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.
This was my first time making these, and like others have said, the shape did not hold. And I don't know if I have a small cookie press because I ended up with about five and a half dozen pressed cookies. I still had so much dough, I just started making regular size cookie portions and ended up with a little over a dozen more cookies.
Dough/batter was “too sticky” - stuck to the bottom of the press and lifted the parchment paper when the press was being lifted. Cookies misshaped. Too much effort in cookie placement. Bottom of press required very frequent cleaning. A disappointment to my grandchildren who hoped to use the press working beside me.
Agree on the leavening issue. These ended up puffy and the design was not as obvious. Joy of Cooking recipe all day long. Should have read everyone’s comments before baking up a batch of these. Also, I like a little lemon or almond extract added as well.
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