Spritz Wreath Cookies.
Spritz cookies originated in Germany and are typically made from little more than flour, butter, sugar and eggs. This recipe is nearly that simple, only calling for the addition of cream, vanilla and almond extracts and a bit of salt. If you have a cookie press, now’s the time to use it. If not, a pastry bag and a star tip is all you need to create wreath shaped cookies that you can decorate any which way you like.
I can’t remember a Christmas without spritz cookies. They were a Christmas staple that both my mom and Grandma made every year without fail. My mom still does. Every year, when we join her for Christmas Eve dinner, dessert is a plate full of cookies that always includes a few spritz.
My mom always uses a cookie press (as did my Grandma), which produces adorable small cookies in all sorts of different shapes. At one point, I had also had a cookie press. But, somewhere along the way it got lost or discarded and I’ve just never bothered to replace it. No matter. A pastry bag and star tip turns out lovely wreath cookies that you can decorate at will.
Used in this recipe:
- 1 cup unsalted butter, at room temperature
- 1 1/4 cup confectioners sugar (powdered sugar)
- 1 large egg
- 2 tbsp heavy cream
- 1 1/2 tsp pure vanilla extract
- 1 tsp almond extract (or another teaspoon of vanilla)
- 2 1/2 cups unbleached all-purpose flour
- 1 tsp salt (preferably sea salt flakes or kosher)
- Preheat the oven to 375 degrees. Line a baking sheet with a piece of parchment and use a biscuit cutter to trace circles on the paper. Flip the parchment paper over, so the marked side is faced down. (You should still be able to see the circles through the paper.)
- Put the butter and powdered sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed just to combine, then on medium speed until light and fluffy, about 4 minutes.
- Add the egg, heavy cream, and extracts and beat on medium speed for 1-2 minutes longer, until completely incorporated.
- In a separate bowl, stir together the flour and salt. Add to the mixing bowl and beat on low speed just until incorporated. *If coloring the dough, add the food coloring now, beating on low until the dough is the desired color.
- Fit a pastry bag with a large star tip and fill the bag with cookie dough. Using the circles as a guide, pipe “wreaths” onto the parchment covered baking sheet. Decorate with sprinkles, candies, or decorative sugar if desired.
- Bake the cookies for 10-16 minutes, until the cookies along the edge of the cookie sheet are just barely beginning to brown at the edges. Remover the cookies sheet from the oven and set on a wire rack. Allow the cookies to cool completely on the cookie sheet. (*The wide range of bake time is to accommodate whatever size wreaths you happen to be baking.)
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.