classic spritz cookies

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This classic holiday cookie is buttery and just about melts in your mouth. We piped our cookies (it takes a little muscle!), but you can use a cookie press like your mom or grandma used to use every holiday season.

Spritz cookies are super versatile. Color the dough. Flavor the dough. Decorate with sprinkles. Dip in chocolate. Do whatever makes you happy. We made these with dough in its most naked form with just a little vanilla to resemble those Danish cookies you can buy everywhere this time of year. But you do you!!

This recipe makes 4 dozen cookies, depending on how hard you press. We didn't count as we ate a bunch of the "ugly" ones. You'll probably end up with more!

These are a great choice if you want to ship a gift to someone, as they are still tasty after a week if you keep them tightly sealed. To extend their life, you can also store in the fridge for an extra few days or the freezer for up to a month.
 

ingredients and tools

• 1 cup butter, softened to room temperature
• 1 egg, room temperature
• 2¼ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 teaspoon vanilla extract
• 3-4 drops liquid or pea size gel food coloring (optional)
• sprinkles, chocolate for dipping or creating a sandwich cookie (optional)
• cookie press and disks or piping bag and tips

directions

1. Heat oven to 375 degrees F (190 degrees C).
2. Line two baking sheets with parchment or silicone liners.
3. In a medium bowl, whisk together flour with salt and baking powder. Set aside.
4. In your stand mixer, fitted with SideSwipe or flat beater: cream together softened butter and sugar on medium speed until well combined and fluffy. 
5. Add egg and vanilla. Mix on medium speed until well incorporated.
6. Add the dry ingredients all at once. Mix on lowest speed until moistened. Then increase mixer speed to medium-low just until combined.
7. Add optional food color. Mix on low until color is distributed throughout the dough.
8. Load into cookie press fitted with the disk of your choice.
9. Push dough through the cookie press onto lined cookie sheets. It takes a little practice to master the perfect technique. See NOTE below for tips on using a cookie press.
10. Bake at 375 degrees F (190 degrees C) for 8-10 minutes or until very light brown and set.
11. If dipping in chocolate: In a deep, narrow bowl, microwave chocolate/melting wafers in 30 second intervals, stirring until smooth. You can also use a double boiler on your stove, as we did, which we like better for controlling the heat.
12. Dip half of each cookie in melted chocolate and transfer to parchment or wax paper to set.
13. Store in an airtight container for up to one week.

NOTE:  Remember that the cookies will stick to the paper/silicone liner, so you should hold the press vertically, touch the rim to the pan, press quickly and then lift vertically for the best shape. You can place them fairly close together - about 1-2 inches between - as they do not expand very much.