A holiday favorite, spritz cookies are buttery and simple.
These iconic cookies are extruded from a cookie press, then topped with sanding sugar for some shine.
Learn how to make spritz cookies.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Yes, you heard that right.)
Whether or not you have a cookie press, you’re free to still make spritz cookies.
Pipe dough into desired shapes, including S-shapes, rosettes, rings, and more.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Freeze for 10 minutes before baking to help the cookies keep their shape.
you’re free to also freeze the cookies for up to three months for longer storage.
Stack cookies between layers of parchment paper if needed to keep their decorations intact.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
They’ll thaw quickly at room temperature when you’re ready to serve.
Add egg yolks, almond extract, and vanilla.
Beat until well incorporated, about 1 minute.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
In a separate bowl, stir together flour and salt.
Add to butter mixture, and beat on low speed until just combined, about 1 1/2 minutes.
Chill, covered, until set and cold, about 30 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Repeat process with remaining dough.
Sprinkle cookies evenly with sanding sugar.
Let cool on baking sheets 5 minutes; transfer to a wire rack.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cool completely, about 15 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
