{"id":16377,"date":"2019-11-19T20:04:11","date_gmt":"2019-11-20T02:04:11","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=16377"},"modified":"2020-12-08T15:51:19","modified_gmt":"2020-12-08T21:51:19","slug":"spritz-cookies-cookie-press-recipe","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/spritz-cookies-cookie-press-recipe\/","title":{"rendered":"Best Spritz Cookies"},"content":{"rendered":"\n

Spritz cookies are shortbread-like cookies made by pushing dough through a cookie press rather than rolling it out. They end up looking so impressive because of all of the fun shapes that you can create!<\/p>\n\n\n\n

This recipe is very easy to make, but some must-know tips will help you succeed in making a great-looking batch.<\/p>\n\n\n\n

\"Spritz<\/figure><\/div>\n\n\n\n\n\n

What Are Spritz Cookies?<\/h3>\n\n\n\n

The word “spritz” comes from the German word spritzen<\/em>, which means “to squirt.” These are literally cookies that are squirted through a cookie press.<\/p>\n\n\n\n

They are very similar in taste to butter or shortbread cookies and can be decorated in all kinds of fun ways!<\/p>\n\n\n\n

\"Spritz<\/figure><\/div>\n\n\n\n

Ingredients and Equipment<\/h2>\n\n\n\n

My recipe uses kitchen basics like butter, cream cheese, sugar, flour, and eggs. I also love using vanilla bean paste<\/a>, but regular vanilla extract will work just as well.<\/p>\n\n\n\n

While a cookie press might not be considered an essential baking tool<\/a>, it’s absolutely required for this recipe (and a fun extra to have in your kitchen, like a madeleine<\/a> mold or a donut hole pan [paid link]<\/a>).<\/p>\n\n\n\n

Tip:<\/span><\/strong> If you are shopping for a cookie press, look for one that doesn’t have flimsy plastic parts. I’ve had several break after a few times making cookie press recipes. My current favorite is from Wilton [paid link]<\/a>. It is well-crafted, ergonomic, and a pleasure to use. I highly recommend it.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

There are a few different kinds of classic spritz cookies. My preference is to make cream cheese spritz cookies. I find that cream cheese-based cookie batter (like the batter I use for my chocolate rugelach<\/a>) is always extra rich and tangy.<\/p>\n\n\n\n

Start by mixing butter, cream cheese, and sugar together until light and fluffy. This takes about three minutes using an electric mixer on high speed.<\/p>\n\n\n\n

Mix in egg yolk and vanilla. To get a stronger vanilla flavor, try using vanilla bean paste<\/a> instead of vanilla<\/em>; with the paste, you’ll get actual specks of vanilla bean throughout the cookies.<\/p>\n\n\n\n

Whisk flour and salt together.<\/p>\n\n\n\n

\"Mixing<\/figure><\/div>\n\n\n\n

Add dry ingredients to wet ingredients a little bit at a time until just combined.<\/p>\n\n\n\n

Using a cookie press fitted with your favorite design, press cookies directly onto an ungreased cookie sheet<\/em>.<\/p>\n\n\n\n

\"Pressing<\/a>
This photo was from before we learned that you should press directly onto the cookie sheet. There is no need to use a silicone mat.<\/figcaption><\/figure><\/div>\n\n\n\n

Bake for 8-10 minutes or until lightly golden.<\/p>\n\n\n\n

Cool on a cookie sheet for a few minutes. Then, transfer to a cooling rack to cool completely.<\/p>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n