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Test Kitchen Approved

Spritz Cookies

Recipe By Shannon Tchida

Prep Time

0 Hours 10 Minutes

Cooking Time

0 Hours 20 Minutes

Recipe By Shannon Tchida

This buttery sugar cookie can be shaped and decorated for any holiday or special occasion. And yes, eating cookies at 3 AM is a special occasion.

Recipe Notes

Special Equipment: 

  • Food Processor
  • Cookie Press

Try substituting Almond Extract for Madagascar Vanilla Extract

Ingredients

2.25 cups all-purpose flour

0.75 cups granulated sugar


0.25 tsp. baking powder

1 cups cold unsalted butter, cubed

1 egg, plus enough water to equal 1/4 cup


Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details

Directions

Preheat oven to 375 degrees. In the bowl of a food processor, add flour, sugar, salt, and baking powder. Process 15 to 20 seconds to combine. Add butter and process until butter pieces are no larger than a pea. Add egg, water, and vanilla. Process just until mixture comes together into a dough, about 10 seconds. Transfer dough to a clean surface and use hands to finish bringing together. If dough still appears dry and crumbly, add water 1 tsp. at a time until dough comes together. Be careful not to add too much liquid or dough will not hold its shape in the oven. Transfer dough to a cookie press fitted with the desired die. Extrude dough directly to a baking sheet, pressing down firmly until dough forms shape and sticks to baking sheet before pulling up. If dough is too soft and is not separating from the press easily it may need to be chilled briefly. Cover and chill formed cookies for 10 min. Add any sprinkles or decorations and bake for 10 min., or until set and slightly golden brown around bottom edges. Let cool on baking sheet for 10 min., or until cookies come off easily.