Buttery Spritz Cookies Recipe
- 1 cup butter, softened
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1 cup confectioners' sugar
- 2 to 3 tablespoons water
- Colored sugar and sprinkles
- 1. Preheat oven to 375°. In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.
- 2. Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely.
- 3. In a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set. Yield: about 7-1/2 dozen.
1 cookie: 43 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.
Reviews for Buttery Spritz Cookies
"Be sure and CHILL your cookie sheets -- it makes all the difference!"
"This recipe was not at ALL easy to work with! Granted it was easy to mix... But after the first three cookies came out of my spritz canister the rest I had to hand roll and hand press! The taste of the dough was not to bad... Will go back to my old recipe!"
"Perfect and delicious!"
"My family loved the choc on them & they went 1st. I have a sour cream & also orange spritz recipes & will use the choc dipped sides as that will make them even tastier."
"I love, love, love, this recipe! I used dark chocolate chips to melt and dip them in and it was delicious!"
"Totally disappointing flavor. Back to my old recipe. They were easy to press out but boring."
"Tried these today. I've never made spritz cookies before and followed directions exactly. These turned out wonderful and went through the spritzer perfectly. For.Those who are complaining about the dough being too dry to go through the spritzer, I will bet you are using a liquid measuring cup to measure your flour. That does make a difference. Try using the correct measuring utensils and I believe you will find out that this is an excellent recipe. Thanks for this recipe !!"
"Easy to make but the dough also broke my manual cookie press. Cookies are absolutely delicious & melt in your mouth!"
"I put the dough in a cookie press and broke it trying to get the dough to press through."
"I made these today.. followed the recipe exactly turned out great.. dough was very easy to work with.. didnt freeze cookie sheets or press..."
"Havent made these yet, but I found out a while ago is to weigh the flour.. 1 cup All Purpose Flour weighs 5 oz ... I do this because everyones cup measurement is different... Will put the website below....http://muirfood.wordpress.com/2008/11/11/how-much-does-a-cup-of-flour-weigh/"
"It's critical that the cookie sheets are chilled or the pressed dough won't release. I chill between every batch."
"Horrible- dough mix very dry- cookie press wouldn't work, other recipes I have used didn't include powdered sugar- followed the recipe exactly just awful"
"I have made these cookies a few times and just love them! The only change I make is to switch the measurements for the extracts, since I really like almond flavoring for these cookies.EDIT: Having just made 3 batches of these for the holidays, I remembered another change I always make: After everything is mixed, I add a small amount of milk to get the right consistency for pressing. Without this addition, the dough is indeed too dry and crumbly for the cookie press. And be sure not to line or grease your baking sheets, or the dough will not adhere to the pan when pressing. Hope this helps!"
"My daughter and I made these last night. They turned out great. I omitted the vanilla and only used the almond extract. I always use parchment paper on my cookie sheets when making pressed cookies. The cookie dough sticks to the parchment paper making it easy to release the cookie from the cookie press. We made green trees with multi-colored sugar sprinkles. Will use this recipe again next year."
"AWFUL!!! Would never ever make again! Not what I expected out of a spritz cookie recipe. I followed the recipe exactly and when the cookies baked they oozed out into shapes that you couldn't even tell what they were. AWFUL!!"
"Today was my first time making spritz cookies and I love this recipe. Tastes just like the cookies my grandma used to make. I followed the recipe exactly and had no issues, although I should point out that I chilled the dough in between batches, partially because it's still 80 degrees here in Miami."
"Made these today and they were wonderful! They were very tasty and the dough was the perfect consistency for my cookie press."
"I tried these and they were terrible...to soft melted I rate these 1 star"
"Spritz, so tender and buttery. Just the right size bite of goodness ;)For those who have trouble with a cookie press. One of the most important things is to make sure your baking sheets are cold. The buttery dough will adhere.If the sheets are too warm, the dough softens and releases from the pan when you lift the press. Chill your sheet and try again."
"This is a great and practical recipe. I used to help my mother make these growing up, but this was the first time I made them on my own. I made one batch regular (1/3 white, 1/3 green, 1/3 red) and a second batch (1/2 cinnamon, 1/2 chocolate) for about 140 cookies total. A few lessons I learned: a) the cinnamon seemed to cook faster so I would only do those about 5 mins, b) the food coloring is wet which made the dough more sticky - put the dough in the refrigerator 5-10 minutes before adding food color... it helped a lot. I know it psychological but our family always believes the colored ones taste better :-) c) the cinnamon and chocolate ones still can be christmassey if you decorate them."
"This recipe was absolutely delicious and one of the best I've made. I used a cookie press, which I always have difficulty with. These came out just absolutely perfect. And did I mention delicious?!"
"For 5 years, I've looked for a recipe for my cookie press. It never worked out. This year, I used this recipe and it is PERFECT!!! I will use it forevermore :-)"
"Abbygal. I had the same problem at first when making spritz cookies. You must hold the cookie press down flat against the cookie sheet then press the cookies. Key make sure the press is flat up against the cookie sheet. The cookie dough should stick to the cookie sheet as you lift up the cookie press. It took me a few tries then they worked and it was quite fun to make!"
"So disappointing. First time using my cookie press (battery-operated) and the dough wouldn't break off and stay on the cookie sheet. Possible I am doing something wrong? Used the dough and made balls that I pressed down with one of the cookie press discs so it wasn't a complete waste and they did taste nice and shortbready"
"Easy and the best spritz cookie recipe I have come to find"
"I just made these and they are very tasty. I did increase the vanilla and reduce the almond since some of my family members don't care for almond. My only qualm with the recipe is that it made less than half of what it said (at least it did for me). Oh well, they taste good."
"Love the hint of almond, excellent!!"
"Fabulous and easy! My kids and I made these for Christmas. The cookies are tender and flavorful!"
"It didn't have enough flour in it. I had to add another 1/2-3/4 cup to get it to work. There wasn't a lot of flavor, either."
"I have tried a number of spritz recipes throughout the years - this is the best! Can't make enough of these!"
"I was having trouble getting my brand new motorized cookie press to work...until I tried this recipe! Wonderful! Thank you for this recipe."
"I am looking forward to trying this recipe; hopefully this recipe makes an easy to handle dough - that seems to be the key when using a spritz cookie maker."
"very tasty and easy to make. I didn't get as many cookies as states on the recipe so I had to make 2 batches. It may depend on the shape you use."
"Another great recipe. Looking forward to making these this weekend. Thank you."