This classic Butter Spritz Cookies Recipe produces the quintessential holiday biscuit known for its intricate shapes and melt-away texture. Utilizing a cookie press to extrude a rich, almond-scented dough onto cool baking sheets, these petite treats bake up pale and tender, offering a festive canvas for colorful sprinkles and glazes. It is a timeless high-volume recipe perfect for filling Christmas tins.
Jump to RecipeButter Spritz Cookies Ingredients
- 2 sticks (8 ounces) Unsalted Butter: Softened. The butter must be pliable enough to pass through the press but firm enough to hold the intricate design.
- 1 cup Confectioners’ Sugar: Also known as powdered sugar. This ensures a delicate, melting texture that granulated sugar cannot achieve.
- 1 teaspoon Pure Vanilla Extract: The primary flavor base.
- 1/2 teaspoon Almond Extract: Gives the spritz their traditional, bakery-style aroma.
- 1 Large Egg: Adds structure to the dough.
- 2 1/2 cups All-Purpose Flour: Spooned and leveled. Accurate measurement is critical; too much flour will jam the cookie press.
- 1 teaspoon Baking Powder: Provides just enough lift to keep the cookies tender.
- 1/2 teaspoon Fine Salt: Balances the sweetness.
- Sprinkles: For decoration before baking.
How To Make Butter Spritz Cookies
- Thermal Initialization: Preheat the oven to 350°F (175°C). Prepare aluminum baking sheets. Critical: Do not grease the sheets and do not use parchment paper; the dough needs to adhere directly to the metal to release from the press.
- Lipid Aeration Phase: In a large bowl using an electric mixer, beat the softened butter and confectioners’ sugar together. Process for about 5 minutes until the mixture is pale, light, and significantly increased in volume.
- Liquid Emulsification: Add the vanilla extract, almond extract, and the egg to the creamed mixture. Beat until fully incorporated. The mixture may look slightly curdled or separated at this stage; this is acceptable.
- Dry Matter Integration: Sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet base. Mix on low speed until a soft, pliable dough forms. Do not overwork the gluten.
- Mechanical Extrusion: Pack the dough into the barrel of a cookie press fitted with your desired design disk. Hold the press vertical to the ungreased baking sheet. Click the lever to extrude the dough, then lift the press straight up. Repeat, spacing cookies about 1.5 inches apart. Decorate with sprinkles immediately.
- Thermal Processing: Bake in the preheated oven for 6 to 8 minutes. The cookies should be firm and set, but remain pale in color. Do not allow the edges to brown significantly.
- Ambient Cooling Phase: Allow the cookies to rest on the hot baking sheet for 2 to 3 minutes to set their structure. Transfer to a wire rack to complete the cooling process.
Recipe Tips
- Cold Sheets are Mandatory: If you try to press dough onto a hot baking sheet (from a previous batch), the butter will melt instantly, and the dough will not stick to the pan. Rotate your baking sheets or cool them under cold water between batches.
- No Parchment Paper: The physics of a cookie press rely on the dough sticking to the pan more than it sticks to the press. If you use parchment or silicone mats, the dough will lift right back up with the press.
- Dough Consistency: If the dough is too soft to hold a shape, chill it in the fridge for 5-10 minutes. If it is too stiff to press out, let it sit at room temperature to soften the butter slightly.
- Flour Measurement: As noted, scooping flour compacts it. If your dough is too dry, it will crumble coming out of the press. Spoon and level for accuracy.
What To Serve With Spritz Cookies
- Hot Cocoa: The buttery cookie melts perfectly in warm chocolate.
- Espresso: A demitasse of strong coffee contrasts with the almond flavor.
- Ice Cream: Serve as a garnish alongside a bowl of peppermint or vanilla ice cream.
How To Store Spritz Cookies
- Room Temperature: Store in an airtight container for up to 2 weeks. Use wax paper between layers to prevent breaking.
- Freezing: These cookies freeze exceptionally well. Freeze baked cookies for up to 3 months. Thaw on the counter.
- Dough Storage: The dough can be frozen in logs, then thawed and put into the press later.
Butter Spritz Cookies Nutrition Facts
- Calories: ~60 kcal
- Fat: 4g
- Carbohydrates: 6g
- Protein: 1g
- Nutrition information is estimated per cookie based on a yield of approx. 60 small cookies.
FAQs
This usually means the dough is too cold (butter is hard) or there is too much flour. Let it sit at room temperature for 15 minutes. If it still jams, you may need to mix in a teaspoon of milk.
You are likely using a non-stick pan, parchment paper, or a greasy pan. Use a plain aluminum sheet that is clean, dry, and cool.
No. Confectioners’ sugar contains cornstarch which keeps the cookies tender and helps the dough pass smoothly through the press. Granulated sugar creates a grittier texture that disrupts the extrusion.
Butter Spritz Cookies Recipe
Course: DessertCuisine: GermanDifficulty: Easy60
servings20
minutes8
minutes60
kcalTraditional pressed butter cookies flavored with almond and vanilla, known for their crisp texture and festive shapes.
Ingredients
2 sticks (8 ounces) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
Sprinkles (for garnish)
Directions
- Preheat oven to 350°F (175°C).
- Aerate butter and confectioners’ sugar for 5 minutes.
- Emulsify extracts and egg into the mixture.
- Integrate flour, baking powder, and salt until dough forms.
- Extrude dough onto cool, ungreased baking sheets using a press.
- Bake for 6 to 8 minutes until set but pale.
- Cool briefly on pan before transferring to rack.
Notes
- Do not use parchment paper; dough must adhere to the pan.
- Ensure baking sheets are completely cool between batches.
- Spoon and level flour to prevent jamming the cookie press.
