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spritz cookie recipe

(1 rating)
Recipe by
Terrie Hoelscher
Harpers Ferry, WV

This recipe came straight off the box of my Wilton Spritz Cookie Press; it works very well with different types of cookie presses, too (like Mirro, etc). You do not chill the dough for this one, and it's easiest to work with within a couple of hours of preparation. You can color the dough w/ food coloring, and also use different types of extracts for flavorings. I like to use lemon extract in place of the almond, and add lemon zest to my dough ... delicious lemon spritz!

(1 rating)
yield 6 dozen cookies
prep time 15 Min

Ingredients For spritz cookie recipe

  • 1 1/2 c
    butter, softened
  • 1 c
    granulated sugar
  • 1
    egg
  • 2 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    almond extract
  • 4 c
    all-purpose flour
  • 1 tsp
    baking powder
  • my personal note: these are great with about 2 tsp. of fine lemon zest in the batter.

How To Make spritz cookie recipe

  • 1
    Preheat oven to 400 degrees.
  • 2
    In a large bowl, thoroughly cream together butter and sugar. Add egg, milk, vanilla and almond extracts; beat well.
  • 3
    In a medium bowl, stir together flour and baking powder; gradually add to creamed mixture, mixing well to make a smooth dough.
  • 4
    Do not chill! Place dough into cooking press and press cookies onto UNgreased cookie sheet. Note: I find it easier to get the dough into the press if I roll it into a 'snake' in a narrow-enough dimension to just lower the 'snake' into the barrel of the cookie press, and then push the dough all the way down to the bottom.
  • 5
    Bake at 400 degrees for 6 - 8 minutes. Remove cookies from sheet and cool on cooling rack.
  • 6
    Makes 6 dozen cookies.

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