Italian Spritz Cookies
To tell the truth these tasty Italian Cookies are readily available year round in all the bakeries here. But homemade are more often made during the Holiday Season. At Christmas and Easter time.
I have been quite intrigued by a Cookie Press. It does take a bit of getting used to but once you get the hang of it, it’s quite fun trying out the different disks.
What are the ingredient?
- Butter
- Powdered/Icing sugar
- Egg
- Vanilla
- Flour
- Salt
What is a Spritz/Press Cookie
How to make them
In a large bowl or stand up mixer, beat the butter and sugar until creamy, then add the egg and vanilla, beating on medium to combine.
Add the salt and flour (a little at a time), beating with the flat beaters until just combined to a compact soft dough.
Place a little dough at a time into the cookie press, easier if you form the dough into a small log and place in the press, make the cookie forms directly on the cookie sheet without greasing or placing parchment paper on top.
Sprinkle the cookies with sprinkles if desired then chill the cookies while the oven is pre-heating, for about 15-20 minutes.
Bake for approximately 10 minutes, the cookies should be light in colour, let cool top with cherry halves or melted chocolate if desired.
Tips for making Press Cookies
You need a soft dough, so add the last bit of flour at the end. Be sure to add a higher protein flour, at least 11%, this keeps the cookies from spreading while baking.
Make sure your cookie sheet is cold, and do not use parchment paper. The cookies needs to be pressed directly on the cookie sheet.
The best cookie sheets are aluminum and definitely do not use parchment paper, they need to stick directly on the cookie sheet. And remember practice makes perfect.
Chill the cookies while your oven is preheating, about 15 minutes.
FAQs
If could be you didn’t add enough flour or you, add a bit more flour to firm it up.
If you find it too soft, then refrigerate the dough for about 30-60 minutes.
Store the cooled baked cookies in an airtight container. They can be stored at room temperature for up to 4-5 days.
Freeze the completely cooled spritz cookies in a freezer safe container, they will keep for up to 6 months.
More Easy Christmas Cookies to Enjoy!
- Cinnamon Sugar Cookies
- Shortbread Cookies
- Chocolate Almond Biscotti
- Easy Chocolate Chip Whipped Shortbread
- Almond Crescent Cookies
- Amaretti Cookies Italian Almond Cookies
Whether you have just started your holiday Cookie Baking or even just started thinking about it, I hope you give these Spritz Cookies a try. Enjoy!
Italian Spritz Cookies
Ingredients
- 1 cup butter (very soft)
- 1/2 cup + 2 tablespoons powdered / icing sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla
- 2¼-2½ cups all purpose flour
- 1 pinch salt*
*If using unsalted butter add ¼ teaspoon of salt.
EXTRAS – sprinkles, chocolate chips, finely chopped nuts or melted chocolate.
Instructions
- In a large bowl beat until creamy the butter and sugar (approximately 2-3 minutes), then add the egg and vanilla, beating on medium to combine.
- Add the salt and flour (a little at a time), beating with the flat beaters until just combined to make a compact soft dough. (start with 2¼ cups add more if needed).
- Place a little dough at a time into the cookie press, easier if you form the dough into a small log and place in the press, make the cookie forms directly on the cookie sheet without greasing or placing parchment paper on top. Sprinkle the cookies with sprinkles if desired then chill the cookies while the oven is pre-heating, for about 15-20 minutes.
- Pre-heat oven to 350° F.
- Bake for approximately 10 minutes (they should be light in colour when done) let the cookies cool 5 minutes on the cookie sheet then move to a wire rack to cool completely, top with cherry halves or melted chocolate if desired. Enjoy!
Video
Notes
Nutrition
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These cookies take me way back to when I was a child. My mom baked them every year and I used to eat them one handful after another because they’re kind of small. I recently purchased a cookie press and now I’m using this recipe to make Christmas cookies for my own family. They’re as good as I remember and I’m so happy to have found this recipe.
Hi Alexandra, thanks so much, so glad you like them and so happy to bring back happy memories. Take care and Merry Christmas!
Can I make them with out the cookie press ?
Hi Sonia, yes you can, you can use cookie cutters or roll into small balls, lightly flatten with a fork and bake. Let me know how it goes. Take care!
The title refers to Spritz cookies as Italian. The article refers to them as German.
Hi Mrs Claus, exactly, I made them with more of an Italian buttery dough, using a spritz cookie maker. 🙂
I love these cookies, they are so good. Thanks for the recipe.