Spritzgebäck may be a traditional Christmas treat, but with your cookie press and this recipe they’ll become a staple recipe in your kitchen throughout the year. If you don’t have a cookie press, no problem! You can form the dough into a half-inch ropes and shape them into rings. These Spritz Cookies can be topped with a nice glaze on top (recipe included below) for added sweetness.
What You’ll Need:
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 3/4 cups all-purposed flour
- 1/2 teaspoon kosher salt
- 1 teaspoon peppermint/almond/vanilla/other extract
- 2 cups confectioners’ sugar, sifted
- 3 tablespoons to 1/4 cup milk
- 1/4 teaspoon peppermint/almond/vanilla/other extract
- food coloring, optional
- Preheat oven to 350°F.
- In a large bowl, beat butter with granulated sugar on medium-high speed until fully combined, about 3 minutes.
- Add egg yolk, flour, salt, extract and milk and beat to combine.
- Fill a cookie press with dough and fit with a wreath disk, or roll dough into half-inch ropes and shape into rings. Press or place cookies onto baking sheets.
- Bake in preheated oven until just golden, about 12 to 14 minutes. Remove and place sheets on a wire rack and cool cookies completely.
- Whisk together confectioners’ sugar and milk until smooth, whisk in extract.
- If you are using food coloring, add a drop or two to a small amount of glaze and use a toothpick or knife to create a swirl, or combine completely if desired. Dip tops of cookies in the glaze then return to the wire rack glaze-side up. Enjoy!
*Glaze can be stored in an airtight container at room temperature for up to three days (whisk before using). Cookies can be stored in an airtight container at room temperature for up to three days.