Spritz Cookies
Deborah Liu | Mommy School
Spritz Cookies are remarkably simple to make and very kid friendly. With a stand mixer, it only takes about 15 minutes of preparation, and you are onto the fun part. I adapted the recipe that came with the Kuhn Rikon Cookie Press.
Ingredients
- 1 cup of butter softened (2 sticks)
- 3/4 cups sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 1/2 cups of all-purpose flour, sifted
Preheat oven to 375 degrees. In a stand mixer (or with a hand mixed), mix softened butter and sugar. Then add 1 egg, vanilla, cinnamon, and salt. Mix well. Stir in flour until dough is a thick consistency. Add cookie mix into the cookie press. You may need to roll it together in your hands to be able to pack it in tightly.
Place the press against a clean cookie sheet without any grease. Press firmly once. Lift and continue. The kids loved this part. You should hold the press down for them to ensure that it does not slip. They can use both hands to press down on the handle.
Spritz cookies evenly across the baking sheet. Continue until you are out of mix. Note that you should only put the cookies on a cool sheet, so if you are taking it out of the oven, carefully lift off the cookies after they cool a bit, and then run the back of the cookie sheet in some cold water to cool it all the way down.
Bake for 8 to 10 minutes in a 375 degree oven. Check it often to make sure that the bottom does not get too brown. Decorate with royal icing and sprinkles if you want.
