Spritz Cookies

Spritz Cookies

 

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. lol

Spritz Cookies - festive swirled cookies full of almond flavor and piped with a star tip.

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.

Pumpkin cheesecake
5 Pumpkin Desserts for Thanksgiving

Discover what favorite pumpkin desserts should be at your Thanksgiving table this year

Spritz cookies with sprinkles displayed on a white plate.

Spritz Cookies

A classic Spritz Cookie recipe that's nutty tasting with the almond extract. Keep festive with nonpareil sprinkles or leave plain, either way they are delicious in each bite!
5 from 4 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 325 kcal

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.
  • 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

To store any leftover spritz cookies, place in an air tight container and keep at room temperature for up to 3 days.

Nutrition

Calories: 325kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 88mgSodium: 265mgPotassium: 37mgFiber: 1gSugar: 15gVitamin A: 619IUCalcium: 14mgIron: 1mg

(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?

Similar Posts

3 Comments

  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating