Spritz Cookies: A Classic Reimagined (America’s Test Kitchen)

Every year, the holiday season at my grandmother’s house was heralded not just by the scent of pine needles, but also by the buttery aroma of spritz cookies baking in the oven. These weren’t just any cookies; they were perfectly formed stars, wreaths, and Christmas trees, each one a testament to her patience and precision with her ancient cookie press. The anticipation of sneaking one while they were still slightly warm, the delicate snap as you bit into it, and the lingering sweetness on your tongue – those are memories I cherish, and ones I try to recreate every year with this updated, foolproof recipe.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10-12 minutes
• Total Time: 45 minutes
• Yield: 6 dozen 1 1/2-inch cookies
• Dietary Type: Vegetarian

Ingredients

• 1 large egg yolk
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 16 tablespoons unsalted butter, softened but still cool (2 sticks)
• 2/3 cup sugar (about 4 3/4 ounces)
• 1/4 teaspoon salt
• 2 cups unbleached all-purpose flour (10 ounces)

For Lemon Spritz Cookies:

• 1 teaspoon lemon juice
• 1 teaspoon finely grated lemon zest

For Almond Spritz Cookies:

• 1/2 cup sliced almonds
• 3/4 teaspoon almond extract

Equipment Needed

• Oven
• Baking sheets
• Wire rack
• Small bowl
• Fork
• Standing mixer
• Rubber spatula
• Cookie press or pastry bag with star tips (1/2- to 5/8-inch for stars, 3/8-inch for rosettes and S shapes)
• Food processor (for Almond Spritz variation)
• Metal Spatula

Instructions

1. Adjust an oven rack to the middle position; heat the oven to 375°F (190°C).

2. In a small bowl, beat the egg yolk, heavy cream, and vanilla extract with a fork until combined; set aside.

3. In a standing mixer, cream the softened (but still cool!) butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. It’s essential that the butter isn’t too warm or the cookies will spread too much during baking.

4. Scrape down the bowl with a rubber spatula. This ensures everything is evenly incorporated.

5. With the mixer running at medium speed, add the yolk-cream mixture and beat until incorporated, about 30 seconds. Scrape down the bowl again.

6. With the mixer running at low speed, gradually beat in the flour until just combined. Be careful not to overmix the dough, as this can develop the gluten and make the cookies tough.

7. Scrape down the bowl and give a final stir with the rubber spatula to ensure that no flour pockets remain. This step is critical for uniform cookies.

8. If using a cookie press, follow the manufacturer’s instructions to fill the press. If using a pastry bag, equip it with the desired star tip.

9. Press or pipe cookies onto ungreased baking sheets, spacing them about 1 1/2 inches apart. No need to grease the baking sheets! The high butter content will prevent sticking.

   • To create stars with a pastry bag, hold the bag at a 90-degree angle to the baking sheet and pipe the dough straight down; stars should be about 1 inch in diameter.
   • To create rosettes, pipe the dough while moving the bag in a circular motion, ending at the center of the rosette; rosettes should be about 1 1/4 inches in diameter.
   • To create S shapes, pipe the dough into compact S’s; they should be about 2 inches long and 1 inch wide.
   • If you make an error while piping, the dough can be scraped off the baking sheet and repiped.

10. Bake, one sheet at a time, until the cookies are light golden brown, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Baking one sheet at a time ensures even heat distribution and prevents the cookies from browning unevenly.

11. Cool the cookies on the baking sheet until just warm, 10 to 15 minutes. This allows them to firm up slightly, making them easier to transfer.

12. Using a metal spatula, transfer them to a wire rack and cool to room temperature.

For Lemon Spritz Cookies:

Follow the recipe for Spritz Cookies, adding 1 teaspoon lemon juice to the yolk-cream mixture in step 1 and adding 1 teaspoon finely grated lemon zest to the butter along with the sugar and salt in step 2. The lemon adds a bright, zesty flavor that perfectly complements the buttery richness of the cookies.

