Classic Buttery Spritz Cookies Recipe (2024)

FAQs

Classic Buttery Spritz Cookies Recipe? ›

Sometimes you will even see spritz cookie recipes labeled as “spritz butter cookies.” Traditionally, the difference between the two types of cookies is that spritz cookies contain egg, while butter cookie recipes traditionally only contained flour, butter, and sugar.

Sometimes you will even see spritz cookie recipes labeled as “spritz butter cookies.” Traditionally, the difference between the two types of cookies is that spritz cookies contain egg, while butter cookie recipes traditionally only contained flour, butter, and sugar.

The cookie sheet must be cold. If the dough will not adhere to the pan, try placing the cookie sheet in the freezer for a few minutes. Do not use parchment paper or a Silpat mat. The dough will not stick when pressed.

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

The cookies will stay fresh at room temperature or in the refrigerator up to 3 days. Spritz cookies freeze very well. To freeze, allow the cookies to cool completely before placing them in an airtight container (or an airtight freezer Ziploc bag). Store in the freezer for up to 1-2 months.

Poorly handled dough has an improper consistency so it sticks to the bottom of the press instead of the cookie sheet. You can try to fix this and make your spritz cookies stick to the pan by adjusting some of the ingredients in your recipe. This however won't necessarily put an end to your cookie headaches.

It also keeps your cookies from sticking and spreading, protects the longevity of your bakeware and is the ideal paper to stack between layers of cookie dough.

There are additional reasons to switch from greasing your cookie sheet to using parchment. It turns out MOST cookies turn out far more reliably when baked on parchment and without grease on the pan.

Make Ahead Instructions: You can chill the cookie dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 5.

How do you get decorations to stick to Spritz cookies? ›

Sprinkles can bleed color and even melt in the oven. You can decorate the cookies after baking by brushing with corn syrup or icing then adding sprinkles, nonpareils, etc. Use an unlined and ungreased cookie sheet/tray or the cookies won't stick to the tray as you are pressing them out.

Why This Works: Cornstarch binds with the liquids in your dough, so this makes your cookies spread less. It will also help them be soft and tender!

Too much butter, sugar, or eggs can lead to cookies spreading as they bake. Not enough flour relative to those ingredients can also lead to cookies spreading. Make sure to measure your ingredients carefully.

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.

Spritz Cookies History

These cookies have their origin in Germany, Spritzgebäck, and are usually made for Christmas. The name comes from German word spritzen, which means to squirt. According to the original recipe, these patterned cookies are made with a cookie press or a piping bag and piping tips to create a shape.

Freezing: Freeze fully baked and cooled spritz cookies in a single layer on a parchment-lined baking sheet. Once frozen, transfer to an airtight container (a bag is not recommended, as it does not protect the cookies) and store for up to 1 month.

You can freeze your spritz cookie dough if you want to make the cookies later. The best way to do this is to place the just mixed dough onto a cookie sheet with parchment paper. Make a roll out of the dough and wrap it in the parchment paper. Place the cookie sheet in the freezer with the dough log and allow to harden.

If you don't have a cookie press to make these Classic Spritz Cookies, you can use a pastry bag instead! Just fill the pastry bag with the cookie dough and use a star tip to create a swirl design. Get creative — you really can't go wrong.

Make sure the log is short enough and thin enough to fit in the cookie press barrel. To save time, buy premade cookie dough that comes in a log shape. Avoid using cookie dough that has big pieces like chocolate chips or nuts in it. Use thin doughs like sugar cookie dough and spritz dough instead.

A lot of good points about temperature -- don't chill the dough or it'll be too stiff, and that you need to let your pans cool down sufficiently between batches or it'll melt the dough right at the surface and prevent it from sticking to the pan so it releases from the gun.

Which side of parchment paper goes up? ›

Here's the good news: most parchment paper is coated on both sides. “I can't speak for other brands, but our parchment—both the roll and sheets—is double sided meaning you can use either side,” Jenna Davis, Director of Brand Marketing at If You Care, explained in an email. That's right: there is no right side up!

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling.

Indeed, parchment paper is the clear winner for all of your baking needs because, unlike foil, it distributes your oven's heat more evenly and keeps the highly-concentrated heat of your metal baking pan (or foil lining) from scorching the bottoms of your cookies.

Q When it says to grease and flour a baking sheet, can I always just use parchment? A The definitive answer is yes and no. Buttering and flouring is one way to be sure cakes won't stick to the pan. Use parchment, or cheaper wax paper, to line the bottom of the pan, but you should still butter and flour the sides.

Do I need to grease parchment paper? Nope! Parchment paper is already non-stick, so there's generally no need to grease your parchment paper. And if you're baking cookies, greasing the parchment paper will likely cause your cookies to overspread and become greasy, so definitely skip the grease.

