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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!

Classic Spritz Cookies Recipe from A Kitchen Addiction

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!

Classic Spritz Cookies Recipe from A Kitchen Addiction

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.

Bob's Red Mill All-Purpose Flour

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.

Classic Spritz Cookies on Cookie Sheet

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!

Classic Spritz Cookies Recipe from A Kitchen Addiction

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 Recipe from A Kitchen Addiction

Classic Spritz Cookies

Yield: 50-60 Cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

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

  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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.
  3. With the mixer on low, or with a wooden spoon, slowly beat in flour until just combined.
  4. Place dough in cookie press fitted with desired template. Pipe dough onto an ungreased cookie sheet. Decorate with desired sprinkles, candies, etc.
  5. 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.

Nutrition Information:
Yield: 30 Serving Size: 2 cookies
Amount 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.

Did you make this recipe?

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Classic Spritz Cookies Recipe from A Kitchen Addiction

I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.

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.

Alexis

Wednesday 16th of December 2020

I made these cookies and followed the recipe exactly, but left out the almond extract.. they came out terrible. Super dry and flavorless. Very disappointed would recommend a different recipe.

Cheryl Schmidt

Tuesday 15th of December 2020

hi there can i use a piping bag . i don't have a cookie press

Jessica@A Kitchen Addiction

Wednesday 16th of December 2020

I have not tried using a piping bag instead of a cookie press. However, if you do try it, make sure to use a heavy duty bag that won't burst. Also, you'll want to make sure that you don't pipe the dough too thickly so that you still get that delicate, melt-in-your-mouth texture. Hope that helps!

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