Spritz Cookies
Spritz Cookies, Danish Butter Cookies, regardless of what you call them these cookies are an absolute holiday STAPLE. Last year I launched this recipe on my TikTok but struggled with the piping dough. All I had was a piping bag and a dream and because this dough is on the thicker side (think almost shortbread) it just wasn’t going. Everyone since then has been commenting: “Get a cookie press!”, “get a cookie press!” So, I finally got one. Let’s run it! These buttery holiday cookies are the perfect treat for you all winter long! Your days of opening a cookie tin and finding anything but cookies are over. With the help of this recipe you can now make them on your own.
Why measure with your heart?
You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?
For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.
All of my recipes are written as I do them.
From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.
One Bowl for wet and dry ingredients ???
I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.
Prep Time: 10 mins | Chill time: 30mins | Bake time: 10-12 mins | Yield: 60+ cookies
Ingredients:
2/3 cups sugar
1 cup room temperature butter
1 egg
vanilla extract
1 1/2 cups flour
pinch of salt
1-2 tsp milk
Instructions:
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar at medium speed for about 3 minutes until light and fluffy.
Add Wet Ingredients: Add the egg and vanilla extract. Mix well until the mixture is creamy and smooth.
Incorporate Dry Ingredients: Add the dry ingredients and mix them in using your hand mixer just until combined.
Add in your Milk: as you mix pour in your milk and continue to mix until a buttery dough is formed.
Scoop Dough into Cookie Press: scoop dough into a cookie press and press out as many cookies as your heart desires on a prepared baking sheet.
OPTIONAL GARNISH: Sprinkle with granulated sugar
Chill Dough: Chill your dough in the refrigerator for 30 minutes before baking. This step is extremely important. DO NOT SKIP CHILL TIME!
Preheat Oven: Preheat your oven to 350°F (175°C).
Bake Cookies: Bake for 10-12 minutes, depending on your oven.
I baked for about 12 mins
The cookie’s edges should be golden brown
Cool and Enjoy: Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!
Notes:
If you are confused by any of the steps feel free to reach out and consult my linked video for a visual. This recipe is pretty straightforward and shouldn’t cause you any trouble if everything is measured accurately! Chill time is extremely important for the success of this recipe. This recipe makes a lot of cookies. I made about 60 and still had dough left over. Feel free to half the recipe or bake some and save some dough for later if you’d like!
