Spritz Cookies
Small, buttery pressed cookies in yellow and green, finished with sparkling sugar and vegetarian sprinkles. This classic vanilla-and-almond dough makes 40 cookies for sharing or gifting. Batch yield: 40 small pressed cookies: 20 yellow and 20 green. One serving: 1 decorated cookie, approximately 12 g after baking and cooling. Allow approximately 115 minutes from refrigerated butter to fully cooled cookies: 45 minutes for butter softening, 30 minutes of active preparation and handling, 20 minutes for two sequential oven batches, and 20 minutes for the final batch to cool. Prep_minutes includes all non-oven elapsed time, including softening and final cooling. Preheating overlaps butter softening, and the first batch cools during the second bake, so those overlapping periods are not counted twice. No chilling or frosting time is required. Appliances: Oven; Electric mixer. Equipment: Kitchen scales; Measuring spoons; Mixing bowls; Spatula; Cookie press with a decorative flower or star disc; Two flat baking trays, approximately 30 × 40 cm each; Wire cooling racks; Thin spatula for transferring cookies. Allergens: Contains wheat, milk and egg. Check the almond extract for almond-derived ingredients and allergen declarations. Sprinkles may contain soy or additional milk ingredients. Choose explicitly vegetarian sprinkles and food colourings, and check all product labels for other allergens. Nutrition is estimated per decorated cookie; rounded macros provide approximately 58 kcal. Storage: Once completely cool, keep in an airtight container at cool room temperature for up to 7 days. Refrigeration is unnecessary, but the cookies can be refrigerated airtight for up to 10 days; let the closed container reach room temperature before opening to reduce condensation. Freeze baked cookies in a rigid airtight container, with baking paper between layers, for up to 2 months. Thaw in the closed container at room temperature.
95 min
Prep
20 min
Cook
40
Serves
58
Calories
Macros · per serving
1g protein
7g carbs
3g fat
Ingredients
For 40 servings
- 150 g Unsalted butter
- 90 g Caster sugar
- 1 whole egg Large egg
- 2.5 ml Vanilla extract
- 1.25 ml Almond extract
- 200 g Plain all-purpose flour
- 1 g Fine salt
- 0.5 g Vegetarian yellow gel food colouring
- 0.5 g Vegetarian green gel food colouring
- 10 g Coarse decorating sugar
- 10 g Vegetarian multicoloured sprinkles
Instructions
- 1
Allow about 45 minutes for the butter to soften at room temperature. It should indent easily when pressed but still hold its shape, without looking oily or melted. Do not melt it.
- 2
During the final 15 minutes of butter softening, preheat the oven to 180°C conventional / 350°F, or 160°C fan. Position a shelf in the centre. Prepare two cool, clean, dry baking trays, each approximately 30 × 40 cm. Leave them ungreased and unlined so the pressed dough can grip the metal.
- 3
Using an electric mixer, beat the softened butter and caster sugar for about 2 minutes until smooth and slightly lighter. Scrape down the bowl. Add the whole egg, vanilla extract and almond extract, then beat until evenly incorporated, scraping again as needed.
- 4
Mix the flour and salt together in a separate bowl. Add them to the butter mixture and mix on low speed just until no dry flour remains. Finish with a spatula. The dough should be soft and cohesive, not whipped or crumbly. Do not taste the raw dough because it contains uncooked flour and egg.
- 5
Divide the dough equally between two bowls. Fold the yellow colouring into one half and the green colouring into the other until evenly coloured. Do not chill: this dough needs to remain soft enough for the cookie press.
- 6
Fit a cookie press with a decorative flower or star disc. Load one colour and press 20 cookies onto one tray, then repeat with the other colour on the second tray. Aim for cookies about 4 cm across, using approximately 12–13 g of dough each, with at least 3 cm between them. Include any dough remaining in the press when portioning the final cookies.
- 7
Distribute all the decorating sugar and sprinkles evenly over the cookies, using 5 g of each topping per tray. Press the decorations very lightly onto the dough without flattening the shapes.
- 8
Bake the first tray on the centre shelf for 9–11 minutes, using 10 minutes as the timing estimate. The surfaces should look dry and set, with only the faintest golden colour at the bottom edges. Remove it, then bake the second tray for another 9–11 minutes. The total sequential oven time is approximately 20 minutes.
- 9
Let each batch stand on its tray for 5 minutes before carefully transferring it to a wire rack. Cool for another 15 minutes, until completely cool and crisp. The first batch can cool while the second batch bakes. Pack only once fully cool; no frosting is needed.
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