Spritz Cookies
These delightful buttery cookies bear the name "spritz" due to the German word "spritzen," which means "to squirt," referring to the cookie press used to create their distinctive shapes. Spritz cookies can be formed into various festive designs, such as snowflakes or Christmas trees. For an extra touch of holiday cheer, we enhance them with food coloring, but you can also opt for colorful sugar and sprinkles to decorate them according to your preferences.The dough for these cookies comes together quickly, allowing for swift preparation. If desired, you can store the dough in the freezer for up to 1 month before baking. However, ensure that the dough reaches room temperature before loading it into the cookie press. Once baked, the finished cookies can be kept in an airtight container at room temperature for 2 weeks, maintaining their freshness and delightful taste.
Ingredients
- 2 1/4 c. (270 g.) all-purpose flour
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) unsalted butter, softened
- 3/4 c. (150 g.) granulated sugar
- 1 large egg
- 1/2 tsp. almond extract or pure vanilla extract
- 10 to 15 drops liquid food coloring of your choice
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 350°. In a medium bowl, whisk flour and salt.
- In the large bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth, airy, and slightly paler in color, about 4 minutes. Add egg and almond extract and continue to beat until thoroughly combined, about 2 minutes more.
- Gradually add dry ingredients to butter mixture and beat until just combined. Divide two-thirds of dough between 2 medium bowls, keeping remaining one-third in stand mixer bowl. To 2 bowls, add food coloring in the shades of your choice, then mix until evenly distributed and vibrant. Leave the remaining one-third plain.
- Working in batches, load dough into a spritz cookie press according to the manufacturer’s instructions. Press dough onto 2 ungreased baking sheets, spacing 1" apart.
- Bake cookies, rotating pans halfway through, until firm to the touch and lightly golden on the edges, 13 to 15 minutes. Transfer cookies to wire racks and let cool completely. Repeat with remaining dough.
- Make Ahead: Cookies can be made 2 weeks ahead. Store in an airtight container at room temperature.
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