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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!
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Servings:
10
servings
Author:
Miranda Couse
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:
325
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
88
mg
|
Sodium:
265
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
619
IU
|
Calcium:
14
mg
|
Iron:
1
mg