For cookies, biscuits and scones

Placing cookie dough, biscuit rounds and the like on a sheet pan lined with parchment paper ensures your final product won't stick. No need to use cooking spray and add extra grease, and your pans are much easier to clean as you can just throw it away when you're done.

When added to cake, cookie, pie filling and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture. Commercially, cornstarch is often used as an anti-caking agent.

Your food will slide out easier and you won't have any crumbs stuck to the bottoms or sides. 2) Spray your cookie sheets with Pam Cooking Spray before lining them with your cookie dough. It will help the cookies slide of the pan without any problems.

We recommend a cookie press. Cookie presses are the key to getting uniform spritz cookies with minimal mess. Pro tip: Your dough should be at room temperature for the device to function properly, meaning not too cold or sticky.

The recipe calls for flattening the dough.

If you're not directed to flatten the dough before baking it means it's soft enough to spread on its own, and the cookies won't hold an imprint.

Are cookie presses worth it? ›

A manual press is cheaper to buy and there's more variety on the market. There's also no cord to worry about. However, an electric cookie press gives you a consistent and continuous pressing, which is ideal especially when decorating with icing. It can also save you time over a manual model.

The texture of the toothpick can give you an idea of how much moisture is left in your treat. If the toothpick comes out clean, your baked goods are ready to go. If there are still some wet crumbs or batter stuck to the toothpick, your treat needs a few more minutes in the oven.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Chilling cookie dough controls spread.

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

Cookie dough should not sit out on the counter for more than an hour or so. It is important to put it in the fridge so it does not collect harmful bacteria. As far as how long cookie dough lasts in the fridge, it really depends on the type of dough you have.

If you find yourself with sticky cookie dough, there's another dry ingredient you can add: cornstarch. Go slowly, simply adding a teaspoon at a time and then combining. You don't want to add cornstarch if your dough is extremely sticky, but if it's just a little bit too sticky, it's the perfect remedy.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

The biggest difference between sugar cookies and butter cookies is that sugar cookies are often rolled thin and cut out using cookie cutters. While butter cookies will hold their shape while baking, the dough is much softer and for best results should be piped onto a baking sheet and then baked.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

The cookies will stay fresh at room temperature or in the refrigerator up to 3 days. Spritz cookies freeze very well. To freeze, allow the cookies to cool completely before placing them in an airtight container (or an airtight freezer Ziploc bag). Store in the freezer for up to 1-2 months.

Why are my Spritz cookies going flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

You are over flouring when you roll them out. This leaves flour on the outside of the cookie which gives them that “flour” taste. To avoid this, chill the dough for 1/2 and hour. Then roll the dough out between two sheets of parchment paper.

Rest the Dough A secret baker's trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your baked cookies chewy.

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

What Are they Called Spritz Cookies? These cookies are German and come from the German word Spritzen. It means to squirt which refers to the way in which the cookies are made. They are squirted or pushed through a cookie press.

Spritz cookies – sometimes also known as German “S” cookies – are a popular cookie to make in the family home because they are so easy and fun to make with kids. And you get to dip them in chocolate! Another reason these cookies are popular to make with kids is that they can spell their own names.

To explain, butter cookies are characteristically crisp cookies that usually use butter, flour, and sugar as their main ingredients.

Spritz cookies are also similar to shortbread cookies, but spritz cookies usually contain an egg. Eggs help the spritz cookies hold their shape when baked, so they don't crumble like shortbread cookies do.

Oreo Cookies

Oreo, the best-selling cookie brand in America, generates over $675 Million in annual revenue!

What is the most popular Christmas cookie in America? ›

Based on this data from General Mills, Peanut Butter Blossoms are the most popular Christmas cookie in the country; it's the most-visited cookie recipe in seven states, which means it's the most common favorite cookie in the U.S. That's a pretty high honor!

What is the best-selling cookie in the world? Oreo cookies. Since the brand's inception in 1912, more than 450 billion Oreo cookies have been sold around the world, and are now available in more than 100 countries.

Molded: Molded cookie recipes are made from a stiff dough that is formed by hand into little balls, crescents, canes, and other shapes before being placed on the baking sheet. Peanut butter cookies are popular examples or molded cookies, as are biscotti.

True to our Danish tradition of baking excellence, we don't compromise on quality. We use no artificial ingredients, added preservatives, or colors. These carefully crafted Danish delicacies are the perfect balance of buttery and crisp.

Butter cookies (or butter biscuits), also known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

Layer delicate cookies, such as spritz or gingerbread men, between sheets of waxed paper in an airtight container. So how long do cookies last like this? The cookies will stay fresh at room temperature or in the refrigerator up to 3 days, or freeze the cookies up to 3 months.