Italian Spritz Cookies are a delicious traditional Italian cookie. They are the perfect addition to your Holiday Cookie Tray. A Fast and Easy Cookie Press Recipe.
Italian Spritz Cookies are becoming a new cookie tradition in our home. Fast, easy and so delicious.
To tell the truth these tasty Italian Cookies are readily available year round in all the bakeries here. But homemade are usually made during the Holiday Season. Christmas and Easter.
I have been quite intrigued by a Cookie Press. I have been asked a couple of times if my Mom’s Shortbread would be a good dough for making Spritz Cookies.
And after using this Italian Cookie Dough, I think it would work. I will have to give it a go one of these days.
I was out shopping with my daughter when I noticed a Cookie Press and decided, yup I need that. So I have been having fun filling the house with new batches of cookies.
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.
So what actually makes the best Spritz Cookies
Make sure to add the last 1/4 cup of flour by hand and then lightly knead the dough together.
Make sure your cookie sheet is cold.
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.
Italian Spritz Cookies
More Easy Christmas Cookies to Enjoy!
Whether you have finished your holiday Cookie Baking or just starting (I know I am last minute too), I hope you give these Spritz Cookies a try. Enjoy!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Italian Spritz Cookies
- 1 cup butter (room temperature)
- 1/2 cup + 2 tablespoons powdered / icing sugar
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- Pre-heat oven to 350° F.
- In a large bowl beat until creamy the butter and sugar, then add the egg and vanilla, beating on medium to combine.
- Add 1 1/2 cups of flour (a little at a time), the last 1/4 cup mix with a wooden spoon until combined into a firm dough.
- Place a little dough at a time into the cookie press and make the cookie forms (sprinkles can be added before baking). Bake for approximately 10 minutes (should be light in colour) let cool top with cherry halves or chocolate if desired. Enjoy!