Spritz Cookies
Originating from Scandinavian countries, these buttery little cookies are a traditional must around Christmas time.
They accompany a big glass of milk left out for Santa on Christmas Eve. They are given as gifts in beautiful little tins and are a wonderful addition to dessert platters.
Oh I love Spritz Cookies! These easy buttery cookies are so good and such fun to decorate for a special occasion. Special occasion or not, I love to have them in my cookie jar, not worried that they stay fresh for around 5 days because I know they will all be eaten by then. Shop bought just doesn’t cut it anymore, it has to be Thermie made or none!
The word “spritz” actually comes from the German word spritzen which means “to squirt.” The mix is soft and needs to be piped or “squirted” into shape. If you own a cookie press, you will be squirting lots of these little buttery morsels out in a merriard of wonderful shapes. Dip them in melted chocolate and decorate with sprinkles or a little piece of cherry, they will be a favourite either way.
For me, plain and buttery, any time of year with a cuppa wins every time! I always have some on a dessert platter where they are a favourite pick and often first to go!
I am often asked what’s the difference between a spritz cookie and a butter cookie? The answer is an egg is added to butter cookies, which gives a softer mix to easily press, I don’t have a favourite. I love them both!
DECORATE!
For special occasions I dip half of the cookie in dark or white chocolate and at Christmas I then dip in red white and green sprinkles. They look so festive and fun!
FLAVOUR
Flavour with vanilla or almond extract or experiment!
COLOUR
Add a few drops of colour, i.e green for Christmas tree. Remember a little colour goes a long way, you can always add more but can’t take it away!
A FEW MORE TIPS
- Don’t line your baking tray, it can get real messy piping these little cookies.
- These cookies cook quickly so hang around the kitchen and keep an eye on them!
- When they come out of the oven they are super soft so leave them for a few minutes before shifting to a wire rack to cool completely
- These cookies are best eaten within 5 days or are happy to be frozen for up to 3 months.
- Below is a Facebook live, why not check it out if you need that extra push to make these wonderful cookies! Here they are unadorned but still beautiful!
Spritz Cookies
Equipment
- 1 TM31, TM5 or TM6
- 1 Cookie press or piping bag
- 2 baking tray or sheet
- thermomat or baking paper
Ingredients
- 150 grams soft butter
- 100 grams icing sugar
- pinch sale
- 1 small egg
- 1 tsp vanilla extract
- 200 grams plain flour
Optional Chocolate Coating
- 150 grams quality 70% dark
Instructions
- Pre-heat oven to 190° fan
- Add butter, icing sugar and salt to TB. Mix 10 secs/speed 6. Scrape down sides of bowl.
- Add egg and vanilla. Mix 10 secs/speed 6. Scrape down sides of bowl.
- Add flour and mix 10 secs/speed 6. Scrape down sides of bowl and transfer to a cookie press or piping bag fitted with star nozzle.
- Pipe small cookies onto a thermo mat (or baking paper) secured on an oven tray and bake for 6 – 8 mins.
- Let cook on tray for 10 mins and transfer cookies to a wire rack to cool completely.
Notes
- Place cookie mix in fridge for 5 mins if it seems a bit soft
- Make sure the butter is soft and the egg is at room temp.
- Use a small egg (45g) or the mix will be too runny
- Replace 50g or flour for cocoa for a chocolate cookie
- In hot climates, store cookies in the fridge
- These cookies freeze well for up to 3 months
- Allow room on your baking paper to allow for a little spread while baking.