These Spritz Cookies are a classic holiday cookie that round out any cookie platter! Not too sweet and perfectly buttery, you’ll want to make a batch of these easy cookies for your next party!
We’re celebrating all things cookies today! Remember how I said I was ready to start holiday baking? Well, cookies have definitely been a part of that holiday baking. I’m partnering with Bob’s Red Mill and their United States of Cookies. 50 different cookies that represent all 50 states.
Every state has something that makes it special and unique, and we’re celebrating those differences in cookie form!
When I think of a cookie that can be found at just about every holiday party and gathering in Minnesota, I immediately think of classic spritz cookies.
They are everywhere this time of year. You’ll find them at your office party, your family Christmas, and at your local grocery store.
Which makes sense when you think about the fact that spritz cookies are a traditional Christmas cookie in Scandinavian countries. Basically 1/3 of Minnesotans are Scandinavian! If you’re from Minnesota, you probably know just which Scandinavian countries your family and your in-law’s family are from (there will probably be a lot of teasing when it isn’t the same country!)!
Spritz cookies actually come from a German word meaning “to spritz”, but are typically known as Swedish or Norwegian cookies. These fun little cookies show up in all kinds of shapes, sizes, and colors.
Some recipes call for confectioner’s sugar, while others call for granulated sugar. Some call for a combination of vanilla extract and almond extract while others only call for one or the other. There are even some variations that call for crushed almonds.
When looking through my recipe box at the recipes I’ve collected from family and friends, I discovered that no two were the same. So, I went with a combination.
I started with Bob’s Red Mill organic unbleached all-purpose flour as the base. This flour is a kitchen staple that is incredibly versatile and perfect for all of your baking needs, especially baking cookies.
To that I added granulated sugar instead of confectioner’s sugar and a combination of both vanilla and almond extract. More vanilla than almond.
The result? A soft dough that was easy to use in the cookie press and a baked cookie that is not too sweet, just the right amount of crunchy chewy, and perfectly buttery!
Since each batch makes a lot of cookies, you only have to make one batch of dough in order to have enough cookies to serve at your next holiday party!
Get creative with food coloring if you want to dye the dough to match the shape, stick to using different colored sprinkles, or even leave them plain. These classic cookies won’t disappoint!
- 1 C butter, room temperature
- ½ C sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
- 2¼ C all-purpose flour
- Preheat oven to 400.
- In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Beat in egg, vanilla extract, almond extract, and salt until creamy.
- With the mixer on low, or with a wooden spoon, slowly beat in flour until just combined.
- Place dough in cookie press fitted with desired template. Pipe dough onto an ungreased cookie sheet. Decorate with desired sprinkles, candies, etc.
- Bake for 6-8 minutes, or until cookies are set. If you prefer a crispy cookie, bake for the entire time. Remove to a wire rack to cool for 5 minutes before removing from cookie sheet.
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.