Delicate, buttery, and beautifully shaped, these Spritz cookies are a festive treat with a tender crumb and melt-in-your-mouth texture. Perfect for special occasions or everyday indulgence, this classic recipe allows for creative decorating with coloured sugar, chopped nuts or candied fruits.
Buttery Spritz Cookies
Course: DessertCuisine: EuropeanDifficulty: Intermediate
Servings
50
cookiesPrep time
30
minutesCooking time
50
minutesIngredients
1½ butter (softened)
1 cup caster sugar or powdered sugar
2 large eggs or 3 small eggs
1 tsp baking powder
3½ all-purpose flour
1½ vanilla essence
Decorative sugar, chopped nuts, or candied fruit (optional)
A little milk (if the dough feels stiff)
Directions
- Preheat oven to 160°C (320°F). Do not grease the cookie sheets.
- Sift together flour and baking powder twice and set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for about 30 seconds until creamy.
- Add the eggs and beat for 2 minutes until light and fluffy.
- Add sugar, vanilla essence, and the sifted dry ingredients. Beat until everything is well combined. If the dough feels too stiff, stir in a small amount of milk until it reaches the right consistency.
- Load the dough into a cookie press fitted with your favourite pattern.
- Press cookies directly onto unlined and ungreased baking sheets. Optionally decorate with coloured sugar, fruit bits, or nuts.
- Bake for 8–10 minutes, or until the edges are set but not browned.
- Let the cookies cool on a wire rack.
