Best 20 Spritz Cookies Recipes

BUTTERY SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

BUTTER RICH SPRITZ BUTTER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
• In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
• Bake for 6 to 8 minutes in the preheated oven.

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

CREAM CHEESE SPRITZ COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine.
• Fill a cookie press with dough and form cookies onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.

SWEDISH SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture. , Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired.

LEMON SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
• Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes.

SUPER SHOOTER SPRITZ HOLIDAY COOKIES

Steps:

• Preheat oven to 400°F.
• Cream sugar and butter.
• Mix in remaining ingredients.
• Place dough in cookie press.
• Press cookikes out onto a COOL cookie sheet.
• Sprinkle with jimmies or colored sugar or place a"red hot" candy or a "mini-M&M" candy in the center of each cookie.
• Watch them closely while baking and don't let them brown.
• Bake about 6-9 minutes, remember, do NOT brown.

LEMON-BUTTER SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

ALMOND SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugars and fluffy. Beat in egg and extracts. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake at 375° for 7-9 minutes or until edges just begin to brown. Cool on wire racks.

SPRITZ COOKIES II

Steps:

• Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
• Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.
• Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.

LEMON SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

CHOCOLATE PEPPERMINT SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

SPRITZ COOKIES - SWEDISH BUTTER COOKIES RECIPE - (4.3/5)

Steps:

• Adjust oven rack to middle position; heat oven to 375°F. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, press or pipe cookies onto un-greased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature. My tips for best success: Use room temperature butter and egg yolk. Make sure that your baking sheets are clean, and free of grease (or the cookies could stick). Do NOT put the cookies on parchment paper and don't grease the baking sheet! If you are using a cookie press, roll the dough into a "log". It will easily slip into the cylinder. Press the dough into the cylinder, trying to get out the air bubbles. Some of the cookies will come out deformed. Just scoop the dough off the baking sheet, and add back with the rest of the unbaked dough. Allow the cookies to cool for a few minutes, and loosen them with a spatula. Once completely cool, move to a baking rack.

SPRITZ COOKIES WITH FOUR VARIATIONS

Steps:

• Heat oven to 400°.
• Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If dough is too soft, cover and refrigerate, 30 to 45 minutes.).
• Place dough into cookie press fitted with template. Form desired shapes 1 inch apart onto ungreased cookie sheets.
• Bake for 6 to 8 minutes or until edges are lightly browned.
• Chocolate Chip Spritz: Add 1/4 cup coarsely grated semi-sweet chocolate to ingredients and proceed as directed above.
• Eggnog-Glazed Spritz: Add 1 teaspoon ground nutmeg to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 1/4 cup softened butter, 2 tablespoons water and 1/4 teaspoon rum extract in small bowl until smooth. Drizzle over warm cookies.
• Spice Spritz: Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves to ingredients and proceed as directed above. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in small bowl until smooth. Drizzle over warm cookies.
• Mint Kisses: Add 1/4 teaspoon peppermint extract to ingredients and proceed as directed above. Immediately after removing cookies from oven, place 1 chocolate candy kiss on each cookie.

GELATIN SPRITZ COOKIES

Steps:

• Cream butter, sugar and gelatin. Add egg and vanilla. Beat well. Gradually add flour and baking powder. Blend until smooth.
• Refrigerate dough until firm. (If using a cookie press, no need to refrigerate dough before use.) Roll into balls and press with bottom of glass with sugar. (Use an ungreased cookie sheet). Bake at 400 degrees F (205 degrees C) for 7-10 minutes.

FRUITY SPRITZ COOKIES MADE WITH JELL-O

Steps:

• Sift flour with baking powder.
• Cream butter.
• Gradually add sugar and gelatin, cream well after each addition.
• Add egg and vanilla; beat well.
• Gradually add flour mixture, mixing after each addition until smooth.
• Use cookie press to process dough, droping onto ungreased baking sheets.
• Sprinkle with Jell-o or decorate as desired.
• Bake at 400 degrees, about 13 or 14 minutes, or until golden brown at edges.
• This can vary depending on your oven, in mine these will be done in about 6-8 minutes- to be sure keep an eye on the first sheet to go in so they don't burn.
• Store in loosely covered container.
• Makes about 5 dozen cookies.

PEPPERMINT SPRITZ COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
• Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

BASIC SPRITZ COOKIE DOUGH FOR PRESSED COOKIES

Steps:

• 1. Cream shortening, butter and sugar well. Beat in egg and vanilla Sift together dry ingredients. Gradually blend dry ingredients with butter mixture. Fill cookie press and form cookies on ungreased cookie sheets. (I line my cookie sheets with parchment paper.) Bake at 375 degree F. 10-12 minutes. Yield 60-70 cookies.

HOLIDAY SPRITZ COOKIES

Steps:

• Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
• Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
• Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.

ORANGE SPRITZ COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange zest and extract. Combine flour and salt; gradually add to creamed mixture., Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.