Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
Back to the part about my family not being chefs . . . they are most definitely not chefs. If we ever baked Christmas cookies, it came from a tube in the refrigerated section of the grocery store. So the idea of a spritz cookie—those adorable shaped sugar-like cookies made from a spritz press—was a faraway dream. I admit, I’d had spritz cookies before writing this book but I’d never made them until I started the process. Luckily, cookie presses aren’t hard to find and they’re very inexpensive! Plus, since these cookies are so petite, you can make quite a large batch from one basic dough recipe. Score!
Ingredients[]
- 16 tablespoons (2 sticks) butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Directions[]
- Preheat the oven to 375°F.
- Set out two nonstick baking sheets but do not grease them—the key to making spritz cookies is that they have to go on an ungreased baking sheet.
- Cream the butter and confectioners’ sugar together in the bowl of a stand mixer until fluffy, 2 minutes.
- Beat in the vanilla extract and the egg, mixing well.
- Add in the flour and salt and beat until a soft dough comes together.
- Fill a cookie press with the cookie dough using your desired template.
- Press the cookie dough out onto the baking sheets a half-inch apart.
- Whisk together the granulated sugar and cinnamon in a small bowl and sprinkle the tops of the cookies with cinnamon sugar.
- Bake for 6 to 8 minutes, rotating the pans halfway through the baking time, until the cookies are very light golden brown.
- Cool for 10 minutes on the baking sheets before transferring to a wire rack to finish cooling.
YIELD: 70 COOKIES