Wilton Classic Spritz Cookies (for cookie press)
I speak from experience... Use the recipe that comes with the cookie press. This is the version for the Wilton Cookie Pro Ultra II cookie press.
I speak from experience... Use the recipe that comes with the cookie press. This is the version for the Wilton Cookie Pro Ultra II cookie press.
- Carbohydrate 8.16935648563802 g
- Cholesterol 19.7152777998296 mg
- Fat 7.52793606004509 g
- Fiber 0.279581692568893 g
- Protein 1.31103850961963 g
- Saturated Fat 4.67712812068578 g
- Serving Size 1 1 Serving (25g)
- Sodium 52.5308356969906 mg
- Sugar 7.88977479306913 g
- Trans Fat 0.592686280445146 g
- Calories 105 calories
Step-by-step
- Preheat oven to 375.
- Thoroughly cream butter and sugar.
- Add egg, milk, vanilla and almond extracts.
- Beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.
- (Add food color) DO NOT CHILL.
- Place dough into cookie press and press cookies onto GREASED cookie sheet.
- (Silpat liners work best)
- Bake 10-12 minutes or until lightly browned around edges.
- Remove cookies from pan RIGHT AWAY or simply slide the parchment off the cookie sheet and cool on the counter or on a rack.
- (Use less time for dark baking sheets)
Why Won't the Dough Stick to the Pan
Why does the extruded dough slide off the metal instead of adhering to form a clean shape? The mechanical action of a cookie press relies on moisture and surface friction, which means lining your baking sheets with silicone mats or parchment paper can sometimes backfire if the pan is too warm. Aluminum baking sheets that retain residual heat from a previous batch will melt the butter in the dough prematurely, destroying the precise structural integrity needed for distinct fluted edges. Always let your baking sheets cool completely to room temperature before pressing out the next batch, ensuring the high butter content holds its extruded form under pressure.
The History of Extruded Butter Cookies
Spritzgebäck traces its origins back to German and Scandinavian holiday traditions, where small decorative biscuits were forced through hand-cranked brass plates or carved wooden boards long before modern aluminum cylinders existed. The name derives from the German verb spritzen, meaning to squirt or squirt out, describing the mechanical propulsion of fat and flour. Early iterations relied heavily on the cold-climate availability of salted butter and winter grains, creating a dense yet crumbly texture that stayed fresh for weeks in unheated larders without spoiling.
Achieving the Ideal Snap
Excess gluten development ruins the delicate melt-in-your-mouth quality of a proper butter cookie, which is why the flour must be incorporated gently just until a smooth dough forms. Creaming the butter and granulated sugar together for a full four minutes incorporates microscopic air cells that expand at 375 degrees Fahrenheit, providing the necessary lift without relying on heavy chemical leaveners. Removing the baked cookies from the hot pan right away prevents residual bottom cooking, locking in a pale golden rim and a tender crumb.
