Vanilla Bean Spritz Cookies
Published Dec. 2, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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.
- Step 2
Reduce speed to low, and gradually add flour and salt until just incorporated.
- 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.
- 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.
Private Notes
Comments
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.
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.
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
Perfect spritz! Thank you. I have been looking for a recipe similar to one my mom and I used to make every Christmas. The recipes with baking powder or soda do not come out as nice. I just used vanilla, no other flavorings, and only baked for 6 minutes. My cookie press makes small cookies. I wish I had my mom’s.
These are yummy. I got closer to 6 dozen and I know they will all be eaten. I too have a Mirro "Cooky-Pastry" Press in the original box that I got with S & H Green stamps when I was about 12. Unfortunately, arthritis doesn't allow me to twist the plunger any more. I invested in a Norpro Stainless Steel press with the trigger like the one Melissa uses in the video. I found it works best with a little pressure on the plunger while pressing the trigger. Will definitely make again.
Some days, the spritz cookies won’t stick to the cookie sheet, and everything seems bleak, but when conditions are magically right, the washing machine is running, the baby is sleeping, and you’re just pumping out tiny wreaths and hearts and trees, you really feel like a domestic goddess.
Advertisement