How to make perfectly buttery and tender spritz cookies. With a bit of cream, vanilla and almond extract for extra flavor.
- 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 all-purpose flour
- 1 tsp table salt (Or, 1 1/2 tsp kosher salt)
- 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 - OR, add dough to a cookie press. 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 (depending on their size), 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.
Keywords: spritz cookies, cookie recipe, old fashioned cookie recipe, Christmas cookies, holiday recipe