1teaspoon grated lemon zest or orange zest, ¼ teaspoon ground cinnamon or cardamom, or ½ teaspoon almond extract (optional)
  • 2¼cups/290 grams all-purpose flour
  • ½teaspoon fine sea salt
  • Decorative sugar, for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)

71 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 36 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

  1. Step 1

    Heat oven to 350 degrees. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.

  2. Step 2

    Reduce speed to low, and gradually add flour and salt until just incorporated.

  3. Step 3

    Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1 inch between cookies. Sprinkle cookies with decorative sugar.

  4. Step 4

    Bake until firm to touch and golden brown at edges, about 12 to 17 minutes. Transfer cookies onto a wire rack to cool completely.

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Ratings

4 out of 5
638 user ratings
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Comments

tg

I’m 59 years old and been making spritz cookies since I was about 5 years old (with my mother in the early years). Needless to say, I’ve tried many different cookie presses. The one I use now from OXO is probably the best I’ve ever used. I highly recommend it.

nativetex

I'm 83 years old, and my Mirro "Cooky-Pastry" Press is not much younger. All parts are pure copper and aluminum. It lives in its original box, along with a 22-page book of directions and recipes, 12 cookie plates, and 3 design tips. It is made in the U.S.A. and guaranteed by Good Housekeeping. It makes everything beautifully--from snowflake spritzes to cream puffs, and I love it. You might be able to find a vintage Mirro on ebay, but if not, modern designs probably do a good job.

Ken

Wondering if I could chill half the dough to be used a few days later ... ?? As far as cookie press, go with the OXO Good Grips 14 piece Press Set - about $21.00

curlymolly

I suggest zesting a whole lemon and a little bit of raspberry jam on top after they’ve baked

Elizabeth Case

Double the almond extract

KA Morrill

I live in France, so the butter part was easy, but high anxiety in not greasing the pans or using a sil pad. The instructions are perfect.

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