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Old Fashioned Classic Spritz Cookies are THE cookie press cookie! If you are looking for an easy and delicious Christmas cookie, this is it! These are as classic as Mexican Wedding Cookies (pecan sandies) or cookie press gingersnap cookies!
How to Make Spritz Cookies
Yes, Classic Spritz Cookies look like shortbread, I’m going to admit that right away. The difference though is that classic spritz cookies have an egg in the batter, something that shortbread doesn’t traditionally have. Classic spritz cookies are also flavoured, again, something that shortbread doesn’t have either. These Swedish butter cookies are all about the flavour and that egg makes the texture different that shortbread. Classic spritz cookies are a more tender cookie, while my classic Whipped Shortbread basically melts in your mouth. The egg holds these spritz cookies together, making it an entirely different cookie.
- Pre-heat your oven to 350 degrees F.
- Beat butter and sugar together until smooth and creamy. Stir in flour, salt,egg, vanilla extract and food coloring if wanted.
- If dough is sticky, refrigerate for 30 minutes to an hour.
- Place dough in cookie press and form shapes on an ungreased cookie sheet and
decorate as desired. - Bake 8-10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack and cool.
Spritz cookies also hold up better than shortbread when you use a cookie press. You can see in my whipped shortbread post that I use a cookie scoop and do rounded shortbread’s. That’s because the egg in the classic spritz cookie batter holds that dough together, making all these delightful trees and wreaths so much more easy to make.
Spritz cookies are THE cookie press cookie.
If you are looking to use your cookie press this Christmas, then use this recipe. It’s a classic and works beautifully with all cookie presses, old and new.
Remember that the most important part when making cookies using a cookie press is to chill that dough! It works the best with dough that has been in the fridge for at least half an hour. I suggest refrigerating it between batches as well, if you have time.
So here is yet another classic Christmas cookie for you all to bake up this Christmas! What cookies are on your list this year? Because I work a season ahead (like fashion but food!) I try to plan way ahead of time what we are having. I’ve been so busy that as per usual, I still don’t have my Christmas Day menu planned. All I know is that we are having prime rib, (check out my post on How to Cook a Prime Rib Roast) that I have been craving my Raspberry Walnut Thumbprint Cookies.
That’s as far as I’ve gotten. Prime Rib and Thumbprint cookies.
I guess there are worse things for Christmas dinner – and my mind will change a million times over the next few weeks!
Happy baking!
Love,
Karlynn
Old Fashioned Classic Spritz Cookies
Ingredients
- 1 cup butter softened
- 2/3 cup white sugar
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- Food colouring if desired
- Decorations such as candies colored sugar or nuts
Instructions
- Pre-heat your oven to 350 degrees
- Beat butter and sugar together until smooth and creamy.
- Stir in flour, salt,egg, vanilla extract and food colouring if wanted.
- If dough is sticky, refrigerate for 30 minutes to an hour.
- Place dough in cookie press and form shapes on an ungreased cookie sheet and decorate as desired.
- Bake 8-10 minutes or until set but not brown.
- Immediately remove from cookie sheet to wire rack and cool.
Notes
Nutrition
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Heather Mroz says
Hi, Karlynn. Aren’t spritz the cutest?! My aunt gave me her mirro press, but the booklet is long lost. I would absolutely love to have the pastry information from that booklet. Do you think you’d share some of those gems?
Louella Owens says
Can this recipe be used to make roll out cookies? My mom used to have the press and I remember her cookie recipes all being in the book that came with it. I really miss those cookies.
Lisa says
I don’t have a cookie press, could I use a piping bag and a large tip to just make a simple swirl cookie?
Bonnie says
Do you happen to have the cream cheese spritz cookie recipe that went with this press? It is the one we always made when I was little. TY!
Antoinette says
My Mirro recipe book has a Lemon Cream Cheese variation to the basic cookie press recipe: 3oz. Cream cheese-blend with shortening & sugar; 1 egg yolk-substitute for whole egg in basic recipe; 1/2 tsp lemon extract-add; 1 tsp lemon peel, grated-add; 2 1/4 cups flour, sifted-substitute for amount in basic recipe.