Colorful Spritz Cookies Recipe
Introduction
Spritz cookies are a delightful classic, perfect for any occasion. These buttery, tender treats are quick to make and can be customized with your favorite colors and flavors.
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract or pure vanilla extract
- 10 to 15 drops liquid food coloring of your choice
Instructions
- Step 1: Arrange oven racks in the upper and lower thirds and preheat to 350°F (175°C). In a medium bowl, whisk together the flour and salt.
- Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium-high speed until smooth, airy, and pale, about 4 minutes.
- Step 3: Add the egg and almond extract, then continue beating until thoroughly combined, about 2 more minutes.
- Step 4: Gradually add the flour mixture to the butter mixture, beating until just combined. Divide two-thirds of the dough evenly into two medium bowls, leaving the remaining third in the mixer bowl.
- Step 5: Add food coloring to each of the two divided dough portions and mix until the color is evenly distributed and vibrant. Leave the remaining third plain.
- Step 6: Working in batches, load the dough into a spritz cookie press following the manufacturer’s instructions. Press dough onto two ungreased baking sheets, spacing cookies about 1 inch apart.
- Step 7: Bake the cookies, rotating pans halfway through, until firm to the touch and lightly golden on the edges, about 13 to 15 minutes.
- Step 8: Transfer cookies to wire racks to cool completely. Repeat the pressing and baking process with remaining dough.
Tips & Variations
- Use almond extract for a classic flavor or vanilla extract for a more traditional taste.
- Try different food coloring shades to create festive multicolored cookies.
- If you don’t have a cookie press, use a piping bag with a star tip for a similar effect.
- Make sure the butter is softened, not melted, for the best texture.
Storage
Store spritz cookies in an airtight container at room temperature for up to two weeks. They can be made ahead and maintain freshness well. If needed, reheat gently in a low oven to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen butter for spritz cookies?
It’s best to use softened butter at room temperature as it creams well with sugar, creating the desired airy texture. Frozen or melted butter can affect the dough consistency and final cookie texture.
How do I prevent spritz cookies from spreading too much?
Make sure your dough is not too warm—chill it slightly if needed before pressing. Also, spacing the cookies about 1 inch apart on the baking sheet helps them keep their shape during baking.
PrintColorful Spritz Cookies Recipe
Delightfully buttery and crisp, these classic Spritz Cookies are perfect for any occasion. Colored with your choice of vibrant food coloring, they feature a delicate almond or vanilla flavor and a melt-in-your-mouth texture. Easy to make with a cookie press, they bake to golden perfection and can be made ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 4 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract or pure vanilla extract
Other
- 10 to 15 drops liquid food coloring of your choice
Instructions
- Preheat and Prepare Dry Ingredients: Arrange the oven racks in the upper and lower thirds of your oven and preheat it to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour and kosher salt until well combined.
- Cream Butter and Sugar: Using the paddle attachment on a stand mixer, cream the softened butter and granulated sugar on medium-high speed for about 4 minutes, until the mixture is smooth, airy, and slightly paler in color.
- Add Egg and Extract: Add the egg and almond or vanilla extract to the creamed butter mixture, then continue beating on medium speed for about 2 more minutes until fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour and salt mixture to the butter mixture, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Divide and Color Dough: Divide two-thirds of the dough evenly between two medium bowls. Add your chosen liquid food coloring drops to each bowl and mix until the color is vibrant and evenly distributed. Keep the remaining one-third of the dough plain in the stand mixer bowl.
- Press Cookies onto Baking Sheets: Working in batches, load the dough into a spritz cookie press according to the manufacturer’s instructions. Press the dough onto two ungreased baking sheets, spacing each cookie about 1 inch apart to allow for slight spreading.
- Bake and Rotate: Bake the cookies in the preheated oven for 13 to 15 minutes, rotating the pans halfway through the baking time. The cookies should be firm to the touch and lightly golden around the edges.
- Cool: Transfer the baked cookies to wire racks and allow them to cool completely before removing them from the baking sheets. Repeat the pressing and baking process with the remaining dough.
Notes
- Use softened butter, not melted, for the best cookie texture.
- If you don’t have a spritz cookie press, you can use a piping bag with a star tip to shape the cookies.
- Cookies can be stored in an airtight container at room temperature for up to 2 weeks.
- Ensure even spacing on the baking sheet to prevent cookies from sticking together.
- Experiment with different food coloring shades to make festive cookies for holidays or events.
Keywords: Spritz Cookies, Butter Cookies, Almond Extract Cookies, Holiday Cookies, Cookie Press Recipes, Classic Cookies
