Spritz Cookies
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These delicious Spritz Cookies are buttery with a hint of almond flavor. They're piped into beautiful swirls and topped with festive nonpareils. They're the perfect Christmas cookie recipe.
Spritz cookies. They are almondy goodness. I love when they're piped using a star tip and have the cute swirls. These cookies do flatten out slightly as they're being baked, but they keep the pretty ridges on the top. I added a little Christmas sprinkle to the tops to be a little more festive.
I had to make these cookies several times. The first time was to get the recipe perfected and the next two times were because we couldn't seem to stay out of them. The Couse family's weakness in baked goods are cookies. We all love them. So you should probably trust me when I say that these are tried and true several times over.
The best part about adding small nonpareils to these cookies is that the ridges catch all of the sprinkles. Those sprinkles bounce all over the place and can make such a mess. I normally add anything I'm decorating with them in a bowl with high sides on it to avoid the mess. You don't have to worry with these cookies.
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Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter - For this recipe I used unsalted butter, but if you have salted butter on hand, you can use that and reduce or even omit the salt.
- Sugar - We used granulated sugar or white sugar for this recipe.
- Eggs - Large egg yolks are needed for this recipe. You can save the egg whites for a meringue or these delicious candied pecans.
- Vanilla extract - Your favorite store-bought vanilla or homemade vanilla extract will work.
- Almond extract - This adds a nice almond flavor. You don't need a lot to get the flavor you want.
- Salt - This helps balance the sweetness of the recipe.
- Flour - Use all-purpose flour for this recipe.
Substitutions and Variations
- You can use salted butter instead of unsalted butter.
- To make a delicious cream cheese spritz cookie, add cream cheese emulsion instead of almond extract or follow the recipe linked to use actual cream cheese.
- After the cookies have baked, you can coat half of the cookies in melted semi-sweet chocolate chips.
- If you don't like almond flavor, just replace it with more vanilla extract.
- For a warm spiced spritz cookie, add ¼ to ½ teaspoon of cinnamon to the cookie dough.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Spritz Cookies
Step 1: Start by preheating the oven to 350 degrees F and lining cookie sheets with parchment paper.
Step 2: Mix the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy.
Step 3: Mix in both extracts and the egg yolks until combined.
Step 4: Mix in the flour and salt on low speed until most of the flour is incorporated. Turn the mixer to medium speed and finish mixing in the flour.
Step 5: Use a strong piping bag (I like Wilton disposable piping bags) or double piping bags fitted with a Wilton 1M piping tip filled with the spritz cookie dough. Pipe swirls on the prepared cookie sheets.
Step 6: Add any sprinkles to the cookie dough. Place in the preheated oven and bake for 11 to 13 minutes.
How To Store/Freeze
Once the cookies are baked and cooled completely, place them in an airtight container or storage bag. Store them at room temperature for up to 5 days.
To freeze the cookies, place the cooled cookies in a freezer bag or freezer container. Place them in the freezer for up to 1 month.
You can also pipe out the cookie dough onto a parchment-lined cookie sheet and place them in the freezer until the cookie dough is frozen solid. Once the cookies are able to be peeled off the parchment paper, place them in a freezer bag and back in the freezer for up to 3 months.
To bake them, place the frozen spritz cookies on a parchment-lined cookie sheet and bake according to the directions below. You may need an additional minute or two of baking time since they started frozen.
Recipe FAQ's
Let's not leave it out completely because the additional liquid from the extract will help thin out the cookie dough just a little more to help making piping it easier. I would recommend adding an extra ¼ teaspoon of vanilla extract instead of the almond extract.
Because we don't want a leavening agent ruining the shape of the cookies by making them rise or spread more than they already do.
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Spritz Cookies
Ingredients
- 1 cup butter room temperature
- ¾ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- Nonpareil sprinkles for garnish
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a mixing bowl, add in the butter and sugar. Mix until light and fluffy.
- Add in the vanilla and almond extracts and yolks. Mix until incorporated.
- Add in the salt and flour and mix until the cookie dough comes together.
- Use a strong piping bag with the 1M tip and fill with the stiff cookie dough. It's going to take some strength to squeeze out the dough.
- Pipe swirls on a cookie sheet. My swirls were huge and I only put 5 on my cookie sheet. Sprinkle some nonpareils on the tops of the cookies.
- Place in the oven and bake for 11 - 13 minutes until the edges become golden brown. Your cookies will bake faster if they're smaller than mine.
- Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack. That will prevent the cookies from breaking apart.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Do you use a cookie press or a piping bag when you make spritz cookies?
These look fabulous, the pictures make my mouth melt!!!
If you wanna make it cute put sprinkles on it - sprinkles make everything better. These look lovely, just a bit special so perfect for a gift. Pinning
I know what you mean about a baked goods weakness..particularly homemade cookies here.