Spritz Cookies

The Joy of Spritz Cookies: A Holiday Baking Tradition

The aroma of freshly baked cookies wafting through the house is one of my favorite holiday memories. And nothing embodies that festive spirit quite like spritz cookies. These little gems, also known as pressed butter cookies, are a delightful combination of ease, elegance, and exquisite taste. They’re a perfect treat to enjoy with family and friends, or to give as a thoughtful homemade gift.

I remember my grandmother making these every Christmas. The whole process, from meticulously preparing the dough to the satisfying click of the cookie press, felt like a magical ritual. And the best part? The sheer abundance of cookies! This recipe produces a truly impressive eight dozen, enough to satisfy even the most enthusiastic cookie monster (or to share generously with neighbors and loved ones).

What sets spritz cookies apart is their versatility. While incredibly delicious on their own, they are also a blank canvas for creativity. A simple dusting of colored sugar transforms them into miniature works of art, perfect for adding a touch of whimsy to your holiday spread. My personal favorite? Creating elegant sandwich cookies by layering melted chocolate between two perfectly pressed cookies. The rich, decadent chocolate complements the delicate buttery flavor of the spritz beautifully.

But beyond the deliciousness and the visual appeal, what truly makes these cookies special is the simplicity of their preparation. Even novice bakers can master this recipe without any significant effort. The cookie press does most of the work, making the process incredibly efficient and enjoyable, even if you're juggling a million things during the busy holiday season.

The beauty of spritz cookies lies not just in their taste and appearance, but in the process of making them. It’s a wonderful activity to share with family, especially children. The satisfying click of the press and the anticipation of seeing the cookies emerge in perfect shapes, creates a memorable bonding experience. It’s a heartwarming way to make some sweet memories during the holidays.

So, if you're looking for a holiday baking project that's both rewarding and delicious, give spritz cookies a try. You won’t be disappointed. The abundance of cookies provides ample opportunity for sharing, gifting, and of course, indulging in a few (or more!) yourself. It’s a recipe that embodies the spirit of the season – generosity, creativity, and the simple joy of baking.

The recipe itself is remarkably easy to follow. The dough comes together quickly, the pressing is surprisingly straightforward (even if you initially have a few wonky cookies, which is perfectly normal!), and the baking time is short. The end result? A beautiful assortment of cookies that will impress even the most discerning palates. Happy baking!

Step-by-step

• Preheat the oven to 350°F/180°C/gas mark 4. Have ready two ungreased cookie sheets.
• In a small bowl, mix together the flour and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light, about 1 minute. Add the granulated sugar and beat for 1 minute. Add the whole egg and egg yolk and beat for 1 minute. Add the vanilla and beat until combined. Reduce the speed to low, add the flour mixture, and beat until combined.
• Prepare your cookie press by placing the plunger on the tube part and turn to lock. Lift the plunger until it's all the way at the top. Then fill the tube with the dough from the bottom opening. Fit the disk of your choice into the bottom ring and screw on tightly. Now press the gun part (it will click each time you press the handle) until you see dough just pushing against the disk at the bottom.
• Place the end of the press firmly and evenly against a cookie sheet and press once on the gun. Lift the press. If the dough was adequately pressed against the disk, you should have a nice cookie shape on the sheet. If dough came out but did not stick, or if the shape is wonky, pick up the dough and put it back into the bowl. Press out enough cookies to cover the cookie sheets, spacing them about 1 1/2 in/4 cm apart. Lightly sprinkle with colored sugar (if using).
• Bake until the cookies are light brown on the bottoms, 13 to 15 minutes. Remove to wire racks to cool completely. Repeat the process with the remaining dough, allowing the cookie sheets to cool completely. If the dough starts to seem too squishy to make defined shapes, refrigerate it for a few minutes.
• Melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. Watch carefully to prevent burning. Remove from the heat and whisk until smooth. Line a cookie sheet with waxed paper. With a butter knife, spread a bit of melted chocolate on the bottoms of some of the cookies and press the cookies, chocolate-side down, onto the waxed paper. For sandwich cookies, spread melted chocolate on the bottom of a cookie and press the bottom of another cookie of the same shape onto the chocolate. Or drizzle melted chocolate on top of the shapes. Let the cookies sit for about 1 hour to let the chocolate set.
• Store in an airtight container, with waxed paper between the layers, at room temperature for up to 7 days.