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.
(This post is sponsored by Bob’s Red Mill. As always, all opinions are my own.)
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!
More Spritz Cookie Flavors!
Classic Spritz Cookies
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!
Ingredients
- 1 Cup butter, room temperature
- 1/2 Cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 1/4 Cups all-purpose flour
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of a stand mixer, or with an electric hand 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 cookie sheet to a wire rack to cool for 5 minutes before removing cookies from cookie sheet.
Notes
If your dough is too soft, refrigerate for 30 minutes before placing in cookie press.
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Nutrition Information:
Yield: 30 Serving Size: 2 cookiesAmount Per Serving: Calories: 104Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 69mgCarbohydrates: 11gFiber: 0gSugar: 3gProtein: 1g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
Kristy Hartman
Saturday 18th of December 2021
Can you make the dough the night before and refrigerate it? If so, how long would it need to be out of the fridge before using?
Jessica@A Kitchen Addiction
Saturday 18th of December 2021
You could refrigerate it overnight. How long it needs to be out of the fridge really depends on how warm your house is. You need the dough to be soft enough to be able to get pressed through the cookie press.
Michelle
Friday 17th of December 2021
This is a great, easy recipe. We don't have a cookie press, so just rolled out balls and pressed down with our palms, decorated with red sugar crystals.
Jaqi
Monday 13th of September 2021
I plan to make these tomorrow with my Mama's old Mirro cookie press. So many memories tied to that cookie press, but I couldn't find the old pamphlet that had the recipe. I hope yours works the same as that one.
Janet
Monday 4th of January 2021
These didn't have as much almond extract flavour as I fondly remember, but the cookies are tasty still. We did 6 ½ minutes and they were perfectly baked. I forgot how simple these were to make! We will be trying your chocolate mint spritz cookie recipe next, although I saw someone suggest pistachio extract so I might do that instead of mint! 😋 Thanks!
Barb
Friday 18th of December 2020
My mother old receipe calls for 3 egg yokes and no salt bakedat400. All other ingredients are the same. Is there a reason that the recipes now use 1 whole egg? The color wasn't yellow.