These cheerful spritz cookies are ready to brighten your holiday cookie table–no extra fussing, frosting or decorating needed.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 45 to 50 cookies |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 45 to 50 cookies |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon pure vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/4 teaspoon kosher salt
- Green gel food coloring, such as leaf green, for coloring the dough
- Red gel food coloring, such as bright red, for coloring the dough
Instructions
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
- Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
- Remove all but 1/4 cup of the dough to a flour-dusted surface and reserve. Add enough green gel food coloring to the dough left in the bowl to color it a vibrant green like a wreath, 3 to 4 drops. Mix on low until the dough is completely green. Remove the dough to a flour-dusted surface and gently fold until it comes together. Wipe the paddle and bowl of the stand mixer clean.
- Place 1/4 cup of the reserved white dough back into the bowl. Add enough red gel food coloring to color it a vibrant red like a fire truck, 3 to 4 drops. Mix on low until the dough is completely red. Remove the dough to a flour-dusted surface and gently fold until it comes together.
- Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the green dough and 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer’s instructions. Press the cookies onto an ungreased baking sheet. Repeat 2 more times in the same pattern with the remaining dough.
- Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.
Reviews
Very bland and boring, I agree with Bob
I made these Christmas 2019, and everyone loved them. I’m doing some for this weekend for my son-in-law’s JROTC unit, but I’m doing spring colors.
Totally agree with Bob.
This is not the best of Spritz Cookie recipes. Not enough Vanilla, or sugar. 2 egg yokes instead of 1 egg would make them more rich, with a bit more lift. Taste wise? Quite bland, really.
Exellent.