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These Spritz cookies are tender, soft, buttery, and keep their shape! They are easy to whip up, and create such a lovely festive addition to Christmas baking.
About Spritz Cookies
Spritz cookies are quite similar to a classic shortbread, as well as a sugar cookie. I have a hard time with store bought and certain recipes, as I find their spritz cookies to have a hard bite, and aren’t tender. On the other hand, they were so soft they didn’t keep their shape. So after doing some research and tested some recipes, I made these!
I have become very intrigued with German baking, as there is a lot of German influence and history within my in-laws family. Spritz cookies originated in Germany, and the name comes after the word spritzen, which mean to squirt, and to pipe. These cookies are piped and pushed out via a cookie press gun. They are amazing! I love them. If you don’t have one though, you could use a piping bag and some tips to pipe your own cookies.
Spritz Cookie Ingredients
- Butter
- Powdered Sugar
- Vanilla
- Egg
- Salt
- Flour
How to Make Spritz Cookies
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and powdered sugar together, for about 2 minutes.
- Then separate one egg, discard of the egg white, and pour the yolk into the mixing bowl. Add the whole egg and vanilla. Mix for about 2 minutes, until incorporated well.
- Add the salt and flour. Mix until the dough has completely combined.
- Using a cookie press gun (or a piping bag with a large tip,) open it up, and select the tip/face you would like to pipe out. Pick up the cookie dough and shape into a large enough log to fit perfectly into your cookie press. Close it up, and set it up to push out the cookie dough.
- On the parchment paper, press down the cookie press gun until the shape has been formed. If stuck to the cookie press, use your fingers or a knife to pull the spritz cookie dough off of it. Place them about 1 inch apart from each other.
- If wanted, use sanding sugar sprinkles and decorate the tops of the spritz cookies. Put them in the oven, and bake for about 7-9 minutes.
Looking for more delicious Christmas cookie recipes? Try these:
- M&M Christmas Pudding Cookies
- Peppermint Candy Cane Shortbread Cookies
- Snowball Cookies
- Christmas Sprinkle Sandwich Cookies
- Gingerbread Cookies
Spritz Cookies
Yield: 45 2 inch cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 8 minutes
These Spritz cookies are tender, soft, buttery, and keep their shape! They are easy to whip up, and create such a lovely festive addition to Christmas baking.
Ingredients
- 1 C salted butter, room temperature
- 1 C powdered sugar
- 1 whole large egg + 1 yolk
- 1 t vanilla
- 1/2 t salt
- 3 C flour
- colored sanding sugar (optional)
Instructions
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and powdered sugar together, for about 2 minutes.
- Then separate one egg, discard of the egg white, and pour the yolk into the mixing bowl. Add the whole egg and vanilla. Mix for about 2 minutes, until incorporated well.
- Add the salt and flour. Mix until the dough has completely combined.
- Using a cookie press gun (or a piping bag with a large tip,) open it up, and select the tip/face you would like to pipe out. Pick up the cookie dough and shape into a large enough log to fit perfectly into your cookie press. Close it up, and set it up to push out the cookie dough.
- On the parchment paper, press down the cookie press gun until the shape has been formed. If stuck to the cookie press, use your fingers or a knife to pull the spritz cookie dough off of it.
- Place them about 1 inch apart from each other. If wanted, use sanding sugar sprinkles and decorate the tops of the spritz cookies
- Put them in the oven, and bake for about 7-9 minutes.
