Spritz cookies are so common and easy to make that I almost didn’t do a post on them. But after making a big batch the other night, I couldn’t help but take out my camera.
I don’t remember how it is that I came to own my first spritz cookie gun. But after using it for the first time, I was amazed at how easy it was to create these delicate morsels. And the best part is, these simple little cookies are absolutely addicting.
One of these days, I may explore other recipes, but as of right now, I always stick to the one written on the side of my spritz cookie press box. These cookies are always requested at family get-togethers, so I always make sure to make a lot.
No matter how many I make, it never seems to be enough!
If you like these spritz cookies you might like my Russian tea cakes, too.
Classic Spritz Cookie
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350ºF.
- In a bowl, combine flour and baking powder and set aside. In a separate large bowl, beat butter and sugar with electric mixer until light and fluffy.
- Add egg, milk, vanilla and almond extract and mix well. Gradually add flour mixture to butter mixture and beat until combined. Do not chill the dough.
- Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.