Create a new holiday tradition with this classic Spritz Cookies Recipe. These buttery cookies can be easily dressed up with sprinkles or different colors of dough!
I was provided with The Pampered Chef baking products to review. As always, all thoughts and opinions are 100% my own.
I love this time of year — the traditions, the lights and decorations, the spirit of the season… the cookies. Not necessarily in the order. I love it even more now that I get to experience it with my kids and see this special time of year through their eyes.
Some of my favorite memories of Christmas time as a child were baking in the kitchen with my mom. She was always baking something; either for my dad to take with him to work or for our school parties. (Back when you could bring your own goodies, before all of the sugar regulations we have now!) My friends at school looked forward to her treats all year.
After my husband became a firefighter, my oldest daughter and I started a new tradition of baking cookies for the firefighters on shift in our neighborhood on Christmas Eve. We spend the day baking together and package them up to deliver on our way to church that evening. We make a new recipe every year, and I’ve already discovered the one we will make this year — this Spritz Cookies Recipe.
Why Are They Called Spritz Cookies?
Spritz cookies are actually a type of German Christmas cookie made of flour, butter, sugar and eggs called Spritzgeback. The word spritz originated from the German word, “spritzen,” which means “to squirt” in English. These Classic Spritz Cookies are made by literally squirting the dough through a cookie press.
What’s Needed for Spritz Cookies?
These Christmas spritz cookies come together with few ingredients:
Butter
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Sprinkles (optional)
Gel food coloring (optional)
How to Make Spritz Cookies With a Press
This Spritz Cookies Recipe was SO easy to make using The Pampered Chef’s Spritz Cookie Press. I usually shy away from these types of cookies because I’ve always been disappointed with the cookie presses I’ve used in the past.
This cookie press rotates instead of the typical ratchet style, and it has a much wider barrel that lets you see exactly how much dough is left. It comes with 9 metal disks with different designs for cookies, and 1 disk to rice potatoes. It was so easy to fill, change out disks, and even easier to clean.
Here are the basic steps to making these butter spritz cookies:
Cream together the butter and sugar, then add the egg and vanilla.
Add the flour and mix just until combined.
Add the dough to the cookie press and press the dough onto a silicon baking mat.
Decorate cookies with sprinkles, if using.
Bake until done.
Can I Make Spritz Cookies Without a Press?
If you don’t have a cookie press to make these Classic Spritz Cookies, you can use a pastry bag instead! Just fill the pastry bag with the cookie dough and use a star tip to create a swirl design. Get creative — you really can’t go wrong. Just remember to keep an eye on them while baking as different sized cookies may take different amounts of time to bake.
What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.
No do not use parchment paper and do not grease the cookie sheet either. Spritz are butter cookies so they need something grippy to grip onto. And since there is so much butter in the recipe they come off the cookie sheet very easily.
Spritz cookies are tender and have an enriched dough.
You can take most spritz cookie and shortbread recipes and side by side the only difference in ingredients is a single egg. An egg doesn't seem like anything extraordinary, but in a recipe with only four other ingredients, that single egg changes a lot.
Too cold and it won't release, too warm and your cookies may lose their shape. If you find the dough has gotten too warm, put it in the fridge for a couple minutes until it's at the right consistency. Once your dough is ready, simply roll it into a log shape. This will make it much easier to load into the press.
The ungreased cookie sheet must be cold for the dough to adhere. If the dough will not stick to the pan, try placing the cookie sheet in the freezer for a few minutes. Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.
Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.
Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.
If you decide to use icing make sure the cookies are cooled completely before decorating them and don't add any sprinkles before baking. This spritz cookies recipe bakes quickly so keep an eye on them, you don't want them to brown they should just be starting to turn ever so slightly golden at the edges.
Sugar is solid at room temperature, but it liquefies when heated. If you're heavy-handed when measuring, that extra sugar means extra liquid and more spread when baking in the oven. Using too little flour could lead to flat cookies, too.
If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.
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Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk]), spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.
If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.
*Perfect spritz dough has a soft malleable texture that is not too sticky or stiff. Creamed butter and sugar is the foundation of great spritz cookies.
If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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