#Classic Butter Spritz Cookie Recipe
This tender, buttery cookie is specifically formulated for use with a cookie press. It's the perfect base recipe for holiday decorating or everyday enjoyment, yielding crisp edges and a soft center.
Equipment
- Stand Mixer (or Handheld Mixer)
- Cookie Press
- Baking Sheets (ungreased)
- Wire Cooling Rack
Ingredients
Classic Spritz Cookie Dough
- 1 cup Unsalted Butter, softened Must be truly soft, but not melted (2 sticks).
- 2/3 cup Granulated Sugar White, standard sugar.
- 1 Large Egg Room temperature is ideal.
- 1 teaspoon Vanilla Extract Or use almond extract for a classic twist.
- 1/4 teaspoon Salt Balances the sweetness.
- 2 1/4 cups All-Purpose Flour Use the spoon-and-level method for accuracy.
Optional Decoration
- Colored Sprinkles or Sugar Crystals For decorating immediately before baking.
Instructions
Step 1: Preparation and Gathering
- Preheat the Oven: Adjust your oven rack to the middle position and preheat your oven to 375°F (190°C).
- Prepare Baking Sheets: Crucially, DO NOT grease the baking sheets, line them with parchment paper, or use silicone mats. Spritz cookies require a plain, ungreased metal surface to properly adhere when pressed.
Step 2: Creaming and Wet Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, place the softened butter and the granulated sugar. Beat on medium speed for approximately 2 to 3 minutes, or until the mixture is light in color and fluffy in texture. Scrape down the sides of the bowl.
- Stop the mixer and add the room temperature large egg and the vanilla extract. Mix again on medium speed until the egg is fully incorporated, about 1 minute. The mixture should come together smoothly.
Step 3: Incorporate Dry Ingredients
- In a separate bowl, whisk together the measured all-purpose flour and the salt.
- Reduce the mixer speed to low. Gradually add the flour mixture to the wet ingredients, adding about one third of the flour at a time. Mix only until the flour is just combined and no streaks of dry flour remain. The dough should be soft and pliable. Do not overmix.
Step 4: Pressing the Cookies
- Prepare the Press: If the dough is too soft or warm, chill it for 10 to 15 minutes. Select your desired cookie disc shape and lock it into the cookie press barrel. Carefully fill the cookie press barrel with the dough, packing it in tightly to remove any air pockets.
- Pressing: Place the base of the cookie press firmly against the ungreased baking sheet. Press the lever or turn the crank once until the cookie shape adheres to the sheet and releases. Lift the press straight up. If the cookie does not stick, ensure your sheets are completely clean and the dough is cool enough.
- Space the cookies approximately 1 to 2 inches apart. Immediately decorate the cookies before baking with colored sprinkles or colored sugar crystals, if desired.
Step 5: Baking and Cooling
- Bake the cookies in the preheated 375°F (190°C) oven for 8 to 12 minutes, depending on size. The cookies are finished when the edges are lightly set and the very bottom rim just begins to turn a faint golden brown color. They should remain pale in the center.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 2 to 3 minutes. Carefully transfer the slightly cooled spritz cookies to a wire cooling rack using a thin spatula. Allow them to cool completely before serving or storing.
Notes
If you are having trouble with the cookies sticking to the pan, the most common issue is the dough being too warm or the pan having residual grease. Try chilling the dough for 10 minutes or cleaning the baking sheet with white vinegar to ensure maximum adhesion. These cookies are ideal for freezing after they are baked and cooled; store them in an airtight container for up to 3 months.