I have been using the spritz cookie press since my childhood and this is the only recipe of Spritz Cookies I have always used and never looked for another one. This is a classic keeper recipe. Growing up these were staple for our Eid Trolley and the fun shapes kept me and my sister occupied for a while.
Recipe at a Glance
The ingredients of these cookies are pretty basic and simple.
Flour – Regular all purpose flour. I have not tried with any other flour though.
Butter – Unsalted good quality butter.
Sugar – Use regular sugar but grind it at home just to give a finer, smoother dough.
Egg, vanilla and baking powder are three other ingredients.
Substitutions and Variations
You can replace the sugar with icing/powdered/confectioner’s sugar commercially available.
You can replace 2 tablespoons of flour with cocoa powder to have chocolate flavored spritz cookies.
You can choose to dip these cookies in metled chocolate of any type.
You can sandwich two cookies of same shapes with any filling like chocolate ganache or jam. The strawberry jam will look particularly nice.
Serving Suggestions
Fill them in a jar and serve for any party, for home as kids snacks or lunch box treats, as a gift in beautiful packaging or just with an afternoon tea or coffee.
Storage and Make Ahead
These can be easily made ahead and keeps well at room temperature in an air tight container for up to 5 days.
Recipe of Spritz Cookies
Spritz Cookies using Cookie Press
A simple 5 ingredient recipe that yields a perfect dough for cookie press.
Ingredients
- 3/4 cup Butter, soft, room temperature
- 2/3 cup sugar, grinded
- 2 teaspoons vanilla (optional)
- 1 egg
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
Instructions
- Cream butter and sugar
- Add in egg
- Add in vanilla
- Sift in flour and baking powder
- Beat until combined
- Fill the dough in cookie press or just make balls by hand.
- Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown.
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