Butter Spritz Cookies

These cookies can be made during the holiday or at any time of the year. They are pop in your mouth good. Kids like them because they fit nicely into little hands.

These are cookies I made for St. Patrick’s Day. I added a bit of green food coloring to the batter, was light on the sprinkles and added a green leaf candy to the center.

Here are the spritz cookies from last year. I added lots of food coloring to the batter so that they would look like Christmas trees and was heavy on the sprinkles. They got rave reviews.

This is this year’s cookies. I didn’t use any food coloring just was heavy on the sprinkles. Again rave reviews.

A cookie press is need to make these cookies. They don’t need very long in the oven (6-8 minutes). It is good to have one person working the press and another person put them and taking them out of the oven.

If you like these check out my Pumpkin Spice Spritz Cookies.

Pumpkin Spice Spritz Cookies
Butter Spritz Cookies
My mom and grandmother used to make these cookies when I was little. A few years ago I bought my own cookie press and now I get to make them for my family.
Butter Spritz Cookies
My mom and grandmother used to make these cookies when I was little. A few years ago I bought my own cookie press and now I get to make them for my family.
Servings Prep Time
3dozen 15 minutes
Cook Time Passive Time
6-8minutes 1hour
Servings Prep Time
3dozen 15 minutes
Cook Time Passive Time
6-8minutes 1hour
Instructions
  1. Start by combining the following ingredients: baking powder, egg, sugar, vanilla and butter. Mix it in a counter top mixer.
  2. Next add the flour, slowly. Mix while adding.
  3. Once mixed well. Put in the fridge for 1 hour. This will help the dough stick together and also come out the press easier. At this point you can add food coloring to the dough if you want colored cookies
  4. Put several cups of the dough in the cookie press. Press out onto cookie sheets. Decorate with colored sugars.
  5. Bake in a 375 degree oven for 6-8 minutes. Watch carefully. You only want the edges to barely turn a light brown. Transfer them immediately to cooling racks.
  6. They freeze nicely for enjoying later.
Recipe Notes

Source of recipe unknown.

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