For Almond Spritz Cookies:

Grind 1/2 cup sliced almonds and 2 tablespoons of the flour called for in Spritz Cookies in a food processor until powdery and evenly fine, about 1 minute; combine the almond mixture with the remaining flour. Follow the recipe for Spritz Cookies, substituting 3/4 teaspoon almond extract for the vanilla. Grinding the almonds creates a fine almond flour that adds a delicate nutty flavor and slightly different texture.

TECHNIQUE: Filling a Pastry Bag:

1. Make a C shape with one hand and hold the piping bag. Fold the bag over that hand about halfway down, insert the tip, and scrape the dough into the bag.

2. When the bag is about half full, pull up the sides, push down the dough, and twist tightly while again pushing down on the dough to squeeze out any air.

3. Grab the bag at the base of the twist. Using the other hand as a guide, hold the top at a 90-degree angle about 1/2-inch above the baking sheet and squeeze to form the shape.

Expert Tips & Tricks

• Keep the butter cool: While softened, the butter shouldn’t be oily. Slightly cooler butter helps the cookies hold their shape during baking.
• Don’t overmix the dough: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
• Chill the dough (optional): If your kitchen is warm, chilling the dough for 30 minutes before piping can help prevent spreading.
• Use a light-colored baking sheet: Dark baking sheets can cause the bottoms of the cookies to brown too quickly.
• Experiment with decorations: Add sprinkles, sanding sugar, or a light glaze after baking for an extra festive touch.

Serving & Storage Suggestions

These cookies are best enjoyed at room temperature. They can be served as part of a holiday cookie platter, with a cup of hot cocoa, or as a sweet treat any time of year.

Store baked cookies in an airtight container or zipper-lock bag at room temperature for up to a week. For longer storage, freeze them for up to 2 months. Thaw at room temperature before serving. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	44 kcal	N/A
Calories from Fat	24g	56%
Total Fat	2.7 g	4%
Saturated Fat	1.7 g	8%
Cholesterol	10 mg	3%
Sodium	8.7 mg	0%
Total Carbohydrate	4.5 g	1%
Dietary Fiber	0.1 g	0%
Sugars	1.9 g	7%
Protein	0.4 g	0%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dough for a warm, festive flavor.
• Chocolate Spritz: Add 2 tablespoons of unsweetened cocoa powder to the flour mixture for a chocolate version.
• Gluten-Free Spritz: Substitute a gluten-free all-purpose flour blend for the regular flour. You may need to add a little extra liquid to achieve the right consistency.
• Vegan Spritz: Replace the butter with a vegan butter substitute and the egg yolk with 1 tablespoon of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).

FAQs (Frequently Asked Questions)

Q: Why are my spritz cookies spreading too much during baking?
A: The butter may be too warm. Make sure it’s softened but still cool. Also, avoid overmixing the dough, as this can develop gluten and cause spreading.

Q: Can I use a different type of extract?
A: Absolutely! Feel free to experiment with other extracts like almond (if not making the almond variation already), orange, or peppermint.

Q: My cookie press is difficult to use. Any tips?
A: Make sure the dough is the right consistency. If it’s too stiff, it will be hard to press. Also, ensure the cookie press is clean and properly assembled.

Q: Can I decorate these cookies with royal icing?
A: Yes, royal icing is a perfect way to decorate spritz cookies. Let the cookies cool completely before icing.

Q: How do I prevent the cookies from sticking to the baking sheet?
A: Using ungreased baking sheets is key, as the high butter content in the dough prevents sticking. Make sure you are using a good quality baking sheet.

Final Thoughts

These Spritz Cookies are more than just a recipe; they’re a connection to cherished memories and a blank canvas for your own creative baking endeavors. Whether you stick to the classic recipe, experiment with lemon or almond, or add your own unique twist, I encourage you to gather your loved ones, preheat your oven, and create some delicious memories together. Don’t hesitate to share your creations and any variations you come up with. Happy baking!