Spritz Cookies

Use a cookie press to form pretty shapes; sprinkle with sanding sugar before baking to add extra shine.

spritz-cookies
Photo by David Prince
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  • Makes 40 cookies
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 45 calories
    • Calories 45 calories from fat
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 6 mg
    • Sodium 12 mg
    • Protein 0 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 0 g
Use a cookie press to form pretty shapes; sprinkle with sanding sugar before baking to add extra shine.

Ingredients

  1. Check cups all-purpose flour, spooned and leveled
  2. Check ¼ teaspoon kosher salt
  3. Check ½ cup (1 stick) unsalted butter, at room temperature
  4. Check ½ cup confectioners’ sugar
  5. Check 1 teaspoon vanilla extract
  6. Check ¼ cup coarse sanding or turbinado sugar
  7. Check Cookie press

Directions

  1. Heat oven to 375°. In a medium bowl, whisk the flour and salt.
  2. With an electric mixer, beat the butter and confectioners’ sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
  3. Following the manufacturer’s instructions, fill the cookie press with the dough and squeeze the dough onto parchment-lined baking sheets, spacing the cookies 1 inch apart. Sprinkle with the sanding sugar and bake until the edges are golden, 10 to 12 minutes.  
  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
     
    Note: Total Time includes cooling time.